Sunday, January 24, 2016

Ramblings of a Pregnant Woman

     I feel like my brain is pulled in 50 different directions these days.  I can feel my mommy ADD kicking into overdrive as my mind tries to focus on any one of the following: baby, work, Disney, running, labor, J, Monkey, and the list goes on from there.  I think I get where the whole "baby brain" theory comes from; it's just a lot to think about at once.  Sometimes I wonder why baby #2 isn't a little less overwhelming to plan for, after all this isn't my first rodeo.  But then I remember that it has been about seven years since I've gone through all of this with Monkey.  And I wasn't working.  That's a bit of a game-changer.  It's not a bad thing though;  thankfully I have a career I love which makes being away from home easier.  It also makes me more aware of how I spend my time when I am home.  Soaking up as much time with J and Monkey has become priority one these days.  Just yesterday we spent the day in NOLA using the membership to the Audubon institutes Monkey got for Christmas to visit the Insectarium and then the Aquarium.  We had a great time, and Monkey's grandmother even came out to meet us for the Insectarium.
     Of course, between work and my agenda to make as many memories with my little family as I can before it grows means that I've had less time for other things, like this blog.  Sometimes I think of something to write, but then I get home and can't remember a thing I wanted to say.  Oh, well.  There's that "baby brain" again.
     That being said I've finally decided to take advantage of this opportunity to hop on here as I "supervise" J and Monkey as they put together Wolverine's crib.  So, let's talk Disney.
     In July....well it actually starts long before that.  For a few years now, my sister and I have passively made comments like, "We should do a Disney run one day."  Well in July we finally bit the bullet and signed up for the Princess Glass Slipper Challenge, which is the 10K Saturday followed by a Half Marathon on Sunday.  I was pumped, thinking of how great it was to have a goal that would motivate me to pick my running back into high gear after Nursing school ended in August.  Well, of course, I found out I was expecting Little Man the week of graduation.  I'm stubborn, however, and decided I'd be one of those super badass mommas who runs up until she gives birth.  These days, however, I find myself questioning my own sanity every time I pull on my running clothes and lace up my running shoes.  My pace, which was a decent 9'30" pace back in July, has plummeted to barely-qualifying to not get swept.  Monkey is faster than me these days.  I feel like I am working so hard to move so slow.  I get winded.  I get heart burn.  I get cramps.  I get thirsty, and boy do I get hungry!  But you know what else I get?  I get a rush of pride from knowing that I'm still getting out there.  Yes, I look like this guy:

But when I finish even a one-miler, I feel like this:

     That being said, the upcoming race still has me nervous, but what would a race be if it didn't get my heart going?   I've even decided to embrace the extra girth around my middle by forgoing the typical princess route and dressing up as this voluptuous baddie for the half:

     Meanwhile, my sister will be going as the little mermaid herself.  I'll be sure to get plenty of pictures for sharing later.  It's less than a month away.  Eeeeek!!!

     Well, I think I've rambled enough, and J's almost finished with the crib, so let me wrap this up with  a recipe.

Chicken Pot Pie
1 lb boneless, skinless chicken breast halves
1 cup carrots, sliced
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
 2/3 cup milk
2-9" unbaked pie crusts (I use Pillsbury)

Preheat oven to 425 degrees.

In a saucepan, combine chicken, carrots, peas, and celery.  Add enough water to cover and boil for 15 minutes.  Remove from heat, drain, set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

Spread bottom pie crust in pie plate (or if you're like me and don't have a pie plate, an 8x8 baking dish should work). Place the chicken mixture in bottom pie crust.

Pour hot liquid mixture over top.

Cover with top crust, seal edges, and cut away excess dough.  Make several slits in the top to allow steam to escape.

Bake in preheated oven for 30-35 minutes, or until golden brown and bubbly.

Cool for 10 minutes, then serve.  

     Enjoy!  It may not look the prettiest, but it's become a house favorite, as it's so yummy and filling.

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