i didn't mean that baby is overdue. although sometimes i feel like he is. today i am 36 weeks and 2 days, according to my doctors info. baby is head down (i'm constantly reminded of this because i have a constant pulled muscle feeling in my right groin area, ouch). i'm measuring 37 weeks and my dr agreed to set up my induction date. i keep stressing how much i don't want to birth a 10+ lb baby, considering makena was 9lbs 8oz at 39 weeks and 6 days. if he doesn't come before, i'll be induced at midnight on sunday the 18th (which technically I is monday the 19th). two and a half weeks to go, finally a light at the end of the tunnel. sadly this pregnancy has been miserable and i'm beyond over it. i'll spare all the whiney details but it's been brutal. so that's that! gonna try and enjoy my sweet girl until this new munchkin takes over!
i made two soups within the last two days. i know, i'm aware it's in the 90's. i wanted to use the easter ham mom gave me and it was a crock pot recipe so i couldn't resist. i ate it for dinner and stuck the rest in the freezer but it was delicious! super light but hearty. here you go:
sorry, pictures of the recipe are gonna have to do this time. it's also on my pinterest.
and here's the other soup. it's a cold cucumber soup. I was nervous about it but it was actually tasty and very refreshing! i'd half the amount of lemon zest and maybe only use 2tbsp of lemon juice, maybe 2.5. also needs a pinch of salt at the end. enjoy!
ingredients- 1 English cucumber, chopped
- 1 cup buttermilk
- 1 cup crushed ice
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 clove garlic
- 1/4 cup plus 2 tbsp. EVOO
- 2 teaspoons chopped chives
- In blender, puree cucumber, buttermilk, ice, lemon juice and zest, and garlic with 1/4 cup EVOO; season. Transfer to bowls; drizzle with remaining EVOO and top with chives.
and obviously I leave you with more pictures of the belly and the beauty... 
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