You know what’s messed up? I got “kicked out” of the master bed last night because I was snoring. I get all snuggled into my snoogle pillow and am sound asleep within seconds after laying my Kindle down on my bedside table. I’m tired at night. And what do I get? Poked in the face being told I’m snoring.
Oh-em-gee. Can’t I just snore a bit in peace? But I was feeling bad about my snoring and so I tossed and turned in the guest room all night. It throws me off when the baby monitor isn’t within arm’s reach and I don’t have my cell phone close by. Plus, that mattress is far too firm.
I won’t be altering my sleep arrangements tonight, however. Mama needs a good night of sleep, even if it is a rest day from exercise. Which my back will appreciate.
It was right around the beginning of the second trimester with Shea that I started to feel pregnant in all of the unpleasant ways. It wasn’t a cute little bump or a “glow” (sweat, perhaps…but no glow), it’s a limp and laziness that I’m plagued with. My lower back already hurts and this can’t possibly be good. Then this morning, my right hand was getting numb and tingling as I was doing my hair and I couldn’t help but think, “NO! I cannot do another 6-7 months with carpal tunnel like I did with Shea!”
Other than the above, no other major changes. I still want to eat soup and sandwiches and that’s about it. Even with this “toasty” March weather in Michigan, soup sounds lovely. I mean, it was cooler in my house yesterday than it was outside. We were able to take a walk to the beach and go on wagon rides. Even the dog enjoyed the warmer temperatures.
But again, I’m not shelving soups just yet. In fact, I’m enjoying them from my freezer stash very much so! On one particular day after visiting Panera to satisfy those pregnancy cravings, I decided I would make Broccoli-Cheddar Soup at home. I quickly came upon this recipe that looked fantastic, albeit not healthy. I decided to splurge and it was the most delicious 491 calories I’ve had in QUITE some time. #worthit
- 5 Tbsp butter, diced in cubes
- 1 yellow onion, chopped
- 1 large clove garlic, finely minced
- ¼ cup + 3 Tbsp all-purpose flour
- 3½ cups whole milk
- 1 (14 oz can) low-sodium vegetable broth
- ½ cup half and half
- 4 cups finely chopped, fresh broccoli florets
- 8 oz (2 cups) freshly shredded sharp cheddar cheese
- ½ tsp salt and freshly ground black pepper, to taste
- Melt butter in a stock pot or dutch oven over medium-high heat. Once melted, add onions and cook, stirring frequently until soft, about 4-5 minutes. Add in garlic and flour, and cook for about 1 minute, stirring constantly.
- While whisking, slowly pour in milk, broth and broccoli. Cook, whisking occasionally, until mixture begins to gently boil and thicken. Reduce heat to a simmer and allow to cook, stirring often, until broccoli is tender, about 5 - 7 minutes. Stir in half and half.
- Remove from heat, stir in shredded cheese, mixing until melted. Season with salt and pepper to taste. Serve hot.