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P and I went to our first childbirth class last night. The topic was Comfort Measures. (If you’re pregnant and you live in the Twin Cities area, the Childbirth Collective is a great resource.) One thing they recommended in class was planning what you are going to eat after giving birth, as you often go a long time without really getting to eat before then. I seriously might want these cookies to be part of that meal for me.
While on the topic of sweets, I’ll mention that I definitely have gestational diabetes. I’m feeling a lot better about it than I was when I wrote that initial post. My first response upon hearing the probable diagnosis was to embrace the fact that this was something that I have some degree of control over. While I am lucky that this is a complication that I can take action to improve, I think I embraced this thought to the point of blaming myself. And that’s not fair! Or nice. Now I’m monitoring my blood sugar levels four times a day and taking a urine test every morning. A big change for me is having to eat consistently throughout the day – lots of small snacks and small meals. It’s a lot of work, preparing all those diabetic-appropriate meals and doing all the monitoring. If I can keep my blood sugar levels down, though, everything should be fine with peppadew and me. And that’s good.
Lime and peanut coleslaw from 101 Cookbooks.
Reberb prompt: What did you eat this year that you will never forget? What went into your mouth & touched your soul?
The prompt brings a more passion to this post than I’ll be able to muster. I just want to take this opportunity to tell you about the few good things I made this year. I’m working on embracing the art of cooking, and I actually had some moments of genuine cooking enjoyment this year. The kitchen in our new home helps. It has lots of counter space, and the counters are all wood. The color and texture of all the wood makes the kitchen feel warm and inviting to me. Anyway, here are my favorite preparations from the year:
Nothing fancy or complicated. (I get in trouble when I stray into the fancy and complicated.) Interestingly, these recipes all involve lime.
Here’s something to do with those herbs in your yard… Stick ‘em in a jar of water and stick that out in the sun for a few hours. You’ll get some fancy water! I made some today with lemon verbena and lemon thyme. (Via Design*Sponge.)