On Saturday, despite the weather, we spent a few hours at the pool. I love diving and did so off the diving board. Sometimes I think my belly is a fat suit that I can take off anytime I’m ready to and over the past couple of weeks I’ve gotten myself into a couple of cinches as I’ve forgotten about my protruding stomach. Well diving off the diving board was not the smartest thing. The top of my belly got a nice slap and I felt the force thrust Holly into my pelvis.

I now feel a little bit like she’s dropped and she has definitely shifted. She is now on a diagonal when before she was in the proper position. Great. Guess I’ll be spending some quality time on my hands and knees trying to get her back to up and down before she gets too big and jammed in there.

The lesson learned: I’m bigger than I sometimes think I am and I cannot dive off of diving boards at 32 weeks.

Hopefully I’m never nearing the end of a pregnancy in the summertime again.

I don’t know what happened. We definitely went through a growth spurt and we’re definitely getting bigger. Holly’s most recent favourite thing is pushing her foot really hard towards the outside at the the front. I’m surprised at how much it hurts especially considering how small those little feet are! I’m thinking she’s ticklish since we can chase her little feet back and forth over the top of my stomach. Whoop whoop! Two more months until we can tickle her feet and find out!

Sorry if you think I’ve been a little sluggish at the computer recently. It’s been crazy around here and things are just going to get more crazy over the next 2 and a half weeks. I’ve decided our new family goal is to say, “no” more often over the next 4 months. So if you ask me to bring cookies to the next ward function and I tell you that I need to check my calendar, I’ll probably say, “no” to you later on. I can’t even bake cupcakes properly or find the time to bake bread right now. Needless to say, I think the next month will go by swiftly!

I have LOVED having my Mom visit us. I’m so sad we’re taking her to the airport today, but luckily, I get to see her again when Holly’s born (2 more months!). A special thanks to my Dad and siblings for letting me have Mom for a whole week.

I’m having loads of fun with my mom. Today we’re going to go check out the garage sales! Obviously we’ve been super busy. Here’s a quick recipe that I L-O-V-E! A favourite from my younger years. I made it yesterday and I’m tempted to finish off the rest of the pan for breakfast dessert!

Banana Split “Cake”

1/2 cups Graham Crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
6 bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla Instant Pudding
2 cups thawed cool whip whipped topping, divided
1 cup chopped pecans

MIX graham crumbs and margarine; press onto bottom of 13×9-inch pan. Freeze 10 min.

BEAT cream cheese and sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping. Refrigerate at least 5 hours. Slice remaining 2 bananas just before serving; arrange on cool whip. Serve.

My modification: double the graham cracker crumb bottom. My mom used to put maraschino cherries (cut in half) in-between two of the layers.

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