Today, on the bay bridge, Gina called me. She told me she was 6 weeks pregnant! What??!! We had no idea. Her wonderful acupuncturist, Maureen, told her the pregnancy is calculated from a woman's last period...which puts us at 6 weeks!
Maureen also stated that we would be able to hear the little baby's heartbeat at our next Doctor's appointment.
We thought it was week 4. You know, when the *blastocyst implants into the uterine lining. I was prepared to write about it, but now...well, there's almost a heartbeat. Wow!
We have a little chalkboard in our kitchen. Over the past year, we used it as a means to check off each item in which we paid for our wedding: wedding dress...check, flowers...check, limo...check, tux...check. It now reads, "I'm 6 weeks!"
The best part about today was reading Gina's blog. She referred to herself as a new mother. Reading that was awesome.
*With the mouse I right clicked on to the word blastocyst (it was underlined with the red scribbly line), it came back with blastoff, blaster, Blackstone, and bloodstock. The only blastoff was when we conceived, I guess I was the blaster, I know of no Blackstone, and I'm no vampire...I'm pretty sure Gina's not, so neither of us are of bloodstock.
Thursday, August 5, 2010
A Simple Dish
Tonight's dinner was going to be sauteed and roasted pork tenderloin and sweet peas with nutmeg. Gina reminded me, again, that the spices are turning her off a bit. I should know this by now, but I love concocting stuff. Gina is a true foodie. She likes fresh produce, not overly prepared, and lightly seasoned.
Dinner turned out to be minimally seasoned sauteed and roasted pork tenderloin and steamed broccoli.
This dish serves two:
1. One pork tenderloin (free of the silver skin**)
2. 1/2 tsp thyme
3. Olive oil
5. Three cups broccoli florets
6. The juice of half a lemon
7. Kosher salt and fresh cracked pepper
Pre-heat your oven to 350 degrees. This dish is another example of timing. When everything is prepared (prior to cooking) the proper timing will be achieved.
Pat the meat with a napkin to ensure it is dry. Season with thyme, salt and black pepper. Two to three pinches of the kosher salt will do, and enough black pepper to notice from a few feet away.
On the stove, heat your pan. Add enough olive oil to coat. You'll be able to tell its hot enough when you tilt it, and the oil is much less viscous. Bottom line, the more runny the better. Turn the heat to medium-low. Add the pork, seasoned side down first. When the pork pulls away from the pan easily (it will take around 6 minutes) flip it over to the other side. Cook for the same amount of time. Place it, uncovered, in the oven and do not open the oven door. Opening the oven door releases the much needed heat needed to quickly cook the delicious pork.
Broccoli. Put hot tap water in to a pot, and place on the stove, medium heat. When the water begins to simmer, lower it to low heat and put double boiler on top of it, then add the broccoli. Cover and cook for 10 minutes.
Take the pork from the oven and place it on a cutting board, uncovered. Let it rest for a few minutes. It will continue to cook and needs to be left alone. If you cut into it too early you'll find the wonderful juices running out, destroying your culinary work of art.
When the broccoli is finished cooking, move it to a bowl and season with the salt and pepper. Add the juice of half of a lemon.
Slice the pork into medallions. Nestle it against the broccoli, and serve.
Simple dish.
**The silver skin. Silver skin is the connective tissue found running the length of the tenderloin. If left on the pork, it will be tough and chewy. Remove the silver skin by inserting the tip of your knife under it, about an inch away from either side in which it begins, and, by staying under it, slice to the opposing side. You'll have a eight inch piece of silvery-white tissue when you're finished. Throw it away, and don't eat it. It will taste like the worst gum you've ever had. You can also ask the butcher to trim the tenderloin, or by buying a the meat already trimmed. Its all good.
Dinner turned out to be minimally seasoned sauteed and roasted pork tenderloin and steamed broccoli.
This dish serves two:
1. One pork tenderloin (free of the silver skin**)
2. 1/2 tsp thyme
3. Olive oil
5. Three cups broccoli florets
6. The juice of half a lemon
7. Kosher salt and fresh cracked pepper
Pre-heat your oven to 350 degrees. This dish is another example of timing. When everything is prepared (prior to cooking) the proper timing will be achieved.
Pat the meat with a napkin to ensure it is dry. Season with thyme, salt and black pepper. Two to three pinches of the kosher salt will do, and enough black pepper to notice from a few feet away.
On the stove, heat your pan. Add enough olive oil to coat. You'll be able to tell its hot enough when you tilt it, and the oil is much less viscous. Bottom line, the more runny the better. Turn the heat to medium-low. Add the pork, seasoned side down first. When the pork pulls away from the pan easily (it will take around 6 minutes) flip it over to the other side. Cook for the same amount of time. Place it, uncovered, in the oven and do not open the oven door. Opening the oven door releases the much needed heat needed to quickly cook the delicious pork.
Broccoli. Put hot tap water in to a pot, and place on the stove, medium heat. When the water begins to simmer, lower it to low heat and put double boiler on top of it, then add the broccoli. Cover and cook for 10 minutes.
Take the pork from the oven and place it on a cutting board, uncovered. Let it rest for a few minutes. It will continue to cook and needs to be left alone. If you cut into it too early you'll find the wonderful juices running out, destroying your culinary work of art.
When the broccoli is finished cooking, move it to a bowl and season with the salt and pepper. Add the juice of half of a lemon.
Slice the pork into medallions. Nestle it against the broccoli, and serve.
Simple dish.
**The silver skin. Silver skin is the connective tissue found running the length of the tenderloin. If left on the pork, it will be tough and chewy. Remove the silver skin by inserting the tip of your knife under it, about an inch away from either side in which it begins, and, by staying under it, slice to the opposing side. You'll have a eight inch piece of silvery-white tissue when you're finished. Throw it away, and don't eat it. It will taste like the worst gum you've ever had. You can also ask the butcher to trim the tenderloin, or by buying a the meat already trimmed. Its all good.
To Dress A Salad
As y'all know, Gina enjoys salad, and especially before dinner. I'm not talking about an iceberg lettuce salad, but a spinach, arugula type, or a fun herb mix. They're great for a pregnancy and just down right healthy. We've got flat leaf parsley and oregano growing in our garden and will often toss a bunch of said herbs into the mix. We also like to make our own salad dressings.
Buying salad dressing in the store is fine, and there are limitless choices. Although, you can save a lot of money and cater to your own tastes by making them at home. The following recipes are merely a suggestion. Play with the ingredients and be a frugal foodie. For the mayonnaise, I recommend egg-less since raw eggs are not recommended for the pregnant ladies.
Creamy Dill
1. 1/2 cup reduced fat buttermilk (my grandmother drinks it straight, holy cow)
2. 1 1/2 tbsps egg-less mayonnaise
3. 3/4 tsp chopped dill (fresh is better, dried is fine)
4. 1/4 tsp lemon juice
5. Kosher salt and fresh cracked pepper, to taste
Combine the ingredients in a bowl and whisk with a fork.
Don't mock me Ranch!
Use the same ingredients but replace the mayonnaise with sour cream. You will recognize the taste.
Balsamic Vinaigrette
Remember this rule and you'll rule: when making a vinaigrette the rule of thumb is one part acid(vinegar) to three-four parts fat(olive oil).
For example, whisk one Tbsp balsamic vinegar to three or four parts olive oil. Add salt or pepper if you desire and enjoy!
Gina will sometimes drizzle the two ingredients over her salad, separately (so, no whisking. You end up mixing the two as you are eating). She's old school.
Mustard Honey Vinaigrette
1. One Tbsp mustard (use Dijon if you're feeling footloose and fancy free)
2. Three Tbsp olive oil
3. One tsp honey
4. Kosher salt and fresh cracked pepper, to taste
Combine the ingredients in a bowl and whisk with a fork
**Replace the honey with 1/2 tsp dill for a completely different flavor.
Buying salad dressing in the store is fine, and there are limitless choices. Although, you can save a lot of money and cater to your own tastes by making them at home. The following recipes are merely a suggestion. Play with the ingredients and be a frugal foodie. For the mayonnaise, I recommend egg-less since raw eggs are not recommended for the pregnant ladies.
Creamy Dill
1. 1/2 cup reduced fat buttermilk (my grandmother drinks it straight, holy cow)
2. 1 1/2 tbsps egg-less mayonnaise
3. 3/4 tsp chopped dill (fresh is better, dried is fine)
4. 1/4 tsp lemon juice
5. Kosher salt and fresh cracked pepper, to taste
Combine the ingredients in a bowl and whisk with a fork.
Don't mock me Ranch!
Use the same ingredients but replace the mayonnaise with sour cream. You will recognize the taste.
Balsamic Vinaigrette
Remember this rule and you'll rule: when making a vinaigrette the rule of thumb is one part acid(vinegar) to three-four parts fat(olive oil).
For example, whisk one Tbsp balsamic vinegar to three or four parts olive oil. Add salt or pepper if you desire and enjoy!
Gina will sometimes drizzle the two ingredients over her salad, separately (so, no whisking. You end up mixing the two as you are eating). She's old school.
Mustard Honey Vinaigrette
1. One Tbsp mustard (use Dijon if you're feeling footloose and fancy free)
2. Three Tbsp olive oil
3. One tsp honey
4. Kosher salt and fresh cracked pepper, to taste
Combine the ingredients in a bowl and whisk with a fork
**Replace the honey with 1/2 tsp dill for a completely different flavor.
I'm 6 weeks! EEK!
I saw my acupuncturist today and she told me that I was actually 6 weeks pregnant. Apparently, you don't count from conception but you count from the first day of your last period and that would make me 6 weeks pregnant. WOW. I called Adam today and told him and he was ecstatic.
My acupuncturist Maureen makes me calm and I always leave her office feeling balanced and happy and sometimes completely out of it in a good way. She is incredible. I went to her several months ago when I was feeling out of whack and she was able to balance me within a few visits. On my first visit she told me that she didn't want to keep me as a patient forever but wanted to get me back on track and then see me occasionally to basically train my body to help itself.
She also told me that I would be able to see her throughout my pregnancy which makes me happy. I see her now about every two weeks and I feel like she has helped me more than any western doctor has ever helped me. Being a new mother she gave me some great tips to get through my weeks 6-12 of my pregnancy. Apparently, this is when most woman feel the sickest. She suggested that I eat snack throughout the day and especially protein - yogurt, nuts, hummus, etc... She also said that if you are feeling nausea then you definitely want to eat something and by doing that you will feel better. On my way home I ate crackers and when I got home I blended a quick smoothie with sherbet, juice, a banana, and frozen fruit. It was delicious and perfect because nothing sounded good.
My acupuncturist Maureen makes me calm and I always leave her office feeling balanced and happy and sometimes completely out of it in a good way. She is incredible. I went to her several months ago when I was feeling out of whack and she was able to balance me within a few visits. On my first visit she told me that she didn't want to keep me as a patient forever but wanted to get me back on track and then see me occasionally to basically train my body to help itself.
She also told me that I would be able to see her throughout my pregnancy which makes me happy. I see her now about every two weeks and I feel like she has helped me more than any western doctor has ever helped me. Being a new mother she gave me some great tips to get through my weeks 6-12 of my pregnancy. Apparently, this is when most woman feel the sickest. She suggested that I eat snack throughout the day and especially protein - yogurt, nuts, hummus, etc... She also said that if you are feeling nausea then you definitely want to eat something and by doing that you will feel better. On my way home I ate crackers and when I got home I blended a quick smoothie with sherbet, juice, a banana, and frozen fruit. It was delicious and perfect because nothing sounded good.
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