Do you have a hard time getting up on a Monday morning to go to work after a vacation has ended?
Maybe a silly question.
Kind of like when a sports caster asks the winner, “how do you feel”?
100% of the time the answer is some form of “GOOD”.
Being away with the family for a week having fun, reconnecting and discovering new things about each of them, all on your own time clock rather than that of the rat race’s is revitalizing.
So when it’s time for it to end and get back to reality, boy that Monday morning wake-up call is tough.
Still, it’s motivating to connect the two, vacation and work, immediately after your return when relaxation and happy recollections are still lingering.
This is when the epiphany as to why you work so hard in the first place materializes.
We work so hard for the opportunity to get away with the ones we are closest to and yet so far away from in the harried every day.
We work so hard for the sibling arguments, commiserations and laughter in the back seat of the car when they don’t think the adults up front are listening, and the certification that our older kids still actually like hanging out with us even if the moments are fleeting, and the discovery that our toddlers LOVE amusement park rides.
And that mom hates them…
Ironically, we work so hard for vacation - a space of time to help us remember what is most important.
Keeping with the theme of important reminders, a friend of mine sent me a link to a video called the “The Empty Pickle Jar”.
Check it out for a unique view on the age old quandary of life balance.
After all the fun away, it’s still nice to get back home and check up on what’s happening in the garden.
Let’s see what’s popping up…
Oooh, baby’s favourite food…CARROTS!
I have some potatoes handy as well so let’s whip up a quick carrot and potato puree that baby will love.
Carrots are an excellent source of vitamin A and potassium and play a role in maintaining good eyesight.
When pulled straight from the garden you can even play a game of “what does this look like” as they tend to grow in odd shapes instead of the impeccable arrow shaped grocery store varieties.
Spuds and Carrot Puree
Age – 6 months +
- 1 tbsp. of butter
- 2 cups chopped white potato
- 2 cups chopped carrots
- Yes, that’s it
- Peel and chop potatoes and carrots.
- Add potatoes and carrots to a steamer set over boiling water. Cover and cook until tender, approx. 25 minutes.
- Remove from heat and let cool for a few minutes.
- Transfer veggies to a food processor, blender or bowl to use hand held mixer to puree.
- Add butter and 3 tbsps. of the cooking water to the veggies and puree to desired consistency. You can add a bit more water if you want it thinner.
- Let stand for a few minutes to cool, then transfer to freezing trays in the freezer to use within 3 months, or to food storage containers in the fridge to use within 48 hours.
Makes – Approx. 10 servings (1 serving = 2 tbsps.)
Note – This puree is great for adults as well…you can just add in some salt and pepper to your portion and mash instead of puree them if you like.
It’s a great puree to have as a side with a grilled chicken breast.
It’s the start of another work week tomorrow.
I’ll try to contain my residual excitement from our last vacation long enough to last until the next.