Someone who I admire a great deal sent me a couple of insightful yet encouraging emails.
He shared how we have absolutely no idea what it must be like for a woman to carry our child for 9-10 months inside her, then be with 24-7, breastfeeding and taking care. Than having to leave and go off to work. A job that I should be doing. He also said “it is difficult to understand, or estimate the power of the instinct of a man to provide for his family”. To be a “ROCK”. “Bro don’t worry I have never stopped”. And that’s why I have been absent from this blog. I have been trying to keep this whole thing together with dumb looks, silly songs and pretty crumby dinners as of late.
So when your wife borderline despises you for making her go off to work, just be that rock of love.
Truthfully this is not what I had planned out for myself during my 20’s and 30’s. This has been a difficult time; frankly I haven’t felt all that funny or even good about myself. In fact there isn’t much I wouldn’t do to change things for her. I would pull every tooth out of my head with a pair of vice grips, using nothing but a 6 pack and 4 Advil’s as pain killer. If I could trade places with her right now… Ok that’s kind a funny because she is a white collar girl and I just had a vision of me with my freshly done oral surgery all dressed up in a suit in her office.
So big picture we are doing fine, and a lot better than most. No Fox News did not do a story, but if they did they would been 100% right for a change. We have so much to be grateful for.
Thanks to all for your support, and thanks to whoever put up that kitty poster in grade school.
The Daddy Adjustment
This is a recipe that I got from watching one of my favorite TV chefs Alton Brown. This has been pulled from his site on the Cooking Network.com I have made some additions to this recipe noted in the next paragraph. Give it a try it’s easy and great. Just be careful when you skin the squash when it comes out of the oven. HOT! I use oven mits and a big spoon.
This is an easy recipe to make. You will be proud to serve this, and family members will be impressed as it is from scratch. I first served it as a starter course at Thanksgiving. It was an immediate favorite. Because of the smooth consistency children to older adults will enjoy this dish. (you will have hold back on some of the ingredients for the young ones) I added a quarter clove of garlic to each squash half during the baking process. Also a pinch of fresh sage and I put a cinnamon stick on the pan. Thanks Alton!
If you are interested I have linked The daddy Adjustment‘s recipe reviews on the Cooking Network. If you are interested you can read my picks and advice on a lot of different recipes and products. This can be found in my blog roll section down on the left.
TOTAL TIME: 50 min Prep: 10 min YIELD:4 servings LEVEL:Easy
Ingredients • 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash • Melted butter, for brushing • 1 tablespoon kosher salt, plus 1 teaspoon • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon • 3 cups chicken or vegetable stock • 4 tablespoons honey • 1 teaspoon minced ginger • 4 ounces heavy cream • 1/4 teaspoon nutmeg Preheat the oven to 400 degrees F. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
This is your wake up call. You have about 8 months to become proficient in the following:
Back and foot rubs for your wife
Lessons in bargain shopping will pay off once baby arrives. After hearing that our local Stop and Shop was the most expensive in the chain, I started to compare prices. I tried Wal-Mart, Target, and other markets and found them to be more trouble than good. If you watch weekly circulars and clip coupons it’s possible to do well saving on small grocery loads but to save big you need to buy in bulk.
After a week of research, I choose to purchase a small 5 cubic foot freezer for under $200 delivered to my door. I also purchased a Food Saver. These two purchases ended up saving me money in the long run. I now shop at Costco. Instead of $5 per lb for hamburger, I pay $2.79 per lb for 5 pounds. I “whack it down” into 5- 1 lb packages.
If you have the storage space, buying in bulk makes a lot of sense. Create a pantry and start stock piling non-perishable products when they go on sale. Paper products, flour, sugar, pasta, coffee, rice, etc. are all so much cheaper in bulk. As a result many of my meals end up costing less than $4 and end up with leftovers. This is when you will feel the pride of a home cooked meal, health benefits, and the financial advantage. Now that’s a positive adjustment. Go Daddies!