Baby Jonah will be here for christmas – in fact he will be here in about an hour! I am tweeting using #jonahwatch if you want to follow along.
I will be back soon with pictures!!
Baby’s First Christmas?
So you know how a couple of days ago I was worried about my blood pressure and how that might send me to the hospital early? And all those crazy “what-ifs” I was having? (Oh, and P.S. I am also toootally writing this at 4: 10 a.m. eff why eye.)
Well, turns out my BP was indeed pretty high. Not high enough to send me straight to the hospital, but high enough to send me right back to the doctor today instead of next Tuesday. If it’s still high today, it’s possible I may be having the baby this weekend to avoid any bad news for me and baby if things go longer.
Or, I could be fine, and we could stick with my original c-section date of December 26th. Which was actually my 2nd date, the first was December 23rd, but then my doctor had to go out of town so it was moved to the 26th. Which I was majorly bummed about because I actually wanted to have this baby before Christmas even if it meant being in the hospital Christmas Day (we most likely would have come home Christmas Day.)
But anyhoo. Now I have no idea when baby Jonah will make his debut, and really, when does anyone ever? My water could break tomorrow and it could be go time regardless! (Not that I have ever actually, you know, gone into labor or had my water break. But I don’t put anything past little babies.)
I don’t have a lot of faith in ye olde blood pressure settling down, to be honest. And, I would really like to have him when my wonderful doctor can deliver him as opposed to when she is out of town next week! So we’ll see…at least mine and baby’s things are half-packed now…my pajamas have been found and washed, and Emily has sworn to commandeer a helicopter if necessary to get to this birth!
Stay tuned…
What’s Cookin’ Wednesday: Win a ScanPan Professional Non-Stick Wok!
This is the fourth and last installment in the What’s Cookin’ Wednesday series. I know, I am sad too! But don’t despair because this is a great giveaway, and I also have ANOTHER cooking/baking giveaway to post later in the week that I am SO EXCITED about, and I know you all will be too.
But let’s not get ahead of ourselves. Back to the giveaway at hand!
Today’s What’s Cookin’ Wednesday features the ScanPan Professional Non-Stick Wok.
Isn’t it pretty?
Here’s some info about it:
–Manufactured PFOA free.
–Cooking surface is safe for use with metal utensils.
–Requires little to no fat for cooking.
–Distributes heat quickly and evenly with superb heat retention.
–Great for stir-frying, steaming, deep-frying, sautéing, braising and smoking.
–Nonstick surface is easy to clean and dishwasher safe.
To tell you the truth, I was slightly intimidated by the wok to begin with. I had never cooked in one before, and the only thing I knew about woks is that they’re used to make stir-fry. And I had never cooked stir-fry before! Also, here’s a little secret – I am not into Chinese food. This is yet another thing Jenny and I differ on – she loves it! But, I LOVE Mexican food, and it occurred to me that I could use the wok to make fajitas. It worked beautifully!
Here’s the recipe I used, from KitchenScoop.com:
Copycat Chipotle Chicken
4 boneless, skinless chicken thighs (about 1 1/4 to 1 1/2 pounds), defrosted if frozen*
1 tablespoon vegetable oil
2 Knorr chipotle cubes*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Put the chicken in a gallon-size, zipper-top plastic bag. Add the oil to the bag, seal it, and toss and turn the chicken pieces inside the bag until they are well coated.
Mix all of the spices in a small bowl, crushing the chipotle cubes with the back of a spoon. Add the spice mixture to the bag, seal it, and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.
Heat a grill to about 400 degrees F. Grill 5 to 6 minutes per side, until the chicken is cooked through but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.)
* NOTES
Chipotle uses thigh meat, which is higher in fat but more flavorful. If you can’t find skinless thighs without bones, substitute boneless, skinless chicken breast meat or tenderloins and test for doneness when cooking.
Knorr’s chipotle cubes look like bouillon cubes and are sold in a small box. If you can’t find them, check out our shop. Or substitute 2 teaspoons chili powder.
I stir-fried onions and green peppers, and then the chicken. It was SO GOOD. I made a double-batch and froze the rest. YUM!
Want to try it out yourself? Here’s how you can win the ScanPan Professional Nonstick Wok:
Required entry: Leave a comment on this post and tell us your favorite thing to cook.
Extra entries:
— Tweet about this contest & leave a comment with a link to your tweet. Here’s an example: “Win a @scanpang wok from @momminitup & @jennyitup!”
— “Like” us on Facebook and leave a comment telling us you did.
This contest will end at 5:00 p.m. on Tuesday, December 7. Good luck!