The halfway mark

Well I'm starting to take on African fertility doll proportions and am feeling slightly heavier... nothing to do with the Mrs Crimble's Macaroons I've been dunking in my afternoon tea. We can't believe we're five months along ("You've been pregnant forever!!" was Gav's way of putting it :-) ) and while I don't want to wish any time away our 21-week scan last week showed us little hands and feet that I can't wait to see.

We struggled to catch his/her hands open, but when we finally did the picture was worth the wait...

The source of the thumps that woke we up last night.

Gav thinks he/she looks like me ;-)

Beach Bump

Gav and I have been taking advantage of the last few days of spring weather (27C!) before we go back into hiding for the summer, getting out for weekend beach walks with Ben (our rather high-need child). Ben has just discovered that if he runs up to absolute strangers, particularly ladies, and pushes his head against their hands for a pat he's a hit. Children! We really have no idea what we're in for, but the kicks this little one has for me are starting to give me the feeling that it might (worryingly) be a wild child, which I'm sure will amuse my side of the family. Alternatively, we're having a karate kid which Gav will be thrilled about. Finally, here are pics of this 19-week (or so) work in progress!

Before Gav feels left out... he's hard at work too, caught here unwinding after a day at the office.

I'll have a slice of that...

Apparently bellytot's tastebuds have been forming. Who knows what he/she can taste, but it is fun to think that I might be already introducing someone to the things we love in some way. One thing I could eat by the tart dish full (but I'm restraining myself) is quiche, and my gluten-free mince pie pastry recipe* seems to work perfectly... brandy omitted, obviously.

Bacon, Leek & Mushroom Quiche

Pastry dough*

227g g-free bacon

1 leek, finely sliced

1 punnet mushrooms

Mixed herbs

1 cup grated cheese (you could use dairy-free cheese)

1 cup milk (soya works perfectly if you can't have dairy)

3 eggs

Salt and pepper

Roll out the dough and line your tart dish. The pastry will break slightly (it's gluten free!), but the joy of g-free pastry is that it's hard to overwork it, so you can mend any cracks by simply pressing it together. Blind bake the pastry shell at 180C for about 20 minutes. While that's in the oven, fry the bacon until crispy then break it up roughly. Sautée the leeks and mushrooms with a dash of the mixed herbs until caramelised and soft. Beat the eggs and milk together. Line the pastry shell with the bacon, leek and mushroom mixture and sprinkle the cheese over the it. Pour the egg mixture on top and bake at 180C for 40 minutes. I could eat it for breakfast, lunch and dinner.