Me: The stupid cyst has been bothering me still. it will take 10-12 weeks I guess... Yesterday it hurt more than normal, however today it feels the same again. I have my appointment next week.
I had a good conversation with one of my co-workers, Tina, and she more-or-less set me straight. I mean I had been thinking along the same terms with not worrying about the whole pregnancy thing for a short time. I had started to accept it a little better. Sometimes I am nervous about not be able to have anymore babies, but why borrow trouble? I have 2 years to figure it out, and as Tina said. "You already know that is will be 2 years. Just don't worry about it, and take it as a miracle is you do get pregnant." So true...sigh. This last month has definitely been less stressful, I didn't get myself psyched out and "feeling pregnant."
Work has been crazy busy this week. with the snow storm that went through I stayed at my folks, it was nice to visit with them a little. We had mom, dad and Brentney over for supper on Sunday, but it was nice for me to have some closer family time with them.
Food: When I had my fam over I tried ALL new recipes out of the Holiday issue of Taste of Home magazine. Yum! Peppery roast beef, Honey glazed carrots, and Sour Creamed Potatoes, and for dessert Ginger Bread with Chantilly Cream. It was a good meal, the carrots were a little to citrus flavored for me, but everything else tasted great, I recommend the magazine, if you would like to try the recipes you can also go the Taste of Home website and search for the recipe you'd like to try. Here was the gingerbread recipe though, because it was the hit of the night!!
Gingerbread with Chantilly Cream
1/2 cup shortening
2 tablespoons sugar
1 tablespoon brown sugar
1 cup hot water
1 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
1 teaspoon confectioners' sugar
1/4 teaspoon vanilla extract
In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture. Pour into a greased 9-in. square baking pan.
Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread.
Yield: 9 servings.
Try it!! My gingerbread cracked, but it still tasted delicious!!!
Ryan: working, doing well. We are getting ready for deer season this weekend. My husband always gets way excited for it!!!
Luke: he has a cold. Poor baby. He is rather grumpy today too. Oh yeah I almost forgot I was going to post Halloween pics....
However, he wasn't sure if he loved his hat...
Have a great Day!!!