I’m not one of those moms that easily rolls with the punches or goes with the flow. I like keeping my toddler on a schedule and if things get shaken up and he responds poorly, my stress level goes through the roof.
Last week I joined my mom and a few sisters for an impromptu road trip to Yellowstone National Park. It was beautiful (pictures here, here, and here), fun, and great being with family, but it was also stressful. I didn’t deal well with the toddler who was up 4 hours past his bedtime or who didn’t want to be in his car seat anymore. A two day trip left me very frazzled.
What is wrong with me? Is it because I’m a first-timer? Or is it just my personality? Either way, I want to be a much more easy-going mom and I’m trying to work on it.
Interestingly, the challenge of building, frosting, and photographing an ice cream cake before it melts is something I very much enjoy. This is stress that I relish. Maybe it’s because it doesn’t involve the fluctuating moods of a tiny human being, or maybe because at the end I get to eat a few pieces of ice cream cake (you can’t just throw them out).
I’ve come a long way being comfortable with baking and cooking. A few years ago I would have had no idea how to execute a layer cake with ice cream, at least not well. I know that motherhood isn’t going to get any easier, but I’m hoping that I will at least get a little more comfortable with it. That it will get better with practice.
Let’s talk about this ice cream cake real quick. It’s my favorite chocolate cake sandwiched around a layer of ice cream flavored with fresh mint and speckled with mini chocolate chips, all iced simply with whipped cream. It’s an elegant and refreshing treat for the summertime.
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