Today I made home-made fruit snacks. It was so much easier than I had imagined. Especially since I did not get a tiny cookie cutter and cut it into little shapes but rather opted for tiny squares using my handy dandy butter knife.
When my husband and I talked about me staying home with the kids our second was on the way. We were both lamenting the fact that we both worked and left our little Joe at a daycare (a very good daycare) for 10 hours a day…sometimes longer depending on weather, traffic and overtime. We got to spend time with Joe when he was already tuckered from a full day of learning, activity and play. By the time supper was done and we had eaten, it was time for a quick half hour of play and then bedtime.
We had the weekends too, but it always seemed like my husband and I were trying to get our own stuff or house stuff done on the weekend and didn’t really take the time to focus on quality time with our little guy. It made us sad.
So when number two was on the way, we looked at our budget. We tried it this way and that way and found that we really could make it work on his salary alone. Even with moving from Michigan, back to Illinois and making a bit less, we could still do it. And now I’m spending days with my boys, playing, learning and making home-made fruit snacks.
I still have guilt though. Guilt that I’m not bringing any money in to the household coffers, guilt that I’m not doing enough to stimulate and educate the boys, guilt that if I sit down to relax with a cup of coffee, the sirens will go off and a loud-speaker will yell, “Lazy, lazy, lazy!” Even just typing that as I sit at my kitchen table I furtively looked around…making sure that it wasn’t really happening.
I’d like to put the question out there to wives who stay at home…how do you stop feeling guilty? Or, perhaps a better question, how do you redirect that guilt into something positive?
Here’s the recipe:
2/3 cup fresh orange juice
2/3 cup frozen or fresh berries (I used strawberries)
1 – 2 Tbs honey
5 Tbs gelatin
1. Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften.
2. Add honey and stir until completely incorporated.
3. Puree mixture using a immersion blender or small blender (my magic bullet works great for this!)
4. Let sit, off heat, for 5 – 10 minutes.
5. Slowly whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again!)
6. Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.