The parenting space/time continuum (and egg foo yung)

Before you have kids, no one tells you that at some stage during those early, murky years of parenting, the switch will flip on your life. Careless days and endless possibilities morph into a sense that you’re running out of time. If you want to change careers, you better get the hell on with it (particularly if you need to study for a while). One day in the supermarket you’re going to switch straight from buying blemish face wash to some cream promising to erase lines and age spots. That you’re going to suddenly walk into a chain store and realise that you don’t any clue about how to wear the current fashion (and really, you maybe look a bit stupid in it, anyway). And then one day, you look over at your kids and rather than seeing them tipping cereal on the floor from their highchair, you realise that they’ve just gotten breakfast by themselves.

My brother had kids several years before me and I remember him saying, “it just goes by so fast.” Looking down at my baby and toddler I had the strong thought, “no, I think this sleepless, constantly sick, financially strapped, crying, difficult time is going to last forever.” But he was right. It does go by so fast.

Hug your kids today. Take a video of them just doing something simple so that you can remember this time. Be mindful at dinner. Listen to what they say. Cuddle them while they still want you to. Love them and be glad.

vegie smugglers egg foo yung

Egg foo yung.

Egg foo yung

Make the chicken mince up ahead and store it in the fridge, then make up an omelette for each family member as they make it home from their various mid-week commitments OR make them up completely, refrigerate them and just reheat in the pan when you’re hungry.

peanut oil
250g chicken mince
5 mushrooms, very finely chopped
4 spring onions, finely sliced
Big splash soy sauce
2 tsp sugar
1½ cups chinese cabbage, finely shredded
¾ cup peas
8 eggs
4 tsp soy sauce
4 tsp shao hsing wine

Heat 1 tbsp of the oil in a medium sized frying pan over high heat. Carefully add in the chicken mince and stir it, breaking up lumps as you go.

Once the chicken is nearly all browned, add in the mushrooms and spring onions. Continue to stir everything. Splash over some soy, sprinkle the sugar and season with pepper. Leave it to cook away while you prepare the other ingredients. After 5 minutes or so, once the chicken is totally cooked, tip into a bowl and set aside.

I find it easiest to cook each omelette separately….

Break two eggs into a bowl. Whisk them along with the 1 tsp soy and 1 tsp rice wine. Scatter in ¼ the cabbage and peas. Add ¼ the cooked chicken mixture and combine it all well.

Pop a small frying pan over med/high heat, add 2 tsp oil and once hot, pour in the omelette mixture. After 4-5 minutes the omelette will be setting a little, turn over carefully and cook for another minute on the other side.

Repeat with the rest of the mixture to make 3 more omelettes.

Adults might like to serve this with a drizzle of sweet chilli sauce and coriander.

Makes 4 omelettes

Click here to visit the store and see all the Vegie Smugglers products.


11 Responses so far »

  1. 1

    hollycgodbey said,

    Egg foo yung has been on my list of things to make forever, so I’m glad you posted the recipe! ^_^

  2. 3

    Cheryl said,

    So totally agree with all your comments (and the recipe looks great!) it really goes by fast. And then before you know it they are bigger than you (well one of mine is). Love your blog!

  3. 5

    Nicole said,

    As I read once in relation to small kids “The days are long, but the time is short.” So true. I love this idea of cook as the kids get home.

  4. 7

    Barbara Good said,

    I just took my two to the park for the afternoon and sat nearby reading a book. It feels like yesterday I was wishing that person with independently playing kids was me as I stopped 12 month old from launching herself head first from the top of the rocket slide. They may only be five and three but they’re best friends and are happier playing princesses with each other than they are playing with me. I love, love, LOVE. Still waiting for them to make their own breakfast though…. That sounds spectacular.

  5. 8

    landrewsau said,

    I am definitely in the seemingly never-ending baby/ toddler years wih my two. But your post has inspired me to take more videos of them. I’m sure I won’t regret sifting through them when the kids are older.
    Recipe sounds like a winner too ☺️, thanks!

  6. 9

    katie said,

    Oh Wendy, you made me a bit teary! I am totally in the midst of every ounce of madness you described, but at the same time wanting to freeze my little people right as they are – even if it means existing as a permanent shambles forever 🙂

    • 10

      wendyblume said,

      It’s a crazy time! One I recall clearly. I did live mindfully through it so I can remember it fondly but also for how hard it was. My big kids are still so rewarding and so much easier! I do miss baby cuddles though! X

  7. 11

    Claire B said,

    There is nothing so precious as how utterly dependent a newborn is, or unforgettable as to how frustratingly independent as a threenager tries to be. I had no idea quite how much my Mr7 and Miss5 had grown until Miss8weeks came along, they instantly shot up a few inches and gained a year or two. So many memories, both good and trying have come flooding back.

    These are sounding great for making ahead for a lazy Friday night meal.

    I have been making one of your soups on the weekend to do me for lunches the last few weeks, loving them 🙂

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