What a day today has been. I feel as though a huge weight has just been lifted off of my shoulders. My new condo is FINALLY unpacked and clean to my liking. It certainly hasn’t been easy and I’m very thankful to those who took the time to give me a hand (especially with the trash!). I feel that I can spend more quality time with my children now that I don’t have this mess hanging over my head.
I know I posted previously about not letting petty cleaning get in the way of spending time with your children, but trying to constantly wheel around boxes and stuff lying around everywhere makes life feel way too overwhelming!
The girls kept themselves busy (it’s amazing what they do when there’s no TV around to distract them…and not that I’m against TV…just don’t have one) all day by exploring, playing and visiting with their father.
Emily is teaching herself how to do headstands on the couch. She had a few crash-landings and began getting upset that she couldn’t get it right. It took a bit of encouragement and coaxing, that everyone has to practice to get her to calm down; and with a healthy reminder from Yo Gabba Gabba that you have to ‘keep trying,’ she started laughing and went off to try it again!
After that, we made yummy peanut butter cookies..they were scrumptuous! It’s nice to actually feel like there’s time to do this stuff without all that cleaning to do over your head! Here’s my yummy recipe:
Organic Oatmeal Peanut Butter Cookies
You will need (and for them to be organic, you”ll naturally need to get organic ingredients!):
- 1/2 cup shortening
- 1/2 cup margarine, softened
- 1 cup packed brown sugar
- 3/4 cup raw sugar
- 1 cup peanut butter
- 2 eggs
- 1 1/4 cups multi-grain flour
- 1/4 cup ground flaxseed
- 2 teaspoons baking soda
- 1 cup quick-cooking oats
Preheat oven to 350 degrees. Combine first six ingredients until smooth. In a separate bowl, mix together dry indredients. Mix dry ingredients into batter and mix until smooth. Drop by teaspoonfuls onto lightly greased cookie sheet. Pop into oven for about 12 minutes. You’ll want to take them out when they start to lightly brown around the edges. Leave on pan five minutes before removing to a plate to cool. Store in airtight container.
Yield: 4 dozen
…and now tis time to go and clean up after the Moon Sand fiasco of the day…thank God I made them play with it on the balcony, otherwise I’d probably be back to square one as far as keeping this place clean is concerned!
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