You are alright just the way you are right now.
I am a reformed slob. I made the decision to be organized more than 40 years ago. I was 35. I learned a lot through that transformation. The most important of which was to understand that before I did anything to organize my chaotic life, I was alright just the way I was. That backed-up laundry didn’t make me a bad person. That unmade bed and a sink full of dirty dishes didn’t mean I didn’t love my family or my home. Having to re-inoculate the children because I couldn’t find their medical records when we moved to a new town didn’t mean I was a bad mother.
My reason to change my ways came from a deep desire to have more fun; to be able to play guilt-free. To feel the freedom of taking care of the routine and mundane tasks that make a household run smoothly, so my family and I could really enjoy this delicious thing called life.
I think being organized or disorganized is ultimately a choice, but I also think we each have a natural inclination to be one or the other. My mom was born organized. My dad was the donor of my disorganized gene.
I had three children and two received my penchant for mess and one was washing the floor at 18 months old. Once I asked her if she wanted a doll house for Christmas and she replied, “Oh Mom, it would just be one more thing to keep clean.” You know where you fall on the scale of order: one is a Martha Stewart without a staff and ten is the person who can’t dust or vacuum because she doesn’t have clear surfaces.

Did you know we can actually be a mom to ourselves? I know it sounds sort of crazy, but it’s true.
One of my all-time favorite low-carb cooking recipes is what I call “Cauliflower-oni and Cheese." Who needs that carb-loaded, slimy macaroni when you can cook up a yummy, steamy head of cauliflower an
d leave your pickiest eater drooling for more? In this fun, how-to cooking video, I share with you the secrets of happy cows from Ireland, and the joys of a forty year old pot. (The kind on the stove.) This is sumptuous, guilt-free dining, and you'll want to make plenty for the crowds that will be begging for seconds and thirds and the recipe.