We’re quite busy laundering and folding itty bitty baby clothes and blankets; hanging artwork on the walls of the nursery; stacking diapers; and tackling the million other odds and ends on our to-do list. But I also know how important it is to find time to pamper myself. Between an expanding waistline, an achy back, and regular heartburn, it’s sometimes the ...]]> We are just weeks away from meeting our little Peanut, and I honestly can’t believe how quickly time has passed.

We’re quite busy laundering and folding itty bitty baby clothes and blankets; hanging artwork on the walls of the nursery; stacking diapers; and tackling the million other odds and ends on our to-do list. But I also know how important it is to find time to pamper myself. Between an expanding waistline, an achy back, and regular heartburn, it’s sometimes the small indulgences that make all the difference.

Here’s a list of my current favorite finds:

Bella B Tummy Honey Butter: Not sure if I can credit good genes or this belly butter, but I’m still stretch mark-free at 36 weeks pregnant! Plus it keeps my stomach from itching throughout the day.

Clinique Repairwear Intensive Night Cream: Typically my skin is oily during the summertime. But not this year. And so I’ve incorporated this silky face cream into my nightly routine. I use it after Clinique’s 3-Step products, and my husband jokes that I now have about 12 steps to complete each night. It’s true.

St. Ives Oatmeal and Shea Butter Moisturizer: Speaking of dry skin, I am in love with this body lotion. It smells sweet and goes on smooth. I use it twice a day.

Snoogle: I simply cannot sleep without this pillow. It hugs the natural curves of my body and forces me to remain on my (preferably left) side all night. And its soft jersey cover is comfortable enough to replace my standard pillow. So far hubs is okay with the new guest in our bed. He even “snoogles” after I get up to shower in the morning.

Crocs flats: Wedges and stilettos may be stylish, but I just can’t wear them. Not before and definitely not now. And even my flats don’t feel as supportive as they once did. Fortunately, I found the most comfortable pair of shoes: sling back flats by Crocs. They basically haven’t left my feet since I bought them.

Jersey Dresses and Tanks from Old Navy: Comfortable. Versatile. Affordable. Love everything about them. And they’ve become absolutely essential in these final weeks when nothing else seems to fit.

Prenatal Yoga DVD: I miss my power yoga class, but this DVD does the trick for now. There are planks and warriors and triangles — with modifications for each trimester. And I feel amazingly loose and relaxed after my 50-minute living room session.

TUMS Smoothies: I thought I knew what heartburn was until I entered the third trimester of pregnancy. Now, no matter what I eat, heartburn accompanies it. Enter TUMS. I eat at least three per day.

Other things I can’t live without: Honey Bunches of Oats, fruit of all varieties, Annie’s cheddar bunnies and macaroni & cheese, English muffins with Grandma’s strawberry preserves, and ice cream. Also: my husband. But that goes without saying, right?

What are your favorite products, pregnancy or otherwise?

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{17 weeks; 21 weeks}

My cravings have been simple to satisfy — from strawberries to guacamole to spaghetti and meatballs to ...]]> We have officially crossed the halfway point! At 21 weeks, I must say that I’m really enjoying being pregnant. Aside from 3-hour naps during the first trimester (really, we could all use an occasional 3-hour nap) and minor migraines during the second trimester (which I’ve cured by snacking throughout the day), I have been blessed thus far with an easy pregnancy.

{17 weeks; 21 weeks}

My cravings have been simple to satisfy — from strawberries to guacamole to spaghetti and meatballs to hot fudge sundaes — and I have had no food aversions. I walk regularly and do daily yoga stretches to keep my lower back strong and limber. And my husband has treated me to countless foot rubs and back massages. Yes, I’m a lucky lady.

{20 weeks}

Of course, I sometimes miss my morning cup of hazelnut coffee and my pint of homebrew with dinner, but such small sacrifices are well worth it. I’m willing to do whatever it takes for a healthy little Peanut!

Speaking of Peanut, we had our second trimester ultrasound last week and were thrilled to see our long-limbed acrobat.

{second trimester ultrasound}

And I’m happy to report that he/she kept his/her boy/girl parts sufficiently hidden from our view. That’s right, we’re keeping the gender a surprise! We figure there is no better thrill in life that the jubilant announcement of “It’s a boy!” or “It’s a girl!” in the hospital delivery room. I also figure it will help me to “push harder” when the time comes.

What about you? Did you/will you/would you keep the gender a surprise?

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Posted in: Children, Health, Newlywed Life

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That’s right, friends … little Peanut will be joining our family in September! And we are beyond excited to become parents.

We may still be in a rental townhouse rather than our first purchased home, and we may not have a furbaby family member yet (which are two things we both thought we would do before bringing a little human being into our world). But you know what? The ...]]> There’s something in the oven … And it’s not just cupcakes!

That’s right, friends … little Peanut will be joining our family in September! And we are beyond excited to become parents.

We may still be in a rental townhouse rather than our first purchased home, and we may not have a furbaby family member yet (which are two things we both thought we would do before bringing a little human being into our world). But you know what? The timing still feels just right.

We are looking forward to sharing our journey with all of you!

“A baby will make love stronger, days shorter, nights longer, bankroll smaller, home happier, clothes shabbier, the past forgotten, and the future worth living for.” – Author Unknown

Any other expectant mothers out there?

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On Tuesday I texted my husband to ask if he wanted to make jambalaya for dinner. Because it wasn’t just any Tuesday — it was Fat Tuesday. And because he loves spicy Cajun food. It took him less than a minute to respond, “Yes!” He even did the grocery shopping before I got home from work. In addition to the necessary ingredients — onions, peppers, tomatoes, and kielbasa — he picked up some Carolina long-grain ...]]>

On Tuesday I texted my husband to ask if he wanted to make jambalaya for dinner. Because it wasn’t just any Tuesday — it was Fat Tuesday. And because he loves spicy Cajun food. It took him less than a minute to respond, “Yes!” He even did the grocery shopping before I got home from work. In addition to the necessary ingredients — onions, peppers, tomatoes, and kielbasa — he picked up some Carolina long-grain rice and Louisiana hot sauce.

Nick browned the kielbasa and smoked ham while I chopped the veggies. Then he removed the meat from the pot, and I cooked up the “holy trinity” of Cajun cuisine: onions, bell peppers, and celery.

Next comes the tomatoes, spices, hot sauce, stock, and rice. And before you put the lid on, add the meat back to the pot. (Don’t you just love one pot meals?)

After the jambalaya simmers for 30 minutes, add the parsley, scallions, lemon juice, and shrimp. Stir together, return the lid to the pot, and remove from heat. The hot jambalaya will steam the shrimp just perfectly in about 15 minutes.

This dish is thick and hearty and flavorful with just the right amount of kick (though you can add more hot sauce if you prefer it as spicy as Nick).

Garnish with more parsley and scallions, and devour!

This dish is just too good to only eat once a year. So why not celebrate Mardi Gras again this weekend? We might.

Shrimp and Sausage Jambalaya
Adapted from Ina Garten

Ingredients

• 1 tablespoon olive oil
• 1 lb sausage (kielbasa or andouille), sliced
• 1 lb smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced (or 1/2 teaspoon cayenne)
• 2 teaspoons oregano
• 1 teaspoon thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 lb medium shrimp, deveined (20 to 24 count)

Directions

1. Heat oil in a large Dutch oven or stock pot over medium heat. Add kielbasa and saute for 8 to 10 minutes, until browned. Remove kielbasa to a bowl, and set aside. Add ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
2. Add butter, onion, celery, and peppers to the same pot and saute for 8 to 10 minutes, until onion is translucent.
3. Add tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste, and cook until all of the vegetables and herbs are blended well.
4. Add stock and bring to a rolling boil. Stir in the rice, and add the kielbasa, ham, bay leaves, salt, pepper, and hot sauce. Return to a boil, reduce heat to low and simmer, covered, for 20 minutes.
5. Add 1/4 cup of scallions, 1/4 cup of parsley, lemon juice, and shrimp. Stir well. Cover the pot, remove from heat, and allow jambalaya to steam for about 15 minutes before serving.
6. Garnish with remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

How did you spend your Fat Tuesday?

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Well, if you have a surplus like we do, and you’d prefer to use them up before the flowers bloom this spring, then I have a recipe for you. It’s cheesy. It’s creamy. It’s pumpkiny. It’s a new take on a classic comfort dish.

Start by simmering 1 can of pumpkin with 1 cup of chicken broth.

Meanwhile, process 1 piece of bread ...]]> Do you still have rows of canned pumpkin stacked in your pantry? Or is that just us?

Well, if you have a surplus like we do, and you’d prefer to use them up before the flowers bloom this spring, then I have a recipe for you. It’s cheesy. It’s creamy. It’s pumpkiny. It’s a new take on a classic comfort dish.

Start by simmering 1 can of pumpkin with 1 cup of chicken broth.

Meanwhile, process 1 piece of bread into fine bread crumbs and grate 2 cups of sweet, buttery Gouda cheese.

Saute 1/2 of an onion in butter, then add flour and milk to create a roux. Then add 1/2 of the cheese, a handful of Parmesan, nutmeg, and cayenne.

Finally, add the pumpkin to complete the sauce.

Pour the pumpkin-cheese sauce over 1 lb of cooked whole wheat pasta. Sprinkle with the breadcrumbs and the remaining cheese, and bake for 20 minutes until the top is crunchy and golden.

We quickly sauteed a bunch of beautiful kale with garlic and olive oil to serve as a side dish. Because you need some greens to balance out all of that cheese.

Perfection!

What do you suggest we do with the rest of our canned pumpkin?

Pumpkin Macaroni and Cheese
servings: 6

Ingredients

• 1 thick slice whole wheat bread, crust removed
• 1/2 cup grated Parmesan cheese, divided
• 1 can (15 oz) pumpkin puree
• 1 cup chicken broth
• 12 oz dried whole wheat pasta
• 1 1/2 Tbsp butter
• 1/2 onion, minced
• 1 1/2 Tbsp all-purpose flour
• 1 cup milk
• 2 cups shredded Gouda cheese, divided
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper

Directions

1. Preheat oven to 350°F. Tear bread into chunks and process in blender or food processor until fine crumbs form. Mix with half of the Parmesan cheese and set aside.
2. In a small saucepan, over medium heat, stir pumpkin and broth together. Bring to a simmer, stirring occasionally. Cover and keep warm.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain well and pour into a 2-quart baking dish.
4. Melt butter in a large pot or Dutch oven over medium heat. Add onions and cook, stirring frequently, until softened, about 5 minutes. Stir in flour and cook for another minute. Slowly whisk in milk and bring mixture to a simmer. Cook, whisking frequently, until sauce thickens, about 3 minutes. Remove from heat.
5. Stir in half of the Gouda, the remaining Parmesan, and the salt, nutmeg, and cayenne; whisk vigorously until melted and smooth. Slowly add pumpkin mixture, whisking until well blended.
6. Pour pumpkin-cheese sauce over pasta and stir gently to coat. Sprinkle with the remaining Gouda and then the breadcrumb mixture. Bake until crumbs are golden, about 20 minutes.

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We visited La Jolla and Oceanside. We walked along the water ...]]> This was our second married Christmas and our second year splitting the holiday between the east coast and the west coast — my parents live in central Pennsylvania, and Nick’s parents live in southern California. I’m not sure that I’ll ever get used to palm trees and sunshine and sandals in December, but I’ll admit that it was nice to escape the bitter cold winter of the east coast.

We visited La Jolla and Oceanside. We walked along the water at Seaside Village and strolled through beautiful Balboa Park.

We gawked over the Hotel Del Coronado and dipped our toes in the Pacific Ocean.

We saw San Diego by boat, and we drank margaritas and ate guacamole in Old Town.

We also spent a day at the Wild Animal Park where we saw the sweetest giraffes and a baby elephant that was born the day before.

On our final day in San Diego, we soaked up the sun poolside and watched a spectacular sunset from Double Peak Park.

We’re so thankful that we were able to spend Christmas with both our east coast and west coast families.

How do you split your holidays? Did you spend your Christmas in the sun or in the snow?

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Posted in: Holidays, Newlywed Life, Travel

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This recipe combines seasonal root vegetables with cinnamon, cumin, and paprika with a splash of sweet coconut milk at the end. The list of ingredients may seem long, but the soup couldn’t be simpler or more satisfying.

What keeps you warm during the winter months?

Ingredients

And so I recently put another recipe to the test — and it was the prettiest one to date.

There’s just something so simply elegant about a trifle, don’t you think? And it’s versatile. Layers of cake, custard, and cream can easily change based on tastes and seasons. Like angel food cake + lemon ...]]> Despite all the pumpkin we’ve eaten this fall (from pumpkin pecan waffles to pumpkin sausage pasta to pumpkin oatmeal cookies), we still haven’t had enough.

And so I recently put another recipe to the test — and it was the prettiest one to date.

There’s just something so simply elegant about a trifle, don’t you think? And it’s versatile. Layers of cake, custard, and cream can easily change based on tastes and seasons. Like angel food cake + lemon custard + berries. Or pound cake + chocolate pudding + coconut flakes. Or brownies + whipped cream + chocolate candy.

How about gingerbread + pumpkin mousse + whipped cream?

This trifle starts with a moist gingerbread of dark brown sugar, molasses, and lots of spicy ginger. (If you must, you can take a shortcut and buy a box of mix. But I highly recommend the homemade version.)

Next comes the pumpkin mousse. Again, you can buy a tub of whipped topping rather than beating it yourself, but what fun is that?

It took a good five minutes for the desirable soft peaks to form, but when they did, it looked (and tasted) better than anything found in the freezer.

Carefully combine the whipped cream with the pumpkin mixture, already seasoned with cinnamon, nutmeg, and ginger.

And then, guess what … You have to whip up another serving of cream — this time with vanilla and sugar.

Then it’s time to assemble. Cut the gingerbread into cubes, and add half of it to the bottom of your trifle dish. Layer with pumpkin mousse and whipped cream. Then repeat.

Try to resist the urge to eat it at this point because it gets better as it sits in the refrigerator.

Just before serving, add crushed gingersnap cookies for garnish.

What’s your favorite trifle combination?

Pumpkin-Gingerbread Trifle Recipe
(adapted from Epicurious)

Ingredients for Gingerbread

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1/2 cup mild molasses
• 3/4 cup buttermilk
• 1/2 cup hot water

Ingredients for Pumpkin Mousse

• 1 (1/4 oz) envelope unflavored gelatin
• 1/4 cup cold water
• 1 (15 oz) can pumpkin
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1/2 teaspoon pure vanilla extract

Ingredients for Whipped Cream

• 1 1/2 cups heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• crumbled gingersnap cookies for garnish

Directions for Gingerbread

1. Preheat oven to 350°F with rack in middle. Line 13×9 pan with foil, leaving an overhang at all sides. Grease foil.
2. Whisk together flour, baking soda, spices, and salt.
3. Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
4. Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Transfer foil-lined gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.

Directions for Pumpkin Mousse

1. Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined.
2. In a separate bowl, beat cream with vanilla using until it holds soft peaks, about 5 minutes. Fold into pumpkin mixture gently and thoroughly.

Directions for Whipped Cream

1. Beat cream with sugar and vanilla until it holds soft peaks, about 5 minutes.

Assemble Trifle

1. Arrange half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layers with remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.

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Following breakfast, it was time to exchange gifts. We both had fun following the paper tradition and added touches of our own.

For him: a hand-cut card from Etsy seller Storeyshop that paid tribute to our spontaneous wedding ...]]> On the morning of our first anniversary, we paid tribute to our Mexican honeymoon with chilaquiles. The dish typically consists of corn tortillas, green or red salsa or mole, eggs, and sometimes pulled chicken. We made ours with lots of tomatoes, jalapenos, and cilantro.

Following breakfast, it was time to exchange gifts. We both had fun following the paper tradition and added touches of our own.

For him: a hand-cut card from Etsy seller Storeyshop that paid tribute to our spontaneous wedding vows, and a gocco’d print with lyrics from one of our favorite wedding day songs.

Also, the book Healthy Bread in Five Minutes a Day (which I knew I would also benefit from).

For her: personalized stationery, a subscription to Bon Appétit magazine, and a lovely print from Etsy seller fancyprints.

The print looks perfect in our living room. And maybe someday we’ll add little baby bird nests to our tree.

Later that night we got dressed up and drove 30 minutes south to LIFeSTYLE trattoria in Bedford.

We enjoyed bruschetta, blueberry risotto, chicken cacciatore, and homemade tiramisu.

And a few weeks later (because it’s always appropriate to celebrate your marriage), we enjoyed a replica of our wedding cake: white cake brushed with Chambord and layered with raspberry Champbord preserves and mousse. We had much more time to savor it that night than we did at our reception!

How did you celebrate your first anniversary? Did you give paper gifts? Did you eat cake?

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Posted in: Gift Guides

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We turned our first batch of quinoa into a sweet and mild side dish to serve alongside salmon. I liked it, Nick ...]]> Have you cooked with quinoa? If not, you should. Yes, it’s packed with protein and essential amino acids, but it’s also light and fluffy and mildly nutty. It provides the perfect canvas for a variety of fall flavor combinations: honey and berries, chicken stock and leafy greens, carrots and tart apples, even vegetarian meatballs.

We turned our first batch of quinoa into a sweet and mild side dish to serve alongside salmon. I liked it, Nick liked it, and my mother-in-law liked it. Success!

Servings: 4

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 teaspoons olive oil, divided
• 3/4 cup onion, chopped
• 3/4 cup carrot, finely diced
• 1 garlic clove, minced
• 2 cups vegetable broth
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 Granny Smith apple, peeled and finely chopped
• 3 tablespoons slivered almonds, toasted
• 1/8 teaspoon freshly ground black pepper

Directions

1. Heat 1 teaspoon oil in saucepan over medium-high heat. Add onion, carrot, and garlic to pan. Sauté 5 minutes or until onion is tender and carrot begins to brown. Stir in broth, quinoa, salt, and cinnamon; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork; keep warm.
2. Heat remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add apple to pan, and sauté 7 minutes or until apple begins to brown.
3. Add apple, almonds, and pepper to quinoa; toss to combine. Serve warm.

(adapted from Cooking Light)

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