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28
Jul
Today, Matt’s trial comes to a close. And he returns home from Oakland for good. Then life will slow for us, just a little bit, which I hope will let me catch my breath.
Because I would like to get back to work. Writing. Really writing. But with his hours, I struggle to find a balance between my personal and professional life.
One of my girlfriends, who is also an attorney, came over on Monday night with her son. “Most of the men I work with have wives who stay home,” she said. She jostled her baby on her hip. “The job almost demands it.” Because there are so few hours left at the end of the week to take care of household chores.
It made me think of the women like her who don’t have a spouse who stays home, and what it must be like to work that second shift when you walk through the door. Where do they catch their breath?
Or, when you both work, is parenting shared more equally? Is housework? What do you think?
Without Matt here, I’ve been catering to our kids’ taste buds. Because the joy for me comes from sharing in a meal. Last night, we made Egg Fried Rice to use up the last of this week’s CSA box, spring onions and carrots.
Egg Fried Rice, adapted from my son’s preschool:
- 4 cups cooked rice
- 2 egg
- 1 tablespoon oil
- 2 scallions, chopped
- 1 tablespoon garlic
- 1 carrot, chopped
- 1/2 cup frozen peas, thawed in water
- 4 slices cooked bacon, cut into pieces
- 2 tablespoons soy sauce
Beat eggs. Stir fry the cooked bacon, scallions, garlic, carrots and frozen peas in oil. Then, add rice one cup at a time.
Add eggs and stir continuously until the eggs are done. Add soy sauce before serving.
This post is a part of Real Food Wednesday.
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