Okay, time for bed now.
#1- On Friday I told the people I work with that I am pregnant (actually they guessed it when I started off by saying "I have to let you guys know something..."). Right after I made my announcement, another girl I work with was like "well... I wasnt going to say anything yet, but... I am too!"
#2- My mom just called me to let me know that I have another cousin on the way. It turns out that my aunt is pregnant. Not that it's a race or anything, but I'm due first. Which means that I am going to have a cousin younger than my own kid. This is what happens when your mom's family consists of 11 children, and your aunt is only 5 years older than you.
The salted and pickled caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The grown fruit of the caper shrub is also used, and prepared similarly to the buds to be used as caper berries.
Capers are a distinctive ingredient in Sicilian and Southern Italian cooking, used in salads, pizzas, meat dishes and pasta sauces. Examples of uses in Italian cuisine are Chicken piccata and Salsa puttanesca. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini.
Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).
Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled.
I've known since the end of July, but Matt and I decided to only tell a few people until I was further along. Now I'm nearly three months, and the pressure of the secret has gotten to be too much, so today I told extended family and friends, which I suppose makes it ok to talk about it in my blog now.
Along with exhaustion I've had a pretty nasty case of morning sickness, but I'm learning how to cope with that so nausea doesnt consume my whole life (like it did for a while). Mostly I just have to eat a lot (but I dont cook because smells=sick) because I tend to get sick whenever I have an empty stomach. But to combat my increase in eating I've signed up for some prenatal exercise classes at the rec center. I'm taking a water aerobics class (which is a lot of fun) and a yoga class (which is very relaxing).
So that's my big news, and the real reason behind the lack of posts. Since my life has pretty much revolved around my new situation it made it tough to write about other things without mentioning the fact that I'm pregnant. Matt and I are both very excited (though at first we were both just shocked), and we've already got some of the "essential" baby items... such as: a "Littlest Red Sox Fan" baby shirt, a Starbucks apron for babies, and a baby pair of Chucks. Sounds to me like we're all set. :)