from Rachel Schultz copy

WEIGHT GAIN25 pounds. When I went back to my second trimester post for the template to make this third trimester one, I kind of surprised at myself I included this. Oh well, I guess we’re going with it, internet. And yes, strangers clearly tell I’m pregnant now. And they love to stop me and talk about it! Or at minimum just stare and act really smiley. Which is fun too.

SLEEPStill sleeping through the night. And I have a strategic fortress of pillows around me to stay comfortable. I’m trying to store up sleep while I can. (That’s how it works, right?)

EATINGI saw a diagram of how my organs are arranged now that the baby is so big and it was very shocking/affirming. Yep, that’s why I get hungry quickly and full quickly.

FATIGUE: Sometimes just feeling “contract-y” makes me not want to do anything. I tire out a lot and need lie down times during the day. It’s hard to stay sitting for long periods, so I have had to get a bit strategic about what I do before church to have the best chance of making it through the whole service. Overall, I cannot state clearly enough that nothing is as terrible as the first trimester. We’ll see if I can still say that after labor.

EMOTIONS: My main emotion is EXCITEMENT. What will the baby’s personality be like? What will they look like? I think I’m most looking forward to simply seeing a human combination of me and David for the first time and what features of each other we can notice.

PREDICTIONSI guess above I should have included “what gender will they be?” but I’m just so confident it’s a boy, I feel like that’s almost a sure thing. Ha! We absolutely are not preferring a boy. But we would be shocked by a girl. Also I predict I might go early, but that’s likely only wishful thinking!

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BEEF WELLINGTON

August 27, 2014 · 2 comments

in Dinners, Recipes

Dried rosemary and I do not get along. For most herbs, I do not mind dried versions one bit. They are cheaper and more convenient. Dried rosemary, however, is little shards of horrible weirdly bouncing of my teeth. I once tried to throw away our jar of the dried stuff and David (a lover of spice and flavor) refused, reminding me to never throw away a jar of perfectly good spices.

Wherever you’re at on dried or fresh rosemary, either can be used for this beef wellington.

BEEF WELLINGTON from Rachel Schultz

BEEF WELLINGTON
Serves 3-4

1 onion, diced
1 carrot, diced
1 potato, diced
2 cloves garlic, minced
5 mushrooms, chopped
1 cup frozen peas
1 egg
1 pound ground beef
1 tablespoon thyme
2 sprigs rosemary
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce
2 puff pastry sheets, thawed
Salt & pepper

Preheat oven to 350 degrees. Combine meat with onion, carrot, potato, garlic, mushroom, peas, egg, rosemary, thyme, dijon, and worcestershire. Season with salt & pepper.

BEEF WELLINGTON from Rachel Schultz

Shape into a log on a lined baking sheet. Cover meat with puff pastry sheets. Bake for 45-60 minutes.

BEEF WELLINGTON from Rachel Schultz BEEF WELLINGTON from Rachel Schultz

BEEF WELLINGTON
 
Author:
Serves: 3-4
Ingredients
  • 1 onion, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 2 cloves garlic, minced
  • 5 mushrooms, chopped
  • 1 cup frozen peas
  • 1 egg
  • 1 pound ground beef
  • 1 tablespoon thyme
  • 2 sprigs rosemary
  • 2 tablespoons dijon mustard
  • 1 tablespoon worcestershire sauce
  • 2 puff pastry sheets, thawed
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine meat with onion, carrot, potato, garlic, mushroom, peas, egg, rosemary, thyme, dijon, and worcestershire. Season with salt & pepper.
  3. Shape into a log on a lined baking sheet. Cover meat with puff pastry sheets.
  4. Bake for 45-60 minutes.

 

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When I’m meal planning, any dish that has lots of fresh ingredients has to be made during the beginning of the week. If we’re having a salad, it’s probably Monday. And if I want a salad on Friday, that’s just too bad for me.

So something like this sweet potato salad is perfect because I love that all the ingredients keep well throughout the week leading up to grocery day. (I’m looking at you avocado, basil, and bananas.)

SWEET POTATO SALAD from Rachel Schultz

SWEET POTATO SALAD
Serves 3-4

15 ounces chickpeas
15 ounces black beans
1 sweet potato, peeled and diced
2 cloves garlic
1 tablespoon olive oil
1/2 red onion, diced
1 lemon, juiced and zested
3 tablespoons olive oil
1 teaspoon red pepper flake
3 tablespoons sesame seeds
Salt & pepper

Preheat oven to 400 degrees. Drizzle sweet potato with 1 tablespoon olive oil and season with salt & pepper. Arrange in a single layer on a baking sheet and roast for 50-60 minutes. Toss together roasted sweet potatoes with remaining ingredients.

SWEET POTATO SALAD from Rachel Schultz

SWEET POTATO SALAD
 
Author:
Serves: 3-4
Ingredients
  • 15 ounces chickpeas
  • 15 ounces black beans
  • 1 sweet potato, peeled and diced
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 1 lemon, juiced and zested
  • 3 tablespoons olive oil
  • 1 teaspoon red pepper flake
  • 3 tablespoons sesame seeds
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle sweet potato with 1 tablespoon olive oil and season with salt & pepper. Arrange in a single layer on a baking sheet and roast for 50-60 minutes.
  3. Toss together roasted sweet potatoes with remaining ingredients.

Adapted from Elemental Custard

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Making a pie crust from scratch is notoriously difficult. Maybe that’s why I associate making pies with being a huge ordeal.

What if I need a pie now?

And I do.

These blueberry pie bites take seconds to put together and can cure any pie sweet tooth.

BLUEBERRY PIE BITES from Rachel Schultz

BLUEBERRY PIE BITES
Serves 6 tiny pies

1 pie crust
1/2 cup blueberries
3 tablespoons sugar
1 egg
1 tablespoon water

Preheat oven to 450 degrees. Slice crust into about 1 and 1/2″ circles with a cookie cutter. Stir together blueberries and sugar. Place several berries in the center of each pie circle.

BLUEBERRY PIE BITES from Rachel Schultz

Pinch edges to form pastry. Whisk together water and egg. Brush egg wash onto pastries. Sprinkle with additional sugar. Bake for 10 minutes.

BLUEBERRY PIE BITES from Rachel Schultz

BLUEBERRY PIE BITES
 
Author:
Serves: 6 tiny pies
Ingredients
  • 1 pie crust
  • ½ cup blueberries
  • 3 tablespoons sugar
  • 1 egg
  • 1 tablespoon water
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice crust into about 1 and ½" circles with a cookie cutter.
  3. Stir together blueberries and sugar. Place several berries in the center of each pie circle. Pinch edges to form pastry.
  4. Whisk together water and egg. Brush egg wash onto pastries. Sprinkle with additional sugar.
  5. Bake for 10 minutes.

Adapted from Sugar Dish Me.

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