For many of my readers you already know what we are expecting because you either attended our “revealing” barbecue, heard from facebook, or read it on my cupcake blog a few days ago. Jim and I found out the sex of the baby on Thursday, well, my Mom and Sister did first as Jim couldn’t attend the ultrasound. It was good to see the baby and that all is looking good. Before the tech said the words I could tell what the baby was, and then after the tech was looking at other parts it hit me that I am going to be a Mommy and that this is real. It was very surreal during the first 20 weeks because you know you have something growing inside your belly, you feel its slightly moving but your always guessing what color you get to decorate the nursery. I guess I was in denial, but I cannot even begin to tell you how excited I am to see my little munchkins face. The hardest part is going to be waiting another 19 weeks, but I am happy that my motherly intuition was correct. Below are a few pictures of the weekend and me at 20 weeks. I am obviously a little late with this posting, I will be 21 weeks tomorrow!

Proud and Glowing Parents-to-be at the Rutgers Party

My 20 week Belly!

Baby’s Facial and Hand View

Another hand view of Baby covering it’s face

And what you all have been waiting for. . . the money shot

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It’s a. . .

19 weeks @ Del Mar Reserve Beach

My Niece dug a hole for my tummy. . . so nice to lay on my tummy.

When we went to the produce market over the weekend I saw artichokes, and anyone who knows me knows that I love a good artichoke. I have never personally grilled them, I have ordered them from restaurants but I have never really felt up to it until last night. I grilled ribs, artichokes and even nectarines for dessert. Such a great summer night meal! Jim wants the same meal tonight, I guess I scored with this one.

Dessert:

This dessert tastes just like a cobbler but it has all natural sugars instead of processed. The grilled fruit holds up nicer than baking and the flavor doesn’t alter. Perfect for my non-cobbler lovin‘ husband.

One Pint Häagen–Dazs Honey bee Vanilla Ice Cream

A few days ago I was craving grapefruit. I haven’t had this craving since the first weeks of my pregnancy and I didn’t know how I was going to curb this craving without eating half of a ruby red. I opted for a light and citrus salad since it was so hot outside and paired it with Asian marinated pork chops. Yum! It was the best salad I have ever made, and I am not kidding you.

Salad Recipe:

1/2 head chopped Romaine

1/2 head chopped Red Leaf

1 Granny Smith Apple, thinly sliced

1 Ruby Red Grapefruit, segmented

1/4 cup Golden Raisins

1 Avocado, cut in chunks

1/4 cup Candied Pecans (I soaked them in water for a minute then tossed lightly with sugar and baked until toasted)