Actually a few days late, as I'm not at 31 weeks, but this photo was taken at 30 weeks.
The bump has definitely gotten bigger. These past couple of weeks we've been making lots of summer salads. Two weekends ago we went to Camp Taiwan, courtesy of our friend Jenn, who is a counselor there.
While there, the hubs and I made a broccoli slaw that was really well-received: lightly steamed broccoli and red cabbage tossed in a vinaigrette of rice wine vinegar, sesame oil, and finely diced onion (salad inspired by Leanne Ely).
Unlike last year, I didn't climb, and all of us did not hike, river trace, or use the zip line. We mostly lounged around, napped, had many interesting conversations, and enjoyed nature.
This past weekend we went to the beach house and were in charge of the vegetables - a perfect opportunity to try the salads Mark Bittman mentioned in his timely article, "101 Simple Salads for the Season." We made #1, #3, and #30, all vegan, and all delicious.
Everyone raved about #3, the watermelon, tomato, and basil salad. I went all 70s and used the melon baller to scoop out the watermelon, and then made a watermelon bowl to serve the salad in. Of course, I didn't remember to take a photo until the salad was gone.
The potato salad (#30) is basically the same as the one listed in his cookbook, How to Cook Everything, but with the addition of capers. The capers are key. We'd made the same salad minus the capers the week before at Camp Taiwan, and the revised version is much, much better.
I also baked a Chocolate Stout Cake for the hub's birthday, except I baked it in a 12-cup bundt pan and was absolutely thrilled that it came out of the pan neatly - my first success with a bundt pan! It's definitely a special-occasion cake, as its very dense and rich.