I woke up today, and the migraine I have had for the past two days was gone, so that’s a good thing. And I’m really lovin my new 137mcgs of Synthroid. I feel so much more energetic! I have actually been getting up and sewing in the middle of the night because I can’t sleep. Here are some of the diapers I finally finished during one of my midnight sewing frenzies. They are one-size-fits-all adjustable pocket diapers, (meaning there is a pocket between the outer waterproof layer and the inner fleece layer that can be stuffed with a cloth soaker or folded up cloth diaper so that the diaper is “all-in-one” and can be used basically like a disposable would. Only not. Because, since it is washable and reusable, you are keeping tons of non-biodegradable waste from entering the landfill=) and this is the smallest size. I am still a little hesitant that they will fit a newborn, but we shall see.
I think they turned out rather cute! I need to get a little more elastic before I can finish the rest of them, but I have about 13 or so of them done. I think I am going to work on some dresses today just in case I am right and Baby is a girl=)
Whatever Baby turns out to be, s/he is still fond of oranage vegatables, and recently I have started craving anything seasoned with curry powder as well. I think we had curry in some form or fashion for just about every meal last week! Thankfully, Stephen is a good sport and will eat pretty much anything I put in front of him!
The strangest recipe I tried last week: Butternut Squash and Apple Soup (It’s really good, I promise!)
2-2 1/2 lbs. butternut squash (the original recipe called for acorn squash but I used what I had!)
1Tbs olive oil
1 chopped onion
1 chopped celery stalk
2 tart green apples, peeled, cored and chopped
1/4 tsp cumin
1/2 tsp curry powder
4 cups reduced sodium chicken or vegetable broth
Cut squash in half and microwave on high about 15 minutes, or until tender. Cool. Meanwhile, heat oil in a soup pot over medium heat. Cook onions, apples, and celery about 5 minutes, until tender. Season lightly with salt and pepper. Add cumin and curry powder and cook 2 more minutes. Remove seeds from the squash (and feed them to the chickens!) and scoop the squash into the soup pot and cook for a couple more minutes. Blend ingredients with a hand-held blender adding broth gradually until soup reaches desired consistancy. Season with salt and pepper and serve with a dollop of sour cream or plain yogurt.