Baby girl is six weeks old today. Six weeks. I feel like she should be getting a report card. I can't believe my little girl is growing up so fast. We took her to meet baby A last night, and I'm afraid that S could've swallowed the baby. It was bizarre looking at them together because A is almost exactly the same size S was at birth, and S is twice that size now. Crazy.
The other six? That would be size six jeans. My size six jeans. My pre-pregnant jeans on my post-pregnant butt. How happy was I when those suckers zipped and buttoned? Pretty happy...I have to say. It's official- now I can go buy a new pair. I still have about seven pounds to lose to be back at my fighting weight (according to the vicious scale yesterday at my check-up), but I can handle that.
Beyond all that- I found a new website that I love. It's in the links now...Smitten Kitchen. Fabulous. I also had a thought the other day, which I'm incapable of not sharing as I only average about one thought a day. Since I'm on the no-dairy diet and I'm trying to limit my intake of gassy and acidic veggies, I'm already starting to get tired of the menu around here. I need some variety. Then I remembered that Feathernester has mentioned before that she has been looking for realistic recipes for dinner, and I know that DieFrau is always on the lookout for healthy things her DF can eat. And I know that some of you are awesome and healthy gourmets so, I thought that I'd start sharing some of the things that we eat for dinner that fit the bill. Here's the catch- I'm begging you to reciprocate. I can only eat so many stir fried veggies before I go insane...and before M starts to vehemently object.
Last night I made chicken soup (that we took to baby A's house). Here's the recipe:
Freshly cracked black pepper
2 boneless, skinless chicken breasts
1C roughly chopped celery
1C roughly chopped baby carrots
1bag frozen flat dumplings (I use Reames', which are located by the ravioli in our freezer section)
Season the chicken with the salt and pepper, and roast at 400 degrees until cooked through. When cool, thinly slice chicken. Boil about 3 quarts of water (or homemade chicken stock if you're super fancy), and add the appropriate amount of bouillon. Add veggies and boil for ten minutes. Add dumplings and continue boiling for 20 minutes. Add chicken and simmer 10 minutes. Sprinkle with enough parsley that you're happy with the amount of green. Done. YUMMY.
Last thing, I swear. I made baked French toast Saturday morning when C and M were visiting. Also yummy. Either way, M was in charge of fixing our plates while I tended to baby. This is what I sat down to. What a way to start a weekend!!