We’re six months! Yahoo! Our baby is now 15 inches long and a pound and a half (like an ear of corn). He’s getting his sense of balance and can tell if he’s up side-down or right side-up. Since last week he had a big growth spurt, gaining about 4 ounces. I, on the other hand, am still gaining about a pound a week. Here’s the belly and I today:
I’m carrying ridiculously low and I’m convinced It’ll be dragging on the ground by 40 weeks.
I can no longer slouch; I’m hungry all the time now, often waking up before dawn literally in pain from hunger; My back kills me at night and on top of that, I’ve got a healthy dose of heartburn. But all those wonderful symptoms aside, I’m really amazed by it all. Last night I was lying down feeling him move around and I could make out actual body parts sliding under my hand. Well, almost; it was either a head or a butt, but cute and fun to experience nonetheless.
School’s been going rather well. The commute is easy and very scenic. My main complaint is sitting in one room for six hours straight. We all get a little stir crazy in there. But my professors are wonderful and the workload is definitely going to be much lighter this semester. I start my internship tomorrow. I am so excited because I’m in a first grade class. I’ve been dying to work with the little kids since I started school.
September 3rd, 2008 at 1:32 pm
15 inches and 1 1/2 pounds! Very cool!
Well, since corn is in season here in Wisconsin here is one of my all time favorite recipes for the nEAR and dEAR…groan.
Roasted Corn and Black Bean Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cobs corn — kernels cut from cob (or can use frozen)
3 tablespoons vegetable oil
1 cup chopped fresh cilantro
1/2 cup chopped red onion
2 jalapeno peppers seeded, finely chopped
1 red bell pepper — chopped
2 teaspoons garlic minced
2 cans black beans — drained and rinsed
2 large avocado — peeled and cut in 1/2 inch dice
2 large fresh tomatoes — diced
Dressing :
1 tablespoon kosher salt
3/4 teaspoon ground cumin
6 tablespoons fresh lime juice
5 tablespoons vegetable oil
2 tablespoons cider vinegar
Preheat oven to 450 degrees.
In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes
Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.
In a large bowl, combine chopped cliantro, onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.
Serve immediately or refrigerate up to 24 hours. May be served over a bed of red leaf lettuce or just as is.
Description:
“Wonderful refreshing salad . Even better the second day.”