All went well at the doctors. I’m measuring right at 32 weeks, my blood pressure was 94/50, baby’s HR 144, weight good. My doctor felt around and found the baby’s head pretty well locked way down and his butt right in the middle where I feel it. He even felt a foot! (I just wrote butter for butt and food for foot – food blog much!?)
I cropped out the stirrups for you : )
Upon our arrival back home, I snacked on half a Hungry Bar (I’m sampling new flavors for OpenSky – the vanilla almond butter is awesome!)
And when I realized dinner was going to take a while, two slivers of cheese
What was cookin’?
This may be my favorite summer recipe of all time. I’ve noticed since we’ve been growing our own tomatoes that the smell of a tomato off the vine TOTALLY reminds me of my dad, who used to grow them as well. Of course back then I hated tomatoes : ) My mom used to make this sauce every summer and let it simmer on the stove top forever. The tomatoes looked gross at first – lots of skins and rawness – but as the day went on the sauce concentrated and started to smell amazing, and by the time it was cooked all the way, I was ready to eat it!
Our version doesn’t take all day – about an hour and a half – but it tastes the same!
Tonight’s version included a variety of tomatoes, veggies from the garden (just the zucchini and pepper) and 1 lb of cooked grass-fed beef stirred in at end.
The girls sent me home with a handful of mini cupcakes yesterday – dessert was a’waitin’! 3 bite goodness.