Now that my kids are older, I still feel this way, only on a smaller scale. For example, if my kids are sick, I say to myself, “I should have made sure they washed their hands more.” If my kids get hurt, I say to myself, “I should have kept a closer eye out on them.”
Despite the pep talks from Husband Man, doubts always have a tendency to creep around in the corners of my mind. I wish I had an answer for all of it, but I don’t. I just know it has to stop!
I’m putting out a call to all the moms who read this blog….stop being so hard on yourselves when it comes to your children! None of us are perfect. Little Ms. Suzie Homemaker across the street is not perfect, even though she may give off the impression that she is. Little Ms. Corporate America isn’t perfect, even though she may give off the impression that she is.
We are not all supermoms. And ya know what?
Rustic Cinnamon Bread
Serving Size: 1 piece
For the bread:
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 eggs, at room temperature
- 2 cups buttermilk
- 4 cups all purpose flour
- 2 tsp. baking soda
For the topping:
- 2/3 cups granulated sugar
- 2 tsp. ground cinnamon
Preheat oven to 350 degrees and grease two 9x5 loaf pans
Cream together butter, 2 cups of sugar, and eggs.
Add the milk, flour, and baking soda.
Pour 1/2 of the batter into the two greased loaf pans.
In a separate bowl, mix the 2/3 cups of granulated sugar and 2 tsp. cinnamon.
Set aside 1/4 cup of the cinnamon/sugar mixture. Take the rest of the mixture, divide it in half, and sprinkle in each pan.
Add the rest of the batter to the top of each pan.
Take remaining cinnamon/sugar mixture and sprinkle 1/8 cup on the top of each loaf. Swirl the batter in each pan with a knife.
Bake for 45-50 minutes or until toothpick tester comes out clean.
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