By Angie Sutton
Being a mid-40ish mom of twins comes with its own unique brand of patience. I was sitting in a room full of ladies at our weekly mom’s Bible study in 2012. Pastor Dale stopped by to lead us in a thoughtful prayer, and I remember clearly that the subject was about extending grace to others and sometimes, more importantly, extending grace to ourselves as we attempt to perform supermom duties.
Before leaving the room, Pastor Dale suggested we each take a few moments to pray for something specific. He reminded us praying for something specific, even for ourselves, was okay and we weren’t being selfish. I think he knew very well what each of us was thinking because as moms we tend to put ourselves last in the line of family needs.
I don’t mind telling you what I prayed about. It’s not like a birthday wish when you blow out the candles and your wish won’t come true if you tell what you wished for. I specifically asked for patience. In the hustle and bustle of life in a family of five busy people, I thought I could use a lesson in patience and would be better equipped to handle the upcoming teenage years for the older two.
A couple of months went by and I kept thinking about whether I was somehow becoming more patient. A few opportunities arose that gave me a chance to exercise my newly acquired talent. Then I received the news I was not only having a one baby, but having two! These little chickadees are now a little over 2 years old and I get the chance to practice my patience every day. Not exactly what I had in mind that night at the ladies Bible study, but I cherish my beautiful family of seven every moment. Yes, even when the little girls use an entire bottle of nail polish to paint their own toenails (and everything else).
Being a mom is hard work. We take care of people and things and chores and lists. Oh those lists. I know you have one or two. Last week I actually made a list of the different lists I had created. I celebrate checking things off the list and do a little happy dance when the big items get crossed off. Conversely, I put a lot of pressure on myself when I can’t get it all done. I encourage you each to extend grace to yourselves this week. Take a few moments to care for yourself. Read a book, go for a walk or bake something you like. The lists will be there, always.
Fellow mom blogger Katie Serbinski from Mom to Mom Nutrition, LLC, shares two of her recipes this week. She is featured in Part 5 of the Story of a Steak series and shares her thoughts about beef and nutrition. I enjoy reading her blog with recipes, practical nutrition advice and musings about motherhood. Her blogsite is Source: momtomomnutrition.com.
Sweet and Sour Ground Beef Lettuce Wraps
1 pound lean ground beef
1 cup ketchup
Rinse lettuce leaves and pat dry, being careful not tear them. In a bowl, combine the ingredients for the sauce. Set aside. Heat a large skillet over medium-high heat. Cook and stir beef in the skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion and red bell pepper inn the same skillet used for beef until slightly tender, 5 to 10 minutes. Add the sauce to the vegetable mixture and stir to combine. Add ground beef back to the skillet. Stir for about 2 more minutes until the beef and sauce are heated through. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Greek Grilled Steak with Lemon Orzo Salad
1 pound boneless top sirloin steak, cut 1-inch thick
In a small bowl, combine all of the herbs. Rub herb mixture evenly over each steak. Preheat your grill to medium-high heat. Grill steak, covered, 11 to 15 minutes for medium rare (145 degrees doneness) or 13 to 16 minutes for medium (160 doneness.) Transfer steak to a cutting board and let rest for 5 minutes before slicing and serving. Serving with lemon orzo salad.
Lemon Orzo Salad
2 lemons, juiced and zested
1 bunch of asparagus (about a pound), cut into 1/2 inch pieces
To make the dressing, whisk together all of the ingredients. Set aside. Combine the water and chicken stock in a large stockpot. Bring to a boil. Add the orzo and cook for 8 to 10 minutes. Add the asparagus to the pot. Continue cooking the asparagus and orzo for another 5 minutes. Drain, but do not rinse. Add warm orzo plus asparagus to a heat resistant bowl. Add green onions and lemon dressing (mix again if needed). Garnish with lemon slices and feta cheese. Serve immediately or let rest at room temperature until you’re ready to eat.