For some reason, the even numbered weeks seem more of a milestone than the odd. I guess because for me, everything has happened on an even numbered week (i.e. when we found out, both ultrasounds, Dr.s’ visits, yadda yadda).
Caleb’s taste buds are developing this week and the nerves in his brain are allowing him to process his sense of touch, meaning he can make sense of what he feels. His eyes are completely developed but still fused shut for a few more weeks. He’s about 11 inches long and weighs about a pound. Weird comparative vegetable of the week: the spaghetti squash.
We had another monthly doctor’s appointment today. I mentioned my concerns with having a history of undiagnosed heart issues. As a response, they took blood to test for some thyroid problems. I’ll find out the results by the end of the week. The baby’s growth and heart rate are fine: 146 bpm.
I have my school orientation tomorrow so no more extensive free time for me. I am excited to see everyone from the last two semesters again after 4 months. I remember when we first found out we were pregnant it was the last week of school. I managed to tell a couple of friends so I actually have no idea how many will be surprised to see me waddling in wearing maternity clothes. I’m a little more nervous about school strictly because I will be taking classes at an elementary school in a more “urban” area. It’s not the safe little bubble of campus I’m used to. I will also have to drive pretty far to get there.
All in all, there’s a lot of change coming up in the next week. I tend to want to control a lot of it and want to know what’s exactly in store for the future. Since I can’t know for sure what this semester or pregnancy holds for me, I have to relinquish this anxiety and know that whatever happens, I am cared for by a very powerful and loving God.
August 21st, 2008 at 1:13 pm
The odd weeks called me crying because it says you’re ignoring them. Way to go.
August 22nd, 2008 at 2:36 pm
Har!
Here’s the recipe in honor of achieving spaghetti squash status. Poor baby, been compared to vegetables all his short life so far…talk about odd…
Sundried “Spaghetti”
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds spaghetti squash — roasted
1 tablespoon extra virgin olive oil
2 medium shallots — sliced thin
4 ounces mushroom — sliced
3 1/2 ounces sun-dried tomatoes, oil-packed — chopped
2 cloves garlic — chopped
1 cup vegetable broth — pacific brand
1/4 cup Chardonnay — dry
salt and pepper — to taste
1/2 cup basil, fresh — julienned
1 1/2 ounces goat cheese
Roast spaghetti squash at 400 degrees until almost fork tender (should be a little under done)
In a large saute pan add olive oil, shallots, light sprinkle of salt, saute shallots for 2 to 3 minutes
Add garlic, mushrooms, light sprinkle of salt cook until soft and reduced in size about 5 to 7 minutes
Add chopped sun-dried tomatoes that have been packed in extra virgin olive oil, light sprinkle of salt saute for 1 minute
Add organic vegetable broth, Chardonnay, mix all ingredients
Scrape the spaghetti squash out of the skin with fork or spoon into the sauce, add pepper, toss and taste adjust seasonings as necessary
Remove from heat add basil and goat cheese toss all together again and serve
Description:
“Spaghetti Squash in sundried tomato and goat cheese sauce”