Exhaustion
Posted on January 25, 2012 - Filed Under Personal | 4 Comments
I forgot how exhausting it is to be at the end of a pregnancy. I’m 35 weeks today and I feel like I could really sleep for the remaining 5 weeks. But that’s not in the books at the moment!
My sister, Sarah, is coming down for the first two weeks of March, to help out with the boys and stuff, so we need to figure out where to put her. This little house is getting awfully crowded! It was tight for 4 of us, but soon there will be 5 and then 6 for a couple of weeks. I really want to clean the place up a bit before she gets here, but I’m not sure there’s enough energy left in the reserve tank for that!
Another to do on my list is freezer meals. A bunch of women in my due date club are making freezer meals to ensure they don’t have to cook after the baby comes, which is an awesome idea. I’ve done this before, but some of the recipes I used originally didn’t work so well. So if you have a winning freezer meal recipe, please feel free to share in the comments! I know that I rarely cook after a baby arrives and to tell the truth, I don’t want to rely on Irving’s mayonnaise marinated beef for a few weeks, so . . . freezing it is! If my sister wants to cook while she’s here, I’m not opposed to that either, since she makes a mean bacon weave and potato wedges that the boys gobble down like nobody’s business. 
And on that note, off to work for the day.
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4 Responses to “Exhaustion”
Talk to Me, People!
Vegan Stuffing(but not bad for a main course): Bake bagets with Salt, pepper and green spices added before baking.
Eat some of the bread with melted butter. Soup to, if you’re feeling frisky.
Cut the new bread into one inch cubes(3cms.) put cubes in a shallow pan and bake at 400 till the cubes are very dry. Set aside.
In a stock pot mix cut up onions,celery, carrots, apples and broth, cook on low till the vegetables are getting soft but do not cook them mushy. You can put fresh vegetables into the dry bread but I worry about what might be on the vegetables from the field so I always make sure they are exposed to a killing heat. Nobody gets sick at my table…
The stock pot mix gets drained into a reserve pan, save the broth, the vegetables get mixed into the dry bread cubes. Add broth till the mix is damp but do not let it get soggy. I garnish with chopped nuts. Bake the mixture at 350 under a tin foil cover for a half hour to an hour. At 5000 feet this time is a guess.
I pour gravy over mine but it tastes pretty good straight up.
We always eat our fill when I make this dish but it keeps well in the freezer. I press the leftover stuffing hard into a bread pan, clear to the top, pour a little of the left over broth on top and cover it with tin foil as tight as you can and slip it into a gallon size zip-lock. When you want to eat it, take it out the day before and let it thaw in the frig. Dish it out as needed. Heat it in the micro or the oven. it keeps for about a week in the frig. ( it seldom lasts that long) As to the starting bread: I use about 5 lbs of flour for the bread, about 10-12 lbs of vegetables and apples for the broth. It feeds about 25 people a large helping.
We are eating a pan from Christmas this week. Tastes like the day I made it.
That sounds delicious, Norm! Definitely going to try it.
What in the world is “mayonnaise marinated beef?”
He slathers beef in mayonnaise and covers it in whatever herbs he finds and then cooks it in a frying pan. It is GROSS!