Being on maternity leave means that the weekend and weekdays are blending together for me a little bit. Instead of structuring my day around a work schedule, I’m at the beck and call of a very tiny, hungry redhead. No more sleeping in.
To try to regain a sense of what my life used to be like, and not get overwhelmed, I’m picking one thing to do each day besides baby. Just one thing. Friday it was shopping for jeans and groceries, and Monday I decided to tackle thank you cards. I’m so late getting them out! Because I was on bed rest for the last little while of my pregnancy, I ended up having one baby shower when Julian was just a week old, and a second one when he was a month old. And gifts and cards are still slowly trickling in as friends and family come to visit us and meet the baby (we are so lucky, and spoiled!)
I did about half early in April, but kind of got stalled and sidetracked. Yesterday’s mission was successful though and I wrote out note after note, included little birth announcements, and counted my blessings that Baby J has so many people that care about him so much!
We also got out for walks and a play date…and I made salad. Salad with a bunch of things that I like all tossed around together! Yum.
Avocado Chicken Salad
Chicken (leftover rotisserie, chopped)
Avocado, sliced and diced
Sweet pepper (orange)
Grape tomatoes, halved
Sliced Almonds, lightly toasted
Kraft Asian Sesame Dressing
Toss, mix, eat. This is a quick to make, nicely filling lunch salad.