The first trimester is coming to an end, and I’m finally starting to feel a little more “normal.” Not completely – after all, I’m still pregnant. But daily naps are no longer a necessity, I’m no longer peeing every three hours, and what little nausea I did have is even less frequent.

I’ll be honest: physically, the first trimester wasn’t so bad. I’m pretty fortunate in that I don’t get bad morning sickness. In fact, I didn’t have much of it at all. It was the same with Lauren. The fatigue is really the worst, and that’s easily solved with a nap. It helps that I have a very patient, very attentive husband who is willing to take care of me. But, no, the worst for me is more mental. I had a hard time adjusting to being pregnant with Lauren, and it’s been no different this time around. I feel like my brain is working overtime, and it leaves no room for rational, every day thoughts. It’s hard to focus sometimes, to think about the things that need to get done. I feel distracted.

I think the early part of the second trimester is the worst part. The pregnancy symptoms have started to subside, yes, but at least they were concrete proof that a baby is growing in there. In these weeks before the quickening, that is important. It’s easy to start to wonder, to start imagining the worst. Fourteen weeks is not a “safe point.” I cannot relax and enjoy this lack of symptoms any more than I could relax and enjoy pregnancy with them. I can know that the risk of miscarriage is much lower now, but that doesn’t stop me from knowing that there is no guarantee. Experience has touched me; innocence has no place here any longer.

And yet, I believe that’s something instinctive within us. We know that death comes when it will. Even when we think we are safe.

When I was pregnant with Lauren, there were days, before the quickening, that I would lay on that futon in the apartment in Moriya and place my hand over my abdomen and think, please be alive. And she was. She always was, until the very end. But that would be the far future: there in Moriya, things were always well. But, still, I worried. I knew, even then and even though I didn’t want to believe it, that death could be like a thief in the night, slipping in and stealing away that most precious spark of life. It didn’t happen until I’d let down my guard, until I had begun to believe that she was safe and would be coming home. I had stood all those months in vigilance, and in the end, death came and took her anyway.

I’m trying to stay positive with this pregnancy. But now that I’ve entered into this period of being so unsure about everything, it’s hard. A few days ago, I caught myself with my hand on my abdomen, wondering, are you still there? I hope so. There’s still so much to learn about this baby, and I want to know. I long to know this baby.

This pregnancy is not a joyous, cheerful one. I’m okay with that. I don’t care how challenging it is, mentally or physically. Because, ultimately, it’s still a hopeful pregnancy. Some people don’t get second chances, and I feel blessed that at least have this chance, that I have this small promise for the future.

I haven’t given up on this baby yet. And I won’t. Not ever.

Sunday
Molasses-Glazed Pork Tenderloin with Sweet Potatoes (from Simple Weeknight Favorites)

molassespork

May 18th was our second anniversary. I wanted to make something nice for us without having to spend too much time cooking in the kitchen. This dish seems like it would be a fuss to make, but it wasn’t. The pork tenderloin is marinated in a molasses-lime juice mixture while sweet potatoes and carrots are roasted in more molasses and juice in the oven. The pork and marinade are added to the roasting dish and cooked to the appropriate temperature. The result is a juicy, tender roast with a subtle molasses flavor. We enjoyed this a great deal, especially since it required very little effort on my part. Many of the recipes from this book are the same: delicious and deceptively simple.

 

Monday
Tomato, Basil, and Three-Cheese Ravioli with Bolognese Sauce and Baked Zucchini Fries (from Tracey’s Culinary Adventures)

raviolizukes

Mondays are rough days, usually. So, we ate the remainder of the ravioli we had last week. For the veg, I baked up these zucchini fries, which require little more than cutting up the zukes and breading them. Very simple and quite tasty. Usually, I make a sour cream and Parmesan dip for the zucchini, but I figured that the bolognese sauce would work just as well. And it did.

 

Tuesday
Paris Mushroom Soup (from Around My French Table)

parismushrooms

The French Friday recipe this week was supposed to be an asparagus soup. Until recently, I always liked the sound of that asparagus soup. Now, I can’t stomach the idea of it. But I did like the idea of having soup. I settled on this soup, which the FFwD group made a while ago. It’s not the prettiest soup, but it was easy to make and tasted great. Mushrooms are one of my absolute favorite things to eat, and mushroom soup is one of my favorite ways to eat them. This was really quite nice.

 

Thursday
Baked Beans (from Alton Brown), Sour Cream Cornbread (from Country Cooking), and Steamed Spinach

bakedbeans

I had a craving for baked beans. It happens. I decided to make that the protein of the meal and supplemented it with some cornbread and spinach. I wasn’t thrilled with the spinach, but I knew I needed the greens. I ate them first to make sure I got them into me. The cornbread was okay, but I think it would have been better if I’d left out the rosemary. That was really not necessary, and it didn’t really jive with the rest of the meal. Also, I’m not a big fan of adding things to cornbread, even if it’s something as simple as rosemary. I prefer my cornbread to just be cornbread. That tends to go better with baked beans anyway. I really like these beans: a little sweet, a little savory, definitely full of flavor. The only bad thing about them is that I have to smell them cooking all day long! They stay in the oven 6-7 hours, and oh, do they smell good!

Not much to say about this week. Simple meals, all of which were easy and fast to make. Pretty much about what I can handle right now.

 

Saturday
Buffalo Turkey Burgers (from Taste of Home Comfort Food Diet Cookbook), sweet potato fries, and carrots

buffaloturkeyburger

I am a sucker for anything with buffalo sauce. (The recipe actually called for “Louisiana hot sauce,” which I’m not convinced is the same thing as buffalo sauce, so I used Frank’s.) The ground turkey is mixed up with some sauce and spices, and the recipe had celery as a burger topping, which I thought was a little weird. Also, I hate celery, so it was definitely out. And I made my burgers on the small side, so they’re a little sad-looking. I wish they tasted better, but I actually think that has to do with the current state of my tastes than the recipe itself. This had way too much cumin in it. Geordie thought they were fine, so maybe I’m just sensitive to cumin right now? I’d make these again, but I’d cut way back on the cumin. And add a little more sauce. The recipe suggested 1 tablespoon of sauce to be divided among 4 hamburger buns. I’m pretty sure we used about a tablespoon each. It’s an okay recipe, but it really needs some adjusting.

 

Sunday
Bacon Mac & Cheese (from Food Network Magazine) and corn

baconmac

Definitely not healthy, but it was Mother’s Day, and I wanted some comfort food. A little complicated, because it was all made from scratch (well, except for the pasta). Good mac and cheese has to start with a good homemade cheese sauce. There’s no getting around it. It’s totally worth it. Not something I’d make often, but definitely a nice treat every once in a while. Like, maybe once a month. If that. But, oh, it’s so good.

 

Monday
Tomato, Basil, and Three Cheese Ravioli with bolognese sauce and salad

ravioli

I did not make this ravioli. I do not usually buy prepackaged ravioli from the store – for so many reasons. Our local grocery store, however, carries its own brand of all-natural ravioli, which also eschews the use of added colors and preservatives. There’s nothing on the ingredient list that doesn’t belong there. Including onions! So, I’m cool with it. The sauce was leftover from my homemade batch last week, so that’s something. This was a great meal to have on Monday, a day which is usually a tiring one for me. The salad took longer to put together than the pasts dish. The salad, by the way, was pretty blah. Salads really aren’t my thing. The homemade croutons were a nice touch, but still. It’s just lettuce and carrots. At least the raspberry-balsamic vinegar was awesome.

 

Tuesday
Hamburgers with sweet potato fries

hamburders

Pretty standard stuff here. Nothing I haven’t done before. I used frozen sweet potato fries because I didn’t feel like messing with sweet potatoes, and I still haven’t perfected the crispiness of homemade fries. This was just a nice, filling dinner that took no time at all, and I really don’t have anything bad to say about it.

 

Thursday
Grits with Avocado, Cheese, and Bacon

Um, I seem to have forgotten to get a picture of this. But,  that’s okay. It was just grits, with some cheese, avocado, and bacon. And a little chipotle chili powder. Nothing very exciting. But it was easy to make, very fast to put together, and hit my comfort food craving right on the nose. Mmm, grits.

 

Friday
Toasted Fruity Israeli Couscous (from Five Ingredient Fix) and corn

fruitycouscous

I really wish I liked this book better than I actually do. Some of the recipes in it are really fantastic, and others are just . . . well, a little on the dull side. This is one that I had marked for making, and I made it this week because it sounded pretty simple to do. And it was. The couscous is toasted along with some pistachios, then you just add water and cook the couscous as you normally would. Toasting it first really does bring out a nice level of flavor. After cooking, I threw in some chopped dried apricots and some golden raisins, along with some shredded chicken. Before serving, it got a splash of blood orange olive oil (which I had also used to cook the chicken in), which added an extra zing of fruitiness. This was a pretty decent dish and took very little in the way of effort. And that’s the nice thing about the recipes in this book: when they work, they really do work.

Sara

I am a daughter and a sister, a wife and a friend. I am a reader and a writer, a dreamer and a realist, a teacher and a learner. I am the mother of a baby born sleeping. I am on a journey of healing, walking a path paved with tears and grief and hope.

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what I've been reading

I Still Dream About You
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
The Rules: A Guide For People Owned By Cats
The Sandman, Vol. 9: The Kindly Ones
Baking with Julia: Sift, Knead, Flute, Flour, And Savor...
Beyond the Body Farm: A Legendary Bone Detective Explores Murders, Mysteries, and the Revolution in Forensic Science



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