I cant believe I almost missed the plum week! As you can see tommorrow I am going to have to put up another fruit but for now baby is plum size.
Many people have asked for more pregnancy info so if you speak to me on a regular basis you have probablly heard this all before but for those of you who only have blog contact here you go...
Thus far pregnancy has been...interesting. When we initially found out nothing seemed different. I actually was 3 week pregnant during my triatholon and had no clue. My longest run of my life (9.2 miles) was actually when I was 4 weeks along. Of course all that changed when I hit week 6.
Starting at 6 weeks along there could be no denying I was knocked up. The first sign was a need to sleep at least 12 hours every night and to nap in the afternoon (which is so convenient when you work). Next came morning sickness or as I like to call it 24 hour sickness. I reallly wasnt a vomiter...shockingly since I have the worlds worst stomach. I just felt like I had the stomach flu all the time. Last came food aversions...this was the worst of the worst. For 6 weeks I could eat nothing but carbs. No chicken, no steak, no veggies. It was obscene. My darling husband actually went out and bought me 7 types of sugar cereal so that I could have one for dinner every night. I also craved oranges and had serious problems with anything that resembled sweets. I had to stop exercising almost completely because it was so hot and my OB didnt want me getting my body temperature too high. And lastly my house was a mess....no honestly...a mess. I didnt vacuum for almost 4 weeks and my lovely husband I am sure enjoyed every moment of not being hounded to pick up.
And then it was over. I never thought it would happen. Sometime around last week everything lifted. I woke up on a Sunday and decided I wanted roast beef . This was earth shattering. Andy was floored. He went to the grocery store immediately. He made me the most amazing food in the world. It felt so good to feel like a human again I actually took pictures. Now I am able to exercise again and eat real food. Amazing how quickly this is going. In three days I will be in my second trimester...cant wait.
The best roast beef ever....You have to try this
For dessert
Stracoto with Porcini Mushrooms
Recipe courtesy Giada De Laurentiis
Show:
Everyday Italian
Episode:
Soups and Stews
1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauceboat.
