Author: rassasyme

Week 37 – Winter Melon

Week 37 – Winter Melon

We made it! I knew we could do it! #nodoubt. Woo-Hoo!! 37 weeks is considered full term. According to the pregnancy websites our #fakebabies are practicing inhaling and exhaling the amniotic fluid, rehearsing for the first breath. Like us, remembering to BREATHE! Blinking and rolling from side to side are other ways they’re passing the time.

Winter melon was a tough one. Not only have I never eaten one, therefore meaning I’ve never incorporated one into a recipe, but new foods don’t intimidate me. I say bring it. But, with the shipping of one and it now being too close to the delivery I just couldn’t pull it off. Required to think outside the box. Lol, like a post office box.

You know when you’re doing something completely unrelated and all of a sudden something sparks an idea. Yup, that happened. Which is how ‘The Very Hungry Twister’ was born. Welcome to the inner workings of my brain ๐Ÿ˜‚

Fun to go back to my roots, you know old school, and scrapbook a silly book based on The Very Hungry Caterpillar. With a twist, a #twister twist!

Although it was so fun to mail you a package each week, knowing what excitement and joy it brought you. This one will be special in a different way because it gets to be delivered in person.

Happy full term #fakepregnancy! Cheers to us!

Week 36 – Honeydew

Week 36 – Honeydew

Waddle. Waddle. That’s what’s starting to happen at 36 weeks!  These #fakebabies have dropped! Can penguins ride bikes? Asking for a friend!

Already 6 pounds and 18-19 inches long is making me really relieved we don’t actually have to deliver these #fakebabies! Although I never met mine so small!  Selective amnesia is a real thing, how else could you have more than one?

So funny story about the honeydew… But, I am easily entertained so obviously I was amused. When I was first chatting with Jessica from Camp 36 Soapery (you know how sometimes words just look weird and wrong, that’s how I’m feeling about soapery right now!) Anyways I’d decided on the fragrances that I wanted based on how hard it would be for the real food to be shipped. Obviously honeydew was one of those foods. So imagine my surprise awhile back when I was looking at what was coming up and there was no honeydew! But it was cranberry in its’ place!!! Uh, heck no! These #fakebabies can’t be going backwards and getting smaller and I’m pretty sure a cranberry is much smaller than a honeydew.

See? Scientifically proven! #withgoogle

Well, it all worked out and I was able to trade the scents with Jessica. But, oh we had to do a porch trade. She put the new bottle in a unsuspecting box on her porch and I left the cranberry frangrences in its place, is this what a drug deal feels like?

And now we’re pretty much Laura Ingalls from Little House on the Prairie making our own candles!!!!

Honeydew Candle


Looks like science class
  • Soy wax
  • Honeydew fragrance
  • Small jar
  • Wick
  • Pencil

Directions:

Wrap the wick around a pencil to center in the jar.

Melt the soy in the microwave for 20-30 second bursts, stirring in between.

When melted, add in honeydew fragrance.

Carefully pour into jar, avoiding the wick and maintaining the wick position.

Let harden (remember when I said awhile back I was waiting for something to harden?๐Ÿ˜‚….) Takes a few hours.

Before & After

Light and enjoyโค๏ธ

“This little light of mine, I’m going to let it shine.”
Week 35 – Coconut

Week 35 – Coconut

“Put the lime in the coconut, you drank ’em bot’ up” ….. can’t get that song outa my head! Maybe cause of the outfit I also had on! Hmmmnnnm…  From the Hawaii box!

How do I love coconut? Let me count the ways.

  1. Coconut oil
  2. Coconut manna
  3. Coconut flakes/shreds/chunks
  4. Coconut milk
  5. Coconut cream
  6. Coconut flour
  7. Coconut sugar
  8. Coconut water, not as much, unless it’s that one brand (which I’ve forgotten) after hot yoga.
  9. Or a coconut mojito or haupia #Hawaii

But, how is a girl to decide which type of coconut to use? And when so many prior pregnancy recipes incorporated some version of coconut. If this were a sitcom, this would be the part of the series finale where we would recap all the recipes that used coconut! Flashbacks. Kinda makes me wish there was a blooper reel. Oh, the laughing fits that would ensue.

Coconut is an ideal food for blood sugar control due to its’ high fat and protein content and low carbohydrates. Did you know that babies are now gaining about 1/2 lb a week through the rest of pregnancy? Currently weighing about 5 1/4 lbs and 18 inches long. This is when they start getting fuller cheeks that you just want to squeeze.

So the recipe I found was quite fitting, ‘Anything-You-Have-Coconut-Curry-Soup’ What a great way to use up leftover vegis, hopefully coinciding nicely on the eve before the next shopping run. I just love cooking when it feels like there’s nothing in the fridge or pantry at first glance and then when you put a bit of ingenuity into it, you develop such tasty meals!

www.pinchofyum.com – Anything-You-Have-Coconut-Curry-Soup

Ingredients:

  • 1 Tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves
  • 1 knob ginger, grated
  • 1-2 Tbsp red curry paste
  • 1-2 Tbsp tumeric
  • 1 tsp salt
  • 2 Tbsp sugar
  • 12 baby Yukon potatoes, chopped
  • 2 – 14oz coconut milk
  • 3c vegetable broth
  • 24 oz extra firm tofu
  • Anything goes for vegetables

Suggestions: green onions, cilantro, basil, cabbage, asparagus, baby kale, carrots, zucchini, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts. Anything your heart desires and/or your refrigerator holds!

What I found in mine.

Directions:

Press the water out of the tofu, in whatever fashion you see fit. I use towels and plates.

The tofu is in between the red plates in the back, just getting all squeezed out back there.

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

Allow to cool slightly, then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth to thin out the soup as needed.

Cut the tofu into small pieces.

In the same pot you made the soup in, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup โ€“ it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior (ohhlala!) Remove from heat with the tofu is deep golden brown and crispy.

Top each serving of soup with your chosen fresh veggie toppings and crispy caramelized tofu!

How fun would this be to make for a family style/big chill dinner? With this yummy soup base, then we can all bring our vegetables and make a smorgasbord of vegetable toppings and have a make your own soup. On the list!

Week 34 – Butternut Squash

Week 34 – Butternut Squash

Imagine holding a 5 pound bag of flour right now, assuming you can even find a bag of flour currently. Coincidentally I just took this picture of the flour aisle at the local supermarket.

Flourless in Oregon

Well, that imaginary bag of flour is how big our #fakebabies are right now!  Nesting is common at this point as well. Honestly, I’m a bit over this nesting phase and am just ready to bust out!  One of the questions on the pregnancy websites asks moms-to-be if they’re okay with strangers rubbing their belly…. Glad no one is asking us that! And in case you’re interested, 53% said no, 12% said yes and 36% answered ‘in some cases.’

And since there’s no flour to hold, I practiced holding the butternut squash!

Aren’t we sweet?

I found a darling You Tuber, Julie Van Den Kerchove that made a stuffed butternut squash recipe, and from that recipe she used the filling to make these little tasty squash nuggets. Just like ‘the book,’ where each meal becomes another meal. I wasn’t sure what your mushroom situation currently is, so I couldn’t do the original recipe, the stuffed squash, but the nugget one was a definite go! She calls them falafels, but I already did a pregnancy falafel recipe and seriously, do we need another ball recipe? Well, yes, always….but instead I thought nuggets would be a nice change.

Butternut Squash Nuggets

Ingredients (nuggets):

  • 1 cup pumpkin seeds
  • 1 cup almonds
  • 4 Tbsp flax seeds
  • 1 cup baked butternut squash
  • 1 Tbsp each of garam masala, cumin, curry
  • 1 tsp tumeric
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • Large pinch of black pepper

Directions:

  • Preheat oven to 350ยฐ
  • In food processor, combine pumpkin seeds, almonds and flax seeds to make a flour
  • Add the butternut squash and mix
  • Add in remaining ingredients until you get a dough
  • Roll into tablespoon size balls, well I like big balls so I used a 1/8 cup- cooks choice

Ingredients (crumbs):

  • 3 Tbsp flax seeds
  • 3 Tbsp sesame seeds
  • 1/2 tsp, combined garam masala & cumin

Directions:

  • Add above ingredients to bowl and mix, make shapes if your heart desires
  • Roll the balls in the crumb mixture, then place on baking sheet
  • Bake for 20 minutes, until crunchy on the outside and soft inside

Ingredients (sauce):

  • 4 Tbsp tahini
  • 3 Tbsp water
  • Bit of lemon juice
  • Pinch of salt & pepper

Directions:

  • Mix the above ingredients until a smooth sauce is made
  • Use as a drizzle or a dip
  • Or a dip or a drizzle

*that’s fun to say ๐Ÿ˜‰

And obviously, this made me laugh!
And the “real” picture.