No, not yet...

I have a feeling that if I'm absent from the blog for a few days, you're going to start assuming things.  But no, baby is still safe and sound in my belly.  In fact, I'm not even miserable!  (Don't hate me.)  I actually feel great, considering she is due exactly one month from today.  But I have slowed down in the cooking department, allowing others to make dinner for me.  Like the above bone-in ribeye Carson likes to whip up (herb brush and all).  It is the best sliced steak you will ever have - and everything tastes better when you're vacationing on the beach...

Coming up this week, I'm going to try out this and this.  

The only recipe I'm able to create myself these days is toast.  I put butter on it.  

You should try it sometime.  

Homemade Snickers Bars

The other day Carson sent me this article about homemade candy bars, and if he claims he didn't know what he was getting himself into he's on crack.  Because when I saw THESE, it was all over with people.  I waddled straight to the store for the ingredients.  One two-hour nap session and four simple steps later, I had the most amazing Homemade Snickers Bar in front of me.  I'm not kidding you, these taste EXACTLY, if not much better, than the original thing.  You have to make them.  I rarely do this, but I'm telling you, YOU HAVE TO MAKE THEM.  Or else we are no longer friends.  MAKE!

*Using a store-bought aluminum pan is really helpful, because at the end you can pop the whole thing out and cut...    

*My nougat layer started to melt into my chocolate layer, so it is really important to let everything cool between layering.  But who really cares, it still tastes the same.  

Roasted Shrimp and Orzo

I felt too guilty leaving you this week with a bunch of Cookies and Pizza Monkey Bread.  Of course, that doesn't mean I don't have Homemade Snickers Bars and Chocolate Ice Cream on my to-do list, but you can look forward to that next week after a few days of eating a light and refreshing pasta salad.  My friend made this at a BBQ and I was smitten.  Can you be smitten about food?  I think I can.  It's an Ina Garten recipe, duh, and you will not regret making it or the fact that it serves a small army.  Just keep it in your fridge for lunch and snacking and midnight cravings.  The bright lemon and earthy dill and salty feta and crunchy onions and perfectly roasted shrimp along with the orzo is a killer combination.  Find the recipe here and enjoy your healthy weekend.

I'll be back (menacing, manic laugh).