The lovely husband is overseas again and I would like to say things have been going smoothly … yet one Emergency Room trip and a Watlington water overflow would suggest otherwise.

Over the weekend I had decided to top up the tank. If only I had looked at the radar and spotted the mini-monsoon on the way.

But I didn’t and the tank was low so I let it run overnight. I then left for the usual Saturday morning activity juggle, but had to stop by the ER on the way back (long story).

When we eventually made it home at 5pm, one of my neighbours was standing in the road, urgently flagging me down. Our tank had been overflowing since 11am. Oooh I do love watching hard-earned dollars literally flowing down the drain. What was I thinking? And why didn’t anyone call me?

The thing is, my phone had been on silent, buried at the bottom of my bag all day.

I’d had an attack of working mom guilt and decided not to look at it at all. I honestly don’t want my kids to grow up with memories of me staring at my phone all day long. I do remember my mum being lost in Wimbledon or a really great book but those are so much more worthy aren’t they?

Me on the other hand: “Sorry darling, I wasn’t paying attention. I was watching a clip of baby octopi hatching and reading a status update about the temperature of someone else’s tea.”

Actually the baby octopi were very cool, but I’ll be the first to admit that I get distracted by a lot of unimportant stuff.

So while the LH is away I’ve been trying to be more focused on quality time with the girls. We’ve been cooking up a storm and creating one hell of a mess in the kitchen.

I’ve been trying not to mind that part.

There’s just no way round the fact that cooking with kids is a bit shambolic. No matter how hard you try, spices get spilt, flour goes airborne and grapes are catapulted across the kitchen.

Somehow my kids seem to make more mess than a whole classroom full of Natural Kids. It seems the apple doesn’t fall far from the tree though, as I am not really so tidy myself. Whoops!

Still, next week I will be on my best behaviour. Sarah (our intern), and I are hosting a couple of Superfood with Sarah cooking nights at the Chef’s Shop.

We have carrot cake baked oatmeal on the menu, along with a skinfood smoothie shooter, broccoli slaw with crispy bacon sprinkle, puy lentil and butternut squash bowls and, (drumroll please), a raw chocolate tart with vanilla ice cream and chocolate sauce.

It may not sound like it but absolutely everything on the menu is gluten- and dairy-free. There are a few tickets left if you want to join us (and you probably should)! Please call the Chef’s Shop direct on 292-1661.

If you’re unsure what “superfoods” are, I’ll be giving a full explanation next week with tips on how to pack them into your everyday meals and drinks. In the meantime, have a great weekend!

• Advice given in this article is not intended to replace medical advice, but to complement it. Consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. She is not a registered dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda