I was reading Facebook posts from friends who are mourning their children’s growing up and it made me sad.
Understandably, it’s rough seeing your baby become a toddler, child, adolescent and finally, a full on adult.
I get it-I was the sobbing mom who dropped off my daughter at college–yes, I was “that” mom.
A few years later, I posted on Facebook that my “baby girl” was getting married.
And I still stand next to my 6′ 3″ almost 25 year old son in awe and wonder how he got to be so big!
It’s tough watching your children outgrow their need of you. But that’s the sign of a job well done–and motherhood (parenthood) is one of those jobs that, the better you do it, the less you do it as they grow.
So today, I’m grateful and thankful for grown children who are independent, creative and intelligent.
They don’t “need me” like they used to. Our relationship has evolved and changed as they have gotten older.
And I’m thankful that I can continue to look forward to that–not looking back and wishing I could still wipe their runny noses and cuddle up and read stories with them. Yes, I loved that part of mothering so much, but it is a short season and now, a cherished memory.
I live in this season of parenting–the sideline, where I can offer my opinion (if asked) and cheer them on. And what a blessing it is–so thankful. :-)
And here’s a recipe that works no matter how busy you are!
Southwest Beef Tacos
Serves 6
Ingredients:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 2 inch cubes
- 4 tablespoons flour
- 1 large onion
- 3 garlic cloves, chopped
- 1 large red bell pepper, diced
- 1 large jalapeno, seeded and diced
- 2 teaspoons cumin
- 1 tablespoons chili powder
- 1 teaspoon oregano
- 1 (15 ounce) can plum tomatoes, chopped
- 1 cup beer, or low sodium chicken broth
- Sea salt and freshly ground pepper to taste
- 6 tortillas, warmed
- 1 avocado, diced
- 1/2 cup Monterey jack cheese, shredded
- 1/2 cup sour cream
Directions:
In a large skillet, heat olive oil over medium-high heat. Coat the beef with flour and sear beef 3 to 4 minutes until golden.
In a large slow cooker, add beef and next 11 ingredients (onion through pepper) and cook on low for 8 hours until beef is cooked through. Shred the beef with two forks. Place beef in tortillas and top with avocado, cheese and sour cream.
Leanne Ely is a NYT bestselling author and the creator of SavingDinner.com, the original menu planning website, bringing families back to the dinner table for over 15 years.
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