Babies start sleeping more. It gets better. They start laughing and smiling. It gets better. Then the walking and talking. It continually gets better. It's pretty much our rally cry and way to support each other because sometimes it's seems endless.
The days and night blend into each other. Soon 3:00 am seems like a great time to catch up on emails because God only knows when this baby is going to sleep again. I have two hands free I could probably shower too....oh wait she's crying because I set her down. Shit. Nevermind.
We've reached the 3 month mark but it's really 2 months as she is a preemie. I sort of feel like this kid is a genius. I know, I know every parent thinks that way. Honestly though she's brilliant. She can hold up her head and move it around with purpose. She can smile and the giggles are starting too. Sure they are intermittent but these are the things that keep us going on 4 hours of sleep. It's amazing. If I had the time to read the books I'd probably realize she is right on schedule.
I was able to squeeze in some daily chores and readied the announcements for the mail. Tomorrow fingers crossed a shower and if I am so bold creating an office in my china hutch or rearranging our bedroom. The reality is I will probably do dishes and hold the baby.
I thought I should include my recipe for last nights dinner and the leftover-makeover I had for lunch today.
Baked Chicken Breast
Preheat oven to 400 degrees.
Place chicken breasts in a glass casserole dish.
Put a little oil on top of the chicken and use a pastry/barbeque brush to smear around until the chicken is coated.
Flip and repeat.
Sprinkle seasoning on chicken. I used salt, sage, thyme and rosemary. Pat seasoning onto breast.
Flip and repeat.
Bake for 18-25 minutes until chicken is not pink/170 degrees
Remove from oven and let rest for 10 minutes (if you have the patience)
Add the sides you want. I recommend a steam in bag veggie and some kind of starch like rice.
Leftover-Makeover Soup
We had one chicken breast leftover from dinner so today I made some soup.
4 cups Chicken Broth or I used low sodium bouillon (follow directions on container to make 4 cups)
4 ounces thin rice noodles
1 sliced leftover chicken breast seasoned
I just threw in the veggies I had on hand and didn't really measure. I based it on what looked like good mixture but my guess is as follows:
Approx 1/2-3/4 cup spring onions
Approx 1/2-3/4 cup shredded carrots
Approx 1/2-3/4 cup snow peas
Bring chicken broth to boil. Add rice noodles and stir. Cook until done (about 2 minutes.) Then add chicken breast, spring onion, shredded carrots and snow peas. Stir. Cook 3 more minutes. I like my veggies still crunchy. You could cook longer if you want. And should be ready to serve.
Makes for a simple and fast homemade lunch.
You could really use any tasty mix of veggies on hand. Try cabbage, edamame, or broccoli.
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