Some days I long for a career outside the house, I even go as far as to log onto monster.com to browse for job openings. I watch my husband leave for work every morning, and some days I feel my face turn green with envy.
Imagine getting out of the house, having time to sit and think, enjoying adult conversations on a regular basis and not having to worry that someone is going to come into the bathroom when you’re doing your business and unravel the toilet paper all over the floor.
I yearn for that life sometimes.
Then I look at my daughter and imagine dropping her off at daycare every morning and only spending an hour (or two) with her in the evenings. The thought of that just breaks my heart.
I am blessed to be able to choose to stay home. Spending days with my little girl, getting to watch her learn and develop has given me more joy than any job ever could. It’s the little things make it all worth it. When she puckered up last week for the first time and gave me a kiss.
Cue: heart melt.
Before someone calls me on this: Yep, I’m still working. Working from home, about 2-3 hours a day during the sacred time known as naptime. Working these days is nothing like before when I would have the freedom to work 8-10 hour days. HA. Freedom to work, go figure.
Being a work-from-home mom is the best and toughest job in the world, and I wouldn’t trade it for anything.
I have a lot to be thankful for this year.
I am thankful to be able to stay home with my baby.
I am thankful to be able to work from home.
I am thankful for amazing friends and family.
I am thankful for a wonderful husband and daughter.
So much to be thankful for this year. I hope this year has treated you well too, what are you thankful for?
Here is a recipe that we will be enjoying for Thanksgiving:
Roasted Brussels Sprouts with Sriracha Honey Drizzle (serves 4 as a side dish)
1 lb brussels sprouts
1 tablespoon coconut oil
2 cloves of garlic, minced
1 teaspoon salt
Sriracha Honey Drizzle:
1 tablespoon honey
1/2 tablespoon Sriracha sauce
1/2 teaspoon soy sauce
Preheat the oven to 400˚F
Trim the ends off of the brussels sprouts and cut in half, or into quarters if the sprouts are super large (Here’s a helpful video if this is your first time cooking brussels sprouts).
Melt the coconut oil in a cast iron skillet over medium high heat. Then saute the garlic in the oil for about 30 seconds, then add the brussels sprouts and salt, and saute for another 30 seconds. Remove the skillet from the heat and place into the preheated oven. Roast for 25 minutes or until the edges of the brussels sprouts caramelize and turn golden to medium brown.
While the brussels sprouts are roasting, prepare the Sriracha honey drizzle. In a small mixing bowl, combine the honey, Sriracha and soy sauce. Stir to mix well, then set aside.
When the brussels sprouts are done, remove from the oven and transfer to a serving platter with the Sriracha honey drizzle on the side. Serve brussels sprouts immediately as a side dish or with rice.
1. You can also use a roasting pan to roast the vegetables, I just adore my cast iron skillet and use it whenever I get a chance to. If using a roasting pan, use olive oil instead of coconut oil. Mix the brussels sprouts, garlic and olive oil in a mixing bowl and spread out on the roasting pan and roast according to above instructions.
2. The brussels sprouts are also great without the Sriracha honey drizzle, just add an extra pinch of salt before roasting. The brussels sprouts are best when roasted and salty (like french fries)!