Ok, I really don't like to update my blog without pictures, but our computers have been acting very irritable lately. Our laptop got a surge from lightning (we think), so it's out of commission. Paul, Caleb and Seth took it apart twice now to fix it and it was working temporarily, but now it has some other problem, and our desktop won't let me upload pictures to it....
So... I'll fill in a bit of what's been going on at our house anyhow.
The biggest news lately is that Paul's sister, Jenny, had a baby girl last week. She was a petite and early little thing, weighing in at 6lbs 11oz. Elise Raeanne. We saw her on Sunday and once again realized how humongous my babies are compared to her. There was only one other baby I've held that's been a bit smaller... That would be my other sister-in-law's! I would say that life is not quite fair in that area. I'm thinking that taking 3 pounds off my babies would make them MUCH easier to push out. Oh, and did I mention that Jenny had another 45 minute labor?? (Ok, to her credit, it was more like 52 minutes)... Love ya, Jenny, but share the wealth, will ya?
I am now officially 23 weeks along!! Yay! More than half-way. For me the last few months fly by much faster when I'm actually showing in the belly and not just in the hips and thighs :) We're planning for another homebirth this time and I've convinced the midwife to see me every 6 weeks instead of monthly. I went when I was about 21 weeks and was measuring around 25 weeks. My hopes for that petite, little girl are dwindling. I'm just praying that it's not going to be a 12 pounder. Y'ouch!!
We are busy around the house doing the summer harvest thing. We've started canning tomatoes, applesauce, and freezing zucchini. My latest endevour is in making cheese. I made a bit of Mozzerella last year, but this year, we have an abundance of goat's milk (from our 3 goats and 2 rented goats), and have recently tried our hand at cheddar, feta, queso blanco, queso fresco, mozzerella. Chevre is next. The cheddar needs to age in the cellar for 2 to 6 months, so it will be perfect this winter (when we're out of milk), and the mozzerella and feta freeze very well.
Caleb actually made pizza last week from scratch. Our kind of "scratch" is not the typical. I woke up in the morning and he was making mozzerella from the previous nights milking. Later that afternoon, he ground the wheat, mixed and rolled the dough and then made the pizza sauce from last year's canned tomatoes, fresh basil, garlic and oregano. YUM!! I have pictures to make your mouth water, but, alas, the computer thing... Nothing melts quite as good as fresh mozzerella. It's the kind that stretches for 12 inches from your mouth to the piece you've just bitten. Mmmmm-mmmmmm!
That's all the time I have for updates now. Tune in next time and maybe (if we're lucky) we'll have PICTURES!!
