baby's room

I thought I'd share a few "before" pictures of the baby's room and my 17 week baby bump!

With almost 4 months of pregnancy under my belt (quite literally!) this is all starting to look and feel a lot more real!  This week we moved all of the furniture out of our upstairs and ripped up the carpet.  I'm excited to have our bedrooms fixed up.  They desperately needed it.  One of our rooms has these cute short closets and shelves.  We've known since the day we moved in that it would be perfect for a baby's room.  I feel so lucky to be preparing our home for its newest little addition.  I am cherishing every moment of this journey and hope to share more photos in the coming months.       

(photos via Instagram


rhubarb oats

Last week a friend brought me a jar of her homemade rhubarb jam which I promptly devoured in 2 days (it was a small jar.)  And I haven't stopped thinking about rhubarb since.  I picked up a small bunch at the market yesterday assuming I would make a batch of muffins.  Most of my cookbooks don't have a lot of rhubarb recipes in them, so I scoured the web for any recipe that didn't have loads of sugar and didn't involve making a pie crust (this pregnant lady can't be trusted with a whole pie around!)  When searching for rhubarb oatmeal muffins I found the next best thing - rhubarb oatmeal!  I whipped up a batch this morning and deemed it worthy of adding to my recipe box to feed the kiddo some day.  I am basically using the exact recipe I found on Eating Well, but I subbed in a bit of water for part of the milk.  If you get a chance you should really try this.  I think you'll look at rhubarb in a whole new way.

Rhubarb Oats (slightly adapted from Eating Well)
1 cup milk (I used 1%)
1/2 cup orange juice
1/2 cup water
1 cup old-fashioned rolled oats
1 cup 1/2-inch pieces rhubarb, fresh or frozen
1/2 teaspoon ground cinnamon
Pinch of salt
2-3 tablespoons brown sugar or good maple syrup
2 tablespoons chopped walnuts, toasted or plain

Combine milk, juice, water, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a gentle simmer stirring frequently so the oats don't stick to the pan.  I like to cook mine for about 10 min so the rhubarb really breaks down, but you could cook for about 5 min. if you want larger rhubarb pieces. Remove from the heat and stir in sweetener.  Top with nuts.  Makes 2, 1 cup servings.  Enjoy!
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