Are you ready?? Really really ready??

here she comes!

(This pictures cracks me up SO BAD!)

I made it home from the hospital today (Saturday) -- FINALLY! Had to have an extended visit in the hospital due to a c-section. I was in labor for 25 hours, and pushed for a painful two hours, during which the epidural didn't work at all. It was decided that she just couldn't fit to be born vaginally, so I was more than happy to have a c-section. The pain was truly unimaginable -- but she is so worth it. Violet is doing great and is the sweetest, happiest little baby. We are so in love.

More details later. I've got family visiting so I had to make this brief.

Thank you for all the wonderful comments!!!!

P.S. 9 pounds 13 ounces!! OUCH! hehehe

Just an update

This is Ali's husband, and I am not sure how to use this blogger hoodoo but i wanted to let you all know what was going on. There seemed to be a lot of interest in how Ali was doing and since it will be just a little bit before she can fill you in on the details, I thought i would jump on here and let you all know that our little girl came into the world this morning at 6:31 and mom and baby are both doing well. Our little angel is so amazing and we are truly blessed that she is in our lives. So with that said, I thank you for all the thoughts and prayers from all of you and ask that they would continue as we start this wonderful journey. Once again thank you and hopefully soon my wife will let you know all the details.

Oh holy hell.

Just got back from the doctor -- I am getting induced tomorrow morning at 6am!


I will be back to post pictures as soon as I am back from the hospital. Say a prayer for us!


I am very aware that I cannot eat like this for much longer.

by Divine Domesticity on September 22nd, 2007

In the meantime, I'm snarfing down a batch of these cookies. Lord help me, they taste just as good, if not better, by the second and third day. Enjoy!

Very soft, moist, tangy and delicious! It is important to note that a stand mixer should be used for this recipe. If you don't have access to one, use a bowl and a wooden spatula. Avoid using a hand mixer at all costs. After reading the reviews of this recipe at FoodNetwork, hand mixers were known to burn out after trying to mix the following ingredients.

Chocolate Gooey Butter Cookies
Makes about 24

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
*I added about 1/3 cup of semisweet chocolate chips to the original recipe*

1. Preheat oven to 350 degrees F.
2. In a large bowl with a stand mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Recipe from Paula Deen

Slow Cooker Chicken Stroganoff

by Divine Domesticity on September 20th, 2008

I came across a recipe for Chicken Stroganoff over at the other day, but there was something about their recipe that bugged me. It used a can of cream of chicken soup. I don't know about you, but when my mom made stroganoff from scratch, she used beef stock or beef bullion paste to make the sauce. I couldn't wrap my mind around using a can of condensed cream of chicken soup. Granted, this recipe does use chicken instead of beef, but still! The sauce, which my mom made with sour cream, was the best part. The Allrecipes version used only a package of cream cheese and no sour cream. This would not do! So I set off to tweak the recipe to my liking.

Slow Cooker Chicken Stroganoff
Makes about 4 servings

4 skinless, boneless chicken breast halves - cubed (I misread this part of the original recipe and cooked my chicken whole, then shredded it. I'd prefer it in cubes next time.)
1/4 cup butter or margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 (4 ounce) package cream cheese
1/2 cup sour cream
1/3 to 2/3 cup of beef broth
1 pkg sliced mushrooms
1 Tbsp. butter & 1 Tbsp. olive oil to saute the mushrooms
1 pkg. egg noodles
2 Tbsp. cornstarch added to 1/4 cup cold water for thickening
Fresh parsley, for garnish (optional)

1. Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Drain off liquids. Transfer liquids to a saucepan.

2. To the saucepan of liquids, add cream cheese, sour cream and beef broth. Add half of the thickening mixture and bring to a boil. If it is still too thin, add the remaining cornstarch and bring to a boil again. Add sauce back to the chicken cubes.

3. Saute the mushrooms with the butter and olive oil until browned. Add to the chicken and sauce mixture. Turn Crockpot to high and let cook for 20 to 30 minutes.

4. Cook egg noodles according to instructions. Serve chicken and sauce over the egg noodles. Sprinkle with parsley.

I love my new camera.

I waited a long time to break down and buy a new digital camera. I got a good deal on a Nikon and decided that it was now or never. Besides, my Kodak was dying and I would kill somebody if I missed out on taking pictures of the baby after she is born. My first picture was the snack I was about to snarf down.

The second picture was of my pug. My old camera did so so with food photos, but terrible with my dogs. Oh yes, I'm liking this new camera very much.

Just got home from the doctor...

1 CM dilated, I'm guessing still 50% effaced, and the baby has descended since the last check.

My next appointment, on Monday, will put me right before 40 weeks along, so she said we'd talk about the possibility of inducing at the next appointment. Squeak!

10 days to go...where the hell is this nesting instinct when I need it?!

Well peeps, 10 days until the estimated due date of my little girl. I am getting anxious!

I have my weekly appointment tomorrow morning but as far as I know, they aren't planning on checking to see if I'm dilated or effaced. I sure would like to know! I've had a few braxton hicks contractions the last week, some cramping in my lower back, but nothing too painful. I can definitely tell a difference in her weight when I am in my recliner at night (where I've been forced to sleep for quite a while now) and she feels HEAVY.

The question is, will I get desperate enough to try to get labor started? You know, DTD. (Do the Deed) All I can say is I've never felt this clumsy and ridiculous in all my life. So only time will tell on that one. Heh.

On a side note, women drive me crazy. A gal who works with my husband was grilling him on the heartbeat rate, how low or high I was carrying, etc. In her "official" opinion, we're probably having a BOY, not a girl. Apparently in her pregnancy she had a higher heartbeat with her daughter, and carried high. Since my girl has a lower heartbeat, that means I'm having a boy. Uh, lady? STFU! I can't stand people like that. All those types of comments accomplish is to worry the expectant mom. So shut it!

Oh, and "nesting." Where are you nesting instinct? Why have you decided to not show up? Arg. I'd love to have some motivation to get things perfectly ready, but yeah, my feet are so swollen and my back hurts, so I sit in front of the computer or in the recliner all day long. Come on already nesting! Show up!

That is all for now. I hope the next two weeks go by fast.

Melty Goodness

by Divine Domesticity on September 14th, 2008

Today was one of those days where melty, spicy cheese really hit the spot. I think my personal preference would be to make this without the sausage the next time around, but that is just me.

This is recipe #2 from The Pioneer Woman Cooks! that I can check off my 101 Things to do in 1001 Days list. Previously I made Ree's Chicken and Bacon Sandwich. Another winner!

Chile Con Queso, Revved Up
Makes many servings, plus extra for freezing

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.) I skipped this since I didn't feel like making a trip to the store

1. Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.

2. Queso can be frozen flat in Ziploc bags and reheated.

Many thanks to The Pioneer Woman Cooks! for the recipe!

Let's talk about low cal snacks, shall we? Also, who are we loving/hating from The Biggest Loser?

I'm compiling some ideas for low cal snacks while this baby is still baking and I have a moment to think. I am very excited to get back on a diet after the baby girl is born. Heehaw! I'm being totally serious. I am EXCITED! See the end of the post for the recipes.

Did you catch The Biggest Loser last night? Bob makes me cry. He gets that look in his eye when his team is weighing in, like he is a proud pappa, and his eyes get all watery. I lose it. I have to look away from the TV because Bob is once again turning me into a weepy biatch.

I am rooting for Nicole, Patty, Kae and Jez (from the black team). If you have a few minutes to waste, check out their audition tapes. "I don't want the diabetes!" Hilarious! My husband also went to school with Jez, so he is rooting for him. Nobody better mess with Jez cause my husband is about to whip some ass on anyone that is mean to him. LOL.

Also, I dislike, ok, ok, I hate Lezlye. She was the one with the Katrina story. Now, I have a lot of sympathy for anyone who had to go through Katrina. I just have an issue with her and how she told her story. It was so rehearsed, and then she threw in that last comment, "I went through all that (Katrina), and I was FAT on top of it!" That struck me as very odd. Oh, you know, death, destruction, lives ruined, but people, she was FAT too! It seemed really fake.

Did anyone catch the snide comment about the blue team, saying how they had some really fat people over there. Uh, pot calling the kettle black, anyone? So, I don't like her, not one bit. Mark my words, she is gonna be the troublemaker.

Everyone else seems pretty nice. Supportive. Old man Jerry lost 31 pounds in one week?! Craziness. Kae, the smallest woman on the show lost 20?! Insanity. I love this show. It is so inspiring.

Most of these recipes use sugar free jell-o. I'm too lazy to make absolutely everything from scratch, and with a baby on the way, I'm being realistic here.

Banana Pie Pudding Snacks
Makes 2 servings
210 calories per serving

1 medium banana, chopped
2 low fat graham crackers, crushed
1 package sugar free instant vanilla pudding (prepared with skim milk) - You will have extra pudding leftover
4 Tbsp. fat free cool whip

1. Start with two Tupperware containers. Put half of the crushed graham crackers in the bottom of each. Add about 3 heaping tablespoons of vanilla pudding to each container. Add half of the banana to each container. Add 2 Tbsp. cool whip to each container. Keep refrigerated until ready to eat.
Recipe from Carrisa

Pudding Cups
Makes several servings

You can really go nuts with different flavor combinations for these. Sugar free pudding comes in many flavors, as does cool whip. Have fun and create a variety to keep your sugar cravings in check.

Sugar free instant pudding of your choice, prepared with skim milk
Fat free cool whip, flavor of your choice - If sugar free is not available, buy regular and be sure not to go overboard with it
Fruit of your choice (optional)

1. Using an 8 ounce Tupperware container, fill half of container with prepared pudding. Top with 2 Tbsp. of cool whip, any flavor. If adding fruit, add on top of pudding, then top with cool whip. Store in fridge or freezer until ready to eat.
Recipe from Carrisa

Jello Pudding 5-Minute Banana Split
Makes 4 servings

1 pkg. (4-serving size) Jello Sugar Free Instant Pudding & Pie Filling, any flavor
2 cups cold skim milk
4 bananas, cut lengthwise in half
Fat free COOL WHIP Whipped Topping, thawed
1 Tbsp. Sundae topping, any flavor

1. Prepare pudding mix as directed on package for pudding. Place bananas in dessert dishes. Spoon pudding over bananas. Top with cool whip and sundae topping. Serve.

Jello Creamy Chocolate Pudding Pops
Makes 6 servings

2 cups cold skim milk
1 pkg. Jello Sugar Free Chocolate Flavor Instant Pudding & Pie Filling
1 cup thawed sugar free cool whip Whipped Topping

1.Pour cold milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping.
2. Spoon into 5-oz. paper cups. Insert pop stick into each cup for handle.
3. Freeze 4 hours or overnight until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

Juicy Jello
Makes 4 servings
35 calories per serving

1 cup boiling water
1 pkg. (4-serving size) Jello Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1 cup cold orange juice

1. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in orange juice. Refrigerate 4 hours or until firm.

For fruited Juicy Jello, prepare as directed but refrigerate for just 30 minutes until slightly thickened. Stir in 1 cup raspberries, blueberries or chopped strawberries. Refrigerate 4 hours or until firm.

Chocolate Pudding Pie
Makes 10 servings, one slice each
140 Calories per serving

1-1/2 cups cold skim milk
1 pkg. Sugar Free JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
2 cups thawed Cool Whip Lite Whipped Topping, divided

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
2. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
3. Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator.

Chocolate, Strawberry & Cookie Parfaits
Makes 4 servings

2 cups cold fat-free milk
1 pkg. sugar free JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup sliced fresh strawberries
6 Reduced Fat OREO Chocolate Sandwich Cookies, coarsely chopped
1/4 cup thawed COOL WHIP LITE Whipped Topping

1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min.
2. Spoon one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.
3. Serve immediately or store in refrigerator up to 2 hours before serving.

Banana Pistachio Pie
Makes 8 servings
118 Calories per serving

3/4 cup cinnamon graham cracker crumbs
2 Tbsp. reduced-fat margarine, melted
2 packages (4-serving size each) fat-free sugar-free pistachio instant pudding and pie filling mix
2-1/2 cups fat-free (skim) milk
1 large ripe banana, sliced
1/4 tsp. cinnamon
1 cup thawed frozen reduced-fat nondairy whipped topping
Additional thawed frozen reduced-fat nondairy whipped topping (optional)

1. Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
2. Prepare pudding mix according to manufacturer’s pie directions, using 2-1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired.

Cherry Fudge Bars
Makes 16 servings
67 calories per serving

3/4 cup all purpose flour
1/2 cup sugar, reserving 1 Tbsp.
1/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/8 tsp. salt
3 oz. dried cherries
2/3 cup lowfat buttermilk
1/2 tsp. vanilla extract

1. Adjust oven racks to divide in thirds. Preheat oven to 350-F degrees. Spray an 8" square baking dish with cooking spray and set aside. In a small bowl, whisk together flour, sugar, cocoa, baking soda and salt; stir in cherries. In another small bowl, whisk together buttermilk and vanilla. Stir buttermilk mixture into the flour mixture until just blended. Spread in prepared pan and sprinkle with the tablespoon of reserved sugar.
2. Bake in the upper third of oven for 25 to 30 minutes or until a toothpick inserted in center is covered with very moist crumbs. Be careful not to overbake. Cook completely in pan before cutting into 16 equal bars.

Chocolate Malted Pudding
Makes 8 servings
280 calories per serving

4 cups nonfat milk
1/4 cup cornstarch
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
2 oz. unsweetened chocolate
1/4 cup plus 2 Tbsp. sugar
1 tsp. vanilla extract

1.Coarsely chop the unsweetened chocolate squares and set aside. In a small bowl, blend 1/3 cup of the milk and the cornstarch. Combine the malted milk powder, cocoa and salt in a heavy saucepan. Slowly whisk in the remaining milk, the chocolate pieces, and the sugar. Heat over medium heat and stir constantly until the chocolate is melted. Whisk in the cornstarch mixture and reduce heat to low, stirring constantly. Cook and stir until very thick and just begins to boil.
2. Remove from heat and stir in the vanilla extract. Let stand until just warm, stirring occasionally to prevent skinning. Pour the pudding into 8 individual bowls. Cover with plastic wrap and chill until set.

Chocolate Truffle Cheesecake
Makes 16 servings
220 calories per serving

24 ounces low-fat (1%) cottage cheese (3 cups)
12 ounces reduced-fat cream cheese (1 1/2 cups), cut into pieces
1 cup packed brown sugar
1/2 cup sugar
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 cup cornstarch
1 large egg
2 large egg whites
2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 ounces bittersweet (not unsweetened) or semisweet chocolate, melted
16 chocolate-covered coffee beans (optional)
1 cup chocolate wafer crumbs (about 20 wafers)
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon instant coffee granules dissolved in 2 teaspoons hot water

To make crust:

1. Preheat the oven to 325-F degrees. spray a 9-inch spring form pan with nonstick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.
2. In a small bowl, combine crumbs, sugar, oil and coffee; blend with a fork or your fingertips. Press the mixture into the bottom of the prepared pan. Cover and set aside.

To Make Filling and Bake Cheesecake:

1. In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the work bowl. (If using a small food processor, transfer the cottage cheese to the mixing bowl of an electric mixer.) Add cream cheese, brown and white sugars, cocoa and cornstarch. Process (or beat with an electric mixer) until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
2. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the side of the spring form pan. Bake for about 50 minutes, or until the edges are set but the center still jiggles when the pan is tapped. Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack and remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled, then cover with plastic wrap and refrigerate for up to 2 days.

To serve: Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.

Frozen Butterfinger Pie
Makes 9 servings
230 calories per serving

40 chocolate graham crackers (10 full cookie sheets)
11/2 Tbsp. butter or stick margarine, melted
1 large egg white
4 cups vanilla fat-free frozen yogurt
3 Tbsp. light-colored corn syrup
3 Tbsp. creamy peanut butter
1 Tbsp. fat-free milk
1 (2.1-ounce) Butterfinger candy bar, chopped
cooking spray

1.Preheat oven to 350-f degrees. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350` for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes. 2. Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. 3. Cover with plastic wrap, and freeze for 3 hours or until firm.

Pumpkin Custard
Makes 6 servings
170 calories per serving

1 3/4 cups 2% milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 Tbsp. reduced calorie maple flavored syrup
1 tsp. cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 Tbsp. reduced calorie maple flavored syrup

1. Preheat oven to 350-F degrees. Heat milk in a large, heavy saucepan until hot but not boiling, stirring constantly to prevent scorching.
2. Mix pumpkin, brown sugar, 2 Tbsp. syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth. Beat in hot milk with wire whisk. Divide mixture evenly among 6 ungreased 10 ounce custard cups. Place cups in 9 x 13 pan and pour very hot water into pan to within 1 inch of tops of cups.
3. Bake 30 to 35 minutes or until knife inserted in custard comes out clean. Cool on wire racks. Combine remaining ingredients over medium heat until raisins are plump and soft. Serve raisin mixture over custard.

Rice Pudding
Makes 8 servings
183 calories per serving

4 cups 2% low-fat milk
2/3 cup Arborio rice or other short-grain rice
2/3 cup maple syrup
1/4 cup raisins
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1. Combine first 4 ingredients in a medium saucepan; bring to a boil over medium heat, stirring frequently. Reduce heat to low; cook 50 minutes or until rice is tender and mixture is creamy, stirring occasionally. Remove from heat, and stir in vanilla, salt, cinnamon, and nutmeg.

I'm boring. Here's an update anyways.

We went to the Kansas State Fair yesterday and it was awesome. 59 degrees and sprinkling the entire time (rain is my favorite type of weather.) It turned out to be 'dollar days' so we saved $12 on the admittance fee. I consumed no less than:
  • One giant ear of corn slathered in butter (no salt, I didn't want to bloat up, lol)
  • One small bierock, which they charged $4.50 for
  • One giant smoked polish sausage with peppers, onions and tomatoes. Uh, it was a footlong, Yes, I ate it all. Plus a diet coke. Yes, diet. lol.
  • One caramel apple with nuts
  • One funnel cake with powdered sugar
It is embarrassing to list all that, so I will say that everything, except for the sausage, was split with my husband. I DID show some control and didn't get the deep fried candy bars, deep fried mushrooms, and the chocolate dipped cheesecake. Looking back on it though, I sort of wish I got them anyways. Har.

I also bought a box of extremely overpriced salt water taffy. It wasn't the best. So that stunk. On the way home we decided to stop at a mom and pop fruit stand. I bought no less than:
  • One jumbo cherry cider slushie (made with real cherry juice)
  • One bag of really good salt water taffy for CHEAP CHEAP CHEAP
  • One bag of old fashioned jelly fruit slices, watermelon
  • One big basket of red plums
No more big outings for me for a long time is all I can say! I was so sore, had to pee the entire time, and baby girl felt like she was trying to push her way out via the right side of my stomach. Ouchie.

Random pregnancy thoughts...

"Pregnancy isn't for wimps."

I've been saying that for my entire pregnancy.

I guess I have felt like this whole thing has been entirely too easy. I have been bracing myself for a long time for the hard stuff to start. Most recently, I have been wondering when the freak out stage begins. You know, the "GET THIS KID OUT OF ME!!!" stage where women take to drinking all sorts of gross things, rubbing stinky lotions on their bellies, or other entirely gross options I wont even talk about (and I don't mean sex, lol.). Granted, I'm just about 38 weeks along, so I have some time to develop this weird reaction, but I just don't see it happening.

Sure I'm uncomfortable. Sure I've been forced to sleep in a recliner chair for the past 6 weeks at least. Sure my once loose slip on shoes are now uncomfortably tight from my swollen sea cows -- also known as feet. Isn't this all just part of it? Really though, it ain't so bad.

I've been very lucky. My only bouts with nausea were in the second trimester. Which on a side note, were hilarious to me, if a little bit frightening. I had two or three occasions where I had an exorcist like reaction to a bad smell and threw up all over my coffee table, clean laundry, and the couch. Needless to say, the furniture did not move with us to Kansas this summer.

In May I had a scare when I tripped on my dogs cage and fell like a ton a bricks onto my belly and knees. Now that was a BIG freak out session! Everything was fine though. No contractions, no bleeding.

I guess I'm waiting for the other shoe to drop, you know?

Labor scares me. It truly does.

Also, if it is at all possible, I am sort of in denial that in a matter of days I'll be a mom. Like, this huge belly has SOMETHING in it, and I might want to start thinking about how to take care of this little meatloaf. I'm half joking when I say that, but part of me I think it still sort of in denial!

The past 9 months have gone by so stinking fast. Especially the last few months. Good golly.

I'm so excited to see what she looks like. My husband has black hair and grey eyes, whereas I have brownish hair and hazel eyes. Is she gonna have lots of dark hair or be a total bald baby like I was?

I think it was at my 6 month ultrasound that the tech told me she had big feet. Which one, gave me a complex because I have big feet and I was imagining my poor girl to have freak feet. LOL. It will be okay though if she does. ;)

I'm guessing she will be totally screwed and have a very fair complexion like I do. My husband is of Native American heritage, so he gets very dark in the summer, whereas I just burn and freckle away.

One of the main things I have been praying about is that she is a happy child. My husband and I both grew up in dysfunctional households, and were quite angry and moody kids and teenagers. I don't want to get into the details, but I'll just say that it was bad, quite bad, for both of us growing up. It has taken me a long time to realize that I don't have to be angry anymore. I hope and pray that my daughter is brought up with much joy and love. Peace and security. Acceptance and patience. We sure weren't, and it really does take a toll on your personality when you grow up lacking those fundamental things.

So it is only a matter of days now! Things are getting exciting!!

Another week bites the dust.

 by Divine Domesticity on September 2nd, 2008

I'm tapped. Anti-social. Tired. At this very moment I'm wishing I had a bowl of this pasta in front of me, but alas, I made this quite some time ago. As with most pastas, this would be great with a salad and a big loaf of garlic bread. Oh, and a glass of wine. I miss wine.

Cinnamon-Pancetta Carbonara
Makes 6 servings

4 slices bacon, chopped
4 slices pancetta, chopped *I used 6 slices of prosciutto instead
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

1. Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Recipe Courtesy of Foodnetwork

Recipe Box

Here are a few of the latest recipes that I have added to my recipe box. Enjoy!

Cruising Etsy while desperately broke is hazardous to your health.

You are liable to see this quilt and bib for a baby girl and squee all over yourself.

Man, some people are so talented, it makes me sick sometimes!

And to think, my brand new sewing machine still sits in its box after it was bought, oh about 2 years ago. For shame!

I hope someone lovely buys this since I can't. *Sob*