As a mother of two young kids and a small business owner, I struggle with Work/Life balance. Don’t we all? Whether a parent is working outside the home or not, finding balance is a challenge for most of us. How do we find time to thrive in the work of being an adult as well as the work of parenting? (Let’s face it, as joyous as parenting can be, it’s also fucking hard!)
The balance of Work and Life is never perfect.
I’ve stopped expecting it to be.
I wear a lot of hats: Worker (owner of a busy acupuncture clinic), Mother (two kids, 3 and 5), Wife (partnered for over 13 years with an amazing man), Daughter, Sister, Friend, and – most importantly – a Self who needs self-care and time alone. (I’ll be blogging more about THAT topic soon.)
Whew, that’s a lot of hats. And a lot of time.
We all have them, right? – those various Identity Hats. But when you become a parent, Time gets sucked into a vortex. Where, oh where, does it go? Since I haven’t yet figured out an acupuncture treatment that will create an 8th day in the week, I look for quality over quantity of time. There are only so many hours in a day. The more practice I get in being a parent, the more I continue to learn (and learn, and learn) to be gentle with myself, and not try to do so many darn things each day. If I can satisfy a need for each of my roles each day, in some small way, I feel happy.
Today I’m thinking about one of the needs I have as a busy mom – in particular the need to find one-on-one time with each kid.
My boy and girl are close in age, play like twins, share a room, even shared my boobs for awhile (yay, tandem nursing!). Time with both of them is wonderful (if LOUD), but we all get a little punchy if we don’t have at least a little bit of one-on-one time every week. (Mama/Daughter Time, Mama/Son Time, Mama/Daddy Time, etc.)
Cooking with my kids is one of the ways I create Special Time while also creating the organic, homemade meals that keep us all healthy and happy. Recently, I’ve started finding time to prepare dinner with just ONE kid. It’s pretty awesome.
Today, my daughter and I made up a recipe together using the fresh veggies we had bought this morning, organic chicken drumsticks, and some herbs from our garden. (If it weren’t January, we’d have more vegetables from our own backyard garden to choose from too, but how lucky we are to have year-round farmer’s markets every day of the week in SoCal!)
We chose rosemary and thyme because she can easily identify them, and gets great pleasure out of cutting them “all by myself!” with kitchen shears. Rosemary and thyme are wonderful herbs to bring out the flavor in chicken, and I like combining them with lemon, apple cider vinegar and bone broth for extra immune-boosting properties.
One tip: if you have not yet found peace in cooking with a kid or two, keep in mind the Triple-Time Rule: however long you think it’ll take to prepare a meal, multiply that by THREE. Otherwise known as Lower Your Expectations.
Slow-Cooker Lemon Chicken Drumsticks with Vegetables & Potatoes
Prep Time: 30 minutes (w/ a young child), 10 minutes (adult working solo)
Cooking Time: 3 hours on HIGH in a slow-cooker (we have the large oval 6.5 quart All-Clad, with ceramic insert, which is the workhorse of my kitchen)
1 pack of 6 organic chicken drumsticks (you could also use a whole chicken, cut-up)
4 large carrots, peeled and chopped
2 stalks of celery, chopped
1 red bell pepper, small dice
4-6 small potatoes, quartered
1 lemon, quartered
1.5 c. bone broth (I used my homemade bison bone broth, but you can use chicken broth, or substitute water for the broth; just don’t use bouillion cubes, yuck!)
1/2 c. extra-virgin olive oil
1 T. apple cider vinegar
1/2 tsp. pink Himalayan salt (or substitute sea salt)
Black pepper, freshly ground to taste
2 sprigs fresh rosemary
4 sprigs fresh thyme (or 1/2 tsp dried)
1. Wash the chicken and place on the bottom of the slow-cooker. (You don’t need to grease it first.)
2. Place the potatoes (quartered) around the drumsticks.
3. Add the carrots, celery, and red bell pepper, sprinkling them over the chicken and potatoes.
4. Squeeze each lemon quarter all over the ingredients in the cooker. (This is one of those “I DO IT MYSELF” steps for toddlers and preschoolers.)
5. Add the bone broth, olive oil, apple cider vinegar, salt and pepper. You may want to drizzle additional olive oil over the entire dish after all ingredients have been added, depending on your taste.
6. Tuck the sprigs of rosemary and thyme between the drumsticks and vegetables.
7. Place the slow-cooker insert into the slow-cooker and set for 3.5 hours on HIGH.
8. Serve over rice or quinoa, or with some fresh sourdough bread on the side. (Or just serve it in bowls on its own. It will be slightly soupy, and we think it’s delicious over organic white basmati rice.)
IMPORTANT NOTE: If you have young children in your family, please be mindful that small bones can come detached quite easily from chicken; be sure to check your child’s plate carefully for small bones, or remove all chicken from the bone before serving.
PREP-COOKING NOTES: I washed the chicken drumsticks by myself. My daughter helped me wash the vegetables and potatoes, then sat in my lap and helped me cut them on a cutting board. (Obviously, at 3.5, she’s not old enough to be left alone with my Sudoku knife.) When I’m having Mama-Son cooking time, my 5-year-old will wash and peel vegetables by himself, and I allow him to cut them with a butter knife while I cut things like onions and garlic with a sharper knife.
One of the lovely things about the slow-cooker is you don’t have to be in the kitchen with an eye on the stove: once it’s on, you can safely leave the house! Our slow-cooker automatically turns to “Warm” after the cooking time is finished, but I’ve found with this dish, it’s tastiest if it doesn’t sit on “warm” longer than 2 hours.
What slow-cooker recipes does YOUR family love?
Post by Abigail Morgan, L.Ac, owner of FLOAT: Chinese Medical Arts, all photographs by Abigail Morgan or Dave Clark, all rights reserved.)