I'm starting a new part-time job tomorrow!! So today marks the end of my journey as a Stay-At-Home-Mum and a new challenge as a working mum. Well, the job is considered part-time as I'll be working 34 hrs a week i.e. slightly shorter hours each day. At least I could reach home in time to cook dinner and then wait for dear son's return from the childcare centre. That said I would have only about an hour to cook dinner so I guess it's better that I prepare all the ingredients the night before.
Actually after a 2-year hiatus, I do have mixed feelings about returning to the corporate world. On one hand, I miss working and having a salary, but on the other hand, felt a little guilty towards my son and also apprehensive over the upcoming challenges of managing a job, household chores and responsibility as a mum all at the same time. It's also about getting used to a different routine, lifestyle and pace which is a change from being a SAHM. Well, I guess I would adapt in time to come, and hope that dear son could too. I've already converted him from half-day to full-day CC for a week, and he's slowly adapting albeit very sticky to me once he reached home.
The upcoming journey is not going to be a walk in the park, but we'll see how things go. Wish me luck!
Anyways, today is hubby's birthday so it's a perfect chance for me to practise my Strawberry Shortcake. There's only the three of us, so I couldn't possible bake the full original size cake (8")which is too big and too much.
For the chantilly cream, I made only 40% quantity of original recipe as I don't use much cream and always had lots of leftovers (400ml whipped cream, 40g sugar, 40g mascaprone cheese).
Overall, I'm quite happy with this attempt. The cake weighs about 900g to 1kg, depending on the amount of strawberries used and serves about 6 pax (generous slice) to 8 pax (small thin slice).
Ok then, I'm off now. Hope I could have enough time to blog with my new schedule!