We thought the due date was the 17th and then at the unexpected ultrasound last week they told us they had the 19th written in our file. So we’ll just say it’s today, as if it matters anyway!
I’m feeling surprisingly chilled out. Maybe I’ve realized by now that none of this labor and actually having a baby stuff will seem real to me, well, until it’s happening.
Otherwise I’m very physically comfortable and not impatient…I know it’s very possible I could still be sitting here in my cubicle next Friday.
The one reason I’d sort of want labor to start this (3 day) weekend is because we have no plans yet and I don’t want to be bored, HA!
And I’m getting a little tired of being stared at all the time. Ya I’m a leo and generally like all the extra pregnancy-related-attention, but especially out at the bar feeling constantly on display gets old.
Anyway, I didn’t have enough time to make dessert on V-day, so I made these for Nathan on Tuesday – Orange Chocolate Buttercream Truffles.
Orange flavored chocolate is not my personal favorite, but he really likes orange dreamsicle and orange julius type stuff, and LOVED these chocolates.
This is another recipe I picked up at the last Compassionate Action For Animals Cooking Class. They’re not hard, but take some time. They’re extremely rich, like a specialty chocolate you’d pay over $1 apiece for in a nice chocolate shop!
Vegan Orange or Vanilla Chocolate Buttercream Truffle Recipe
(Makes about 36 pieces)
-1/2 cup margarine, soft, but not melted. (I used Earth Balance)
-3 oz. vegan cream cheese (I used Tofutti brand)
-1 1/2 t orange or vanilla extract
-6-8 drops food coloring (I happened to have this on hand and used 4 drops each of red and yellow to make a lovely pale orange)
-4 cups powdered sugar
-2 cups chocolate chips (Note, most good quality chocolate is naturally free of dairy. Really, it would be a crime to use Hershey’s in this recipe! Buy some decent semi-sweet or dark chocolate.)
In a large bowl blend margarine and cream cheese with a mixer. Add in flavored extract and coloring. Blend in powdered sugar one cup at a time until well mixed. (Note – I was a little freaked when mine didn’t make a smooth mixture, it was more like small little chunks, but worked out fine!) Refrigerate 2 hours or until firm.
To assemble, first melt chocolate:
-If you’re a baking pro and have a double boiler, go for it.
-I used the method with a pot, glass bowl, and simmering water. You can also melt it in the microwave, but have to be careful with both these methods, chocolate is easily ruined. Google it for detailed instructions.
Form the buttercream into 1 inch (sort of flattened) balls, place on foil or waxed paper, and spoon melted chocolate over until the top and sides are covered. The original directions say dip the balls in the chocolate, but I thought my way was easier:
Happy weekend, maybe next time I post I’ll have had a baby…!