Week 28: Our Little Cabbage

It’s hard to believe we are now hitting week 28!  Only 12 more to go!  These past few weeks have really flown.  In January I felt like this time was so far away... but now with the due date drawing near I am starting to wish time would slow down.    

This week "baby" weighs about two and a quarter pounds and measures 14.8 inches from the top of her head to her heels. It amazes me that she is nearly as tall as she will be at birth.

So you are probably wondering which vegetable would that make her this week?  A little cabbage!  Our little cabbage! 

She can also can blink her eyes, which now sport lashes. Which has me praying that she will have my eyebrows and not Kevin's huge caterpillars.  But it also has me wondering what color eyes she will have.  Will she have blue eyes like Kevin and me? Or will she get her color from someone else in our family?  

I think this is the first time (during the entire pregnancy) that we have actually started talking about what we think she might look like.  Who will she favor? Who will she take after in looks and personality?  As much as I wish time would slow down both Kevin and I are very excited to meet her.  Kevin has often stated these past few days that he can not wait till she gets here.  She's not even here yet, but she is already very much a part of our family, who we are, and our lives.   

(Our Litte Cabbage - 28 Weeks)

Inspired to read again...

It feels like ages since I finished my last book, Remember Me by Sophie Kinsella. A book I picked up to read during my last vacation in August of last year. To me having a 6 month stint between books is devastating. I see the students at school reading away during their free time and I envy them. I sometimes would love to be that age again… No big responsibilities and just reading away!

Maybe it’s because my own love for reading really started during my 5-7th grade years. I have recently thought of these days. What was it that fueled my love for reading? And how can I ignite that fuel in our daughter (when the time comes for her to read)? The one memory of that time that keeps playing over and over in my head is of those Fridays with my Grandmother. I treasure the memories that I have had the pleasure of making with my mother’s mother. And those Fridays were days that I lived for all week. Every Friday when I was in middle school she would take me to the mall where we would go to Walden Books. There she would treat me to a book of my choice… but only if I finished the book she purchased me from the week before. Rarely would a week go by that I would not finish. I would read on the way home from school on the bus. I would read between classes. Once at home I would try to finish my homework as quickly as possible so I could read. I would rather read than watch tv and at night I would read before going to bed. I still say it’s because of her I have a fondness for reading.

As I got older and actual reading material was assigned for school, my ability to read the books I wanted to read diminished. But I never forgot the memory and the love I had for it. In 1994, I even made a goal that in one year I wanted to read 12 books. One book a month. For nine years I tried to meet that goal and then finally 10 years later I finally did it! 2004 was the year that I read at least one book a month. And I couldn’t have felt better about myself. I felt like I really accomplished something.

During that year Kevin and I started reading the same books (some at the same time with multiple copies) and would discuss them after we finished them. It was kind of like our own little book club. We both love reading and sharing about what we thought about the books we just read. Just yesterday it occurred to me… we should share those thoughts on our blog.

I hope others will enjoy our reading adventures and maybe they will be inspired to pick up a book themselves and ignite that love for reading flame inside.  Future postings will even include Amazon links so that others can get the books themselves. 

Week 27: "Today she's a Head of Cauliflower!"

Yesterday we celebrated the fact that we made it to the 3rd Trimester! Whoooo Hoooooo! Today marks our 190th day (or 27 weeks/ or 6 and ¾ months). We are 67.9% through and only have 90 days (or 12 weeks and 6 days) that remain until our due date. I am also excited to see that she will be full term in 69 days (June 30th)!

One of the things that have recently cracked me up is when friends ask what kind of vegetable is she today. I always thought that the baby sites and books were funny by comparing the size of the baby to vegetables, so I would always refer to her as “that’s my little turnip” or “she’s my little ear of corn” as her size was dictated. I didn’t think I was doing anything worth noting… just me being silly. But after not seeing a few people for a few weeks their first question wasn’t “how’s it going?” It oddly enough was “What kind of veggie is she now?”

I should have been documenting my belly growth with comments and even photos of me with the appropriate vegetable from the beginning. I’m sorry, Baby! But I will try really hard during the next 90 days to document our little produce market!

So what veggie does our little one resemble today? Today she is as big as a Head of Cauliflower! (16 in, 2.5 lbs)

I was amazed to see that she is about 14 1/2 inches long with her legs extended. According to the books and websites she's also sleeping and waking at regular intervals. Which might explain last night’s episode. She is also opening and closing her eyes, and perhaps even sucking her fingers. I am also starting to become more aware of any tiny rhythmic movements that I might be feeling to signify a case of baby hiccups. And the fact that Baby's also soaking up my antibodies, getting the immune system ready for life outside the womb, might explain why I can’t seem to get my allergies in check.

I also can’t wait for Kevin to get home from Puerto Rico tonight. I know being away from “the baby” was tough… I can only imagine how hard it is going to be for him once she arrives. Tomorrow he has the day off so hopefully we can have a date night after I get home from teaching school.

27 Weeks

In the Kitchen - Farmstand Vegetables

I love to cook!  I love to eat!  There is just something about getting in the kitchen and creating something from scratch.  Then after all your hard work of creating it... you sit down with family, friends, or even just by myself and enjoy the taste of it.

I have always been a fan of the Food Network.  I love to sit and watch their personalites cook and demonstrate all different types of foods.  The biggest problem that I have is that I see more recipes that I would like to make than I actually have the time, money, or ability to make.  

Being pregnant these past few months has also put a damper on my cooking ability.  During the first trimester I couldn't even bring myself to make desserts for the holidays.  The thought of cooking food made me ill.  But I would still come home in between the shows and work and watch my favorite cooking shows.  So needless to say my kitchen has not seen a lot of action during these past few months. 

The interesting thing is I have a new found reason to get back into the kitchen... because we are having a baby.  I have always wanted to have some recipe book of family recipes that's passed down through the generations.  Almost like a history book of family traditions and meals.  I am thankful that I have the few recipes that I have from my mom and Kevin's mom... but I have always wanted more.  I soon realized that I would have to create this on my own.   Very soon we will have a little person that we can start traditions with and pass down family recipes to.  And this has sparked my need to get back into the kitchen and a reason to start blogging about it. 

   

Today, I had the pleasure of being able to watch an episode of the Barefoot Contessa. The more I watch this show the more and more I fall in love with Ina Garten and her recipes. After the show is over I just want to run right out to the store and get all of the ingredients so I can make her dishes. Unfortunate for me, there are more recipes I cannot attempt due to the fact I can’t eat certain foods right now. Today was no exception. But that doesn’t mean I won’t be attempting them in the future and the reason for blogging about them.

Today’s episode was one of her back to basics. I love these recipes. Some of them seem so simple to make yet look so tasty. And today’s episode got me really excited. Not sure if Kevin (the carnivore) will like it but it was all about farmers market vegetables. Since I started feeling better I have been trying to go out to the local farmers markets (Homestead, Pinecrest and Coral Gables) to get fresh produce every other week. On this episode Ina had the farmers from the Amber Waves Farm deliver a box full of fresh produce. Ina then created three dishes using some of the items in the box: Scalloped Tomatoes, Cape Cod Chopped Salad and Zucchini Pancakes.

Once again I am inspired to run right out and get the ingredients to make these recipes but since there are some items that are off limits I must wait till after the baby arrives. 

The recipes below are from the Food Networks site. 

Barefoot Contessa's page on the Food Network

Cape Cod Chopped Salad

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Serves: 4 to 5 servings

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch

• 8 ounces baby arugula

• 1 large Granny Smith apple, peeled and diced

• 1/2 cup toasted walnut halves, coarsely chopped (see note)

• 1/2 cup dried cranberries

• 6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

• 3 tablespoons good apple cider vinegar

• 1 teaspoon grated orange zest

• 2 tablespoons freshly squeezed orange juice

• 2 1/2 teaspoons Dijon mustard

• 2 tablespoons pure maple syrup

• Kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2/3 cup good olive oil

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.  For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.  Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

Scalloped Tomatoes

2009, Ina Garten, All Rights Reserved

Prep Time: 20 min Cook Time: 35 min Level: Easy Serves: 6 servings

Ingredients

• Good olive oil

• 2 cups (1/2-inch diced) bread from a French boule, crusts removed

• 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)

• 1 tablespoon minced garlic (3 cloves)

• 2 tablespoons sugar

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 cup julienned basil leaves, lightly packed

• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.  Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Zucchini Pancakes

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time: 20 min Cook Time: 4 min Level: Easy Serves: 10 (3-inch) pancakes

Ingredients

• 2 medium zucchini (about 3/4 pound)

• 2 tablespoons grated red onion

• 2 extra-large eggs, lightly beaten

• 6 to 8 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• Unsalted butter and vegetable oil

Directions

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)  Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

After seeing the show I was also intrigued by the farm so I went online to find more information about it. Amber Waves Farm is a 501(c)(3) non-profit organic farm and educational organization designed to teach the local community about food and farming issues, expand the variety and availability of locally grown organic food, and to maintain a beautiful open space in downtown Amagansett. They grow over 100 varieties of fruits and vegetables, including heirloom tomatoes, greens, garlic, and gourmet lettuces. This farm is definitely a place I am putting on our “Places to see” list for the next time we are up in New England.

You can find the farm on facebook at  Amber Waves Farm Facebook page

For more recipes by Ina Garten check out these cook books: 

Our silent tap dancer

Today was a long day - - I am totally ready to get back to my schedule of 1 or 2 jobs! Being sick has not helped my physical feelings either. All day and night I was coughing really badly (like I did back in February) and I am still stuffed up from allergies. I haven’t had this much of a problem since we lived in North Carolina. I am just thankful that we are not living there right now because the pollen would kill me.

Anyway, after a long day of working (both at Ransom and Outback) I finally find myself at home eating my bowl of cereal for dinner. Kevin went to Puerto Rico for work this morning so having the tv to myself I pulled out Season 1 of West Wing for my ritual viewing when he is away. While I watched the pilot episode and relaxed on the couch I noticed there was not a lot of movement coming from our little one. Usually at this time of the day I am visited by her active kicks and flips. I started to think of the last time I remember feeling her move and that’s when I started to worry. I couldn’t remember! And the more I tried to remember the more worried I became. I decided to just go to bed and hopefully at that time she would start with her active play time. I grabbed my heating pad and settled into bed. I laid there for what felt like 5 minutes and nothing. I even rolled over and moved my belly around… nothing! Now I was really starting to get worried. Kevin wasn’t here to help calm my nerves, talk to her, or try to get her to be active. Maybe he was right. She always moves around when I am talking to him. Maybe she does hear his voice and reacts to it. Maybe it’s the fact that I am laughing and in a good mood when we talk at night. But at that moment I just wanted a little bit of movement so I could go to sleep knowing she was ok.

This habit of mine of not being able to rest at night or start my day in the mornings until I felt her move started when I first felt her move. I have always been worried that something might happen to her. But ever since that first movement, these little movements are the only way I can tell.

I just had thoughts that we lost her and Kevin was in Puerto Rico. How was I going to tell him? I started to cry. Now sitting up (in a position where I always felt her movement) I placed my hands on my belly and started a little prayer. I know I have been working way too hard. I need to take it easy more… for her! If we lost her because of me working too much... I don’t know what I would do.

And then it happened… after 5 long minutes I felt a little kick near my belly button.

That’s all I needed. I then started crying for another reason. She was ok. It’s getting harder and harder not to get attached to her and the idea of her. As each day/ week passes it becomes more real and harder to remember that she is not ours until the Doctor places her in our arms.

I finally lay back down with my heating pad and headed off to dream land. Tonight I wouldn’t care if she tapped danced on all my internal organs while I tried to sleep… at least she was a moving.

Is there something that I need to be doing right now?

After many of sleepless nights wondering about the baby and “Is there something that I need to doing right now?” I ended up on TheBump.com. This website is the baby version of the Knot that helped me get through our wedding. I figured there just had to be a checklist of things that we needed to do and when we needed to do them by. I was actually surprised to see that we were sort of right on track with a lot of the items. And for those we are not… we are only a week or two behind.

Another addition to the pregnancy postings will be our To-Do list.

Week 27: April 21, 2010 - April 27, 2010

1. Start interviewing pediatricians
2. Take a tour of your maternity ward or birthing center
3. Prepare a friends and family plan
4. Prepare a birth plan
5. Assist with Baby shower needs
6. Consider getting maternity photos taken
7. Finish registering for shower gifts
8. Research public and private cord blood banking