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Oh, how I miss you burning man…

I just loaned out some of my favorite playa outfits, a dusty red bike, and did some touch up hot glue gun work on an EL wire project.  *sigh*  I miss you BRC.  We’ll be together again someday.

 

37 weeks

Keep an eye out for the grand opening of Nettie’s Crab Shack, a new restaurant by Living Room Events chef/partner Brian Leitner! I’m excited that there is finally going to be a good mid-range seafood eatery in SF. How sad it is that in a city known for its seafood, all we have to show for it is the Fisherman’s Wharf. 

“Located in San Francisco’s Marina district and expected to open this fall, Brian’s new venture will focus on regional seafood highlighting New England and New Orleans specialties.”

Check out the recent post on the Foodie 411 blog! 

 

Last night we had sort of a summer’s bounty dinner. I made fresh corn soup and panzanella. Yum! Right now I’m having more panzanella for lunch. Basically it is an Italian tomato bread salad. Its an awesome way to enjoy super delicious, peak of the season, summer produce.

My version (with the Barefoot Contessa Vinaigrette):

Salad Ingredients

red onions, sliced very thin
heirloom tomatoes (3 varieties), cut into medium chunks
sungold cherry tomatoes, halved through the belly button
lemon cucumber, chunked
basil, lots of it torn or roughly chopped
acme sour batard (bread), 1″ cubes

Vinaigrette Ingredients

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Italian Romano Pecorino Sheep Milk, shaved with a vege peeler

For bread: Heat olive oil in a large saute pan. Add bread cubes and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.

Toss all salad & vinaigrette ingredients together, then top with shaved cheese.

(This photo is someone else’s version served on top of the bread)

I’m loving this clock right now.

Design George Nelson, 1949.
Wood, metal.

Today is 36 weeks! Pretty exciting. We are getting down to the nitty gritty now. We waited a bit long to hire a doula, but we still have a few options. We are setting up meetings with them now. Aside from that, I am pretty sure we are ready. We at least have all the “stuff”, and what a lot of stuff it is! I realize we didn’t have to get it all before the baby comes, but it just seemed easier to have it off my mind and to be able to not leave the house for the next 2 months, if thats what fancied me. 

Things to do this week (baby related):

Pack my bags, make sure the car seat fits in the car, take professional pregnancy photos, finish doing baby laundry, hang decorative robots

According to Baby Center…

“Your baby is still packing on the pounds — at the rate of about an ounce a day. He now weighs almost 6 pounds (like a crenshaw melon) and is more than 18 1/2 inches long. He’s shedding most of the downy covering of hair that covered his body as well as the vernix caseosa, the waxy substance that covered and protected his skin during his nine-month amniotic bath. Your baby swallows both of these substances, along with other secretions, resulting in a blackish mixture, called meconium, will form the contents of his first bowel movement.

At the end of this week, your baby will be considered full-term.” Yay!

 

35 1/2 weeks

post dinner photo (tired and stuffed like a christmas pig)

The restaurant printed up a couple menus just for us…

The meal was delicious, and I somehow found room for 3 courses and glass of Navarro Vineyards Gewürztraminer grape juice. 

Its our second anniversary today! We will be celebrating by going to Quince for dinner this evening. It seemed like we should go out to a fancy restaurant while we still could, though I’m a tad concerned about how much tasty food I’ll be able to fit into my belly! 

Dallas’ new do!  (its grass)