I literally can't believe I'm 28 weeks already! I've always heard that it flies by with your second but wow! Olivia's big girl room is coming together nicely and I can't wait to show the reveal. I'm half excited and half I-really-hope-she-sleeps-so-I-can. She's been in her crib since day one and while it's bittersweet I can't wait to see her in her big girl bed. The baby's room is at a stand still until Olivia's is done, so that'll be our next project. I'm so excited to design her nursery and can't wait to show you some fun collaborations coming up.
Moving on, here is a recap of weeks 17-28. Lately, I've been so busy around here I haven't been able to update you and blog consistently so my goal is to get back into it more frequently ;) I love looking back at updates when I was pregnant with Olivia so it's such a sweet way to document this time.
It's really fun to see the progression of my little baby bump! Sometimes I have little helpers (my niece Brynn was in the last picture) and sometimes it's mass chaos with toddlers running around so it's always fun to remember these picture days ;) Also, can you tell which weeks my hubby has taken the picture? He's a one snap-it looks fine kind of picture taker so most weeks my sister and I take each others updates. My sister and I still have our due date ONE day apart so I can't wait to see when each baby will be born.
Some days I almost forget there's a little one growing in there because I'm so busy with Livvy and other days it's pretty undeniable when I'm feeling like nothing fits and I'm borderline narcoleptic ;) We have a name picked out that I can't wait to share when she is born. Follow along on Instagram (@thebirdsnestblog) to see more weekly updates!
Tuesday, January 12, 2016
Hi friends! I wanted to share a new recipe that I tried last night for dinner and it was SO delicious. Cod is one of my favorite types of seafood and even Olivia likes it so it's a win! This recipe could not be easier and its a great, healthy (ok without the cream) meal that tastes like it came directly from a restaurant.
Here's what you'll need:
Fresh cod (enough for your family)
12 oz. jar of roasted red peppers, drained
1 garlic clove
Basil (I used frozen cubes)
1 1/4 cups of cream or half & half
1/2 red onion
Salt + pepper
I used my Dutch oven, but anything oven safe would work.
1. Preheat oven to 350 degrees. Cut veggies into matchstick pieces and set aside.
2. Roughly chop roasted red peppers and sauté with garlic, basil and olive oil until warmed through. Puree the mixture and return to the Dutch oven. Add cream and veggies and stir together. Layer the cod over the mixture and put in the oven.
3. Cook at 350 degrees for 30-40 minutes or until fish is flaky and cooked through.
I served ours over jasmine rice and it would certainly work over pasta or egg noodles. Even alone with some crusty bread...so yummy!
What are some of your favorite fish recipes? I love to try new ones!