Skye gets up at 5:30 am most days.
For many of you, I know that sounds like a terrible thing.
Surprisingly, I love it.
Although she was sleeping the night last summer, sometime last fall she started getting up again. At first it was once, then it turned into a two or three times a night thing. Then she somehow ended up going to sleep in her bed but getting up around 1:30 am and pretty much keeping us up for the rest of the night. It wasn’t that she wasn’t sleeping after this, but that she was a restless sleeper and made it impossible to get any quality of sleep with her.
Then suddenly, 1:30 am became 5:30 am. She’s a great napper, and we have no problem getting her to bed at night so for now it seems like our sleep troubles are over.
It is funny to think that she may, in fact, be just like her mom. I am very much an “early to bed early to rise” person.
Very rarely is she waking me up when she gets up at 5:30.
Most days I’m already up and have had coffee. My contacts are in, my face is washed. I’m ready for her.
I love knowing that my natural rhythm makes it easy for me to take care of her right now.
I also love that time with her, when most often the rest of the house is asleep. Some days she just wants to watch Word World on the iPad, so I’ll sit with her and read while she does. Snuggles are snuggles even if she’s watching TV. And some days we will read every book she has. Sometimes twice.
The biggest struggle? Convincing her that we should wait until it is light to go outside. Some days we end up on the back porch where the only thing keeping it from being pitch black is the floodlight.
Because just like her Mom, she would prefer to be outside than inside.
Unfortunately, she hasn’t yet developed my love for vegetables, but there is still time. Today’s Roasted Sweet Potato Salad is so simple but so delicious. This is one I will make again and again.
Are you a night owl or early bird? Did this transfer over to your kids?
- 4 medium sweet potatoes, peeled and cut into ½ inch slices
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 6 scallions
- 1 red pepper, diced
- 1/4 cup pine nuts, toasted
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons maple syrup
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon chipotle chili powder
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cubed sweet potatoes in a bowl and toss with olive oil, salt and pepper. Roast for 28 to 35 minutes, until tender. Transfer to a bowl.
- Meanwhile, whisk together dressing ingredients in a small bowl or process in a blender
- Toss sweet potatoes with scallions, red pepper and dressing. Top with pine nuts and serve warm or at room temperature.