32 weeks (8 months)

Poolside baby bump!

It’s funny how I never realized when I wasn’t pregnant that when a gal is 8 months pregnant, she is NOT about to give birth.  Despite what I may look like (big bump) 32 weeks is still quite a ways away from when I will give birth.  Chances are great that I probably won’t even go into labor on my due date.  Most first time Moms go into labor about a week after their due date.  So, the 2 month countdown begins…

Baby Size:  CLL is weighing around 3.75lbs and about 16.7″ in length.  The fruit comparison this week is a squash!

Fun Facts:  The baby is beginning to shed the soft lanugo hair covering his/her body.  Over the next few weeks CLL’s real hair will become soft and smooth.  At this point, due to pigmentation from more melanin production, any hair on the baby’s head will have color!

How I’m Feeling:  I am feeling pretty good!  My only complaint is sleeping.  I am having trouble adjusting to the baby getting bigger and every night deciding to dance on my bladder every few hours.  I am definitely up at least 4 times/night to go to the bathroom.  I am hoping this will change, but in the meantime I think it’s definitely getting me ready for the long nights ahead with the babe :)

In other news, I’ve been feeling in a rut with my diet and cooking.  I am usually on my own for dinner as Mach has school, so coming up with new and fun ideas (that are also re-heatable friendly) has been interesting.  I eat seafood but don’t typically cook it unless I can get it super fresh the day I plan to make it.  Yesterday, I came upon a recipe in Bon Appetit while at the Dermatologists office and I felt excited to try it.  I had some local corn in the fridge that I needed to cook (I mean…how can you not love corn this time of year, especially if it’s grown locally).  So, I picked up a few of the remaining ingredients I needed (only a few) and cooked it for dinner.  It was delish and totally vegetarian friendly.  For my vegan friends out there-just leave out the cheese and it’s just as good!

Here is the recipe:

NOTE:  I forgot basil, so my picture doesn’t look quite as pretty as the one featured on the Bon Appetit website :)

Ingredients

Corn Purée

  • 1 1/2 cups fresh corn kernels
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • Fine sea salt
  • 2 cups (or more) vegetable broth

Farrotto

  • 2 cups (or more) vegetable broth
  • 1 cup regular or semi-pearled farro
  • Fine sea salt
  • 3 tablespoons olive oil
  • 1/2 cup minced red onion
  • 1/3 cup 1/4″ cubes red or yellow bell pepper
  • 1 cup fresh corn kernels (cut from 1 ear)
  • 1 cup finely grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped fresh basil
  • Corn Purée

    • Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly. Transfer mixture to a blender and purée until smooth (when puréeing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).
    • Strain purée through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.

    Farrotto

    • Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30–45 minutes (semi-pearled farroer will cook faster than regular). Drain; return to pot.
    • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.
    • Add corn purée to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5–6 minutes. Stir in cheese. Season with salt and pepper.
    • Stir tomatoes and basil into vegetables.
    • Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.

Hope you all try it and enjoy it as much as I did!

 

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