Before I had kids, I truly thought that I would be that mom.
You know the one I am talking about; The most creative, fun, active, involved, loved-by-children-and-adults-alike mom.
Then I had kids became a mom.
And now I know that I am not, and never will be that mom.
I am more of the, “Sorry kids, can you wear your underwear inside out today? I’m behind on laundry,” mom.
Or the “Just brush your teeth in the morning,” mom.
Or the “Mommy can’t sit down and play cars with you right now because I have to clean the bathroom before the mold starts to crawl on to you.” mom.
I am not crafty.
I am not good at playing.
I can’t braid hair.
I put my kids to bed at 7 pm when my husband is traveling. Sometimes it is still light out.
I am not a room mom.
I don’t know all the kids names in my children’s classes.
I forget appointments.
I break promises.
I always call my kids by the wrong name.
I cannot bake anything sweet.
So, it was no surprise when I showed up at my daughter’s class with horror movie-style cupcakes to celebrate her birthday.
Yes, if you look closely, I successfully, with the help of my friend, made one that has a uni-brow and one with a lazy eye.
There is a Michelin Man. A Fat Albert. One reminiscent of Jigsaw from the movie SAW.
I could tell you I wanted it to be diverse.
The truth is I just suck at cupcakes.
The good thing is that most first graders don’t care that they are ugly.
They just want to eat something sweet.
(Except for the little shit that told me he didn’t like his and I should have brought a different treat.)
You know what I am good at?
Fiercely loving my family.
Mexican Chicken Rice Bowl
1 lb chicken breast, cut into cubes
1 tsp cumin
1 tsp chili powder
1/4 tsp salt
1 Tb Vegetable Oil
1 large onion, diced
1-2 jalapeno, diced and seeded
2 can Rotel or diced tomatoes
2 cups cooked rice
1 avocado, diced
1. In a large Ziplock bag, toss Chicken Breast with cumin, chili powder, and salt.
2. Heat a large skillet over high and add oil.
3. Turn heat to medium and add chicken.
4. Cook until nicely browned on all sides.
5. Remove chicken and set aside.
6. Add more oil to pan if needed, then add onions and sauté until translucent.
7. Add jalapeno and continue to sauté for another minute.
8. Add chicken and tomatoes.
9. Simmer for 10 minutes.
10. Separate rice into 4 bowls.
11. Pour chicken mixture over rice and top with avocado and sour cream.