I met a lady at the grocery store yesterday who was 92. She was fabulously healthy and spry, you would never have known she was born in the 1920′s.
We started to chat about my daughter. After a few minutes she said, “You’re a good woman. I can tell. And you’re a good mom.” I wanted to stop and tell her about the Cheerios on the floor of car, and how some days she stays in pajamas until noon and how since I work from home, there are so many times I have to say, “Mommy’s busy,” when she wants me to sit on the couch and watch Mickey’s Clubhouse but I haven’t photographed the tart yet and it’s withering.
Why is it so hard for us to accept a mom-compliments? Why is it so hard to see that we are doing well, see that not being perfect doesn’t mean that you still aren’t doing great?
When someone tells me that they love my recipes, I’m thrilled. If someone tells me I’m a great mom, I want to protest.
Maybe we all need to hear it more often. Maybe you need to hear it as much as I do. You and I aren’t that different, but I hope you find a way to believe this, even if I haven’t:
You’re doing great. Cheerios on the floor means you thought that your kid might want a snack on the way to the park, and cared more about that, than the floor of your SVU.
Taking a moment to yourself means you give so much all day, you need to recharge so that you can give some more.
Your kid in pajamas at noon just means you saw that they were having a good time, and didn’t want to interrupt with something as silly as a wardrobe change.
Putting your kids in front of the TV so you can sit down to talk to your spouse is a great way to show your kids how much you care about that relationship, showing them that their parents love each other.
When you go to bed at night, reliving the days events and focusing on the failures, remember that your kids aren’t. They remember the park, the macaroni and the bed time story. They think you’re doing great, and so do I.
- 2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 1/2 sticks (3/4 cup) of butter (for vegan use shortening)
- 1/3 cup ice cold water
- 1 tbs melted butter (for vegan substitute with water or Earth Balance)
- 1/4 cup tomato paste
- 2 tsp minced chipotle pepper
- 2 tbs oil
- 2 tbs warm water
- 1 roma tomato, thinly sliced
- 2 jalapeno, sliced, stem and seeds removed
- 1 roasted red pepper, sliced
- ½ cup cooked black beans, drained and rinsed
- ¼ cup corn kernels (thawed if frozen)
- 1 large avocado, diced
- ¼ cup Mexican Crema (can substitute sour cream) (for vegan use cashew cream)
- ½ cup cilantro
- In a food processor add 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined.
- Transfer to a bowl and mix in the water until just combined (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like).
- The dough should be soft. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours. Can be made three days ahead of time.
- Preheat oven to 375
- In a small bowl, add the tomato paste, chipotle, water and oil, stir until combined.
- On a lightly floured surface, roll the dough into a 16 inch rustic circle. Transfer dough to a baking sheet that has been covered with parchment paper.
- Spread the center with the tomato chipotle mixture, leaving about 2 inches of the edges bare.
- Add the roasted red pepper, jalapenos, black beans, and corn. Fold the edges up over the filling, leaving a portion of the center still exposed. Brush the edges with melted butter.
- Bake at 375 for 30 to 35 minutes or until the crust is golden brown.
- Remove from the oven, top with avocado, crema and cilantro.