{BABY} Week 33

Week 33... crazy that she will be here in March... luckily Geoff has been here to help prepare for her arrival - THANK YOU GEOFF!!!!  He has been painting, moving stuff and helping us make decisions which is awesome, since when Brad and I projects together it can get ugly... 

Home Projects + B&C + baby hormones = nothing good :( 

We actually went to Home Depot and chose three different colors of paint in less than 5 minutes - that could be a record! 

Also, Mary went to visit and help out her sister in Indiana so we have Jonny Boy to help us along... he is great at picking paint, lightening the mood and keeping us on our toes!  It has been a fun week with all of us working together!  

Here is Jonny Boy at Miracle League of Arizona - I cannot say enough about Miracle League.  It is the highlight of Jon's week and the people who work and volunteer there are amazing.  I will write more about this at some point but needless to say he had a blast! 

Jon with his buddy "Jackee" 

So here is the 33 week shot - please forgive the wet hair we were heading to Jon's baseball game! 

Deena - I added Reggie and Jack today!

Brad and Geoff agree my "belly" has grown 2 inches since this picture! 

Here is the work the men have been doing... 

While I have been working at my job, which I love doing.  It is a great mix of customer service, marketing and social media and I get to do it from home which is icing on the cake! 

Then, there has been the food!  We went to Scottsdale Beer Company, Z'Tejas, Four Peaks and Ray's Pizza!  But the best meal has been Brad's Smoked Ribs and Chicken at home!  Jonny Boy loves it! 

We have been super busy but loving every minute of family time!  I will add the BBQ Sauce recipe soon - it's too good not to share! 

Next up - Baby Shower! 

Love - Brad and Christi 

{BABY} 32 Week Ultrasound!!!

Well, we have 8 weeks to go or 55 days as the tracker on thebump.com likes to tell me!  

Here she is!!! This is the only picture of her face that she would give us! 

We had an ultrasound on Friday and she is weighing in at 3.8 pounds...which according to parents.com she is the size of a Napa Cabbage? 

So here is me at 32 weeks! 

Up next - Geoff comes in town on Thursday!  I have two Non-Stress Tests this week and hopefully our crib comes in! 

{FOOD} Quick Chicken Piccata

I love anything with lemons - lemon bars, lemon scented candles, lemon centerpieces, etc.  So when my doctor said I had to limit iron during my pregnancy (steak, kale, spinach, hummus, the list is LONG) I was happy to learn Chicken Piccata was still on the OK list!   This recipe is from Chef John from Foodwishes and I encourage everyone to look up his website because his food does not disappoint and he makes it very easy to follow! 

So the reason for this post is that we have turned Jonny Boy into a huge lover (and eater) of this dish!     So it is Jon Approved too! Also, it does not take very long to make and Trader Joe's has capers for a lot cheaper than the store. 

Quick Chicken Piccata

Rated: Submitted By: Chef John Photo By: Jana Swanson Prep Time: 10 Minutes Cook Time: 15 Minutes Ready In: 25 Minutes Servings: 4

"These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."

INGREDIENTS:

4 skinless, boneless chicken breast halves cayenne pepper, or to taste salt and ground black pepper to taste all-purpose flour for dredging 2 tablespoons olive oil 1 tablespoon capers, drained

1/2 cup white wine 1/4 cup fresh lemon juice 1/4 cup water 3 tablespoons cold unsalted butter, cut in 1/4-inch slices 2 tablespoons fresh Italian parsley, chopped

DIRECTIONS:

1.	Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
2.	Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3.	Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
4.	Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
5.	Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
6.	Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
7.	Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

{BABY} Week 31

Wow!  This week pregnancy just got real!  All of the things I thought I was going to avoid happened in one to two days: 

Swollen feet & ankles - CHECK

Heartburn all of the time - CHECK 

Huge belly - CHECK

Crying at McDonalds commercials - CHECK 

http://www.inquisitr.com/1746774/mcdonalds-signs-commercial-set-to-carry-on-by-fun-touches-hearts-and-tell-stories/

How far along: 31 weeks and as of today 62 days left…  

BTW - Jack is a large dog and weighs around 90lbs!

How big is baby: According to webmd.com she is about 18 inches long and 3.5 lbs. She should be gaining about half a pound a week from here on out.

She is the size of a pineapple! And it feels like a pineapple inside of me rolling around!

Maternity clothes: Maternity Jeans and tank tops and sweaters - I made the mistake of wearing boots and the result was not good!

Sleep: Still really good except for the heartburn! 

Best moment of the week: Going to Babies R Us and getting the stroller (thanks Mary!) and ordering our crib and bassinet from Target (thanks Craig!)

Food cravings: Not many, the only thing I seem to miss/crave is sour candy.   

Food aversions: Oatmeal.

Symptoms: Every. SINGLE. Thing. 

Movement: A ton – she sleeps all day and is awake at dinner, 3 am and breakfast.   

What I'm looking forward to:  Our appointment on Friday for an Ultrasound, then I an Non-Stress Test- then doctor’s appointment.  Also, I have a conference call for work right in the middle! FUN

What I miss: Eating whatever I want… like bleu cheese, sushi, sour patch kids; being able to stay up past 9:30 PM.

Next appt: We have fun filled appointment day on Friday 01/16/2015 with an ultrasound, a non-stress test and a regular visit.  From that day forward I will be going to the doctor twice a week until she arrives!  

Baby items purchased: We got a stroller that is AWESOME!!!  It does more things than our car!  Plus the crib and mattress and pack & play. 

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Sidenote - Brad has been awesome about taking care of me - from foot rubs to understanding why I get upset when Taco Bell does not understand my order - he is a rock.    

Other note - we are adding another name into the group - Quinn James - any thoughts? 

{BABY} 30 weeks!

Hello! Sorry I missed a week but Christmas and New Years are very hectic!

How far along: 30 weeks – so as of today (1/5/15) we have 68 days left!  What?

I like how Jackson is doing the same pose as me! 

How big is baby: According to babycenter.com she weighs about three pounds and is almost 16 inches long. They compare that to the size of a cabbage, but I have never seen a 16 inch cabbage. I would much rather look at my ruler and add 4 inches to it. It's unbelievable that she is that long from head to toe. I also think it's cool that the baby now opens and closes her eyes, and supposedly dreams when she is asleep. 

Total weight gain: 20lbs and I really think it is all baby since the only thing growing is the basketball in my stomach!

Maternity clothes: Maternity Jeans and tank tops with a jacket.   

Sleep: Still really good except for the heartburn! 

Best moment of the week: Visiting the doctor and realizing we are in the final stretches.  It still seems so unreal.

Food cravings: Not many, the only thing I seem to miss/crave is sour candy.   

Food aversions: Oatmeal.

Symptoms: Peeing more often thanks to baby pushing on my bladder, and general feeling of being huge and bulky which makes everyday things a little more difficult (getting up, leaning over, tying my shoes, etc.).

Movement: A lot and I can actually see here move in my stomach which was the weirdest thing I have ever seen.  From what I understand it gets a lot crazier in the coming weeks…

What I'm looking forward to:  Geoff Shotton is coming to town at the end of this month and I am excited not only to see him but for his help on the nursery!  We have the colors picked out and are going to order the crib this week so it is all coming together!

What I miss: Eating whatever I want… like bleu cheese, sushi, sour patch kids; being able to stay up past 9:30 PM.

Next appt: We have fun filled appointment day on Friday 01/16/2015 with an ultrasound, a non-stress test and a regular visit.  From that day forward I will be going to the doctor twice a week until she arrives!  

Baby items purchased: We are so lucky and grateful to receive so many Target gift cards for Christmas!  Also, we are very thankful for the baby related gifts from everyone, it was great to be able to cross stuff off our master list!  Recently we purchased some socks, bibs and blankets at clearance which is our game plan to maximize our spending $$$.  We both know that newborns do not walk therefore do not need shoes no matter how cute they are!

{FOOD} Deep Dish Pizza

Last night we were craving real, Chicago style deep dish pizza!  And Brad did not disappoint!

Chicago-Style Deep-Dish Pizza

Author: CarnalDish
Prep time: 3 hours Cook time: 1 hour Total time: 4 hours Serves: 2 9-inch pizzas
adapted from Cook's Illustrated
Ingredients For the dough:
31⁄4 cups (161⁄4 oz.) all-purpose flour 1⁄2 cup (23⁄4 oz.) yellow cornmeal 11⁄2 tsp table salt
2 tsp sugar
21⁄4 tsp instant or rapid-rise yeast
11⁄4 cups water (10 oz.), room temperature
3 tbsp unsalted butter , melted, plus 4 tablespoons, softened 1 tsp plus 4 tablespoons olive oil
Sauce
2 tbsp unsalted butter
1⁄4 cup grated onion , from 1 medium onion (see note below)
1⁄4 tsp dried oregano
Table salt
3 garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1 (28-oz) can crushed tomatoes
1⁄4 tsp sugar
2 tbsp coarsely chopped fresh basil leaves
1 tbsp extra-virgin olive oil
Ground black pepper
Toppings:
1 pound whole-milk or part-skim mozzarella cheese, shredded (about 4 cups) (see note below) 1⁄2 ounce grated Parmesan cheese (about 1⁄4 cup)
Hot or mild Italian sausage, casings removed (optional)
Instructions FOR THE DOUGH:

1. In the bowl of a stand mixer, mix the flour, cornmeal, salt, sugar and yeast together on low until incorporated -- about 1 minute. Use the dough hook attachment. Add the water and melted butter and mix on low speed until fully combined, about 1-2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy and smooth and pulls away from the sides of the bowl, about 5 minutes. Keep in mind the dough will only pull away from the sides while the mixer is on, and will fall back to the sides when the mixer is off.
   
2. Coat a large bowl with 1 teaspoon of olive oil, using your fingers. Rub any excess oil from fingers onto the blade of a rubber spatula and transfer the dough to a bowl, turning once to oil the top. Cover tightly with plastic wrap and let rise at room temperature until it's nearly doubled in size, about 45-75 minutes.
   

FOR THE SAUCE:
1. Heat butter in a medium saucepan over medium heat until melted. Then add the onion, oregano, crushed red pepper and 1⁄2 teaspoon of salt, cooking and stirring occasionally until liquid has evaporated and onion is golden brown -- about 5 minutes. Add the garlic and cook until fragrant -- about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a simmer. Lower the heat to medium-low and continue simmering until the sauce has reduced to 21⁄2 cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.
TO LAMINATE THE DOUGH:

1. Heat your oven to 425 degrees, and put the oven rack on the lowest position. With a rubber spatula, turn the

dough out onto a dry work surface and roll it into a 15 by 12-inch rectangle. Using an offset spatula, spread the softened butter over the dough but leave a 1⁄2-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder (like you would cinnamon rolls). With seam side down, flatten the cylinder into a 18 by 4-inch rectangle. Cut the rectangle in half, crosswise. Take one half and fold into thirds (like a business letter), pinching the seams together to form a ball. Repeat with the other half. Place both dough balls into an oiled bowl and cover tightly with plastic wrap. Let the dough balls rise in the refrigerator until doubled in size, about 45-60 minutes.

2. Oil two 9-inch round cake pans with about 2 tablespoons of olive oil each. Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about 1⁄4-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again. Repeat with the other dough half.
   
3. Sprinkle 2 cups of mozzarella over the surface of the dough for each pizza. If using sausage or any topping, scatter it evenly on top of the cheese. Spread about 11⁄4 cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes.
   
4. Slice, serve and enjoy! 
   

{BABY} What's in a name?

Well, we thought we had The Name selected (at least I thought we did) but now we have added another name to the mix.  There is a poll on the right side of this blog that will let you vote for a name.... your options are:

Katelyn Leigh
Katelyn James
Madelyn Leigh
Madelyn James

Also, here are some pictures we were going to use to reveal we were having a baby but we went the ultrasound route instead!