Mum Guilt

When William was born I was as prepared as I thought possible. My freezer was full of healthy meals that I could eat one handed, I’d read books about newborns, I’d been to antenatal classes, and I’d watched more youtube videos on breastfeeding that I care to admit! The nursery was equipped, I had a bouncer chair and a baby carrier- frankly, I felt sorted! I knew that I would be tired (I underestimated how tired though), I knew that I would have less  no me-time and I knew that it would be a steep learning curve. There was however, one part of motherhood that I was completely unprepared for – guilt. 

I say sorry to Will literally hundreds of times a day: sorry I have to change your nappy, sorry but you can’t eat dog biscuits, sorry your milk isn’t ready yet, sorry your upset, sorry I don’t know what the matter is, sorry you have to have vaccinations today, sorry but you can’t play with plug sockets/mobile phone chargers/all wires! Sorry, sorry, sorry! It seems most of my day is spent apologising, and whilst some of these apologies are rather tongue in cheek, far more of them are completely sincere, guilt-ridden sorries.

This was particularly true in the first few months after Will was born. Despite attending all the classes, watching all the videos, spending a day back in the maternity unit, and getting help from various midwives, Will refused to latch on and breastfeed. This led to a huge amount of anxiety and guilt on my part. I felt that I was failing my son. It was supposed to be the most natural thing in the world and yet for some reason we couldn’t make it work. In the end I expressed milk for 10 months; it worked well for us and we fell into our own way of doing things, but the guilt remained. The rational side of me knew that I was a.) doing my best and b.) that formula feeding was also a perfectly acceptable way to feed a baby, but the new Mum side of me felt dreadful.

Breastfeeding wasn’t the only thing I felt guilty about – I felt guilty about giving Will dummy (I have no idea why I felt this was in some way bad, I just did), I felt guilty when after 9 months of no sleep we tried controlled-crying (controversial but a total life saver for us), I felt guilty when Will caught a cold off me, the list is literally endless, and quite often completely irrational!

Recently my Mum-guilt is related to my return to work. Will turns one on Thursday (where has my baby boy gone?) and I start work the following week. I have been determined to spend as much quality time together this week as I can. I  have been making the most of every day and doing lots of fun things together like swimming, going to the beach and playing on the swings. All this ‘making the most of my time with Will’ along with moving house in two weeks has left me with very little spare time. So today I made a compromise, and you guessed it, I feel terribly guilty about it. Will’s birthday isn’t going to be the sugar-free paddington bear cake I had planned, its a Marks & Spencer caterpillar cake. Will he get to eat any? No. Will he care? No. He would much rather play for an hour (or six) than sit in his highchair watching me panic over a sponge! I will probably look back at photos of Will’s birthday tea party and cringe that he had a shop bought cake that I wouldn’t let him eat, but I will also remember that by making that decision, I got to spend more time with my precious boy.

From what other parents have told me, the guilt never goes. There is something about being a parent that makes you feel like any decision you make is the wrong one. So as Will reaches his first birthday I have set myself a new year’s resolution. I am going to learn to embrace Mum-guilt, remembering that whatever the decision may be, us Mums are all doing what we think is best for our children. It may not always be popular, and it may not always be right, but its always with the best of intentions.

 

 

 

Carrot and Spinach Buttermilk Muffins

I started writing this blog post this morning, Will woke up at an eye-watering 5am so I had some time before breakfast! Anyway, I then found another million things to do so thought I would leave writing until later in the day. One of today’s tasks was the weekly shop. I’ve done a lot of online food shopping since having Will but I must admit I don’t like it. I like the convenience, but I absolutely hate having no control of which food is chosen for me. I’m normally the person who picks up every single watermelon in the shop before deciding that the very first one I looked at was in fact, just fine! Shopping with Will has become a bit of a breeze recently though as he is happy to sit in the trolly, eating and nosing his way around the shop! I tend to take him a piece of fruit to eat en-route. Once home, with Will napping I decided to sit down to write a little more. I made myself a cup of tea, sat down at my desk and went to tuck my chair in. In doing so I happened to notice my feet, and it was at this precise moment that I realised I had gone all around town and to the supermarket in ODD SHOES! They didn’t even nearly resemble a pair! I think its fair to say that early mornings coupled with moving house and finishing maternity leave is starting to take its toll… on my wardrobe choices if nothing else! Thankfully I’m not making such mistakes in the kitchen!

I’ve been frantically filling my freezer with food so that when we begin moving house lunches and supper will be taken care of. Snacks and meals that can be eaten hot or cold, at any time of day are going to be a necessity over the next few weeks, especially as the house we are moving into is still derelict, and I go back to work next week! This recipe is something I make quite often, we have them as snacks, with big bowls of soup or as an alternative to bread.

Savoury muffins are something I never really enjoyed; I found most recipes came out heavy, ‘healthy tasting’ (code for dull) and with a chewy, often unpleasant texture. I then came across a  recipe that used buttermilk and I decided to experiment. The following is the result of a few months experimenting with different flavours. These are delicious, delicately spiced with cumin and coriander, but not overpoweringly so. The recipe looks like it contains lots of raising agents, and to be fair it does, but the resulting muffin is light, fluffy and not at all greasy like shop-bought sweet muffins can be.

The key with this recipe, as with soda bread, is to act quickly once you have added the buttermilk into the batter. The buttermilk is added last and the muffins will be lightest and most fluffy if they get into the oven as quickly as possible, no pressure! I’ve probably made the recipe sound scary now, but they are incredibly easy to make.

The vegetables can be swapped for alternatives such as butternut squash, Kale, courgette or sweet potato, or anything else you fancy/have to hand. It goes without saying that these are an excellent way of sneaking vegetables into fussy children. More than this though, they are actually a brilliant way of celebrating just how delicious vegetables can be! Savoury muffins are also a great food to give when weaning as the texture is softer and more moist than bread. Will has them along side soup to dunk, or just with some cheese for a simple, quick lunch.

Ingredients

This makes 12 generous muffins

  • 250g Wholemeal self raising flour
  • 80g unsalted butter (salted is fine too if not cooking for little ones)
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200ml buttermilk
  • 150g of grated carrot (roughly 3 medium carrots)
  • 1 small red onion, diced
  • 2 large handfuls of spinach
  • 1 tsp cumin
  • 1/2 tsp ground coriander

Method

  • Melt the butter un the microwave, add a tablespoon of it to a frying pan and pour the rest into a large mixing bowl
  • Peel and dice an onion, add this to the frying pan and soften in the butter.
  • Once the onion is soft add the cumin and coriander, switch the heat off and let the spices warm through
  • To the bowl of melted butter add the flour, eggs, baking powder and bicarb, mix to combine
  • Peel and grate the carrot
  • Chop your raw spinach finely
  • Add the carrot, softened onion and spinach to the other ingredients and combine
  • Finally pour in the buttermilk, combine quickly and spoon into muffin cases as efficiently as you can. The mixture will start to foam and become light and airy as soon as the buttermilk and bicarb react.
  • Bake for 17-20 minutes, until golden and hollow sounding when the bases are tapped.

These keep for 5 days in a sealed container but they freeze well too. I have a freezer full of them now for Will’s packed lunch, and my own!