It’s no secret that I was both excited and anxious to go back to work. Excited because sometimes being home all day with two kids feels more tiring than spending the day mobilizing patients at the hospital. Anxious because, well… obvious reasons. The main one being that I knew how badly I would miss my two boys (especially our new chunk-a-monk, who, by the way, is sporting a onesie sized ‘9-months’ at only 4 months of age in the photos above).
Last week was my first week back to work and it’s proven to be very bittersweet. On one hand, it feels amazing to have my own time & agenda again… even though it’s only two days a week. Having that itty bitty amount of space helps me, in some ways, to feel like an adult again. I enjoy getting to be social with grown-ups AND using my brain the way I used to (or at least attempting to)… back to critical thinking for treatments and re-learning the language for documentation.
That’s the sweet. The bitter is that my precious boys get less time with me. And although two days a week seems pretty minimal, it feels like a monumental change. Especially for Kai, who only got 4-months of mom at home full-time (Josh got 9 months).
A few things I’ve come to learn & appreciate about motherhood & working with two:
- Every mom needs something different work-wise.
I’ve talked to loads & loads of moms about this issue. Some feel very strongly that they’re called to be at home full-time with the kids. Others feel that it’s important to stay committed to the workplace & set a good example for the kiddo’s. Some need the money. Many find themselves somewhere in between… I say God knows what your children need. He knows my boys and he knows that they need a mom who’s both at home and kicking butt at work. I love being home, but I also love what I do… The more I take care of myself, the better I can take care of my kids. Working part time is the perfect balance for me and for my children. I am all for women embracing whichever route they choose 🙂
- Sometimes, you gotta do what you gotta do.
There are weeks where I really wish I didn’t have to go to work. This past week for example… my toddler got an ear & respiratory infection that left him coughing incessantly and sporting a high fever several days in a row. I cannot tell you how badly I wished I wasn’t working. But someone needs to make ends meet at the end of the day. Lucky for me, my husbands work schedule is flexible and he was able to take some time at home… but, boy, was it tough to be away.
- A little bit goes a long way.
Even just working a couple days a week has done a lot for my wellbeing. It’s re-energized me in a way that I never thought work could do… it’s given me a sense of self & purpose again; it’s provided me with a way to serve that I’ve always been passionate about. And of course, it’s lightened some of the financial burden that comes with living in L.A.
- Easy weeknight meals are a life-saver.
I could not be more grateful for go-to meals that are both delicious AND nutritious. I think every mom should have a stack of recipes stored up that are quick to make & wonderful. My ability to cook certain meals well & fast has become key… especially the dinners whose ingredients I can always find sitting in our pantry and fridge.
On this note, I wanted to leave you guys with one of my most used recipes, korean ground beef bowls. My husband and toddler love this (as do I) and it comes together super fast. For everyone looking for a quick, scrumptious weeknight dinner… this ones for you 🙂
Korean Beef Bowls
- 1/4 C brown sugar, packed
- 1/4 C reduced sodium soy sauce
- 2 tsp sesame oil
- 1 tsp crushed red-pepper flakes, or more to taste
- 1/2 tsp ground ginger
- 1 TBS vegetable oil
- 2 cloves garlic, minced
- 1.5 pounds ground beef
- 1 TBS sesame seeds
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with green onion and sesame seeds, if desired.
**I like to serve this alongside steamed green beans & brown rice.
recipe slightly adapted from damn delicious