I’m pretty terrible at all things surprises.
This waiting game to go into labor is HARD. I know that every woman thinks they’ll go into labor before their due date. I mean, when you’re beyond uncomfortable, have no clothes that fit, and every movement feels like a stride in the last miles of a marathon…life isn’t the most pleasant (eye on the mommy prize!). But since my OB is even predicting a prior-to-October-10th arrival, I’m on standby. And finally packed for the hospital…
Mr. Prevention just returned from Italy last night. Every conversation we had was him reminding me to, “Call, text, and email if there were any updates on labor.”
He made the 48 hour trip with no issues. PHEW. It would likely have taken me a lifetime to get over him missing the birth of his first born. And um, Mr. P…no more work trips from here on out.
In preparation for a busy time, I’ve shopped ahead for Mr. P and my sister-in-law who both have birthdays at the tail end of this month. Oh, by the way…that’s next week already. Where has September gone? I didn’t know a month could both fly by and drag on the way this one has.
I had hid Mr. Prevention’s gift in this little cupboard in the living room where neither of us ever poke around…and he found the gift. So much for a surprise. He now knows he’s getting clothes. Darn itttttttttttt. He’s so, so hard to buy for, too. As is my sister-in-law who happens to be the #1 best gift giver ever. She’s so sneaky in finding out what everyone really wants and makes it happen. That’s a serious skill and I just don’t have it…but I hope she likes her birthday gift regardless 😉
When my staff were planning my baby shower, I found out. As it ends up, they’re not very good at keeping secrets, either. Fine by me, of course. I at least wanted to be in my most-presentable super pregnant work clothes that day! And it’s the thought that counts…every detail was pink and grey and they had both my favorites – red velvet and carrot cake. Mmm!
When it comes to baby Shea, the big surprise will be what her facial features look like. Judging by ultrasound images, she has her daddy’s nose and lips…but we’ll see. She also seems to have a lot of hair…I wonder what color it will be? 🙂
When she’s older, I hope she’s not a picky eater. The surprise of a finicky toddler would surely be an unwanted one. But at the same time, all kids probably go through those phases. Husbands do, too…when they just want “chicken fingers” as Mr. Prevention begged one evening. I punted with what I had on hand and I must say, these were delicious. Ultimate kid food that had been taken up a notch in flavor. Simple ingredients and easy to make, too! Not that I was surprised they were good or anything.
- 1½ lb chicken tenderloins
- 1 egg
- 1½ Tbsp dijon mustard
- 1½ Tbsp honey
- 4 oz pretzels (about 80 twists)
- ½ tsp black pepper
- Preheat oven to 400 F. Line a baking sheet with a wire baking rack and mist with nonstick cooking spray; set aside.
- In a shallow dish, combine the egg, mustard, and honey; whisk to combine.
- In a mini food prep or food processor, pulse the pretzels and black pepper about 10 times, until pebbly and crushed; transfer to a shallow dish.
- Dunk the chicken tenderloins in the egg mixture, allowing excess to drip off. Then, roll in the pretzels and transfer to the prepared baking sheet. Bake for 12-15 minutes or until cooked through. Serve immediately.
I’m working from home today, updating policies. Thrilling, I know…but it’s what the body and baby (and work!) need 🙂
Be well,
Those look so good Nicole – but I am a mustard lover through and through – yum! Glad you are working from home – you better be in your pj’s even if you are getting work done! Hugs!
I’m not a mustard lover, but I will make the sacrifice for my husband. 🙂 These would be right up his alley. However, I really want to know what’s on the side on your photos. Is that a summer squash with feta and some kind of tomato sauce on top? Is that recipe on the blog somewhere?
Enjoy your blog very much! Best wishes for the baby!
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Hi Stephanie! 🙂 Thanks for your comment! Those would be goat cheese and marinara-stuffed squash – so good!!! One of my favorite recipe finds this summer 🙂 https://preventionrd.com/2014/07/goat-cheese-and-marinara-stuffed-zucchini-weekly-menu/
Oh, yum. I did a zucchini “pizza” a few weeks ago but didn’t think about using goat cheese. I love the combo of goat cheese and marinara, usually with toast rounds, so this would give me those flavors without the carb load. Must try. Thanks!