Your pregnancy: 25 weeks

Head to heels, your baby now measures about 13 1/2 inches. Her weight — a pound and a half — isn't much more than an average rutabaga, but she's beginning to exchange her long, lean look for some baby fat. As she does, her wrinkled skin will begin to smooth out and she'll start to look more and more like a newborn. She's also growing more hair — and if you could see it, you'd now be able to discern its color and texture.

We are TWENTY FIVE weeks today!! WOOOO HOOO!! :) Party, party, party! So excited that all is going well and we're another week through!

I've seen paperwork for the PBO already from the attorney's office that Kenneth and I need to sign and send back for a hearing coming up in early September. That is SUPER exciting!! They're really on top of it - a good month plus ahead of where we were for Fiona's PBO. :) I know my IPs will be happy to have that done as well. Kenneth will be out of town through the end of next week, so I'll have to get that out as soon as he's back.

Things have been busy, busy at work so the days are flying by and I'm excited about this weekend coming up and having some down time again with Kent. So far I have 1 small thing planned for each day, and hopefully the pool again too somewhere in there, maybe Saturday in the morning.

Today for lunch I had a PB & Banana Sandwich on a whole wheat sandwich thin and it was sooo good! I've never really done the PB/Banana thing before, but have definitely been making that more often with the meal plan I've been following. It started with nutri-grain eggo waffles with PB & Banana and I liked it so much I've worked it into some of my lunches and snacks too!

I also fixed something this morning for breakfast that I remember from 2nd grade that my mom used to send for school lunches sometimes. Cut an apple in half and use a spoon to scoop out the core and fill the hole with a TBS of peanut butter and put it back together. So yummy and fun to eat! :)

I picked my Farmer's Market Basket up on Tuesday and we've been eating lots of fresh goodies to make sure we make good use out of it all! I've been eating a couple peaches each day, and tonight we will get to use either the broccoli or green beans with our Turkey Burgers and I have lots of lettuce and green peppers too that I need to make sure we fit into this weeks meals! I still have leftover soup and some sourdough bread too, so we'll have paninis and soup tomorrow night and then hopefully over the weekend we'll have something with the lettuce and peppers. I could always freeze the green bells too, that might be nice to have pre-cleaned and diced and ready to go for various recipes!


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