Hey, friends! We’re back from our little social media break. As you may know, our family traveled to Florida towards the end of March for spring break. But while we were gone, I got a cold and then slowly the kids dropped one by one with the flu. While that was going on, Josh was busy working on the girl’s room, building them a loft bunk bed type of situation. Maybe he can drop a picture in here so you can see the finished product. (Editor’s Note: I don’t have one yet, but I’ll work on it!)
Josh and I were able to use our miles and points from our twice-cancelled trip to Hawaii (2020 due to COVID, and 2021 when I broke my wrists!) to get over to Maui for a few days to celebrate a little baby-moon, which was a wonderful blessing. When we came back, we finished up getting the kid’s bedroom situation figured out and now we can finally begin working on the nursery! YAY!
I am definitely feeling very pregnant at this point and I still have several (11?!) weeks to go. I’m at the point where I’m getting very uncomfortable and achey and feeling very unmotivated at times. Even cooking has gotten to the point where it’s hard because my belly is in the way!
Speaking of cooking, it has really been awhile since I’ve truly been in the kitchen to cook, so I am looking forward to being in there again and I’ve got a list of recipes to test, photograph, and just cook for fun. I’m also already building next week’s menu – I’d like to get head start on some recipes for fall. (I know, too soon…I’m not ready to think about fall yet either.) So let’s not! Here’s what’s on the menu for this week!
I know Mother’s Day is just around the corner and the popular thing for mom’s is breakfast in bed – but first – we have to celebrate Cinco de Mayo which is probably one of my favorite holidays to celebrate, so in anticipation, here’s my Mexican food board so you can start planning your fiesta a little bit early!
Have a great week, friends!