Last night, I cried. I cried a lot.
The countdown is on. I am having another baby. Yep, it is happening. 8 weeks to go.
There are so many emotions going through my head: excitement, fear, overwhelm, panic… you name it. Memories of those first few weeks when we brought Madilyn home are coming back to me: falling asleep in the glider in the nursery while nursing, surviving on like 3 hours a night, trying to figure out nursing… the list goes on and on.
Yesterday, I had to give Madilyn her first real time out. She was having a complete tantrum and even hit my pregnant belly. I started to cry.
Fear. Fear. Fear. Fear of having 2 kids. How in the heck will I be able to do this?
I have been emotional lately to say the least. I can cry on demand.
I surrender. I am letting the tears of fear flow. And that is OK.
I have realized that I don’t have to be the “perfect” mom. I am a damn good mom and I need to be proud. Madilyn is happy and healthy. Sure, she climbs out of her big girl bed and I have resorted to putting a gate up in her doorway to keep her in. Sure, the nursery isn’t done. Sure, I have no idea how I will manage 2 kids but I know that I can do it.
I will not only survive, I will thrive. I am a smart woman. I can handle this. So are you, my dear.
If you are a mama, you are a damn good mama. Remember that. Every. Day.
Oh, and make this soup.
5 cups of chicken stock
1 can of tomato paste
2 carrots, peeled and chopped
4 tomatoes, chopped
4 cloves of garlic, chopped
3 stalks of celery, chopped
3 leaves of swiss chard, chopped
1 can of red kidney beans
1 can of cannellini beans
3 bay leaves
1 cup spiral noodles
Put all ingredients in a slow cooker – except for the noodles – and cook on Low for about 3-4 hours. 20 minutes before serving, add the noodles. Serve with a little romano cheese, crusty bread and/or a green salad.