Jun 24, 2010

bb has been kicking and moving and flipping around for the past two weeks, feelings that are still new and novel to me and therefore still excite me each time i sense them. when i eat something sugary he is even more active, and it's funny to be able to feel that effect. we've been brainstorming more names, even though we have one that we adore, and now we have two full names that will be hard to choose between after he's born. but choices are good. i like to have options.

as my stomach has been pushing ever outward i've been forced to rework my wardrobe and rethink my summer fashion. a few pieces i thought i'd wear while pregnant are definitely not going to work, so i'm sticking with the few pairs of maternity jeans and shorts i've purchased paired with layering t-shirts, tank tops and cardigans, and a slew of stretchy jersey dresses. like this amazing dress i bought in navy on a whim from the gap last week. i think i'm going to wear it all summer. belts are definitely a pregnant woman's friend when it comes to looking flattering in a dress, it helps define the belly. i have a few tunic style dresses that i just haven't wanted to wear because they just make me look huge and round instead of just plain old me with a belly. i think tighter clothes that define my pregnant figure are definitely better for my small stature. i think i can handle the rest of the summer with my current wardrobe and minimal, if any more, maternity shopping, but if the weather chills too much before i deliver i'll be in trouble. i have zero jackets and long sleeve shirts that will fit me at 8-9 months pregnant.

angelic organics started last week with a bounty of greens and herbs, and after working the green city market yesterday for pasta puttana and coming home with even more bounty of fruits and tomatoes, we're definitely stocked with a healthy fridge. last night i made a swiss chard and shredded chicken gratin with garlic scapes and gruyere cheese. it was delightful.

swiss chard and shredded chicken gratin with garlic scapes and gruyere
1 tbsp butter
1/2 cup breadcrumbs
- melt butter in a small saucepan and add breadcrumbs. toss to coat and cook over medium heat for 2-3 minutes to lightly toast. set aside.

1 tbsp butter
1 tbsp flour
1 cup milk
dash freshly grated nutmeg
salt and pepper
- in another small pot, melt butter and add flour, stirring constantly for 2-3 minutes to form the roux. carefully add the milk and whisk every few seconds until thick. add nutmeg and s&p to taste. set aside.

1 tbsp butter (or chicken fat, if you have it)
3-4 garlic scapes
2 slices bacon (or some ham or pancetta, whatever you have)
1 cup shredded chicken (leftover roast chicken works great)
large bunch of kale
- saute garlic scapes and bacon in butter/fat until bacon has given up most of its fat. add kale and toss until wilted. drain any excess liquid from the pan. add chicken and stir until heated through.

1 cup shredded gruyere cheese
1/4 cup parmesan cheese
- add sauce to kale/chicken mixture, add half of the cheeses and stir. pour into a dish and top with remaining cheese and breadcrumb mixture. bake fro 20-30 minutes until top is lightly brown and sauce is bubbly. serve with a fresh tomato salad. enjoy!

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