Monday, September 24, 2012

And then there were 4...


Yep, we are soon to be a family of four!



Showin' off her belly button




How far along? 
4 weeks and 2 days today!

Total weight gain/loss?
Nothing yet. It's a little disheartening, since I've been working really hard on losing the last bit of Claire baby weight, but oh well. I'm very excited to have a gym membership during this pregnancy.

Maternity Clothes?
Not yet. Unlike many women, I actually love my stretchy maternity pants and I'm pretty excited to get back in them haha

Sleep:
I've been totally exhausted by wake up about 1:30 every night and can't get back to sleep, hopefully that will change soon!

Best Moment this week?
Finding out we're pregnant and announcing to family and friends!

Miss anything?
Not yet, but I'm sure that will change in a few weeks.

Movement?
Nope

Food cravings?
Not yet

Queasy or sick?
Not really queasy but I have already reached the point where nothing sounds good to eat. 

Started to show?
Haha no, unfortunately that just leftover Claire.

Gender Prediction?
It's a little early, but I'm gonna take a wild guess and say boy for now.

Labor Signs?
No

Belly button in or out?
In!

Wedding rings on or off?
On

Happy or moody?
Pretty happy but I've been known to start crying for no reason at times too :)





Tuesday, September 18, 2012

Mexican Rice


I love rice dishes; like a lot.
I've been known to just order a plate of mexican rice and eat it with chips when we go out.
Yeah, I'm weird.

I found this recipe on pinterest and I figure it couldn't hurt to try it, but I didn't have that high of hopes. Well I am very happy to report I was so wrong! Just as delicious as any mexican restaurant.



Mexican Rice
Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving
Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups). Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water. Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.



Stir in cilantro (if desired) and serve with lime wedges.