I just came across this great blog called Work Wife Mom Life today, and I spotted that the author hosts a meme which is most definitely right up my street – Working Mommy Wednesday.

As a busy working mum, I only managed to settle down with my laptop at 10pm this evening, and I’ve just posted my Wordless Wednesday a few minutes ago!

I have a fulltime job (37 hours per week) and I constantly feel stretched and harassed.   It’s hard trying to catch up with the housework, never mind spending quality time with family and friends.

Thankfully, my office is walking distance from my home and not too far from the girls’ school.  I’m also fortunate to have the luxury of flexible working hours, allowing me to organise my working week around my childcare arrangements and other family committments.  I doubt I’d be able to work a 37 hour week if I had to commute!

On Monday this week I felt a bit overwhelmed by the many outstanding chores I had to complete.  I posted my frustrations on Facebook, but I was dismayed to see that my comments had touched a raw nerve with a couple of my friends.  They turned on me, by twisting my words as if I was insinuating that stay at home mums had it easy and that I was somehow better than them because I work!

I don’t like to get sucked into the whole Working Mum V SAHM debate.  I would no more criticise a woman’s choice to be a fulltime SAHM than accept criticism for being a working mum. There’s no right or wrong option and certainly no easier option. 

Personally, I used to be able to achieve more at home when I only worked 17.5 hrs. I now work 37 hrs (19.5 hours MORE!)  I still have to do all the same household chores as I did before, but (obviously) I have a lot less time to do it in!

I was pretty annoyed at being heckled for sharing my frustrations on Facebook.  What bugs me most is that men NEVER have such conversations or feelings of guilt!

Anyway, now I’ve got all that off my chest, it’s time to join the blog hop and share a fave recipe.  As it is now 11pm and my bed is calling me, I’m going to cheat slightly and simply link to a recent post.  I hope you don’t mind!

Mamma’s Meaty Arrabiata Pasta

Head over to the Work, Wife, Mom… Life! blog to join in the MckLinky blog hop!

Mamma’s Meaty Arrabiata Pasta
Serves 4

Add the olive oil to a large frying pan and shallow fry the onion and garlic.
Add the red pepper and chilli and simmer until the onions are golden.
Add the smoked sausage and stir continuously for 1 minute
Add the chopped tomatoes and bring to the boil
Meanwhile, cook your pasta according to the packet instructions
Add the olives to the pan to warm through
Drain the pasta (do not rinse it) and add it to the sauce in the pan
Toss the pasta in the sauce to coat it for 30 seconds
Transfer to individual pasta plates.
Top with fresh basil leaves, salt and black pepper to taste and optional grated parmesan cheese.




Please let me know whether you tried it, and how you enjoyed it!

Happy pancake day!

Gingerbread Pancakes with Lemon Sauce

Pancake Ingredients:

1 1/2 C flour (some times you need more)

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 1/4 C milk or buttermilk

1/4 C molasses

3 Tbsp canola oil

fresh blueberries-optional

Lemon Sauce Ingredients:

1/2 C sugar

4 tsp cornstarch

a dash of nutmeg

1 C water

2Tbsp butter

1/2 tsp fresh lemon zest

2 Tbsp fresh lemon juice with the pulp

This recipe is from some friends of ours, who have a bed and breakfast so you know they are tasty even before you try them.

tsp= teaspoon

Tbsp=Tablespoon

C= cup

Gingerbread Pancakes

1 1/2 C flour (some times you need more)

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 1/4 C milk or buttermilk

1/4 C molasses

3 Tbsp canola oil

In a medium bowl STIR together flour, baking powder, cinnamon, ginger, cloves, baking soda and salt. In a large mixing bowl beat the egg and milk till combined. then beat in the molasses and oil. Add in the flour mixture and STIR IT-JUST UNTIL it is blended but still slightly lumpy!!! (DO NOT USE A MIXER.) Pour @ 1/4 C of batter for each pancake onto a HOT lightly greased griddle or electric skillet. Cook over medium heat till they have browned, flip when pancakes are bubbly. Serve with lemon sauce—

LEMON SAUCE

In a small saucepan-stir together:

1/2 C sugar

4 tsp cornstarch

a dash of nutmeg (I don’t put much in at all-I just like the peppery look of the spice in the lemon sauce, if you put too much it changes the color of the sauce from the beautiful yellow to a brown color-so restrain yourself and only use a dash)

Stir in:

1 C water

Cook and stir until thickened and bubbly. Continue cooking and stirring for 2 more minutes, once it has come to a boil. Remove from the heat.

Add in:

2Tbsp butter

1/2 tsp fresh lemon zest (if you don’t have a lemon zester-you can use a fine grater)

2 Tbsp fresh lemon juice with the pulp-no seeds please

Stir until the butter melts and is well blended. Serve warm over the pancakes. The sauce freezes well. I usually double the sauce. This looks so pretty served with fresh blueberries on top.

Submitted to MckLinky by:
Cheri Peoples – Visit their blog ~ I share a lot about interior decorating and projects that are frugal but look like you spent a lot of money, tips on how to save time and money, recipes and lots of Give-A-Ways. I have been doing a family blog for about a year but just started its so very cheri about 2 months ago and have had about 3,000 visitors in that time and have 81 followers. I know it’s thousands of visitors a day but I think my numbers are good for just being 2 months old. The second blog just opened last week and it features products I make-that people can order, great finds that we discover while we are out and about, it also features some photography and art from my father-a retired Hallmark Cards guy. We are wanting to add OTHER products that meet our quality standard. If someone wants to send us a product for review we will feature it on the blog and if they want to offer a second piece for us to use as a give away we will offer it on its so very cheri with a link over to its so very cheri 2 so the readers can go over and look at their featured products and how to get in touch with that person on purchasing items. We hope to have larger companies feature great products as well.

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* 2 cups flour
* 1 stick butter
* 1 cup of water
* 1 tsp baking soda
* 1 cup of sugar
* 1 tsp salt
* 1 cup of brown sugar
* Lemon juice
* 4 large eggs

* Nuts
* 2 bottle wine
* 2 cups of dried fruit

Sample the wine to check quality. Take a large bowl, check the wine again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the wine is still OK. Try another cup… Just in case.

Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the wine to check for tonsisticity. Next, sift two cups of salt. Or something. Check the wine. Now shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or some fink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner. Finally, throw the bowl through the window. Finish the wine and wipe counter with the cat.
Go to Sainsburys and buy cake.

Bingle Jells!

(Thanks to my friend Ilse for forwarding this recipe to me via email!)