Sunday, November 21, 2010

38 weeks pregnant, and prepping for thanksgiving

Nope. Still no baby. Yet. But it won't be much longer. So...I am currently preparing as much of our Thanksgiving dinner ahead of time as possible. This way, even if I am still totally pregnant, I can enjoy the day and meal without knocking myself silly getting the food made and onto the table. I want to be able to enjoy the day as much as I can. I made the mashed potatoes using a make-ahead recipe with potatoes, cream cheese, sour cream, and milk. They will keep in the fridge and only need to be re-heated the day of, and they still taste like you made them fresh that day. The yam casserole is a new recipe I am trying out since I can make it ahead of time and store it in the fridge until the day of, where I just have to toss the pecan topping on top and then bake it. I have a turkey breast defrosting in the fridge that I will be cooking in my crock pot so as to free up the oven for the other dishes, as well as make my life, and day, that much easier. I made three pie crusts and tossed them in the freezer, and all I have to do is pull them out to defrost, throw the fillings together and bake them up the day before. I have a bag of Rhodes rolls that will be thawed and baked the day of, and some veggies that are simple to throw together, the recipes take next to no time, and they're all prepared on the stovetop so the oven will not be overcrowded. And the stuffing is half way prepared and I will only have to wait until the day of to mix together the onion/apple/celery base with the cubed bread, season it, and then heat it all up. I am so ready. This little baby has the green light to arrive anytime she wishes. Like now. Right now. This very minute. Tonight would be perfect. Please? I am so done with the waddling.

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