There are Plan A days, and Plan B days. When my four-year-old came cranky into my bedroom with coughs and sniffles before the light reached my eyelids Saturday morning, I knew it would be a Plan B day. We curled up on the couch with library books and honey tea. A couple years ago, I read a tip in a book on organizing to create both the routine you want to keep most of the time–Plan A– as well as the frame of a back-up plan you can default to when life throws you curves (the fact that we keep buying books on organization and simplifying should be the subject of its own post!)
And life with little ones, at least for me, means falling back on Plan B, oh, about every other day. For us, that means guarding peace in our home by lowering my expectations for how much I’ll get done, staying home and playing in the backyard, reading lots of books, and making naps the Number One Priority. Come to think of it, my Plan B is not that much different from Plan A, except I get even less done.
Fortunately, I had put together cinnamon rolls the night before since we had family in town for the weekend (yay for extra people to entertain the kids while I work in the kitchen!) Just don’t be all eager-beaver like me and not give them time to come to room temperature before sticking them in the oven–they took an extra fifteen minutes to cook that way, and I had to babysit them to make sure they got cooked all the way through without getting overdone. And be warned: Don’t expect to have a Very Productive Day when you make cinnamon rolls for breakfast. They make me want to curl up under a blanket and read all day. Good thing we have Plan B for just that contingency.
*I used this recipe, found in Eat with Joy, by Rachel Marie Stone, with about half bread flour and half whole wheat, sifted of most of its bran. I made the recipe through shaping the rolls and put the pan in the fridge overnight. I skipped the cream cheese frosting for a small amount of buttercream frosting.