Jeff and I love to celebrate the holidays – all of them. One of my favorites (and I’ll say this with every holiday) is St. Patrick’s Day, which happened to fall during WEEK 16 for us. I love all of the hoo-ra and and celebration of the day – everyone wears green, you listen to Irish music and eat Irish food, you attend parades and parties, and if you’re not pregnant you drink a green beer or two!
This year we celebrated by attending the North Kansas City Snake Saturday Parade – something we’ve done since the first year we were married. Jeff suggested we make a special t-shirt for me to wear to the parade and I thought that was a great idea. So, we fooled around with MS Publisher and ended up with a cute little design that said “FUTURE LEPRECHAUN”, turned it into an iron-on decal and placed it right on the belly of a white t-shirt. It couldn’t have been cuter! Jeff wore a Guinness t-shirt I gave him for Christmas. We were quite the festive couple!
We also celebrated by making Rueben sandwiches for Jeff’s grandma for dinner. Because Jeff and I are who we are, we turned making these Reuben’s into a culinary road-trip of sorts. We bought the most amazing marble rye bread at our favorite bakery in Kansas City – Bloom Baking Co. – located in the River Market. Then we drove all the way to Waldo to McGonigle’s Market to pick up the corned beef. I canvassed the area for a local cheese store and ended up in the Plaza at The Better Cheddar for swiss cheese. The Thousand Island dressing we made from scratch (we’ll share that with you later – it was phenomenal). And then, of course, we drove to Osawatomie to put it all together. They were the best Reuben sandwiches I think I’ve ever had, too! Happy St. Patrick’s Day to us, huh???
During our St. Patrick’s Day festivities our baby was 16 WEEKS along and was around 4.5 inches long – about the size of an avocado. Our baby’s legs were much more developed and head was more erect than ever, and his or her little heart was pumping 25 quarts of blood a day!
CHIPOTLE GUACAMOLE WITH ROASTED CORN
Something I’ve been craving throughout my entire pregnancy has been spicy food. So, when I read that our baby was the size of an avocado during WEEK 16, making a spicy guac was all I could think about. So, my husband and I fooled around with ingredients and after a few complete fiascoes, we came up with this brilliant concoction. The chipotle peppers lend a nice smokey heat while the roasted corn provides a much needed sweetness. Unfortunately, we forgot to add the cilantro to this photographed batch, but I assure you it’s a much appreciated ingredient, giving the guac a wonderfully fresh taste. I hope you’ll try it and love it as much as we do!
- 1 ear of corn, shucked
- 4 avocados, seeded and peeled and chopped
- juice of 2 limes
- 5-6 chipotle peppers with adobo sauce
- salt to taste
- Place corn on a baking sheet and place under broiler that’s been set on high. Rotate corn every 5 minutes for total of 15-20 minutes.
- While corn is roasting, combine chopped avocado with lime juice and set aside.
- Remove chipotle peppers from can and thinly slice. Add to avocado mixture.
- Once corn is roasted, remove from oven and carefully remove kernels from the cob and add to avocado mixture.
- Add desired amount of cilantro and salt, combine and enjoy with corn chips!