Baby H. Week 35

Five Weeks Left!

Size: Baby H. is the size of a honeydew melon, about 5.25 pounds, and is about 18 inches long.

Total Weight Gain/Loss: Total of 33 pounds gained - the fabulous stomach virus going around my school may be the reason no weight was gained.

Maternity Clothes: Yes!

Cravings: I had a little stomach bug this week so I kept things pretty bland this week. Fortunately my bathroom issues only lasted one day.

Symptoms: Nothing new this week. Little achiness and vein issues continue.

Movement: There is not much room for the little one to move, but an effort is being made. I find myself frequently distracted by all of the strange movements that are happening.

Sleep: Averaging about six hours a night. I am definitely yawning more now...but I can only imagine what my sleep will be like in a little over a month!

Moments of the Week:

Our hospital tour was Sunday evening. I liked the hospital - it was much more hotel-like than hospital-like. Most of the rooms have a private balcony. Hooray for fresh air! The only thing I need to check into is the food. I know they can accommodate my gluten allergy. I just want to make sure my food will be prepared in a separate setting since I will still be eating for two after delivery. It was a little quiet, which is not a bad thing, but I expected to see more mommies and babies.

My sweet Charlotte friends threw a baby shower for me on Saturday. It was held at a Mexican restaurant - yum! We got some great gifts for the little one and I loved spending time some great people.  I forgot my camera, so no pictures!

What I Miss: I decided against painting my toenails this week because it is not comfortable to reach my feet!

What I'm Looking Forward to: Our doctor's appointment is later this week. I got quite a giggle when the nurse told me to be prepared for a "pants off" appointment - sorry for the TMI! We are getting close to the end so I imagine my pants will be off at the rest of the appointments.

Better Together

I have been cooking quite a bit more than normal recently. I eat well, but cooking for one has never been my idea of a good time.
Last week I made gluten free spinach lasagna. Dave was working ridiculously long hours during restaurant week here in Charlotte and I wanted him to have some real food to eat when he got home. (He tends to miss meals when he is working.) It was delicious, but I forgot to take a picture. I also realized that I do not follow a recipe when I am cooking, so I don't have a recipe to share either. I will do better.

Sunday Dave and I cooked together for the first time in a long time. I will help Dave (when asked) while he is cooking, but he is the chef, so I am usually hands off.
I wanted to make Baked Mac and Cheese since I have a long week and wanted something quick to reheat when I get home from school. Dave made the protein - originally going to be lamb, but we went with pork instead. The meal turned out great! I do not have a recipe for the Braised Pork with tomatoes and red wine, but the mac and cheese recipe is below.

The picture was an afterthought. Picture-taking is not my strength!

Gluten Free Baked Mac and Cheese

14 oz. Gluten Free Pasta (Farmo Penne)

Sauce:

4 tablespoons butter

4 tablespoons flour

2 cups milk

8 oz grated Cheddar

8 oz grated Monterey Jack

4 oz Italian cheese blend

1 teaspoon thick Worcestershire sauce

1/2 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

salt and pepper to taste

pinch of cayenne

Topping:

2 cups bread crumbs (buzzed up ends of udi's gf multigrain bread)

thyme

rosemary

salt

pepper

Cook pasta until al dente. Drain, coat with oil, and set aside.

While pasta is cooking make the cheese sauce.

 - melt butter over low heat, whisk in flour and cook for 1 minute, whisking constantly.

 - slowly whisk in milk. Increase heat and whisk until mixture bubbles and thickens.

 - add extra milk to thin sauce if it gets too thick

 - add the cheese, mustard, Worcestershire, spices and reduce heat to low.

 - stir until the mixture is smooth and creamy

Coat the inside of a baking dish with butter. Pour half of the pasta in the dish and cover with half of the cheese sauce. Put remaining pasta on top and cover with remaining cheese sauce.

Salt and pepper the top. Bake for 18 minutes until top is golden and bubbly.
Top with bread crumbs and bake another 5-7 minutes.
Let stand for five minutes before serving.