I don't have a lot of patience for excuses anymore. I'm not saying this is necessarily a good thing, but I do think it is the result of having to improvise, struggle, and make things happen on my own. I've been a single parent for going on 4 years now and that hasn't left me a lot of room for excuses.
I hear friends complain about how hard things are when their husbands are out of town. I hear people complain about how money prevents them from doing or having things that are supposedly important to them. I hear people say they don't have time. Every time I hear these things, I can't help but think that the excuses are silly. I guess I am the wrong friend to complain to if you aren't really looking for solutions, inspiration, or a good shoulder shaking back to reality.
I don't wholly subscribe to the 'pull yourself up by your bootstraps' line of thinking, because sometimes it takes help and support to get yourself to level ground. However, I wholeheartedly believe that excuses will only slow you down.
I'm not perfect and sometimes I hear myself complaining, excusing behavior or lamenting a situation, but I am getting better at hearing myself and recognizing when what I am saying is self defeating rather than helpful. I'd like to keep moving forward and that doesn't leave room for excuses.
This Honey Yogurt Butter with Flax Seed Oil is my solution to the healthy breakfast problem that frequently plagues this house. We need a lot of variety around here to keep everyone interested in breakfast, that most important meal of the day. This nutrient packed butter is perfect on Sourdough Toast, Muffins, Bagels, Waffles, and even a spoonful stirred into a bowl of Oatmeal or Brown Rice Cereal.
I don't have a lot of time or a lot of help, but for me there is no excuse for not finding a way to feed my family wholesome, healthy, homemade meals.
Honey Yogurt Butter with Flax Oil
Ingredients1/2 cup butter, softened
1/2 cup plain yogurt (Greek yogurt works well too)
1/4 cup flax oil
1/4 cup honey
DirectionsCombine all ingredients in a medium bowl and mix, using a hand mixer or standing mixer, until thoroughly combined. You can use the butter right away or refrigerate for up to a week.
Recipe adapted from Chef Brad
What do you do when you hear a not-so-good excuse?