This is a sort of follow-up post to my announcement earlier this week:
I have never considered myself a baby person. In fact, I have never been too fond of children. I’m the type of person who has always found children to be more annoying than useful.
Even though I have always pictured myself having children, it was something that would take place, at some point… in the far future. But, after our accident back in December, something changed. Due to the traumatic event, I was suddenly ready for kids. Life and death experience thing, I guess.
So, we started trying.
And immediately got pregnant.
To be honest, most days I am absolutely terrified.
Aside from not knowing whether or not I am going to be a good mother, I am terrified of how having a baby is going to interrupt my career and life goals. I have always had that Type A personality where I have goals in mind and I work my ass off in order to reach those goals. Having a baby was never on that priority list.
But it must be the hormones, recently I’ve started to sympathize with mothers who have crying children in public, kids have started to look more tolerable to me and having a baby suddenly doesn’t seem so daunting.
At our last ultrasound, when I saw Baby’s sweet Buddha belly, body wiggling around and playing with its feet… my heart melted. Before our appointment, I was starting to get used to the idea about being a mother, but seeing that ultrasound sent me over the edge. I am ready to do this.
I don’t know what the future is going to be like. But, I won’t be the first working mom and I certainly won’t be the last. It’s going to be more difficult with children than without. But it will be more exciting and rewarding.
I am ready for this next stage of life.
As for this blog, it has been tough to keep up with blog posts and new recipes when for the past month and a half all I really want is not even think about food. The nausea is starting to wane (slightly) and with the strawberry season, I am looking forward to getting back in the kitchen and testing out recipes.
Here’s a quick and dirty video of our strawberry farm outing. Somehow by a miracle, I managed to get some footage through the constant sneezing, thanks pollen:
Although I will technically be a mommy blogger, this blog will remain a place for food & photography. Of course, with family stories tossed in the mix *grin*
Recently, the quick, simple and fresh recipes are the ones that I’ve been sticking to. Here’s a quick and easy, but fancy-looking, recipe that you can put together quickly for a fast breakfast or as a brunch starter.
Strawberry Yogurt Parfait
I’m not going to put exact measurements here, to me, the beauty in making your own yogurt parfait is that you can put as much or as little of the ingredients as you like. But for the most part, equal parts of yogurt, granola and strawberries is recommended. Also, I did not use honey when I made the recipe. The strawberries that I used were pick-your-own from our local farm so they were sweet enough, so no additional sweetener was needed.
Vanilla Greek yogurt
Granola (I used oats & honey flavor)
Raisins or dried cranberries (optional)
Sliced almonds (optional)
In a glass (size of your choice, a dessert trifle glass works great), layer yogurt, granola, raisins, almonds, honey and strawberries. Repeat layers until the glass is full.
Serve immediately and enjoy!If you enjoyed this post, Get free updates via RSS or Email and connect with me on