Caleb’s eyelids and eyebrows are fully formed now. He’s carrot-length at 10 1/2 inches. One of my books mentioned that he’s starting to digest sugars he takes in when he swallows amniotic fluid. I don’t really know why the authors found that important enough to put in the week 21 section, but I guess that’s a milestone of some sort.
These kicks of his are getting strong enough to keep me up at night. They’re not always the magical feeling everyone envisions either. Sometimes if I’m lying down or sitting he’ll do this little rhythmic jump motion that I can feel from top to bottom. I don’t know if it’s hiccups or what but it really hurts. It kind of reminds me of a sea bass thrashing around in there. I know, not a beautiful pregnant moment by any means. I’m not really looking forward to him doing that same motion at full term.
August 13th, 2008 at 9:34 am
Oh no! What happened to the nice dragon drawing!?! I was gonna comment on her scariness! lol
Yep, you think those baby movements are bothersome now, just wait until the last couple of months…I still miss it tho and can’t wait to go through every last minute of it again!
August 15th, 2008 at 7:37 pm
Girl, I used to think you were burrowing out of my womb one finger at a time….I totally understand that feeling. Even though you didn’t want to be born when the doctors said you did…it seemed that you were prying your way out long before everyone said you were ready.
I guess know one but you knew when you wanted to make your entrance….
Love you
Mom
August 15th, 2008 at 7:40 pm
This is really delicious and so good for you!
Carrot and Orange Soup w/ Cilantro
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3 leeks — sliced
1 pound carrot — sliced
5 cups chicken or vegetable stock
2 oranges zest and juice
1/2 Teaspoon Freshly grated nutmeg
2/3 cup strained plain yogurt
salt and freshly ground black pepper to taste
fresh cilantro
Melt the butter in a large pan, Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes until the vegetables are beginning to soften but not color.
Add Stock and juice of the oranges along with the orange zest. Add Nutmeg and season w/ salt and pepper. Bring to a boil , lower the heat, cover and simmer about 40 minutes or until the vegetables are tender.
Cool slightly then puree with a stick blender or in a food processer. Return soup to the pan and add 2 tablespoons of the yogurt. then adjust seasonings as needed.
Ladle soup in to bowls and garnish with a teaspoon of yogurt and some fresh cilantro.