A working mom with a twist

In keeping with last week’s theme of friends named Krista, Julia’s friend from high school and university, Krista Pelton, joins us a guest blogger. It’s her first time with the Sisterhood and we’re so glad she’s here! 

I am a working mom.

I went back to work when my son was 14-months old, part-time, and it slowly progressed to full-time. I worked when my husband was not working, mostly, and friends and family watched my son.

Then, it became hard when my son turned 3 and no longer napped. I could no longer work from home in the afternoons. My little bubble burst.

So, our solution? It was not full-time daycare. It was Daddy-took-a-leave-of-absence-from-work. One that extended until junior kindergarten starts this fall.

Aleksandr Ryzhov/Shutterstock

Aleksandr Ryzhov/Shutterstock

When junior kindergarten starts this fall, my husband will have been away from his job for 22 months. So I could pursue my career without any barriers. He had a job and I had a career. There is a huge difference. The pursuit of my career path far outweighed the job.

After almost 22 months it is still the best decision we have made. Besides getting married and having our son. I wake up and go. I worry about myself and no one else every morning. I don’t feel guilty or stressed out. I get to be 100% present working and when I come home I can be 100% present.

I leave the rest to my husband who has picked up the duty of stay-at-home dad like a pro. He is the one that potty-trained him in two days. Even through the night. True story.

Sure, eventually he is going back to work but until our son settles into school it won’t happen. These last 22 months have been extremely rewarding to see my son and husband become so close. Their routine and bond is something only a father/son can understand and I am thankful I had my 22 months and my husband had his 22 months fair and square.

I can’t speak much to being a working mother because I have the fortunate backing of a stay-at-home dad. I don’t have crazy daycare challenges, rushing around and worrying about who’s getting our son every night, or worrying about how much time I get to see him in a day. He wakes up when he is ready, has a great day with his dad and dog and then I come home to a smiling, happy boy.

It was an unconventional decision, although it’s becoming more common in today’s society.

We simply don’t like chaos. We didn’t even like the thought of being stressed out. We did it because it made sense to us at the time and it still rings true today. It’s only money after all, but being 3 and 4? Money can’t buy that.

~ Krista Pelton

If you’d like to write a guest post and join in the Weather Vane Sisterhood fun, email us at weathervanesisterhood at gmail dot com. We’d love to have you!

Brownie-licious

Here’s the thing about a house FULL of girls…chocolate is a must.

Elixir of life...with butter, which is also the elixir of life...so elixir of life SQUARED.

Elixir of life…with butter…which is also the elixir of life…so elixir of life SQUARED.

It’s there for you when you break up.

It's getting hot in here...so take off all your clothes...wait, wrong post.

It’s getting hot in here…so take off all your clothes…wait, wrong post.

It’s there for you when you birthday up.

Smoooooth

Smoooooth

It’s there for you to eat with coffee (or tea…or milk).

Way more than a spoonful, Ms. Poppins...WAY more.

Way more than a spoonful, Ms. Poppins…WAY more.

It’s there for you to spruce up your banana bread.

Chocolate, sugar, butter...what could go wrong?

Chocolate, sugar, butter…what could go wrong?

It can turn the greyest day to pure sunshine.

 

Chicken or egg? Who cares?! BROWNIES!

Chicken or egg? Who cares?! BROWNIES!

And apparently, if you eat the right kind, it’s GOOD for you (HOW AWESOME).

Vanilla and salt...ying and yang...yum and yummier

Vanilla and salt…ying and yang…yum and yummier

Chocolate is never that far out of reach in the Sisterhood and for good reason – it’s delicious and it’s delicious. Not to mention, delicious.

And the glue...flour...to keep everything together.

And the glue…flour…to keep everything together.

Before I got married and had babies, I found this delectable, decadent, fantastic brownie recipe that made the most delicious brownies of all time.

Are you ready, baby?

Are you ready, baby?

They became “The Brownies”, requested almost as much as my famous chocolate chip cookies (another recipe for another day), and reserved for the most special of occasions.

Oh....

Oh….

They are moist, not cakey, fully chocolatey, and absolutely unhealthy (no, seriously). They are also kind of expensive to make (8 eggs! 10 ounces of chocolate! 4 cups of sugar!)

...YEAH.

…YEAH.

They are best saved for that milestone celebration, for that fancy party, or for that much-needed, long-neglected, took-forever-to-schedule-and-now-we’re-here-6-months-later girls night.

Have a good sleep, dear brownie pan. We'll EAT you soon!

Have a good sleep, dear brownie pan. We’ll EAT you soon!

It is not a recipe to be taken lightly…but it is heavenly and worth every chop, stir, and patient waiting while they set in the oven.

Oookay...we're going to need a minute here. *DROOL*

Oookay…we’re going to need a minute here. *DROOL*

These are The Brownies. And they are the ones you’ve been waiting for. Now, excuse me while I have one with my morning coffee (just don’t tell Toni…).

Suggested serving. Trust me.

Suggested serving. Trust me.

~ Julia

The Brownies

  • Servings: 1-9x13 pan of fudgy goodness (however many squares you'd like!)
  • Difficulty: worth the effort
  • Print

Ingredients

10 oz unsweetened Baker’s chocolate
1 1/2 cups butter
8 eggs
4 cups sugar
1 tsp salt
1 tsp vanilla
1 cup flour

Directions

Grease 9×13 baking pan. Preheat oven to 350°F. Coarsely chop chocolate. Cut butter into cubes. Place both butter and chocolate in a large saucepan set over medium-low heat. Stir constantly until chocolate is almost melted and there are still a few lumps. Remove from heat and stir until smooth. Set aside. In a separate bowl, whisk eggs until evenly blended. Set aside. Stir sugar into warm chocolate mixture until combined. Add eggs, stirring constantly until smooth. Stir in salt and vanilla. Gradually add flour and stir until just mixed. Pour the liquid heaven mixture (i.e. brownie batter) into prepared pan and bake for 35-40 minutes, or until toothpick inserted in the middle comes out with moist crumbs but not with raw batter. Cool before cutting. Cut into as many squares as you’d like, or grab a fork and a friend. YUM.

Adapted from Chatelaine Speedy Fudge Brownie recipe