How far along: 24 Weeks.
How big
is baby: The length of an ear of corn
Total
weight gain: 20 + lbs
Sleep:
I am officially lacking in sleep. My hips are killing me, I have to roll over
every 5 minutes to relieve the amount of pain one side is in. Random side
cramps also wake me up and make it so I can barely breathe. I guess she’s just
getting me ready for her arrival.
Best
moment of the week: It’s been a pretty chill week. There really hasn't been a lot going on. We should be having a lovely evening tonight tho!
Food
Cravings: Nothing…
Food
Aversions: Nothing…
Symptoms: I’m
uncomfortable and itchy!!! Winter has finally hit the PNW, and with it all the
moisture in the air. My skin is the Sahara desert and is covered in little war
wounds from my constant scratching. Poor skin. I’m trying to moisturize every
second of the day to prevent my little knife hands from going to town.
Mood: Just
cuddly I guess. I want cuddles from my babies and Ryan a decent amount of time.
Other than that I’m just fine.
Movement:
So much movement!!! She must have grown a ton in the last couple days, because
she has been kicking my butt!!! I could feel her little fingers pushing on my
stomach the other day. It’s such an amazing feeling that I will miss for sure.
The only time it bothers me is when I’m trying to walk to do something.
What I’m
looking forward to: Thanksgiving next week and all the baking that comes
with it!!! As per usual I’m looking forward to the arrival of my little girl,
and Christmas shopping for the kiddos!!
I do want
to give a little shout-out to my mama who turned 70 today! She has been one of
the biggest inspirations for me as a woman, as a mother, and as a person in
general. She loves harder than any person I know and is the epitome of a beautiful
woman who has aged gracefully.
I
promised on Facebook that I would share a recipe for something I made this
week. Sadly, I didn't take any pictures of it (I’m sorry!!!!!), but trust me
when I say they were sooooo delicious! They were gone within 2 days. My son,
Ezra, learned all about cranberries in school last week. As a result he
realized he had never tried one and requested that I bake him something with
fresh cranberries (they HAD to be fresh not dried). I found a recipe for White
Chocolate chip Cranberry muffins, and I think this will become a breakfast
tradition. I don’t even love cranberries and I loved these.
White
Chocolate Chip Cranberry Muffins
½ C
unsalted butter (1 stick), softened
½ C sour
cream OR Greek yogurt for a healthier version
1 C white
chocolate chips
1 ¼ C
fresh cranberries (plus a couple extra to top off with)
1. Preaheat
oven to 425, grease muffin pan and flour it (or you can use liners if you
prefer, just note that the white chocolate chips will stick to them) *also note
that this recipe yields about 14 muffins.
2. In the
bowl of a stand mixer fitted with the paddle attachment. Add the butter, sugars
and mix on high speed until light and fluffly (about 2 min).
3. Scrape
down the sides of the bowl, and add the eggs, sour cream, buttermilk, vanilla,
and beat on med high speed until combined (again about 2 min).
4. Scrape
down the sides of the bowl again (I tend to stop and do this often). Add the flour baking soda, baking powder,
cinnamon, salt, and beat until just combined (about 1 min). Try not to over mix
as it will result in tough muffins.
5. Add
the white chocolate chips and beat on low speed about 30 sec. You can also
choose to just hand mix these in the case that your mixer doesn't like mixing
in “chips”. Stir in cranberries (do those by hand).
6. Using
a large cookie scoop or ¼ measuring cup, scoop the batter into the muffin tin.
They should be about ¾ full.
7. Top
each muffin with 2 or 3 cranberries and bake at 425 for 5 minutes.
8.
Without opening the oven door, turn down the temperature to 350 and bake for
about 18 to 20 minutes. The total baking time should be 23-25 minutes. Once you
hit the 20 min mark use a toothpick to check and see if they need a couple
minutes longer or are complete. You don’t want over baked muffins….no one wants
those.
9. Allow
muffins to cool in pan on a wire rack for about 10 minutes.