Pregnant lady talk

So, I’ve been extremely stubborn about talking about being pregnant via social media, etc. I just haven’t wanted to do it. I have legitimate reasons…but part of me still thinks I’m being ridiculous. I can’t really decide. There are too many hormones and mood swings up in here.
I found this survey-thing on a friends’ blog, and I liked it, and I remembered how much I looooved doing stupid Myspace surveys back in the day, and well…I JUST REALLY WANTED TO DO IT. So I thought I’d give it a try.
I finally had Chris take a couple pictures for me, and I even put real clothes on and fixed my hair! You're welcome.

I finally had the hubs take a couple pictures for me, and I even put real clothes on and fixed my hair! We didn’t venture any further than right outside of our house though. Isn’t our neighborhood beautiful?! </sarcasm>

How far along? 35 weeks, 6 days (the picture above was from Saturday, so…two days ago. haha)

Total weight gain: 38lbs as of my appointment last Monday! My weight gain has been super weird. Lost 5-10lbs the first trimester, stayed the same for a while, suddenly gained 12lbs in one month, normal gain the next month, and another 12lbs this past month. I see a different midwife each time I go to the hospital for a checkup, and each of them have different philosophies about if this is “healthy” or not. I like the one who told me not to worry about it because every woman is different. I didn’t like the one who lectured me about “how hard pregnancy weight is to lose” and “growing a big baby”.

Maternity clothes? Ugh. I finished that dress that I posted about! I’ll put pictures up of that soon! And I bought a pair of yoga pants at Target a few weeks ago (non-maternity, but they stretch!) and I basically wear those every day of my life. A friend gave me two pairs of Gap maternity jeans (thank you, thank you!) but…even those are cutting across my belly in uncomfortable ways these days.
Stretch Marks? Kind of! I have a faint line down the middle, and a couple marks on my hips/lower belly. And kind of around my belly button. No tiger striped belly yet 🙂 (Edited to add: I believe the correct answer here is “yes, I just can’t see them unless I look in a mirror because they are all beneath my baby girth.” Haha!)
Sleep? HAHA. [Okay that was a little harsh. I still sleep, just not very much and it’s not very comfy. And also I get up to pee all the time, and getting out of bed is so difficult it’s hilarious.]

Best moment this week? Running errands with my hubs on Saturday! Sounds silly, but…it was really fun. We went to a hardware store and bought a car seat. It’s like we’re real adults or something!

Miss Anything? Being able to comfortably sit/stand/lie down/exist? And also being able to eat normal sized meals 🙂

Movement? YES. She is a long baby, and I’ve got a long torso that she likes to stretch out in. She likes to stretch out sideways, or shove her feet up on top of my ribs (as in, between the skin and bone) as far up as she can go, or kick my stomach. It’s a party up in there!

Food cravings: Anything sweet, sugary, and bad for me. Also, carbs (which the “big baby” midwife chastised me about). Last night I made cinnamon rolls at midnight and it was awesome.

Anything making you queasy or sick: Random smells once in a while, waiting too long to eat, and sometimes the same old “there is no real explanation for this” nausea from the first trimester. I still take Zofran a couple times a week (but I’m grateful it’s not every 4 hours anymore!)

Gender: GIRL!
Labor Signs: Not really. Pretty sure I have Braxton-Hicks a couple times a day, but that’s about it.
Belly Button in or out? Out, mostly. I have a pretty intense innie…so it’s not completely popped and I’m not sure it will, haha.
Exercise? I FINALLY started going on walks last week with a friend! For like, an hour a day! It’s amazing. And occasionally I’ll remember to do some prenatal yoga or pilates. But if I’m going to be honest, I’ve been terrible at exercise. Which is probably why I’ve gained so much weight. I have a lot of excuses if you’d ever like to hear them – but I know I could have done much better 😛
Wedding ring on or off? On! It’s been pretty loose my entire pregnancy, and just barely started to get slightly tighter the last couple days.

Happy or Moody most of the time: SO. MOODY. My husband is a wonderful person for putting up with it. I’m having a really hard time being happy and positive – which is weird because I’m typically a bundle of optimism and joy. I am really hating the extra hormones and mood swings. But I am still really, really grateful that I get to be a Mom. It’s just hard to remember how much of a blessing and a miracle this whole thing is when it’s also very uncomfortable and difficult and tainted by hormonal episodes that make no sense.

Looking forward to: The heartburn going away!!! I’ve heard it’s like magic and disappears the moment you give birth. Seeing as I already had heartburn somewhat frequently before pregnancy, I’m not sure how applicable that is to me, but…it has to get at least somewhat better, right?! 🙂

the most delicious pizza of all the pizzas.

The hubs and I took advantage of the recent three-day weekend to visit some of our good friends that live up in Alameda. They are quite awesome and know all of the delicious restaurants up there…so we took a chance on this neat little Italian place called Tomatina’s.

They have a special pizza this month, “Pizza Cipolla Caramellate Con Mele”.
AKA “Caramelized Onion, Cranberry, and Roasted Apple Pizza”
“The Best Pizza I’ve Ever Had In My Life.”
It looked a little something like this:

yes, that would a photo of my leftovers that I re-heated and ate for lunch the next day. And obviously instagrammed. Because that’s what it’s for…pictures of your food.

Anyway. I thought a great deal about recreating it in my own kitchen (thanks to the urging of a couple dear friends of mine).
When I went grocery shopping the other day and found baby Arugula on sale for less than a dollar a package, I took it as a sign.
This is what I came up with:

Because I just love you all so much, I’ll share my secrets with you : )

I started off with my favorite pizza dough recipe (<– click that! it’s delicious.)
I made the full recipe, which produces enough dough for one 14″ (medium) pizza. But I split the dough in half and made two 10″ pizzas (one for me, one for le husband).

Here’s a short little ‘recipe’ for everything else I did!

Caramelized Onion, Cranberry, and Roasted Apple Pizza
adapted from what-I-tasted-at-Tomatina’s.


All of my super duper fancy ingredients.

All of my super duper fancy ingredients.

Pizza dough (enough for one 10″ thin-crust pizza)
1.5 T Olive oil, plus more to brush on crust
4oz grated mozzarella cheese
1 small/medium onion, chopped thinly
1 medium apple (use a sweet variety, not baking apples. I chose Gala.) – peeled, cored, and diced into 1/2″ cubes
1/8 – 1/4C dried cranberries (I have a huge bag of ‘pomegranate infused Craisins’, so I used those. Still good, but I definitely prefer plain cranberries)
1C fresh baby arugula
Grated Parmesan cheese, to sprinkle (I used dried/preserved, fresh-grated would be delightful)
*these are just the measurements I used – you can adjust them to fit your personal taste!

I don’t have a functional pizza stone at the moment (mine has something funky stuck to it, so it smokes and smells terrible whenever I put it in the oven…), so this is how I did it instead.
quick word to the wise: I warped my pan while doing this because the oven has to be so dang hot. Haha. So, pick a pan you don’t care as much for, or use a higher oven rack, or turn the heat down to 475 or so and bake a little longer to try and avoid this. Or just get yourself a pizza/baking stone – it’s worth it.

Position a rack in the lower portion of your oven, and preheat to SUPER ULTRA CRAZY HOT. Or, 500-550 degrees Fahrenheit (but not broil). That works too.

Yeah, I forgot to move my oven rack before preheating, so this is what "lower portion" means in regards to me and my gas oven!

Yeah, I forgot to move my oven rack before preheating, so this is what “lower portion” means in regards to me and my gas oven!

While oven is heating, caramelize yourself some onions.
First, chop them so they look like so:

Chopped onions! Thin squares. Easy, because the layers of the onion peel apart to make the "thinly sliced" thing happen automatically!

Thin squares. Easy, because the layers of the onion peel apart to make the “thinly sliced” thing happen automatically!

Well actually, you can chop them up any old way you want. So long as they’re thin in the end : ) some people like long strips instead.

Heat 1.5 tablespoons olive oil in a skillet until it is hot, but not smoking. Add onions, 1/8t salt and a dash of pepper. Cover directly with a parchment round and cook until onions are soft and golden brown – about 20 minutes. Stir occasionally as this is going on.

And so it begins…

Covering Directly! Parchment paper is breathable, so moisture is retained but not too much. This process is somewhere in between using a regular lid and leaving the pan uncovered.

If this starts to happen (blackened/burning-ness) - turn the heat down a touch and stir more frequently

If this starts to happen (blackened/burning/crispy onions) – turn the heat down a touch and stir more frequently

BAM. Caramelized.

BAM. Caramelized. Delicious. They smell SO GOOD.

Once that’s done, shape your pizza dough however your little heart desires and place atop a parchment-lined baking sheet. Brush liberally with olive oil. Sprinkle with mozzarella. Top with onions, diced apples, and dried cranberries. Sprinkle parmesan over all toppings.

dough - shaped and oiled

dough – shaped and oiled

the mozzarella!

the mozzarella!

all of the toppings! I layered onions - cranberries - apples - parmesan - and an extra layer of mozzarella (because I like that)

all of the toppings! I layered onions – cranberries – apples – parmesan – and an extra layer of mozzarella (because I like that)

Place baking sheet on the lowest oven rack and cook about 12 minutes, or until edges of crust are golden and cheese is melted. Carefully remove from oven. Allow to cool for a couple minutes, then top with baby arugula. Serve immediately.



Topped with Arugula and ready to slice!


TA-DA! That’s all there is to it! The toppings aren’t hard to prepare at all, and it’s super delicious (and dare I say, impressive?).
The only thing that takes up a bit of your time is the crust – unless you decide to go with store bought, which to be honest would probably still taste fabulous because this combination of toppings is so brilliant.
Or, with my favorite recipe I linked to up there, you can make it to a month ahead! Just freeze it after it’s risen : ) if you’re not that forward-thinking, it can be allowed to rise in a covered, refrigerated bowl for up to one day. Whatever make-ahead method you choose, be sure to allow the dough to come to room temperature before shaping it!

Let me know if you give it a go, or have any questions! Enjoy!

Love, Rach