33 Weeks

We are  (slowly) nearing the end! The baby will be considered full term in just under 4 weeks now, but I am not getting my hopes up that she'll come early. So who knows, we may have 7 to 9 weeks left. I really hope she doesn't get too too comfortable in there at the end. I also feel like I have grown a ton the last few weeks even though my weight hasn't gone up very much. The bump is getting a little big and awkward to deal with. It has been a bit more uncomfortable sitting at a desk all day the last few weeks and I'm constantly changing sitting positions. But anyways, I'll get to the update!

How far along are you? 33 weeks + 2 days

Sleep: I am still sleeping through the night but have been getting up really early, and it's not because I am going to bed earlier. I am getting up around 5:30 these days. Yikes! I would love to get an extra half hour but I haven't been too tired from these earlier wake up times.

Movement: There's still a lot of movement going on in there! Sometimes I describe the feeling as there's an alien in your stomach and it's trying to crawl out. Jabs are getting stronger and there are more obvious stretching movements. They are also starting to get painful and really uncomfortable. Her bum is normally around my belly button and her little feet are way out there on the side.

Favorite moment: We ordered some little baby mocs last weekend and they arrived in the mail yesterday. Can't wait to see her in them! They are seriously so cute.

Cravings: Nope still no cravings. Although we have been watching season 3 of Mind of a Chef on Netflix and now I really want fried chicken. I guess that counts as a craving? In general though, I always just miss and crave food I can't find here...

Looking forward to: Finishing the last few days of my internship this week! After this week, I get to start my mini vacation/maternity leave. It's been nice going to work everyday and being productive, but I'm getting more lazy about moving around and taking the metro and climbing four sets of stairs at home and at work.

Changes to the home: Our baby room is pretty much all put together. We have the crib, the changing table, little closet and lights all set up. Now we just need to fill in the shelves and organize and pick up a few more things for her like clothes and pacifiers and baskets to store diapers, etc. I'd like to add a bit more decor to her room but we're also not in a rush.

That's all from me for now! Happy Sunday!

28 Weeks

Yay! We are officially in the third trimester now. It feels like it has taken a long time to get here and I still have just under three months to go. I do hope this little baby comes out a bit before the full 40 weeks. Anything after 37 weeks is good with me!

How far along are you? 28 weeks +1 day

Sleep: I am still sleeping through the night and am enjoying it while I can. They say it is common to have pregnancy insomnia so I hope that doesn't come on in these last few months.

Movement: The baby is still kicking and punching, but she has has also slowed down a bit and has been more rolling around this past week. Maybe it's cause space is getting tighter in there? It's a weird feeling when you feel a person rolling inside of your stomach though.

Favorite moment: I don't think I have a favorite moment from this past week. In general, I've had it pretty easy where most days the pregnancy hasn't gotten in the way of my "everyday" routine or life. I'm going to the gym and doing TRX twice a week, going for walks everyday, and I will be doing a 4 week internship in April. I am slower going up the stairs to our apartment and I am getting a bit tired in the evenings again, but nothing crazy.

Cravings: Still no cravings. Just trying to eat as healthy as possible while still indulging in some treats.

Looking forward to: Our hypnobirthing class at the beginning of April. I know labor and giving birth is painful, but I've been reading Ina May Gaskin's book "Guide to Childbirth" and we've signed up for a hypnobirthing class at Jordemoderhuset so I hope by preparing myself and learning some coping techniques, it won't be so bad.

Changes to the home: The baby has their own "room"! Last weekend the husband and a friend moved the shelves from our walk-in closet into our bedroom so the baby's room is all clear. Next up is to do some painting, and to buy a changing table, crib, and a buggy!

Easy Spring Orzo Salad

We love orzo here at home. It's a little rice shaped pasta and we use it for this lovely and quick risottata and sometimes just as a side in place of rice or potatoes with some butter and salt and pepper stirred in.

I have never been a big raw spinach person, but lately we have been eating more spinach and we've been enjoying it! I had some spinach, cucumber, cherry tomatoes, and orzo at home last week so I did a little search on google and came across this recipe. I had slightly different ingredients on hand but followed the dressing recipe and it was delicious! (It also made for a great lunch the day after!) If you're looking for an easy and tasty salad, this one may be for you! Also my measurements were all eyeballed so they are not very accurate...that's how everyone cooks right?

Easy Spring Orzo Salad (adapted from The Garden Grazer)
Serves 3 (2 at dinner + lunch for 1)

For the salad:
100g dry orzo
3 handfuls spinach, washed and dried
2 handfuls cherry tomatoes, washed and halved
1/3 of a cucumber, chopped into chunks
1/2 red onion, diced small
feta - as much as you'd like!

For the dressing:
2 tbsp red wine vinegar
1/4 cup olive oil
1/2 clove of garlic, minced
1/2 tsp dried basil
Salt and pepper to taste

To make the dressing, combine vinegar, basil, garlic, and salt and pepper in a bowl. Slowly drizzle in the olive oil whisk to combine.

For the salad, cook the orzo according to the instructions on the package. While the orzo is cooking, prepare all the veg and place them in a medium sized bowl. When the pasta is cooked, drain and add it to the salad immediately. Toss everything. The heat from the orzo will slightly wilt the spinach.

Pour the dressing on the salad and toss to combine. Add the feta and give it a little stir again. Serve immediately or refrigerate it and serve it cold.

This Week's Flowers

I don't know if I had pregnancy brain yesterday or if I was just in a rush out the door, but I forgot my keys at home when I left the apartment. I had a meeting in the city yesterday morning and on my way home, I stopped to pick up some flowers and went to buy some groceries, and as I was leaving the grocery store, I realized I didn't have my keys and couldn't get into our apartment. Plus it was pouring rain and super windy (as always). Luckily, my friend B saved the day and I stayed at her place until the husband got off work!

When I did get home, I put the anemones I bought earlier in the day in some water and they've opened beautifully. I especially love the ones with a bit of purple in them, it looks like the color is painted onto each petal. I also love anemones because they remind me of Icelandic poppies which are super hard to find here, but I've seen them pop up lately!

Anyways, moral of the story is, don't forget your keys when you leave home and anemones are just so delicate and pretty.

Dinner at 108

Last week, the husband and I had dinner at 108's pop-up at noma. I follow Rene Redzepi on Instagram so when he put up a post saying that reservations were open for 108, I jumped online right away and booked the husband and I a table as a Valentine's gift.

Like many restaurants in Copenhagen, 108 has a Danish/nordic inspired menu. They source local ingredients and cook in an innovative/new way. I am no food critic but I thoroughly enjoyed our dinner at 108. I wasn't floored or totally blown away, but I left full and happy. I ate and tried things I normally wouldn't and was pleasantly surprised that I liked the different flavor combinations and all these new ingredients.

So! Here is a little list of what we had. The two of us shared most of the dishes but the husband and I do have slightly different tastes so some of the dishes were just for him.

- Lumpfish roe with green strawberries and hip berries
- Salt baked celeriac with hay cheese
- Veal sweetbread with a salad of sorrel
- Linseed pie with braised sunflower seeds and cauliflower in truffle cream
- Cured squid in bacon broth and served with mirabelle plums
- Roasted chicken with karl johan mushrooms
- Sweet sweet potatoes with caramelized and crispy sweet potatoes, egg cream, and yuzu granita
- Preserved rosehips with caramel and vinegar

A little recap/some thoughts on the dishes we ate...We both really enjoyed the baked celeriac. It had a nice tangy flavor and the hay cheese (which I was scared of) was very subtle. It was served with a bit of a cream sauce and the whole dish was just lovely! I think truffle can be a bit overwhelming sometimes, but the linseed pie was delicious. The flavors were strong but everything went well together and it was very filling. I love seafood so I had to try the squid. It was so fun because the squid looked like cooked rice noodles! The bacon broth was very mild so we could still taste the seafood flavor of the squid. It wasn't an amazing dish but it was good. I mean, I like squid and bacon so you can't go too wrong! I will say that we didn't really taste the plums though. I don't have a picture of the roasted chicken but this was a good dish as well. The chicken was roasted perfectly and the dish was covered in mushrooms and had a lovely earthy taste. The best part though was the surprise crunchy bits of chicken skin in there! And of course we had to have two desserts. Dessert is always the most important course. To us, the rosehip dish was a bit more interesting and unique compared to the sweet potato one. I haven't had rosehip before and there was a lovely flowery and tangy flavor in the granita. But all in all, both desserts were a real treat!

The service at 108 was great and like I said, we had a lovely evening and we enjoyed the different dishes that we had. It's always fun to try new restaurants and I am sure 108 will be a great success in Copenhagen when they open at their own location! 108's pop-up at noma goes until mid-April but if you haven't made a reservation, they do have a few spots for walk-ins (which is so rare in Copenhagen), so pay them a little visit if you're interested!

Have you tried 108? What did you think?