We’ve made it to the 16 week mark!
The baby is now avocado-sized and can make facial expressions. It’s legs are finally proportionate to it’s body and boy is this kid exercising them. I feel like I have a Mexican jumping bean inside of me.
Upon following the advice of many people and websites, I have been attempting to sleep on my left side. This is no easy feat when I have been a stomach sleeper for 20 some odd years of my life. The bed is starting to look like a pillow fortress. Last night, I had one pillow between my knees, one behind my back and two under my head. Poor Andy had about 3 inches of space for himself and kept waking up to many unintentional elbow jabs. Somehow, in my sleep, I was able to escape the pillow barrier and ended waking up on my back or stomach regardless (even though that position now feels like I’m laying on a volleyball). I don’t think this method of sleeping will last much longer.
I still haven’t fully recovered from jet lag completely but I’m in no hurry. I like having an excuse to take 2-hour naps during the day.
July 9th, 2008 at 7:15 am
Hehe, I remember those days! You think that’s bad…wait till you’re 7 months on up! That’s when you just don’t sleep because no matter what you do, you can’t get comfy. I had a horrible cold (a month straight) along with acid reflux (since day 1) at the same time. I sat straight up all night, every night and never slept (Josh even kicked me out of bed several times, lol!)….at least I kept Tums, Prilosec and Pepcid in business. I thought I’d get relief when she was born, but she was up every 2 hours on the dot wanting to nurse. Enjoy your lil bit of sleep now Breezers, lol!!!! ;c)
{{hugs to all}}
Brandi
July 12th, 2008 at 3:20 pm
In honor of achieving avocado size here is this weeks recipe.
Glad to hear you had a good time at the wedding but sorry to hear that Andy wasn’t feeling good (just goes to show how much he needs you!)
Good luck with the whole sleeping thing..that’s one of the hardest parts of pregnancy I think.
AVOCADOS WITH STRAWBERRY SALSA AND CRISPY TORTILLA STRIPS
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
six 5-inch corn tortillas
vegetable oil for frying
2 firm-ripe avocados (preferably California)
Make salsa:
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
Makes 4 Servings.