Get. My. Kid. To. Sleep. PLEASE.
You may be thinking, why on earth is she complaining about taking care of her son when she's still teaching Body Attack? Well, I'm here to tell you that teaching Body Attack is like taking a freakin nap compared to taking care of a toddler. Toddlers are no joke. Super physically demanding. And they last much longer than an hour.
So I'm 30 weeks pregnant. Holy crap, we are having a baby soon! I've now gained about 15 pounds. I really hate gaining weight. I want to complain about it. Except in about sixty days I will have two young children to take care of. Meaning double the physical work. I don't feel fat; I just feel awkward. My stomach is so much bigger this time than the first time, rather, it is sticking out front. It's strange to carry around, and have it grow as fast as it's growing. I keep burning it while cooking, bumping into things in my house, and falling while walking upstairs because I am so clumsy.
I'm still able to workout though, and besides feeling like death on the days I'm taking care of my son solo, I can't really make many complaints. I stopped teaching with Colton around 32 weeks pregnant and I think I'm probably going to be able to go way beyond that this time. I have modified a little and stepped back a bit, especially on days I'm not feeling well. But I try to have fun, first and foremost, because quite frankly I LOVE LOVE teaching, and when I stopped last time I was super depressed about it. If I have to take an option here and there I do it now, because I'd rather bring the class positive energy than go do a move that will leave me so tired I can't finish my class with a bang.
And for my body attackers who come to my classes religiously, I want to thank you guys for not only being so supportive of me continuing to teach, but for bringing such a positive hour into my life. On days like today where I felt huge and like I couldn't move, that 60 minutes of teaching is what I needed to feel like myself again, even if it was brief.
This weekend starts Hannukah and I can't wait to celebrate it with my son. I made him a ginormous felt menorah and taped it to the wall, and made him felt candles to stick on the menorah when we begin lighting the candles. We used puffy paint and stickers to decorate it together which he loved, but it seems like he's more obsessed with putting tape on the wall than with his menorah. I think he will feel differently though when we actually light the candles. This week, I plan on making latkes and jelly doughnuts with him to celebrate, and maybe getting creative with sauces and latkes types so we can enjoy some variety. Hopefully I'll have something yummy to post on here once that's done.
In the meantime, I made the most banging chowder last week, and actually ate most of it before anyone in my family could get to it! Which I don't feel bad about because usually my boys eat food I make before I get even one serving. This was delicious, and I'm proud to say, my own recipe. I just made it up on a whim. My husband said it was a bit "winey" for him, so you can add more broth or milk to the chowder (or less wine) if you don't like winey soup. I thought it was fab :) I didn't take a super fancy picture but here it is. More to come next week!
Winey Asparagus Chowder
Ingredients
1-1.5 pounds of asparagus, chopped into 1 inch pieces
1.5 cups chopped white onion
2 garlic cloves
2 tablespoons butter
2 tablespoons flour
1.5-2 cups of milk
1 cup dry white wine
2 cups chicken broth
salt and pepper to taste
Chop asparagus into 1-inch pieces, reserving the tips for later. Melt the butter in a large pot over medium heat, and slowly whisk in flour. Cook the roux until it's slightly browned, then slowly whisk in the milk. Keep cooking the mixture until thick, stirring constantly. Once the sauce is thickened, add the onion and garlic. Cover and cook for about 5 minutes until the onion is tender, then add the wine and chicken broth. Stir it until fully incorporated add the chopped asparagus, and cover. Cook for another 5 minutes or so until the asparagus is just cooked. Using a hand blender, puree the asparagus, onion and garlic until the soup is thick and homogenous. Add the asparagus tips into the soup before serving.
If you think it's too much wine, try reducing it to just a half a cup or adding a bit more milk. I only used 1.5 cups of milk because I wanted my soup to have a thick texture. I could have added more milk and cooked it longer without a top on to boil off some of the water, but I was doing this as fast as I could.
Yum!
1-1.5 pounds of asparagus, chopped into 1 inch pieces
1.5 cups chopped white onion
2 garlic cloves
2 tablespoons butter
2 tablespoons flour
1.5-2 cups of milk
1 cup dry white wine
2 cups chicken broth
salt and pepper to taste
Chop asparagus into 1-inch pieces, reserving the tips for later. Melt the butter in a large pot over medium heat, and slowly whisk in flour. Cook the roux until it's slightly browned, then slowly whisk in the milk. Keep cooking the mixture until thick, stirring constantly. Once the sauce is thickened, add the onion and garlic. Cover and cook for about 5 minutes until the onion is tender, then add the wine and chicken broth. Stir it until fully incorporated add the chopped asparagus, and cover. Cook for another 5 minutes or so until the asparagus is just cooked. Using a hand blender, puree the asparagus, onion and garlic until the soup is thick and homogenous. Add the asparagus tips into the soup before serving.
If you think it's too much wine, try reducing it to just a half a cup or adding a bit more milk. I only used 1.5 cups of milk because I wanted my soup to have a thick texture. I could have added more milk and cooked it longer without a top on to boil off some of the water, but I was doing this as fast as I could.
Yum!
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