I’m still here, just baking away and trying to be patient. Really I’m not even 40 weeks yet, so I have no right to be impatient; but we are ready for the baby to be here, and I am beyond ready to not be pregnant anymore. I know a lot of women love being pregnant/miss being pregnant, and while I’m grateful that I am because of what it means, to be honest it has been a pretty miserable experience for me and I’m ready to be done.
To pass the time, Gerrit and I have been trying to come up with fun things to do every day–ways to distract us and kill time. We went out for ice cream this weekend. Last night we went to browse around the bookstore. Tonight my parents are coming over for dinner. Tomorrow we’re going out for our anniversary (!)
And since I haven’t been working as much at the office recently in preparation for not being there at all in the coming months, I’ve been trying to find distractions at home, too, which mostly means tackling organization projects I’ve been putting off (the freezer, photos, music) and baking baking baking.
I made these muffins this past Saturday, for no other reason than that they sounded wonderful. And they were–light and fluffy and sweet and full of warm cinnamon.
Growing up I always thought I was a baker (because precision, measurements, chocolate….), and in recent years have discovered that I am more of a cook than I thought (recipe flexibility, guesstimate measurements, stirring and turning and browning meat…). I learned to love to cook and started to lose patience for the exactness of baking. Recently I’m back into it though. All I want to do is have cookies and muffins and cakes pouring out of my kitchen right now.
This baby really needs to arrive soon though, because there is an old family recipe for 14-layer cake that’s been eyeing me from the recipe box…