*Baby Corner*

[Nessa 23]

aww, adorable. yay for baby pictures

[JVKn'CVO 11]

After yesterday's OB appt we went to Ikea, put carpet in DS's room, did a huge clean up at home and headed to L&D this morning at 2am. Spent 4 hours in triage 2 of which we walked. 4cm dilated 70% effaced they finally admitted me and I am now sitting in my Labor room, they just broke my waters, contractions are intensifying and water keeps coming!

Good luck! wishing you a fast and easy delivery!

OMG Sofia is soooooo adorable!

Caro your bump is so cute, reminds me of mine Mine looks like a little pot belly so its going.

Here's a couple of pics of Adi

Adi is so cute!! looks like an easy going, happy baby

We had our first midwife appointment today, everything is good! Baby's measuring 16 weeks (U/S) and my uterus...17 weeks

The baby was being very active, kicking up and moving hands and feet all over the place

Saludos,

Caro

[Nessa 23]

yay for active baby.

[Autumnchik 6]

Aww, Adi is adorable

Good luck MissBollinger!

Oh, by the way, for those who remember Jaylyn ... she was born around the time Declan, Zaid, Ben were .... her mom Jax says hi and wishes everyone well

[Nessa 23]

glad to hear about Jaylyn. Say hi back.

[Ladylethal 12]

the milanesa i'm used to is just the fact you fry the meat after seasoning and putting it on egg, then cassava flour, then egg again

Right again, that's milanesa, except whenever we made milanesa at my house we'd make it parmegianna, and not just milanesa.

[Nessa 23]

i was never a big fan of that, because usually the beef is too cooked when it's a milanesa and i like rare. so i never cooked it. my mom used to do it all the time, with tomato sauce and cheese, no ham.

[Staashi 371]

the milanesa i'm used to is just the fact you fry the meat after seasoning and putting it on egg, then cassava flour, then egg again

Right again, that's milanesa, except whenever we made milanesa at my house we'd make it parmegianna, and not just milanesa.

We call that a la napolitana. I like to make it with chicken. I also make "milanuesa de pollo" - with ground pecans and flour. Yummy!

Edited March 26, 2009 by Staashi

[Nessa 23]

u spanish people!

[Staashi 371]

u spanish people!

[Ladylethal 12]

I too am not a big fan of milanesa 'cus I like my meat pink and juicy but when it's parmegianna I like it 'cus then there's some tomato sauce and it keeps it moist.

[Nessa 23]

that's more like to eat with pasta. i'm not much into pasta with tomato sauce and meat. i'd go for some olive oil garlic pasta with rare steak ''fried'' with butter, onions and garlic

[Anna C. 4]

Mmmh so much food... While I love my steak medium-rare, I still love milanesa. The flour/breading usually keeps the juice in, even though the meat is well done...

Nessa, you are like my DH, he prefers pasta with garlic and olive oil, while I love tomato sauce. But not that horrible stuff in jars, I make sauce myself. After learning real pasta sauces in Italy, the jarred stuff is super yikes to me. The alfredo is ok though.

[Eveline 9]

I'm not a red meat or steak fan at all...I'm more of a chicken and fish kinda girl. I like Pasta any way..no matter if it's red sauce, white sauce or aglio e olio.

If I have to have steak (at my MIL house) I dump ketchup all over it.....

Edited March 26, 2009 by Eveline

[Nessa 23]

I'm not a red meat or steak fan at all...I'm more of a chicken and fish kinda girl. I like Pasta any way..no matter if it's red sauce, white sauce or aglio e olio.

If I have to have steak (at my MIL house) I dump ketchup all over it.....

OMG blasphemy! that's super nasty

@anna: i am crazy about cheese, so if i'm to make a very yummy fattening pasta, i like to make a 4 cheese sauce, sometimes add some walnuts, yum. but that's so rare.