Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts
Wednesday, January 18, 2017
14 weeks My Lemon Baby
Fourteen weeks: 11.30.11
Size of baby: a lemon--and finally Baby Center and The Bump agree this week!
Cravings: since last week was Thanksgiving, I can safely say I craved EVERYTHING. Sweet, salty, and anything edible. Notice I'm not doing a 'weight gain' topic because I'm not weighing myself at home. Just not interested in the freak out mode this time:)
What I love: being pregnant. Plain and simple.
What I'm looking forward to the most: I have an OB appointment in a few more days and I'm going to twist her arm to let me schedule our anatomy scan at that time. We'll see if it works!
Worries: Definitely had to check baby's heartbeat with the doppler multiple times on the day I announced the pregnancy to the internet. Still have those nerves that something could go wrong at any moment. Not sure that will ever leave me.
What is different this time around: Showing earlier. Otherwise I think I'm pretty much on track with everything else for 14 weeks compared to Truman's pregnancy.
Symptoms: headaches! Ugh. They sneak up on me almost every afternoon/evening and are pretty awful. I tried having a little caffeine but that doesn't even help much--I think I need to be better about eating regularly and not waiting until I'm famished.
Sleep: Very, very good. Took a 2 hour nap today in fact.
Movement: In the past few days I have had some DEFINITE jabs, like, 'Woah-that was totally the baby!'. I love it so much I cannot even explain.
The belly: Still fluctuating depending on the time of day. I took off my jacket the other day and Truman pointed to my tummy and said, 'Baby!' really loudly. Must have been a 'big belly moment' or something. :)
Boy or Girl: Nate admitted he sort of wants a girl this time, so I've been letting that idea marinate a bit this week. But honestly, I'll be totally thrilled with either option as long as baby is healthy (cliche but true). Truman would love a brother close in age I'm sure, and we could reuse some of his clothing. Plus we just 'know' baby boys if that makes sense, it's our comfort zone. But frilly pinks and girlie things would be wholly welcomed, too. I guess we will find out in about 6 more weeks!
Milestones: baby can squint, frown, grimace, pee, and maybe even suck his thumb! When I think about such expressions in the womb I can't help but imagine my little Truman, who is so expressive outside of the womb, and wonder if this little babe will be just as dramatic. Baby is also 3.5 inches and 1.5 ounces now. Grow baby, grow!!
Best moment of the week: coming out to the internets. The love and supportive comments on this blog, Facebook, and then texts/messages/emails were totally overwhelming in the best way possible. Definitely glad I timed the reveal with Wren's due date because I'm feeling the love, and it makes this pregnancy seem even more real.
{almost caught up! Will be 15 weeks tomorrow on Wednesday, 12.7.11 and I'm going to attempt to do a 'real time' post for that week tomorrow. No more backdated posts!}
Tuesday, January 3, 2017
Miss Merles Meyer Lemon Bars
Our neighbors have several Meyer Lemon trees, so every Spring and Summer we get tons of Meyer Lemons from them. Our neighbor (who the girls call Miss Merle) also makes the best lemon bars with the lemons.
I begged her to give me the recipe because they are some of the best lemon bars I have ever had! And, being the nice person that I am, I thought I would share the recipe with you!Miss Merle's Lemon Bars
2 1/2 cups flour, divided
1/2 cup powdered sugar, sifted
3/4 cup butter
1/2 teaspoon baking powder
4 eggs, lightly beaten
2 cups sugar
1 teaspoon grated lemon rind
1/2 cup Meyer lemon juice
Directions:
Preheat oven to 350
Combine 2 cups flour & powdered sugar in a bowl.
Cut in butter with a pastry blender until crumbly.
Spoon in mixture into a 9x13 pan (sprayed with Pam)
Press mixture evenly into the pan using fingertips or spatula.
Bake for 20-25 minutes until crust is lightly browned.
While crust is baking, get that lemon juice ready.
You will need 1/2 cup of lemon juice, which was about 2 lemons worth.
I used a cheese grater for my lemon rind. You just need 1 teaspoon.
In a bowl, combine eggs, sugar, lemon rind and lemon juice. Stir.
Combine the remaining 1/2 cup flour and baking powder with the lemon mixture.
Once the crust is done baking, pull it out of the oven & then pour the mixture over the crust.
Put back in the oven & bake an additional 25 minutes (or until lightly browned & set)
Once cooled, cut in squares & sprinkle with powdered sugar.
I hope you like them as much as we do!
Thanks Merle for the lemons AND the recipe!
Enjoy!
1/2 cup powdered sugar, sifted
3/4 cup butter
1/2 teaspoon baking powder
4 eggs, lightly beaten
2 cups sugar
1 teaspoon grated lemon rind
1/2 cup Meyer lemon juice
Directions:
Preheat oven to 350
Combine 2 cups flour & powdered sugar in a bowl.
Cut in butter with a pastry blender until crumbly.
Spoon in mixture into a 9x13 pan (sprayed with Pam)Press mixture evenly into the pan using fingertips or spatula.
Bake for 20-25 minutes until crust is lightly browned.While crust is baking, get that lemon juice ready.
You will need 1/2 cup of lemon juice, which was about 2 lemons worth.I used a cheese grater for my lemon rind. You just need 1 teaspoon.In a bowl, combine eggs, sugar, lemon rind and lemon juice. Stir.Combine the remaining 1/2 cup flour and baking powder with the lemon mixture.
Once the crust is done baking, pull it out of the oven & then pour the mixture over the crust.Put back in the oven & bake an additional 25 minutes (or until lightly browned & set)Once cooled, cut in squares & sprinkle with powdered sugar.I hope you like them as much as we do!Thanks Merle for the lemons AND the recipe!
Enjoy!
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