happy fall y'all

We rang in this new fall season with our buddies, the Tingles, at the beloved Lake House. We arrived on Friday night to homemade pizza in the oven thanks to Amanda. We stuffed ourselves silly with this delicious dinner then spent a few quality hours catching up on life. Amanda then made a pumpkin pie that we decided should be saved for an official fall celebration on the actual first day of fall. And that's exactly what we did (: We had breakfast of quiche ... then celebrated fall with pumpkin pie just a couple of hours later! YUM! We lounged around all day on Saturday until the the Tingles had to pack up and head home. We even got a sneak visit in with Mimi, Papa, Steve & Dale (Papa & Mama Tingle) at The Carolina Pizza Co.! They were meeting 1/2 way between Simpsonville and Athens - so they were literally in the neighborhood. We thought we'd grab dessert while we were there and catch the Clemson game...but they closed at 9 (and I'm secretly glad we didn't waste the time watching them blow it).

33 weeks & a baby shower

How far along? 33 weeks + 5 days

Sleep: One of the biggest blessings of this pregnancy (so far) has been great sleep!

Best moment(s) this week: The sweet, sweet shower that my work friends at Davis & Snyder gave me & Baby M at Brick Street Cafe! Thanks ladies (:
Movement: lots - as always
Food cravings: notta

Symptoms: heartburn from EVERYTHING (including water)

Gender prediction: I've still been feeling a little miss lately - but Mike & I both dreamed on Sunday night that Baby M was a boy ...

Labor signs: nothing

Stretch marks: nope

Belly button in or out: outtie
Looking forward to: Our 34 week appointment and our 3 year anniversary that's sneaking up on us (:

Random facts about Baby M: According to The Bump Baby M had a growth spurt! It is now 4.2-5.8 pounds (that's a huge range that is much bigger than it has been!), is 17.2-18.7" long and may grow a whole inch this week alone! Baby is keeping its eyes open while awake and has started to coordinate breathing with sucking and swallowing. Bones are hardening and its brain is continuing to develop! Still getting stronger and smarter in there! 

Linda, Patti, Beth, Me, Colette, Mel & Jean 

32 weeks & a new recipe

How far along? 32 weeks + 5 days (still measuring 1 week behind)

Weight gain: -0.6 lbs from 2 weeks ago (total of 16.8#)

Sleep: mmmmmm sleeping great (still) - it's been amazing sleeping with our windows open at night! We were just talking last week about how it reminded us in the tiniest way of the trail (the sounds and cool air are as far as that goes).

Best moment(s) this week: Our 32 week appointment - and beginning the "less than 2 months" countdown! And, an amazing weekend with Mike! Our Max Patch trip was just what we needed (:
Movement: Baby M is currently doing flips in my belly and jamming its rear end up under my ribs 
Food cravings: Nothing...but I am still taking advantage of the "you're eating more cake than usual" thing (: 

Symptoms: The heartburn has subsided a little (I'm at least not popping TUMS like they're candy right now). 

Gender prediction: I'm feeling lucky number 7 for our community group! Maybe Baby M is a girl?! (I really have no idea...but my feelings have still been more "girl" lately & I think Mike would agree)

Labor signs: nothing

Stretch marks: nope

Belly button in or out: outtie
Looking forward to: My baby shower this Friday from my work friends! I can't wait (: And, a weekend at the lake with Matt, Amanda, David & Baby E!

Random facts about Baby M: According to The Bump Baby M is still in the same measurement range as last week:  15.2-16.7" long and 2.5-3.8 pounds & is the size of a squash. According to my artist however, Baby M is the size of a "very small kettle bell." He wasn't impressed with the veggie of choice this week, so he got creative! 

Now for the new recipe

 Banana Bread Muffins

Ingredients:

• 3 very ripe bananas (I used 3 very ripe frozen bananas)
• 3/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla
• 2 cups flour (can use all purpose or whole wheat)
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• *Optional: handful berries or chocolate chips
• *Optional: 1 tsp cocoa powder

Directions:

1. Preheat the oven to 350°F.
2. In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher (or fork if you don't have a potato masher) – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.
3. Add the flour, cinnamon, baking soda and salt and stir until almost combined; add raisins,berries and / or cocoa powder and stir just until blended. Divide among muffin tins that have been lined with paper liners, filling them almost full, and bake for 20-25 minutes until golden and springy to the touch.Test with toothpick.

*Makes 14 muffins

According to caloriecount.com here's the nutrition breakdown per muffin:  
Calories: 163
Calories from fat: 44
Total fat: 4.9 g 
Cholesterol: 27mg
Sodium: 146mg
Carbs: 27.3g 
*Net Carbs: 26
Fiber: 1.3g
Sugars: 10.8g
Protein: 3.1g 

Max Patch

This past weekend was one in the middle of about 3 months of busy weekends where Mike & I had no plans except to just be together. We'd talked earlier in the week about heading up to the mountains for the day and decided early on that we wanted to re-hike Max Patch. We hiked it about a year & a half ago while we were on the AT and with it being so close we thought we'd re-visit this little gem. Especially since last time we were there it was March and we got rained / sleeted on. We got up early (for us) on Saturday, loaded up Papa & Mimi's dogs, Clancy & Holly, and headed out (not without stopping at Chick-Fil-A for breakfast, though). We debated hiking a 12 mile loop from Lemon Gap, but with an impending storm on the horizon we settled for a 6 mile loop from the AT trail head at the bottom of Max Patch to the Roaring Fork shelter and back. The hike this time was much more enjoyable than the last. We had one pack, which Mike graciously carried with our lunch and water and a car waiting for us once we completed the loop. It did my soul good to be in the mountains (it's been quite a while since my last venture in the mountains). It is so rejuvenating and refreshing to get away from everything for a while & to remember how simple life can & should be.

 

31 weeks

How far along? 31 weeks + 4 days

Sleep: sleeping great 

Best moment(s) this week: Celebrating Amber & Tyler at the couple's shower! And, getting the shelves put up in the nursery ... one step closer! 
Movement: Baby M is a squirmer
Food cravings: Nothing - but when asked this question recently Mike chimed in, "you have been eating a lot more cake than usual." (: Silly boy, that cake isn't for me ... it's for the baby.

Symptoms: the usual (TUMS are my best friend)

Gender prediction: Lately I've been feeling girl! (It could be that we've had 3 precious baby girls born within the past month or so in our community group...)
Labor signs: nothing

Stretch marks: nope

Belly button in or out: outtie
Looking forward to: Having a weekend of NO PLANS with just me & Mike! With this fall weather who knows what we'll get in to?! (:

Random facts about Baby M: According to The Bump Baby M is still in the same measurement range as last week:  15.2-16.7" long and 2.5-3.8 pounds.All 5 senses are in working order and its irises can react to light!

Couples Shower

This past weekend Mike & I (and Haley & Kendall in spirit) gave a Couples Shower for my cousin, Amber and her fiance, Tyler! We had such a great time and what better excuse to get stuff finished at the house than to have a bunch of folks over?! Mike was able to work really hard in the evenings last week and finished the deck on Saturday afternoon (about 3 hours before people started showing up). We got shelves put in the nursery (I promise I'll do a before & after of the nursery when it's ready), did a pretty thorough clean up around the house and got to do a little landscaping.

 

the spread

gift time (yes, we crammed everyone in for opening gifts!)

The Bride & Me!

Counting down 'til the Moore wedding on Oct. 12! (:

Carrot Cake Cookie Sandwiches

I made the Carrot Cake Cookie Sandwiches last night (among about 6 other things). I'm quite impressed with these cake cookies! I mean, c'mon - homemade carrot cake in cookie form (I even shredded the carrots by hand). Yes, please! What's even better is that carrot cake is one of Mikey's favorites, so I had a real-life carrot cake connoisseur on my hands and he loved them! Next time instead of using the suggested ice cream scoop to scoop the dough onto the pan I'll use a tablespoon. I made about 1/3 of the batter tablespoon size and like the size of those much better. I'll also use Splenda instead of sugar - I just didn't have any on hand.

shredded carrots

dry ingredients

shredded carrots and oats added

waiting to be iced

the final product! 

30 weeks

How far along? 30 weeks (but according to my doctor I'm measuring a week behind & was @ my last appointment as well) 

Sleep: sleeping great - I feel like this is my consolation prize for the heartburn
Best moment(s) this week: Hearing Baby M's heartbeat at my 30 week appointment -- always such a great reminder of how big our God is and what a miracle this little one is! AND, booking our Babymoon / 3rd Anniversary trip! (AKA the last get away with no kiddos to leave behind (; )
Movement: still rockin' & rollin'! 
Food cravings: nothing

Symptoms: Not much has changed since last week: still breathing fire and my ribs still feel bruised.

Gender prediction: When I asked Mike recently what he thought was "in there" his response was "a baby" (: Haha ... I'm countin' down the days 'til we find out if our sweet Baby Martin is a girl or a boy!
Labor signs: nothing recently

Stretch marks: nope

Belly button in or out: barely an outtie
Looking forward to: Workin' on the nursery (oh, and the rest of the house). Having less than 10 weeks to go! 

Random facts about Baby M: According to The Bump Baby M is still in the same measurement range as last week:  15.2-16.7" long and 2.5-3.8 pounds. Now baby is strong enough to grasp a finger and its brain is developing more & more! Whoop, whoop -- stronger and smarter!

Fall Food

Well, it's not officially fall (yet) but it's beginning to feel a little bit like it outside and it sure as heck looks like fall (well, winter actually) outside my windows. With fall comes leaves changing, sweaters (or sweatshirts in my case), boots, crisp-air smells, fresh apples (and subsequently crock pot applesauce), a different schedule, darker evenings and fall foods.

Our community group is starting up again this week and Mike & I are down to bring dinner for this first go-round. Our group consists of 9 couples and fixing dinner for everyone (and dessert, of course) is seriously a treat. We made it through the rotation 2x last year before we broke for summer, meaning we got lots of different dinners from everyone. I've decided to kick off our group this year with my very favorite Crock Pot Chili, Fritos, cornbread and homemade Carrot Cake Cookies. You've heard me mention The Noisy Rabbit before (the food co-op that we're apart of)...and I'm trying my darndest to use up all of our veggies - what better way to use those massive carrots than in cookies?! (: Stay tuned & I'll let you know how they are!

If you're interested in trying them for yourselves (or like me, you have a plethora of carrots lying around...) here's the recipe:

Carrot Cake Cookie Sandwich

Ingredients:

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoon pumpkin pie spice

2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

Cream Cheese Frosting (recipe here)

Directions: 

• Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
• Combine (brown & white) sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined. 
• In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. 
• Mix in oats and carrots. 
• Chill dough in refrigerator until firm *at least 1 hour*
• Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. 
• Transfer to a wire rack to cool. Repeat baking process with remaining dough. 
• Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.