During one of my many stretches of scrolling at some risky hour when I should be asleep but I’m enjoying my alone time too much, I came across this video from the wonderful Glennon Doyle, who makes me laugh and makes me think and always seems to know the right thing to say. She was preaching to fellow parents about screen time during quarantine, basically urging us to drop our stupid rules for a sec in the name of the often neglected concept of self-care. “TV time is PEACE TIME”, she kept saying, which honestly gave me a sigh of relief so deep, it brought tears to my eyes. And I wasn’t even that wine drunk!
I’ve always been a self-shamer when it comes to parenting, worrying that I’m not doing enough or doing too much, doubting my decisions and feeling judged by people who probably aren’t even looking anyway. It’s been four years and I still feel new at it, fumbling towards this weird goal of being a “great mom” instead of giving myself the permission to just be “good enough”. It’s exhausting and unhelpful, especially at a time like this.
This notion of abandoning some rules that don’t pertain to life or death in the name of preserving your own sanity was genuinely a revelation for me. What am I proving to whom by keeping to this bogus schedule and list of rules? Will it really kill him to eat a popsicle at 9am? If he wants to wear a hockey jersey and a pirate hat while we go for a walk, who cares? Is his little brain seriously going to turn into mush if he gets to watch a movie at noon when I’ve been entertaining him since the godforsaken sunrise like his own personal circus clown? Why oh why do I have to be such a perfectionist and such a stickler all the time? Because the blessed truth is, he’s safe, he’s healthy, and he’s also quite a happy little guy. And it’s high time I get to be happy too, guilt-free. It’s not like I haven’t heard of the concept of personal happiness. It’s in the name of my own blog, for crying out loud.
So we’ve reached the no mans land here, folks, on the island of Who Cares. I worry enough about the state of the world (note to self: cut back on thrice daily news briefings) without adding even more worry because of the state of my child’s screen time tally. Things will eventually go back to “normal” (even if it’s a different kind of normal than we’re all used to) and routines will begin again. But for now, I’m going to let Moana babysit him while he eats some Girl Guide cookies for morning snack. Also, sincere apologies to the lovely Girl Guide leader who dropped them off at our door free of charge, box sanitized, just to have me scream at the sound of the doorbell, “Well now who the fuck is THAT??”
Today I’m sharing with you one of my all-time fave breakfast/brunch/snack/dinner eggy meals that I never get sick of. It’s super easy to make and tastes just indulgent enough to mark it in the self-love column, but it’s actually full of nutrients and good-for-you fats. You can switch up the veggies with what you’ve got, change up the cheese, and make up your own variation to suit what makes you happy.
Let’s stay patient and be kind to ourselves.
Migas-Style Scrambled Eggs
4 large eggs
1/4 cup whole milk
2 tbsp extra virgin olive oil
1 small onion, diced
1 jalapeno, seeded and minced
1 bell pepper (I used yellow because that’s what I had)
2 corn tortillas
one avocado, diced
half a can of black beans, drained and rinsed
1/3 cup shredded sharp cheddar cheese
salt and pepper
Heat a large skillet over medium high heat. Add one tablespoon of the olive oil and sauté the onions, jalapeño, and bell pepper until softened, about 4 minutes. Season with some salt and pepper. Cut the tortillas into one inch cubes and add them to the pan, sautéing for another 3 minutes. Turn the heat down to medium. Beat the eggs with the milk and some salt and pepper. Add the remaining tablespoon of olive oil to the veggie pan and pour the eggs in, stirring gently until scrambled, about 3 or 4 minutes, depending on how soft you like your scramble. Stir in the black beans, turn off the heat, then sprinkle with the cheese. Top with the diced avocado and serve alongside hot buttered toast.