Today was my first day back to work from maternity leave. And it was hard. Really hard. I became incredibly comfortable and content being with Elle all day every day. The mere thought of being away from her for 8 hours a day pretty much made me cry every single time I thought about it. Needless to say, I cried a lot in the past week.
We’re incredibly fortunate that we don’t have to put Elle in daycare; however, it didn’t lessen the blow of heading back to work. If I’m being honest, the thought of being a stay-at-home mom never really appealed to me – until I had a baby. When people say that a baby changes you and everything in your world – believe them. And those changes? They’re pretty damn amazing.
Since I’m not one to quit a job halfway through a school year, I put on my big girl panties, deliberately skipped mascara, and cried the entire way to work. Then I sat in my car for a good 10 minutes, gave myself a pep talk, applied a couple of coats of mascara, and headed into work. And ya know what? It wasn’t nearly as traumatizing as I thought it would be. It definitely helps that Elle is home with Eric and I feel totally comfortable pestering him all. day. long.
I made this chocolate bread last night and decided to give it a little kick with the addition of espresso. The coffee flavor is not overly powerful, but a slight nuance definitely comes through. It’s perfect for breakfast or a midday pick-me-up with a cup of piping hot coffee. Pair it with a dollop of whipped cream and fresh berries and you have a lovely weekday dessert.
You might say I was baking my feelings (and then eating them), and you’d be right. But that doesn’t stop this from being one delicious bread that you’ll love nibbling on. Almost as much as baby toes.
Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes