Back to Work I Go

After being on maternity leave for about 4 months, I am finally returning to work. As this day has drawn closer I've been viewing it as both bitter and sweet.

Bitter in that it means more transition in our life. Transition always seems to bring out some level of angst as I face the unknown and discover expectations I didn't know existed. So I'm  not looking forward to that especially since I feel like I just got a handle on Emma's daily routine.

But the return to work also seems sweet. I'll be starting a new job with InterVarsity and working 10 hours from  home. I'll be working with the communication's team and working website analytics (watching website trends and using that data to help serve our web users better) as well as various special projects. It's exciting because it's a new role within InterVarsity and I'll get to help shape this job and it is flexible enough I can work from home. And I feel very fortunate for that. And what's even more sweet about this job is that it actually is work I enjoy doing. Bonus.

So here starts a new stage of my life...working mom. Luckily millions of moms seem to make it work. So I'm pretty confident I'll be able to make it work.

Chile Colorado Burritos

Favorite new dish :) And it's soooo easy! Thanks Food Pusher

Chile Colorado Burritos

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.

The Unknown Love

A friend of mine was over a few weeks ago to see Emma. As she held Emma, she commented how amazing it is to think about everyone who is holding and loving Emma now.  And if you think about it, Emma will probably never know a majority of the people who have held/loved her these past few months.

It got me thinking about all the people my parents talked about who held me when I was a baby. A lot of those people I have only ever known by reputation and old photos. But it's kind of cool to think about how much I was loved...and I didn't even really know it.

And the same for my daughter. How she is so loved by people who she will probably never know. And that's pretty cool.