Can you believe it? We are just days away from Aya’s due date and not only did I get sick, but so did Ellie. Aw man! This was not part of my PHABing strategy! What about my list!? I still need to clean the oven, dust the picture frames, and buy a diaper champ! Will I get to complete my frenzied disinfectant style cleaning? Will I convince Aya to throw away her collection of Vogue magazines from 10 years ago? Will I have the house perfect for the arrival of our baby?
THE BUNNEE BUMP: WEEK 38
(I’m “Singing in the rain” through all the emotional ups and downs of pregnancy. And yes, I danced down the aisle in these 4″ platform heels for my girlfriend’s wedding.)
Dear Bunnee,
Girl, I honestly don’t think you have much moving space left in there. Just stay comfortable as much as you can, okay?
I can’t feel a single kick, a squirm, or a shift from you without it affecting another part of my body. Whether it be my bladder, my rib cage, or my sides(it hurts when I laugh now because your back presses up against my side and makes it cramp), I truly feel like you and I are one.
I wonder if you’ll still remember my warmth, my cradle, my voice, my laugh…when I’m holding you in my arms?
xoxo Mama
Continue reading “THE BUNNEE BUMP: WEEK 38”Eggplant Parmesan over Zucchini Noodles
We have an over abundance of garden produce right now. Green peppers, tomatoes, green beans, zucchinis, and tons of eggplant. I’ve made eggplant lasagnas in the past, but never tried eggplant Parmesan. Aya decided to give this one a whirl. We got this new contraption that whirls, twirls, and slices vegetables into awesome things. So instead of serving it over pasta, she served it over zucchini noodles.
Wow! I was worried that I wouldn’t like that much eggplant all at once. But between the fresh garden tomatoes, the crunch of the bread crumbs, and the tomato sauce, this was definitely a delicious meal.
Aya used fresh basil instead of dried, and used Japanese panko bread crumbs instead of the regular kind.
RECIPES:
FENCE ME IN!
We’ve got a runner on our hands!
We have an old rusted out chain link fence with no gate across the driveway. So when we’re playing in the backyard, it’s very easy for Ellie to escape to the front yard. She’s usually very good at staying within the boundaries of the backyard, but sometimes all it takes is for us to look away for a few seconds for her to make her Great Escape.
Japanese Fried Chicken w/ Ume Ponzu Sauce
Japanese fried chicken with ume Ponzu sauce, miso soup with eggplant, tomato, and okra, and rice. Aya has been having the urge to cook more lately. We have tons and tons of Japanese recipes, I just can’t read them. So when she steps up to the kitchen and whips something like this up, I gladly get out of the way. Soooo good.
RECIPES:
Japanese Fried Chicken with Ume Ponzu Sauce
Chicken breast 300g
Onion 1/8
Cucumber 1/2
Grape tomatoes 5
Umeboshi(Japanese sour plums) 2
A) Ponzu soy sauce 1 1/2 tb
Sesame oil to taste
White grated sesame seeds 1 tb
Sugar 1/2 tsp
B)Â Yuzu(Japanese citrus)
pepper 1 1/2 tsp
Sake(Japanese cooking wine) 1 tb
Sugar 1/2 tsp
Potato starch(may substitute with potato starch), flour; to coat
Vegetable oil 4 tb
- Thinly slice the onion and cucumber and soak them in ice water.(this takes away the bitterness of the onion and keeps the cucumber fresh)
- Roughly chop up the grape tomatoes and umeboshi after taking out the seed. Mix with A.
- Cut the chicken breast into bite size pieces, and marinade with B.
- Lightly coat the chicken with potato starch, lay them on a microwave safe plate in a single layer, cover with plastic wrap and microwave for 3 minutes.(this reduces the amount of oil and cooking time needed to fry the chicken later)
- Heat the oil in a frying pan on medium low, lightly coat the chicken with flour and fry them on both sides until lightly browned.
- Place chicken on plate, top it with the onions and cucumber(make sure you wipe off the moisture with a paper towel), and pour the sauce over.
