Skip to main content

Letter to Pumpkin III



Hi.  It's mom again.  It's been a while since I last wrote but things have changed so much.  You and me specifically.  I am in my third trimester now and we are definitely getting bigger.  You keep growing and so does my belly.  I am feeling and seeing you flop and move and turn over in my belly.  Other people can feel you too.  Even though I know it's natural for you, I feel bad that you have to lay upside down in that tiny, cramped space in there.  I definitely can feel your foot.  It likes to pop out on my right side and I like to tickle it.  I can't wait to see that foot out here.  You get hiccups a lot.  It makes me feel bad that I can't do anything to help you, but it also makes me laugh to think of you in there hiccuping. 

As for other things, I am all ready for you to be here.  We have your room all set up.  We had a baby shower for you where lots of nice people gave us nice things for you.  I have washed your sheets and clothes, washed your bottles, we set up your toys, we bought you a book shelf to put all your books on, I have the diaper bag ready to go even though I won't need it for a while.  Now we're just waiting for you to grow bigger and stronger so that you can come join us.

We have a little over a month before you get here.  It can't come fast enough for me.  You're growing so big you are underneath my ribs and sometimes it makes it hard to sit, stand, lay down or breathe.  But I know it's all worth it for you... 

Dad and I keep imagining if you are a boy or a girl, what you will look like, how much hair you'll have; we're hoping that you get my feet and your dad's eyesight.  We wonder when your birthday will be and what time of day you'll come.  Sometimes I get a little scared thinking about going to the hospital to have you, but I think I will be more excited than scared when the time comes because we've just been wondering and thinking about you for so long. 

I talk to you every day and even though sometimes it kind of feels funny, I know I will miss having you in my belly someday.  Keep growing big and strong Pumpkin, it's almost time to meet you! 

Love,
Mom and Dad

Comments

Popular posts from this blog

Anniversary Trip 2010

Rome Wednesday/Thursday March 3-4 We start our journey at 9:30 in the morning at Grand Rapids airport.  From there, it is off to Cincinnati, then to New York.  At 5:00 pm we are in the skies en route to Rome.  We land at 8am Roman time.  After a short train ride, we arrive to our hotel, in the rain and check in.  We change, freshen up and go out to explore the area near our hotel and grab lunch.  We stop in a little deli which serves panini and made to order pizza.  Gelato was also on my mind and oh...how to describe such creamy, rich decadence?  It was pure heaven.  We were in Piazza Barberini.  Luckily, the rain stopped and we were free to roam Rome.  Jet lag quickly set in for me.  We found our way to the Pantheon and walked in.  It was amazing.  It still didn't quite sink into me yet that we were actually in Rome.  We decide to head back to the hotel for a quick nap before we went out for dinner...

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste.  Joe took one bite and said, "this tastes like something I would get at a restaurant."  As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good."  This was a revelation.  Besides being all of the above, this is a healthy, low fat meal.  Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4  6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4  cup  bread crumbs (I used Italian seasoned breadcrumbs) 1  tablespoon prepared horseradish 1  tablespoon olive oil Heat oven to 400ยบ F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...

Dill Potato Salad

Every year I seem to fall in love with a new herb.  I grow it, I use it as much as I can, and I wonder how I've never used it before.  Although there has been torrential downpours just about everyday, I already know that I am going to be growing dill in my garden this spring.  I'm in love with it ever since I made this potato salad.  I want to put dill in everything.  I love it's tangy savory-ness.  It's a perfect herb - a perfect compliment to any dish.  Dill, where have you been all my life?  It's been way too long.  Try this simplistic, French inspired potato salad and you too will fall dill-eriously in love with dill. Dill Potato Salad (Makes 4 side servings) 1 1/2 lbs Yukon Gold potatoes juice from 1/2 lemon 2 sprigs dill, chopped about 1/2 tsp garlic powder salt and pepper about 1 generous tbs mayo about 1 generous tsp Dijon mustard Boil potatoes in pot and drain.  Cut potatoes into large cubes and trans...