It’s the end of Week 11 and the end of Shark Week. I am not a Shark Week kinda gal. I like my television with a side of laugh track. However, as I try to type this blog I am distracted by a show about a shark called Submarine. That dude is a sneaky SOB. I was irrationally afraid of sharks after watching Jaws as a child. By irrational I mean, I thought if I couldn’t see through my bath water that a shark would come through the drain….BUBBLE BATHS RUINED! Luckily, I grew out of that fear and can now bath freely. I don’t even check the toilet for alligators anymore…Didn’t that really happen in Florida?
We swam with a Nurse Shark on our honeymoon and Lisa was able to pet it but I decided to keep a safe distance. Unfortunately, nausea is a sneaky SOB too…I’ve been trying to keep a safe distance from that…especially since the unfortunate time Lisa had to vomit while I was sitting on the toilet. That situation quickly got out of hand but that’s a story for another day…
Week 11 has seen increased energy, less nausea, and a better appetite…Only a few bumps this week. A migraine of Great White proportions that sent Lisa to bed right after work on Tuesday…This is what 16 hours of sleep looks like.
Side Note: I joked earlier this week about taking a picture of her while she was sleeping and then I did it. Heh heh. I did get permission to post this picture after some begging.
Then some unexplained not quite morning sickness feeling nausea all day on Saturday. Love is cleaning up vomit for your spouse. That may not be the official definition in the Merriam Webster but it should at least be a sub definition.
Side Note: It is really hard to concentrate while people are being shark snacked!
This week our baby was the size of a fig and is apparently moving around a lot but it cannot be felt yet.
Even though I’ve had my figs for weeks, I wasn’t quite sure what I would make…But then I found a recipe for Fig Newtons that sounded amazing! Originally I wasn’t going to go the fig newton route because that seemed so obvious but well the recipe just kept coming back up. I had to slightly veganize the recipe but it worked out well!
(Click the link above for the original recipe)
- 1 cup chopped dried figs, stems removed (8 ounces) (I used green figs that were frozen)
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups rolled oats (I used quick oats)
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar (I made my own brown sugar)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter, melted (I used Earth Balance)
- 1 egg white (I used a flax egg)
- Cooking spray
- To veganize – Make your flax egg and put in refrigerator before you start your recipe
- In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes. (Using fresh or frozen figs instead of dried seemed to work OK as well.)
- Put filling in food processor and process until smooth. Set aside.
- Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
- Add butter and egg white to oat mixture and stir until combined.
- Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
- Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.