A mommy's mini-rant

In general, I subscribe to the self-policing practice of not putting any potentially controversial opinions anywhere online.  As we all know, this stuff will "live forever," and as a marketing professional, I'm probably more sensitive than average about how anything I put out may reflect on my professional life.

But - every once in awhile (if you read through my blog, you'll see a few instances of this) - we all need to vent - in a constructive manner, of course:).  I choose not to take to Facebook or Twitter to do so; I generally write a few words on my blog.  It's cathartic.

So, here's the deal:  I'm a mom.  Yes, we've established that.  But, that's not the only thing that defines me.  That this point in my life, my identity as a mother is arguably the most sacred and important way in which I define myself, however,  I mean, we're talking about my responsibility for raising a child.  This is no small thing.  Does this make me "more important" or "busier" than a woman my age who does not have children?  No.  We all are unique in our life experiences, and I certainly don't feel like my life is "worth more" than it was before I had a child, for instance.  I feel a greater sense of responsibility, but that's something completely different.  Anyway, I'm rambling...back to my point:  In addition to being a mother, I also work full time in a relatively demanding professional role.  My work requires me to be flexible - working some nights and weekends - and sometimes traveling away from my family.  I also assume the primary role at home for working meals, cleaning, lining up childcare, etc.  You know the drill.  Now, don't misunderstand me - I have an incredibly supportive husband without whom I could never do what I do (nor would I want to), but in short, life is full and busy.  And, I love it. I'm happy, and I've generally figured out how to balance things such that I feel like each part of my life is getting a fair part of me.

You'll notice I didn't mention friends.  It's not that they're not important - because I have and have always had wonderful friends.  I count myself as one of those truly blessed women who has long-lasting, true friendships.  And, I have a good number of them.  I take the time to let my friends know I care; I take the time to do "girls" weekends - sometimes with children and sometimes without.  I take the time to go to dinner on a regular basis, etc.  But - I'll be honest - in rare instances in which I'm forced to prioritize things in my life - my family comes out on top.  On top of work, on top of fun, on top of friends.  And, I'm okay with that.  I'm responsible for ensuring I provide a loving, stable, safe, enriching childhood for my child(ren), and that will always win when push comes to shove.  Again - let me be clear - this doesn't mean my friends,  my work, myself aren't important or that I don't make time for them.  It just means that - when forced to choose - the choice is easy for me.  And, frankly, not always a fun choice, just the one I feel like I must make.  Only I have to wake up with  myself every morning.

Every once in a blue moon - and obviously now is one of those times - one of my friends who does not yet have children (and you can't understand the juggling act until you do; I certainly did not attempt to) is offended by these choices.  And, sometimes these friends suggest that perhaps I don't understand that they also have lives but are willing to put friends first, etc.  And, what I struggle to try to explain is the following:  Wrong.  I do get it.  I know you're busy (in fact, I remember working so hard before I had Anna that I would literally get sick from running myself ragged). I know you have full lives doing incredible things I can't even imagine:  running marathons, conducting valuable charity work, etc.  I would never in a million years suggest my life is more important, or even busier, because I am a mother.

But - I have one more factor in my life (soon to be two) that does force me to prioritize in a different way sometimes.  And, that's just a fact.  I love my friends. But - rather than being cynical or pointing fingers, I'd like to ask that you be supportive such that one day - if you're also in my situation - you'll perhaps be able to expect and ask the same of me.

I'd also ask that you read this article that has been around the block quite sometime, but is still true.  It depicts the day in the life of a stay-at-home mom, but it's relevant to all moms.  http://www.washingtonpost.com/wp-dyn/content/article/2007/05/22/AR2007052201554.html?referrer=facebook

Again, let me be clear, I'm not suggesting I'm more important or busier.  We are unique.  We have different challenges.  These are mine.  Please be supportive instead of snarky.

Zucchini overload!

We've planted a garden the past few summers.  Ahem - I should clarify - Brian plants a garden.  I just pick the veggies once they're ready!  Trust me, it's best this way.

This year, I think we planted one too many zucchini plants.  I've had more zucchini than I've known what to do with; unfortunately, it's not my favorite vegetable, either.

What to do?  Zucchini bread!  I got this recipe from the Wood Family Cookbook, a collection of recipes from Brian's paternal grandmother's family.  If I'm ever looking for a southern staple, this is my first stop.  It's delicious!

Zucchini Bread
Notes:  1) This makes too much batter for one loaf pan; the recipes doesn't indicate so, but I think it's probably a double recipe.  2) I found this to take more than the suggested 35 minutes.  I suggest setting your timer for 35, then checking using the "clean toothpick" test.  If not done, keep trying at 10 minute increments.  I ended up cooking mine closer to an hour, and it was still incredibly moist.

3 c. all-purpose flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 1/2 t. cinnamon
3/4 c. finely chopped nuts (I leave these out, because Anna doesn't dig them)
2 c. sugar
3 eggs
1 c. vegetable oil (clearly eliminates any suggestion that this is a health food)
2 t. vanilla
2 c. coarsely shredded zucchini (I just used a manual grater, but you could certainly use your food processor)
8 oz. can crushed pineapple, drained well

Combine dry ingredients, set aside.  Beat eggs, add sugar, oil and vanilla.  Beat until creamy. Stir in zucchini and pineapple.  Add dry ingredients, stirring until just moist.  Bake at 350 for 35 minutes until done.

Enjoy!

Chicken Tostadas

Little Bit's now two years old (okay, she has been for a few months), and I don't feel like I can continue to get away with the "feed her early and then B and I eat after she goes to bed" routine.  Plus, she essentially eats no veggies (just doesn't like them?), so I figured we all needed to sit down and eat the same thing.  I should mention that she's begun to "cook" with me while I'm preparing dinner, and this activity really seems to improve what she's eating, because she wants to eat what she cooks.  I was stunned last week when she readily ate broccoli, which she previously wouldn't touch.

So - that's a long-winded intro to say that I'm trying some new recipes - family-friendly ones, that is.  Here's one that I like a lot.  It's quick, simple, not too heavy (it's still so hot outside) and tasty.  Credit goes to Robin Miller (who has a show on the Food Network).  

Notes:  I obviously didn't put pickled jalapeños on Little Bit's.  And, I garnished with avocado, salsa and sour cream.  She loves sour cream.

Ingredients

• Cooking spray
• 4 (6-inch) corn tortillas
• 4 cups shredded lettuce
• 4 cooked chicken breast halves, cut into 1-inch pieces
• 1 tomato, diced
• 1 cup frozen corn kernels, thawed
• 1 can black beans, rinsed and drained
• 1/4 cup diced pickled jalapenos
• Chopped fresh cilantro leaves, to garnish
• Cilantro-Lime Vinaigrette, recipe follows

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette:

1/3 cup chicken broth

2 tablespoons olive oil

2 teaspoons honey mustard

1 teaspoon lime zest

2 tablespoons fresh lime juice

2 tablespoons fresh cilantro leaves, finely chopped

Salt and ground black pepper

In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.