Pregnancy update and Pumpkin Bread!

Wednesday, October 24, 2007

Pregnancy update and Pumpkin Bread! Current mood: uncomfortable Things keep looking brighter for little babyman! I had a prenatal appointment today, and everything is looking great. Though I am still encouraged to "take it easy" and stay hydrated, I am now past all likelihood of being put on bedrest. Hooray! Should I go into labor, it's pretty unlikely that they would try to stop it. Now, babyman probably still has some development he needs to complete before making his appearance- lung maturity and a good breastfeeding reflex being the main things I think- but every day brings us closer to a safe, uncomplicated delivery of a mature, healthy baby. (Knock on wood, of course!) As I've mentioned before, I am quite ready to NOT be pregnant anymore. However, whether we are actually ready for babyman to come home is really another story! LOL. I still have quite a few things to do, but I'm working my way through them slowly. And besides, we'll make do whenever he is ready to arrive- we've done it before! :) Checked the kids' consignment store today, and scored (amongst other things) a great coat and a pair of shoes for Littleman! Perfect- I'm so happy to find them used (in fantastic shape) rather than paying full price for them new. (And higher-ticket items like coats and shoes can be hard to find in the right size on consignment!) I forgot to mention that we went to the Montessori school's Fall Festival last weekend. The weather was beautiful, and the boys had fun. We contributed pumpkin bread for their bake sale- Littleman helped me make it. It's my Gramy's recipe, and it turned out delicious! I thought I'd share it here (with a couple modifications I made): Gramy's Pumpkin Bread - 2 c sugar - 1 c brown sugar - 4 eggs, beaten - 1 c oil (I used safflower) - 1 1/2 tsp salt - 1 tsp cinnamon - 1 tsp nutmeg - 2/3 c water - 1/4 c cream or plain yogurt (optional) - 2 c canned pumpkin (note that 2c is slightly more than 1 can- I opened 2 cans, used just a bit of the second can and saved the rest of the pumpkin for pancakes one morning) - 3 1/2 c flour - 2 tsp soda Preheat oven to 350 degrees F. Grease 2 loaf pans well, and lightly dust with flour. Set aside. Mix the sugars, eggs, oil, salt, cinnamon, nutmeg, water and cream or yogurt in a bowl. Add the pumpkin and mix well. Stir in the flour and soda. Pour batter into the 2 loaf pans, and bake for 1 hour. Easy! Mmmm.