Six weeks in to the new schedule, and new job. I think that, as a family, we may be slowly growing and sending out strengthened roots, enduring this winter, getting ready to bloom.
Working just 19 hours a week (automatic benefits kick in at 20 hours, and I'm a provisional employee at this point), there is time for me in the mornings and afternoons just to be by myself. I can think. I can breathe. I can eat breakfast and have coffee at home. I sit in front of the HappyLight for at least 15 minutes every morning.
The place I work for now is a non-profit that serves children and young adults with mental health issues, and their families.
At the agency, I have my own office. It's quiet. It's got a translucent 6 x 7-foot window that would otherwise look into the ground-level parking lot and train tracks. I will soon be moving a slightly different office, and I have my choice of paint colors and a new desk. The people are so deeply kind there. I don't really know how to open up to that yet. Years of work-related sarcasm and management-by-neglect feel like a too-tight shell around me.
It's hard for me, being the new kid in a role for which I'm mostly perfectly prepared. I'm used to being able to do anything and everything required by almost anyone in my business. I don't fully understand all of the processes and reasons behind them, and I don't always get all the details of a task on the first time around. Oh, and I'm a perfectionist!
One of my goals during this time of transition is to support my family more. In one way, I'm doing that by cooking dinner for the family every night. I was shooting for a goal of ten nights in a row without resorting to take-out or frozen pizza. We've gotten to six nights for a few weeks so far; I'm pretty happy with that.
So far, some of the dinners have been raving successes, and some have been real learning experiences. Three out of four of us usually like meal as it is served; there's usually one person who doesn't care for it. Last night was an exception. Primo has strong preferences regarding food textures, and I thought I was going to get to a good place with our main dish --lentil and sausage soup -- by making the texture consistent. I blended the soup into a thick, pasty mix and served it with hot cornbread. While the texture was a bit grainy, the I thought flavor was wonderful, especially with fresh sweet cornbread.
The boys did not agree. And I've been a bit testy lately about some of their responses to my cooking. We've always been an eat-it-or-make-your-own kind of family when it comes to dinnertimes . . . so the kids usually make an effort to try the meal before they choose to go hungry or make a sandwich.
Well, this time, I saw the boys were really trying to eat the soup, taking a hunk of cornbread and quickly spooning a small bit of soup in with it. No dice. We started laughing. There was a brief mention of Utah Phillips' Moose turd pie. (Listen to it!!)
True to that story's form, no one complained! So I let the kids fill up on cornbread, got out some veggies and hummus, cheese and crackers, and we called it a night.