Sunday, April 27, 2008

And Baby Makes Three (or Five if You Count the Dogs)

Well, it looks like I'll be able to check off at least one accomplishment on my list of things to do in my 30th year! Mr. Kolby and I have been harboring a bit of a secret for the past three months, and it's such a relief to finally be able to say: I'm pregnant. 12 weeks pregnant, to be exact. We found out about two weeks after my birthday, and it's been a roller coaster ever since. You know, no one ever tells you just how frightening and nervewracking the first few weeks of pregnancy can be. I mean, you spend months and months trying to get pregnant, all the while thinking that once you see those little pink lines on the pregnancy test, everything will be sunshine and happiness. Not true. The first twelve weeks are damn scary - so much can go wrong, and while it's relatively rare for anything bad to actually happen, the thought is always in the back of your mind. So, now that we've cleared the first trimester hurdle, we're feeling more relaxed and excited about the next six months.
There is so much more to say, and I'll be updating the blog regularly, but right now I'm exhausted and scatterbrained and I have to pee....

Tuesday, April 22, 2008

Nothing to See Here...

Well, it's been a while, and I still don't have much to post because my mind has been completely preoccupied with what's going on in my little life lately. I'll be back next week with all the details, but until then, here's what I threw together for dinner tonight. It was so good and I ate entirely too much. Please share in my gluttony, won't you?

Kolby's No-Name Pasta

1 lb Farfalle Pasta
1 pint heavy cream
1 cup grated parmagiano
1 15 ounce can of diced tomatoes, juice included
garlic powder, onion powder, salt & pepper to taste
chopped fresh parsley

While pasta is cooking (al dente please, none of that gummy, pasty shit allowed), heat cream in large skillet, adding spices and cheese after warmed. Stir grated cheese into cream until smooth. Add tomatoes and their juice. Heat through, stirring constantly. Stir in parsley and toss cooked pasta into sauce, stirring to coat evenly. Serve & enjoy!

*Try not to eat too much of this. Pasta tends to expand in the stomach, and I don't want to be responsible for any unnecessary trauma.