August 29, 2012

Bump update: 26 weeks

Thank you all for the congratulations! Husband and I are over the moon and can't wait to meet our baby boy at the end of the year. 

I am currently 26 weeks (26.5 really!) and here is a little update. 


Date night!

Happy to be in Lilly!
How far along: 26 weeks

Gender: Boy!

Maternity clothes: I wear pretty much all maternity clothes. Let's just say my top half outgrew all my clothes before my bump did ;)  I have had great luck finding stylish options!

Movement: It has been so fun to feel and see baby boy kick and move around!

Sleep: I get up once a night for a bathroom break, but have been sleeping well other than that. I bought a body pillow this past weekend and it really has made a difference in getting comfortable.

Cravings: Iced tea and fruit. I could eat fruit all day long. I've given up caffeine, but Starbucks Iced Passion Teas are decaf and I drink and crave those pretty often. My sweet tooth totally went away in the first trimester, but it came back in the second, unfortunately!

Other symptoms: I have had pretty intense back pain. I work a 10-hour day at my office and it is getting so hard to sit all day with my back pain. I've brought in a pillow, so we'll see if that helps.

Best moment of the week: Trying out the bedding on the crib. I hope baby boy loves it!

What I'm looking forward to: A family baby shower this upcoming weekend and moving forward with decorating and setting up the nursery. 

Hurry up weekend! :)

August 23, 2012

Husband approved

My husband initially stumbled upon this recipe, but it definitely was a keeper as we've made it several times. I guess you'd say, it's swell! Like the name suggests ;)

It's great anytime, but perfect for fall, and pretty easy to make. If your husband is anything like mine, he claims he must have meat in his meal and this one will satisfy both your taste buds.  

Beef Swellington ~ by the Food Network


Ingredients

  • 1 bone-in rib-eye steak (we've done the rib-eye but also used a flank steak before)
  • Salt and black pepper
  • 1 sheet puff pastry, thawed
  • 1/2 cup English mustard (they recommend Colman's Mustard)
  • 1 egg
  • 1 tablespoon olive oil
  • Wild Mushroom Sauce, recipe follows

Directions

Preheat oven to 350 degrees, and preheat grill to medium.
Season beef with salt and pepper and set aside.

Unfold puff pastry and evenly brush one sheet with mustard, covering entire surface. Fold over and cut into four equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl, whisk egg with one teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.

Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, approximately three minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.

Sauteed Wild Mushroom Sauce:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 sprig fresh thyme, leaves chopped
  • 1 1/2 pounds mushrooms, wiped clean, stems removed and sliced 
  • Salt and black pepper
  • 1/2 cup heavy cream (we substituted milk for the cream and added a tablespoon of flour to thicken the sauce)
  • 2 teaspoons English mustard (they recommend Colman's Mustard)

Enjoy!!

August 20, 2012

Snips and snails and puppy dog tails!

Happy Monday friends! It has been quite some time since I last posted. I must admit I enjoyed the break, but I'm looking forward to getting back into blogging again. I still owe you wedding and honeymoon photos and will get around to that eventually. For now, I am glad to be reconnecting with all of you once again, so thanks for bearing with me!

It's been quite an exciting year for my husband and I!

As the saying goes . . . first comes love, then comes marriage, then comes a baby!

Yes! The exciting news is that we have a sweet baby BOY on the way! We are over the moon with happiness and can't wait to meet our bundle of joy at the end of the year.

We got pregnant shortly after getting married and Baby V is due November 30. We couldn't be happier!

Progress is being made in the nursery and I look forward to sharing updates along the way. I'm currently 25 weeks along.

Here are a few recent pics:

20 weeks ~ found out it's a boy!
 

23 weeks!

Baby boy loves seersucker!

Thanks for sharing in our news! Hooray for snips and snails and puppy dog tails ~ that's what little boys are made of :)
 
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