Cleaning and Scrubbing Can Wait Till Tommorow...

Often, I feel overwhelmed with housework.  It feels like I am just running in circles trying to clean up messes while my children are running behind me making more messes.  Try as I might I just can't keep up with them.  Often at the end of the day I feel like the house is still a mess and I have nothing to show for all of my cleaning labors throughout the day.  It leaves me feeling like all my work has been in vain, and then I feel like my time was ill spent because I have nothing to show for it.  It's very frustrating.

I think I need to set a certain amount of time for cleaning in the morning, and then purposely neglect the messes while I focus on more important and fun activities such as: reading to the children, playing with the children, going outside for adventures...

Then, at the end of the day, I can look back and feel happy that I have spent my time with what matters the very most- my sweet little children who are growing so fast.  Maybe I can also remember my little brother and one of his tricks- when cleaning-do it quick!  He is impressively fast at cleaning up after his 3 little children.  So, a quick clean up at the end of the day- particularly making sure the kitchen is clean and off to bed.

When I was a little girl,  I remember a cross stitched piece my mother had hanging on the wall:
"Cleaning and scrubbing can wait till tomorrow for babies grow up we have learned to our sorrow.  So quiet down cobwebs and dust go to sleep, I'm rocking my babies and babies don't keep."

Swiss Chard Breakfast Burritos

Breakfast burritos with no cheese?  And swiss chard?  Well, my kids will eat them with out complaint,  and swisschard grows well in our garden- so this recipe is a keeper!  I have adapted it only slightly from the original:  http://foodplainandsimple.blogspot.com.

I also love that it is fast and easy to put together.
1.  Sautee about 1/2 bunch of chopped chard (stems and all) in 2 tbsp. butter. Put the lid on the pan and allow the chard to wilt and the stems to soften.

2.  Then, add the eggs. I used 4 eggs and the same amount of milk as I would have to make scrambled eggs (about 1/4 cup).  Mix them well in a bowl, then pour the contents into the pan with the greens.

3.  Add salt and pepper. Cook as if you were making scrambled eggs.

4.  Spoon the eggs onto corn tortilla shells.  (I put 6 corn tortillas on a cookie sheet and put them on broil in the oven for a few minutes.  And turn them, and then take them out and put them in between tinfoil to stay warm).  May serve with salsa or sour cream.