Halfway!

Did I mention that I was pregnant?  I'm sure you've heard by now ... news travels fast!  We have finally hit the halfway point and I think I've made a turning point too.  I'm down to only one pill (anti-vomitting drug) a day and only random vomiting :)  I'm feeling kicks on a regular basis and we are beginning to think about names.  I had an ultrasound this morning and we saw our little miracle - legs crossed and hands in front of his/her face.  Pretty cute considering it's still fairly alien looking!

I'm really feeling like this baby is a gift for us - a bonus gift.  I know all of our children have been gifts (all seven of them) but this one feels like the icing on the cake.  We have longed for a third child, but had decided that we were content with just two.  I was worried about my "advanced maternal age" (blech!) and so we had given ourselves a timeline about how long we would try for another one - as long as I would be 35, I was OK with that.  Well, this baby will arrive 8 short weeks shy of my 36th birthday.  Thank you Jesus for giving us the desires of our heart - You know us and You love us!  I am thankful.

Blueberries

I know it has been a terribly long time since I have written anything.  And I think that maybe that's why I've been avoiding it!  How do I sum up the last 8 months?  So instead, I will pretend like I have been blogging all along and just pick up with today - that seems much more manageable!

So to begin again I picked the simple topic of blueberries!  My kids love these berries and eat them everyday by the handful.  Thankfully, they are now much more affordable and are even local (well, as local as we get in Drumheller - the grocery store has ones from Abbotsford).  Last night when I was asked to make some squares for a funeral at church today, I came across this recipe and they turned out AH-MAZE-ING!  I great way to use blueberries - and mostly pretty healthy too if you cut down on the sugar a bit :)  Enjoy!

Blueberry Oatmeal Squares

Ingredients

• 2-1/2 cups (625 mL) rolled oats, (not instant)
• 1-1/4 cups (300 mL) all-purpose flour
• 1 tbsp (15 mL) grated orange rind
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) cold butter, cubed
• 3/4 cup (175 mL) packed brown sugar
• Filling:
• 3 cups (750 mL) fresh blueberries
• 1/2 cup (125 mL) granulated sugar
• 1/3 cup (75 mL) orange juice
• 4 tsp (18 mL) cornstarch

Preparation

Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.

In large bowl, whisk together oats, flour, sugar, orange rind and salt ; with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.

Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)