I feel like I am still in state of shock, where I know that facts but for some reason, they just can’t make their way into my brain yet. The news is not even brand new, but it stays and sits and waits for me to slowly catch up. Slowly I will. Slowly…
We are having another GIRL!
We found out over 2 weeks ago and I still cannot process this information. Don’t get me wrong, I am excited, beyond excited. I was just completely convinced that this little one in my belly would be a boy, based primarily on the fact that both of my pregnancy’s have been so different. Day and Night. Girl and Boy. See my very scientific theory that I have here?
Turns out that I was wrong. Very wrong.
It’s another girl. A GIRL! Now, I have no doubts that this little babe is going to be unpredictable for the rest of her life. It’s cool. I like having being off balanced, challenged, surprised, on my toes.
So, I have to ask. Did you know what you where going to have before you found out? Was it a surprise in a good way?
Roasted Carrot + Cherry + Millet Chunky Puree
1 bunch organic Carrots, 6-7 small
1 cup frozen organic Cherries
1/2 cup Millet
Toast millet in small sauce pan over medium heat for 4-5 minutes, then pour in 1 cup of water and bring to boil. Reduce heat to low and cover for 20 minutes. Take off heat and let sit for an additional 10-15 minutes.
Meanwhile, preheat oven to 425. Cover baking sheet with parchment paper.
Wash, peel and chop carrots into small 1″ pieces. Place on baking sheet and bake for 15 minutes. Stir and add cherries. Bake for an additional 15 minutes. The cherries will let out a little water but this won’t effect the outcome of the puree. Let cool slightly, then place carrots and cherries into a blender or food processor and blend until nice and smooth.
Add puree to millet and mix.
Makes 35 ounces. Will last 4 days in fridge or 1 month in freezer.