Most important meal of the day.
Fronch toast. This was the first time I had ever made this from VWAV and it was delightful. Mods — I had only soy milk, so no soy creamer. I also added a good splash of vanilla extract and an even bigger splash of almond extract. I didn’t have bread other than sandwich bread, so we put that in a 350 oven for a few minutes to get it dried out a tad. Then I simply dunked the bread real quick in the mix, heated it with a bit of oil, and then it was all done. A good, simple breakfast. You could plan ahead a bit and mix up the batter the night before and sit the bread on the counter to get it good and stale for the morning. That would cut down on prep and mess in the morning, to be sure.
I simply had no idea last night that we would be making this today!
And I’m so glad that cantaloupe is in season again!
No secrets now…
In case your curious, there really IS something there in that belly. What is it, though? Basketball? Watermelon?
another similar view
I am 29 weeks, 6 days. So tomorrow starts the home stretch — 30 weeks. Both the other kids were born at 39 weeks, so we’ll see when this one decides to emerge. As per the usual, I am carrying really low, and I feel that. There is a lot of pressure and a lot of weight despite the fact that I haven’t piled on weight at the usual rate for myself.
We went to Atlanta last weekend and enjoyed an indulgent phase of eating (R Thomas, Soul Vegetarian, Cafe Sunflower, and Green Sprout) and a very relaxing stay at the Peach House, where we had the big suite again, complete with claw-footed bathtub. It’s fantastic there, and we had a great trip on our own before coming home to work some more on all the stuff. All the getting ready for baby stuff, combining kids’ rooms stuff, etc. It was a nice break! Now, though, things are really setting in. The kids’ bunkbeds are here, we’ll soon put the crib together, and before we know it, a couple of months will pass and we will have a tiny baby again. Unreal.
