23 Weeks and What’s Cooking
I am officially a little over 23 weeks. Yesterday I tried to take a picture of myself in the mirror…kinda hard to take my own picture and not look awkward. How have so many Facebook users mastered the art of mirror pictures?
This pregnancy continues to be very easy other than extreme fatigue. I have actually started to nap…unheard of for me. Baby’s heart rate is good and everything to do with me is healthy and on track. I was supposed to get another ultrasound today as they could not get a proper picture of her heart last visit but I had to go as I could not wait another 30 minutes…I had already been there over an hour and Justin needed to get back to work. Next visit I’ll have my glucose test (I dread the sugar drink) and an ultrasound…and then I’ll be heading into my last trimester!
And of course I cannot sign off without sharing my latest cooking endeavor. Food is so glorious during pregnancy…I appreciate it on a whole new level. Here’s what we had a couple nights ago, Roasted Potato Salad (minus the eggs…ick) It consists of thinly sliced baked red potatoes…
Covered in a white vinegar and dijon dressing.
I thought the potatoes were decent but Justin loved them. I’ll probably be making the salad again but may use a little less dijon mustard in the dressing because I feel like something tasted a little off. To go with the potatoes I made Honey Garlic Balsamic Chicken. This I found very tasty and will definitely make it again.