It’s the last week of school and I’m in panic mode.
This is the first year I’ve worked during summer vacation since the birth of my oldest. That’s right. It’s been six years since I worked during the month of July. I know, all the working moms are rolling their eyes at me right now and calling me spoiled.
I freely admit. I am.
But now I’ve joined the 52 week a year work force. Well, 52 weeks minus two weeks of vacation time. And I have to say…it sucks.
I’ve never had to figure out what to do with the kids over the summer. I was always happy they could leave daycare for seven or so weeks and I’d save a little money. At the same time, I was able to sign them up for swim lessons, camps, and take them on trips mid-week to Los Angeles to see my sister. We spent a lot of time in the garden, at the library, camping, and, sometimes, being lazy bums.
This year, it’s going to be a little different.
First of all, I’m going to have to put Joseph in daycare. Hello double cost.
Then, I’m not going to be able to sign them up for swim lessons because all the reasonably priced lessons in our small town are during my work day.
And finally, because the place I work switches to four ten hour days during the summer (yay for Fridays off), my normal nightly routine – already cramped – is going to lose an hour.
In other words, I have no idea what I’m going to do about dinner.
So, I’m back to the drawing boards here. What do you cook when you get home from work at 6:30 and it’s triple digits outside?