Today’s the 15 week mark, horay!
Random facts:
- The baby’s now roughly the size of an apple.
- Eyebrows are starting to grow.
- (S)he is about 4-4.5 inches long from head to bottom.
I’m finally feeling great. All that first trimester garbage has finally gone away and I finally look pregnant instead of festively plump:
I’ve been feeling the baby move for a little while now (yeah I know, it’s a little early, but I’m as skeptical as the rest of you and those little “tap-taps” don’t feel like anything else I’ve felt before.) I discovered this kid loves chinese food because right after I ate a big ole plate of General Tso, I felt two of the biggest “taps” yet. It took me completely by surprise and left no doubt in my mind that those were the kicks of a happy baby loving the taste of sweet fried chicken.
I leave tomorrow for Maine so please be praying for my safety and that all goes well. I am very excited for this trip and yet a little sad to be leaving home. After I get back, I’ll be starting my second summer course. Can’t say I’m excited for that.
July 2nd, 2008 at 6:53 am
Hey! I believe that you feel him/her moving because I felt Krynn before we ever went to find out the sex. I told the Ultrasound Tech and she said “oh, it’s a little early yet” and it’s weird because I knew it was the baby, and that tapping that I felt was what I felt all the way up until she ran out of room and was rolling around in there! Hehe, that’s when it gets REALLY strange feeling!
Glad you’re feeling better, and have a safe trip!!!!
July 5th, 2008 at 12:07 pm
Wow! The bump is definitely there! Been thinking about you all week and hope your trip has been going well.
Andy, are you all “westerned” out? I know you’ll be glad to have your girl back.
In honor of achieving apple size here’s this weeks recipe:
Love you!
* Exported from MasterCook *
Green Apple & Brie Sandwiches with Onion Chutney
Recipe By Vegetarian Planet
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
4 cups onion — sliced
4 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 medium Granny Smith apple — sliced very thin
8 large slices whole wheat or pumpernickel bread
8 ounces Brie cheese — sliced thin
To make the Chutney:
In a heavy saucepan over medium-high heat, heat 2 tablespoons of the olive oil, and add the onions. Saute them for about 10 minutes, stirring occasionally, until they begin to brown at the edges. Stir in the brown sugar and balsamic vinegar. Cook over medium heat, stirring frequently, until the onions turn deep brown, about 10 minutes. Take the pan off the heat, and let the chutney cool.
Spoon the chutney onto four pieces of bread, and layer apple slices on top. Layer the slices of Brie on top of the apple. Top each sandwich with the remaining pieces of bread.
Heat olive oil in a large skillet or griddle over medium heat. Place the sandwiches on the skillet. Place another skillet or sandwich press on top of the sandwiches to weigh them down. Pan-fry them until they are golden brown on one side, about three minutes, then turn and turn heat to low. Lightly cook the sandwiches on the other side - watch carefully so they dont burn. Take the sandwiches off the heat, cut, and serve immediately.
July 20th, 2008 at 7:53 am
Still dating General Tso?? But you are married!! Miss you! Thanks for sharing this blog.