Summer meals

Got a nice little package from Papa Spuds yesterday - filled with summer goodness.


Yellow beans
Grape tomatoes
Okra
Yellow squash
Pickling cucumbers
Yukon gold potatoes
Peaches
Mini peach poundcake

So last night's dinner was a little sampler - sauteed squash, homemade fried okra, corn off the cob and baked beans I had left over from the 4th of July.


And, of course, some peach poundcake with fresh raspberries for dessert.

I'm so excited about continuing to get these fresh veggies once baby arrives and starts on solid foods. I will definitely be making my own baby food and I hope my little one will be open to eating all sorts of different foods. Since Chad and I are adventurous eaters, I hope Jack takes after us! I refuse to be "that mom" that insists her child will only eat Tyson's chicken nuggets for dinner every night.

And... while we're on the topic... Chad set up baby Jack's keekaroo high chair that we were lucky to get from my in-laws at our baby shower last week. How cute is it?!

Baby update: 32 ... or is it 33 weeks

Back to the doctor again this morning for a ultrasound to check on the growth of our little boy.

Here's the rundown:
Mama's doing great -
Nice blood pressure of 108/60
Weight gain - 10.5 lbs
Gestational diabetes - readings are all great, nothing to be concerned about

Baby is doing great-
Our son is growing! First good new - he is in the head-down position. I know he can still twist himself around some, but hopefully he'll stay that way! The little one is now 4lbs 8oz and in the 53 percentile... which the doctor is very, very pleased with. I'm measuring closer to 33 weeks than 32 (fine with me - let's get this show on the road), and the doctor thinks I'm right on track to have a "perfect sized" 7lb baby. I can do 7lbs. ;) Little mister was very cooperate during the ultrasound and we got to see his sweet little face!

{profile shot of our lovie}

The only thing a little bit worrisome (and I stress little because the doctor told me to NOT freak out because my numbers are only slightly off) is the fact that my fluid levels surrounding the baby are a teeny bit into the low range. He said he'd be much more concerned about this if the baby wasn't growing right on target, as low fluid + low size could indicate a problem with the placenta.

So just to make sure this isn't an ongoing (or worsening problem) - I go back in later this week for a NST (Fetal Non-Stress Test) where they'll attached a "belt" to my stomach and monitor the baby's movements, heart rate and any contractions for about 20-30 minutes. Then we'll go back in next Tuesday for an ultrasound so they can re-measure the fluid around baby and to make sure the little guy is still growing.

In the meantime, I need to be drinking water like it's my job.

There are complications (of course) if low-amniotic fluid continues to be a problem - but I'm not letting myself get worked up over it until I know that it's an issue... and not just a miscalculation. So I'm trying to stay upbeat since all indications (mainly his growth and his veryyyy frequent movements indicate he is doing just fine.)

But I'm glad Chad and I got to see our little boy today. We just are so in love already.

10 Great Things About Being Pregnant...

Thanks Pregnant Chicken!

Shrimp and Grits

Last night reminded me why I enjoy cooking so much more than baking.

Because I don't "do" recipes. I mean, sure, if I've never made something before- I'll check out a recipe. But usually, I throw whatever I want to into a pan -based on my personal tastes and cravings - and see what happens.

And usually it turns out pretty dang good if I say so myself.

Last night was no exception. I knew we had shrimp and knew we had grits... so why not do one of my favorite southern classics.

My thought process while cooking goes something like this:

Grits or polenta... grits or polenta. I am running low on grits, so I'll use polenta this round.

Cheddar... cheddar makes everything better - add that to my polenta.

Shrimp... hmmm. I feel like a lot of flavor. Let me cook down some diced pancetta (which will be nice and crunchy to sprinkle on top), and the cook the shrimp in the pancetta drippings and some olive oil. Andddd let's sprinkle the shrimp with Old Bay. I like Old Bay. Might as well toss in some minced garlic and shallots... since I have those lying around. Hmmm this needs to be a little thicker to make some sort of a sauce. A pad of butter? Don't mind if I do. Anddd some white wine. I'm pregnant... white wine doesn't count if I cook it. And some lemon juice - butter, white wine and lemon are my trifecta... remember. Ohhh scallions? It needs something green in there. I'll toss some in with the shrimp while they're cooking and then put some extra on top for more crunch.

Let's plate this thing. Big scoop of cheesy polenta, lots of shrimp on top... drizzle some of the sauce too. I like some heat. Let's add a few shakes of Tobasco on top. And some fresh cracked pepper. Don't forget the scallions and pancetta! And... because I can... a little bit of Locatelli cheese (because we put it on everything.)And voila.

Dinner.

In, I promise, less than 15 minutes. And better tasting than you can find in most restaurants because I could make it according to what I want.

So take THAT baking. You and your measuring cups can get on outta here.

MPLT's Shrimp and Grits
(please don't ask for quantities because I don't measure anything. eyeball it.... except for the grits/polenta - that needs to be exact)

Grits or polenta (polenta is smoother than grits) - cook according to directions
Shrimp - peeled and deveined
A couple 1/4inch thick slices of pancetta --- ask at your deli counter, remember?
Scallions (green onions)
Lemon
Sharp cheddar
Locatelli --- totally optional, unless you live in our house... then it's mandatory
Garlic, minced... just a clove or two
Shallots, minced
Old Bay seasoning --- not necessary but it gives the shrimp a bit more kick
Tobasco - totally
Butter and olive oil... because you SHOULD

Directions:
Get your grits/polenta going. Timing is key because once they cool off, they turn into a hard jello. You want to time it so your shrimp are ready to be plated once the grits are done. Once the grits are almost done (the water is absorbed and they are nice and creamy) add your cheese. Salt and pepper.

Make sure your shrimp are clean and dry... sprinkle with Old Bay prior to cooking.

Sautee pancetta (cut it first into small pieces) in a teeny bit of olive oil (it doesn't need much.) Once they are crispy, remove to plate with a towel to remove excess oil. Don't clean the pan.

Depending on how much fat was in your pancetta, you might need to add olive oil or butter to the pan... the shrimpies need something to cook in. Add in your shallots and garlic first. Let them start cooking (but don't brown) and then throw in your shrimp. Please know that shrimp cooks SUPER fast. Once you can see they are pink on one side, flip 'em over. They'll cook even faster on the other side. Toss in your scallions to get soft. Once the shrimp are cooked, quickly add in your white wine, butter, tobasco... whatever else to make your "sauce." Salt and pepper.

Plate up! Grits first, then all the shrimp goodness on top. Then add your pancetta and extra scallions. Squeeze some lemon/put on extra tobasco/whatever. Add more cracked pepper.

That's it folks. So easy Chad could do it (but he won't). ;) It tastes amazing and looks fancy and is something out of the ordinary. If you make it for your man, he'll run out and buy you something fancy... I promise!

(Almost) Final Nursery

I can't say there won't be another Final FINAL Nursery post - because I know there are a few more things that we'll be incorporating into the room - some shelves (sorry Chad, hadn't told you about this yet), storage, etc.

But..... for the most part - WE ARE DONE.

{baby jack's nursery}

I absolutely adore Jack's room - it is definitely becoming one of my favorite rooms in the house. It is so calming and serene, and, well - beautiful. We put a lot of hard work into making this room special - including lots of DIY projects.

So without further adieu...

{crib and cloud "mobile"}

{more crib + clouds}

{side view}

{crib and bedding}

{crib}

{crib bedding}

{the "clouds" came from by baby shower -thanks for the idea mom and sis!}

{end table, glider and ottoman, dresser and art}

{end table, chair and ottoman}

{dresser and art}

{details: lambie rattle from Pinehurst, "advice jar" to Jack and letter J from my shower}

{lovie and ratte from Eliza and Molly respectively, burp clothes from Heather}

So there it is --- Now all we need is the baby!


All the deets
Paint - Benjamin Moore, Lake Placid and Sherwin Williams, Dover White
Crib - Million Dollar Baby, Annabelle
Glider and ottoman - Best Chairs, Quinn
Bedding - Serena & Lily, Blake
Cloud mobile - Martha Stewart (raindrops by sister)
Toile minky blanket - Etsy, no longer available
Pictures - DIY based-off Spot on Square
Dresser and end table - bought unfinished, painted ourselves
Side table lamp - Target
Lovie and rattle - Angel Dear

Pregnancy Week by Week 29-32

Week 29-32 (Month 7)How is it possible that I'm entering my 8th month of pregnancy?

Baby Size: A squash (or head of lettuce.) According to my "What to Expect" pregnancy tracker on my phone, this week baby is 19in. and 3.9 lbs! I have an ultrasound on Tuesday though so I'll get the "official" numbers then.
How I feel about being pregnant: I feel really blessed that I've been able to carry the baby as long as I have. Though I've had some bumps along the way, this pregnancy has really been an absolutely incredible experience. I have a feeling by the time I do my next entry at 9 months I'll likely been feeling a wee bit different. ;) Right now I'm still loving having this baby in me (despite the accompanying discomfort) and I just love watching and feeling my little boy move around all day.
Symptoms: My body is just pretty sore trying to carry around all this extra baby up front. My lower back is so sore that I have been sleeping with a heating pad every night (and often putting it on my work chair during the days) to try to combat it. Also, I'm drinking water like a crazy person - I'm soooo thirsty all the time.
Food cravings: I'd still saying nothing crazy. I haven't been dying for pickles, ice cream or anything. Every now and then I'll be in the mood for something, but I don't think it is any different (or more intense) than any pre-pregnancy food cravings.... minus the bag of peanut M&Ms I crushed yesterday afternoon.
What I'm most excited about: Ummm, no brainer. Meeting the little man. But also, seeing Chad as a father. I'm pretty excited for that. As for the more immediate "excitement" - I'm pretty pumped for my ultrasound on Tuesday to see our little guy again.
Something I've done to prepare for baby: Nursery is, for all intents and purposes, done! I'm sure we'll add little knick-knacks between now and D-day, but it's completely ready for baby! Also, thanks to generous gifts from friends and family, we have a lot of the big items we need - crib, carseat, stroller, high chair, etc.
Special moment: Definitely my baby shower this past weekend. I had such a nice time with a wonderful group of women. Also, all the continued love and support from other moms I know has been incredible.

Chad's kinda gift

So I had Bible study last night and one of my small group girls, RobinAnn, brought the sweetest gifts for Jack.

When I brought the package home that night to show Chad - he zoned right in on it...


"IS THAT HANDY MANNY?!?!?"

Indeed. Indeed it is.

Jack's first Handy Manny toy - which is Handy Manny that comes with a motorcycle with detachable tailpipes. Chad was PUMPED. He quickly pulled all the pieces out to assemble it. I think Chad might love it as much as our boy is going to!

We have such great friends. Thanks RA!

(If this post makes no sense to you, see this or this.)