I’m so glad it’s Monday! You don’t hear that very often, do ya? After 5 days gone, David finally got home late last night and realizing I probably sound like a clingy wife, I’m so glad he is back. I slept better last night than I have in days. I guess I’m kind of attached.
I wasn’t completely by myself the entire time, as Mema and Grandpa came in town Wednesday-Friday. Hailey (and I!) were thrilled, of course!
She even got some new kicks out of it. Pink crocs!
However, Thursday night I got a rude awakening that I have been overdoing it. I got hit with some contractions that seriously hurt. I’ve felt them off and on, but these had me silent, on the couch, chugging water and praying they’d go away. It was quite the wake up call, so after my TV segment (last one until after baby!) Friday morning, I clocked out for the weekend. That meant some serious bumming around.
The cloudy, rainy weather helped, but when I say we bummed, I mean it. We stayed in mostly pajamas and I kept my feet kicked up as much as is possible with a toddler.
I’m happy to report that by yesterday afternoon they were almost completely gone. I’m hoping it stays that way for several more weeks.
I spent some of the down time meal planning, so not all was unproductive.
And yesterday, I ventured to Whole Foods with my girly girl to stock up for the week.
She insisting on wearing that purple tutu everywhere lately. I don’t mind!
I printed off a couple coupons from The Whole Deal before we left and we stuck to the list resulting in a total of $116 for the week, including a meal for a friend who just had a baby. Not too shabby, Whole Foods!
We returned home just as my chickpeas were finishing up. Sometimes I find dried beans intimidating. I get confused how long to soak them for, then how long to cook them for, but man, they’re so cheap that I love them! If you’re the same way, here is a no-fail method for taking dried chickpeas and rendering them ready-to-go in the crockpot:
Seriously simple and hands-free. I had chickpeas ready for salads, munchkin meals (link up in this Thursday!) and homemade hummus.
…only I quickly discovered my tahini was expired. Blast! After some messing around, I discovered a tahini-free hummus that is so good, I might not go back to the other way. I’m serious. Creamy, flavorful and quick. Note that the secret is blending all the ingredients BEFORE adding the chickpeas.
No tahini, no problem! This hummus utilizes sesame oil and a blend of spices to create a creamy, flavorful dip that will have you doubting whether to ever buy tahini again.
- juice of 1 large lemon
- 2 Tbsp olive oil
- 3 Tbsp sesame oil
- 2 Tbsp water
- 2 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups chickpeas
- Add lemon juice, olive, oil, sesame oil, water, garlic, cumin, salt and pepper into the food processor. Blend for 10-15 seconds until whipped together.
- Add chickpeas and blend again until smooth, 1-2 minutes.
- Serve immediately with vegetables and crackers or store in an airtight container for up to one week.
Second time moms, when did you start feeling contractions?
What are your favorite flavors for hummus?