Constant colds are fraying my very last nerve. How could a mild winter be so freaking mean?
I’ve put a contract out on the giggling germs living it up in my house, and the Teflon Don little effers will not die. I spray Lysol and breathe sparingly when Alex tries to get some shut-eye, but I have very little time to fumigate before coughing, sneezing, and tears of exhaustion wake him up. I wash my hands (and nag the crap out of politely ask my family to do the same), and layer up so I can try to simultaneously freeze my a$$ off and let in some fresh air. Still, I am drowning in a sea of snot rags. You’d think I am running a daycare or something!
With colds comes the refusal to eat, which pretty much makes the sound of the humidifier enough to drive me mad. I approach it the wrong way, I know (I exercise the right to use my first-time Mommy pass), whipping up
gourmet meals for my little man in the hopes he’ll take one bite. Just one bite and I jump up in triumph, like I won the Mommy lottery (if only there were one…we deserve it!). It’s pathetic. True confession: I’ve prepared matzo ball soup, homemade macaroni and cheese with peas, blueberry banana smoothies, and broccoli roll-ups (a cousin to lasagna roll-ups that I’ve tweaked for my broccoli-obsessed baby) in the past two days. Has he enjoyed any of them? Uh…no. Will I keep trying? Yup. If I wasn’t on a diet I’d scarf it all down in frustration, but I can’t even do that. Can you blame me for wanting to torch the tissue boxes at this point?
At the heart of this is heartache. I hate seeing my little man suffer. I hate being held hostage at the house. I hate being up at 11:30 p.m., 1:30 a.m., and 4:00 a.m., snoozing in-between on an overpriced rocking chair that really isn’t all that comfortable with Alex in my arms (okay, that’s not so bad…love my cuddle bug). I hate Ashley and Alex trading colds like baseball cards. I just want a healthy household.
Are you as sick of Mean Old Man Winter as I am?!
Super Bowl Dish of the Day: Chef Julie’s legendary Buffalo Chicken Dip (sorry we’re having technical issues uploading the photo…I’ll do it when I have time to figure it out!).
Buffalo Chicken Dip
3-4 chicken breasts (depending on how big or small they are)
1 bottle of Frank’s Red Hot Buffalo Sauce
1 16oz bottle of Hidden Valley Ranch dressing
8 oz cream cheese
Boil the chicken and shred when cooled. In a sauce pan, combine the ranch and cream cheese on medium heat until blended. Add to the chicken. Add the buffalo sauce to the chicken starting with half a bottle. Taste as you go to your preferred heat (I usually use 3/4 of a bottle). Put in a baking dish and top with shredded cheddar cheese. Bake in a 350 oven until the cheese is melted and bubbling. Let cool 5-10 min before serving. Serve with Scoops tortilla chips and carrots.