Until very recently, I dreaded the weekends.  For two years, Chris had to work full days every Saturday after long five-day work weeks.  That meant we had one day together as a family, and it was so rushed and jam-packed that we had no real opportunity to enjoy it.  The weekends were more work than the work week.

Fortunately, a couple months ago Chris cut the Saturday work day, and now the five of us have two well-deserved days together as a family.  Chris and I carve out special time with each kid, and I’m actually able to enjoy the journey of motherhood a little more.  Its nice.

Our usual Saturday routine is so pleasant.  I’ll turn on some good music, Chris or I make a nice breakfast, the kids play and laugh.  It is perhaps the most relaxed two hours we have all week.  Last Saturday Evie indulged in paper crafts – making silly masks – while Vivian cheerfully rolled around on the floor and I danced with Mack.

The other day Chris treated all of us to his not-yet-famous scrambled eggs.  He’s a loyal follower of a Paleo diet, so he’s become quite the chef when it comes to egg preparation.  I love all the fresh vegetables in his dish.  A nice way to start a nice weekend.

Chris Scrambled Eggs

Coconut oil, bacon grease or butter

6 eggs, beaten

Chopped fresh veggies – tomatoes, cilantro, green onion, pasilla pepper, etc

3 slices Colby Jack cheese

Melt oil in a large skillet over medium heat.  Add veggies and cook until they start to soften.

Add eggs to skillet.  As soon as eggs start to curdle, constantly stir and chop the eggs with a metal spatula to keep them from burning or getting hard. The result is kind of like soft scrambled eggs without all of the work and time. Layer in the cheese.  Move the eggs around the pan constantly til they are cooked to your liking.