So at 7.30am this morning as I was madly packing lunchboxes for preschool I was really doubting that the satisfaction gleaned from working part time was going to outweigh the angst of getting two small people (and me) breakfasted, dressed and out the door.
Then after a terrific (short) day at the office, with all the flexibility of working as a contractor looming attractively, I was sitting with a cup of coffee at home at 4pm calling encouragement to my two smallies on the trampoline (yes, I had my feet up, and yes, I was munching peanut butter toast.) I thought: this is awesome.
Of course it all went to pot at 5pm when I was trying to make dinner.
I was tired, Henry decided he "didn't like Mum working, only Daddy." Tilly was trying to pick up a cockroach in a tissue then somehow all the magnetic letters from the fridge ended up in the bin. Everyone was hungry, everyone was tired and cooking dinner was the LAST THING I WANTED TO DO.
Bring on the marvels of tinned tuna.
Along with a cheeky tin of sweet corn, if you've got tinned tuna you've pretty much got dinner.
Here we go: 10 minutes from zero to on the table and the kids ate it all up. In fact, I got a surprised "Mum, this is delicious" which is the joy of four years old, frankly.
425g tin of tuna
285g tin of sweet corn kernals
1 dessertspoon of sour cream
1 dessertspoon of sweet chilli sauce
1 cup grated zucchini
1 cup grated carrot
1 cup grated cheese
1 tsp dill tips (dried dill)
sea salt and black pepper
So quick: mix up everything (except the lavash bread) in a bowl. Put the lavash bread on your sandwich press (or use a tray under the grill), spread the bread with a few spoons of the mix and top with another bit of bread. Cook. Enjoy with wine.
This would work well with flour tortillas but I didn't have those in the cupboard.