Considering I don't drink very often anymore, I've been surprised at how much I have missed being able to have an alcoholic beverage every once in awhile since being pregnant and while trying. And instead of the typical pickle pregnancy cravings, I consume apple cider (and apples) like it's going out of style. I saw the perfect Thanksgiving beverage that has a bit of red wine in it (supposedly ok to consume in small amounts at this point) to make mulled cider. It also has apples, oranges, maple syrup and of course apple cider in it.
I don't know why but it seems fitting that two days before Thanksgiving we'd feel the baby move. I've been feeling the flutters and bubbles for weeks now, but last evening was the first time that I felt the baby with my hand. It does make it just a bit more real.
And it reminds of me of everything we have to be thankful for.
On another note, in preparation for Thanksgiving cooking (and eating) I spent $30 on cheese (fontina & gruyere) yesterday. I got into a bit of trouble for that at home. On Friday I become a hunting widow until Wednesday (day of our ultrasound) so I'll have some time to myself this weekend. I see more purging in my future. And rest. And a trip to Terrain with a friend to take in some Christmasy inspiration.
Bread Pudding with Ham, Leeks, and Cheese (from Martha Stewart)
For some reason the recipe isn't on the website.
Using both Gruyere and fontina gives this savory dish complex
flavor-and they melt beautifully. If you use only Gruyere, just double
the amount. You can assemble most of this dish up to one day ahead and
refrigerate, covered; then add the batter, and bake.
2 tbsp unsalted butter, plus more for dish
1 bunch leeks (4-6), white and pale-green parts only, halved
lengthwise, cut into 1/4 inch thick half-moons, and rinsed well (about
3 heaping cups)
1 tsp course salt, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tbsp thyme leaves
1 cup grated gruyere cheese (4 oz)
1 cup grated fontina cheese (4 oz)
1. Preheat oven to 325. Butter a 9x13 inch casserole dish. Heat the
butter in a medium skillet over medium heat. Cook leeks, covered, until
softened, about 5 minutes. Season with salt and pepper, and transfer to
a small bowl.
2. Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
3. Layer the bread, ham, reserved leeks, thyme, and cheeses
shingle-style in the buttered dish. Pour batter over top; press gently
so bread absorbs liquid.
4. Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.