We're 12 weeks along, and about ready to break out maternity clothes. The maternity clothes are likely a result of the lack of vegetables we've been eating for a while (and less likely to do with a growing fetus). I've definitely had double nausea compared to last time, but we're excited that shouldn't last too much longer and more excited for Jackson to have a sibling sometime this year.
I've become a very observant mother as a result of this pregnancy. I pretty much lay on the couch every evening and watch Jackson explore the filthy living room. He seems to enjoy observed independent play (I'm hoping to move him to become a better complete independent player). I love this video Mark got of him turning the space heater into a pull toy. It was taken a while ago, but my cameo in the movie gives away too much to have posted earlier.
Mark and Jackson have been thrilled that I now hate vegetables. We have eaten a lot of frozen meals, ice cream, and processed junk food in the last few weeks, and though I'm convinced we'll all die sooner, Mark is savoring this time he knows won't last long. I was very proud when I decided to cook something from scratch this week--even if it was only creamy alfredo over white noodles.
Every time I make this recipe, I'm shocked at how delicious it is. It's so good, I thought I'd post and let others enjoy it--along with the pictures of Jackson stuffing his mouth. He definitely loves "noo noos".
The recipe comes from the amazing food blog Our Best Bites. Only visit if you have time. It's totally addicting. They have great taste and super creative ideas.
Anyway, this alfredo is named "guiltless" because it uses whatever kind of milk you want, flour, garlic and cheese. The secret ingredient is cream cheese. I usually use Neufchâtel (aka light cream cheese that is still yummy and just a slightly different kind of cheese) which makes it a little less fatty. The trick comes with blending it in the blender. Totally worth washing one extra appliance for this most amazing sauce.
PS--Mark got kudos for being the go-to garlic man on this sauce, since I wasn't quite ready to be in the kitchen with garlic cooking. SO ready for 1st trimester to be done :)
2 C low-fat milk
1/3 C (3 oz) cream cheese (light works great!)
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese (I used Monterey Jack, and it worked fine)
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.