Let me start by saying, sorry this has slowly become the boring, once weekly, baby blog but lets be honest, I am 37 weeks pregnant. What the hell else do I have to talk about? Right... NOTHING! It is all a waiting game from here on out. The room is done, my bag is packed, the car seat is in. We are only missing one thing, and that is the baby. I had my 37 week check-up today. Blood pressure is fine and babys heartbeat is great. The nurse asked me if had been having contractions. "Well as a matter of fact nurse I had them ALL night last night, why do you ask?" She then tells me to take off my pants. I said "dang it, so if I had not been having them I could stay dressed?" She said, "yup but too late now, you already said you were"... Me and my big mouth! Doctor checked me and said I am still closed but I am soft, whatever that means. He then proceeded to poke and say, "feel that?" (Here is where that inner monologue kicks on in my head) Well yeah I feel that, your hand is inside me Doc. "That is her head." I'm sorry what? And he poked it a few times. WEIRD. I mean doesn't he know she has a soft spot? So anyway, that was the extent of it. John got the o.k. to go to the BBQ competition and I got the o.k. to sit on my rear ALL weekend! Even though I miss John the minute he walks out the door I can't help but be excited about a full Saturday of lifetime movies, Gilmore Girls, and junk food! On another note, I know alot of you are Menu Monday, Weight Watchin', Vegetarians and although I am not any of those I made an awesome salad tonight to go along with our grilled chicken and leftover twice baked potato! It was simple and oh so good! All I did was roast 2 ears of corn (in a grill pan) then cut it off the cob. I halved some cherry tomatoes and diced a bit of white onion very small and put all of this in a bowl. In a blender I put some rice wine vinegar, salt, pepper, a small bunch of basil, a squirt of dijon mustard and some olive oil then blended until it was...blended. I tasted it and had to add a bit more mustard and oil, I got carried away with the vinegar. According to John it should be 1 part vinegar to 3 parts oil. Good to know! So I blended again and tasted and then poured a little over the salad. I did not mix it until right before we ate it and be sure not to put a whole bunch, you don't want it swimming in the dressing. So here it is before dressing.
And here on the plate with some yummy chicken and the leftover potato!