I feel like I’ve been in the trenches of motherhood. Raymond is still refusing a bottle and Ricky has hit a difficult stage of testing boundaries. Both boys (and Karl) were sick the past couple of weeks and this mama is tired. Babies with colds are just sad because they struggle to breastfeed and coughs wake them at night, which leads to mommy holding baby all night and sleeping in a chair. Toddlers with colds are awful because they turn into butt heads. Don’t get me wrong, I know Ricky wasn’t feeling his best and that is hard when you are little and don’t understand, but for some reason this also made him feel as though he could turn into a sassy pants for two weeks straight. Punishing a sick kid is tough; he was extra testy and objecting time outs, and although I didn’t want to make him scream and hurt his throat worse, I also didn’t want to condone his behavior. I ended up being a softy most of the time, which has led to what we’ll call challenging behavior these last couple weeks. He is feeling better now and we are getting back into a normal routine, so here is hoping that his behavior turns back around too. I’m also going to blame spring fever- this kid is ready to get outside and get out some of that energy!
Little Raymond is still trying to get over his cold. I’m hoping he gets back to 100% soon so we can get back to sleep training. Lack of sleep is definitely in the top 3 hardest parts of parenthood. While he has been sick, my nights have been reduced to either getting up every 1-1.5 hours to rock him back to sleep or holding him and sleeping upright. Neither is a good option. Although Karl is more than willing to help, my mamma’s boy is having none of that. Ray loves playing with daddy, but when he needs comforting it is mommy time all the time.
While we were sick, I made some delicious vegetable minestrone soup (it also happened to be a Friday during lent). Homemade soup and homemade bread are an instant pick me up in this house.
Vegetable Minestrone Soup
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 3 large carrot, diced
- 1 zucchini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 can diced tomatoes
- 3 cups low-sodium chicken broth*
- 3 cups vegetable broth
- 1 15 -ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the zucchini, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
*This could easily be made vegan by using only vegetable broth
They might drive me crazy sometimes, but I still wouldn’t trade them for the world.