This week was pretty huge… Monday I ran the Boston marathon and today we found out..
She is measuring perfectly and was SUPER active… flipping around and kicking and punching like crazy. It was absolutely AMAZING to see, and we are so excited (even though I was convinced for the past few months that we were having a boy!)
They gave us a TON of pictures!
And on a completely unrelated note, I made some pretty delicious potato salad.
After having wasabi potato salad from Delica the other day, I realized it had to be pretty easy to make at home. This wasn’t an exact copy of their recipe because I used celery instead of snow peas, and I kind of made it up as I went along, but it tasted great, and I love how easy it is to adapt it to your tastes (this one definitely had a kick).
I found wasabi powder at the Asian grocery store, but I’m not sure if different brands have varying levels of pungence, so I’d add it about a quarter teaspoon at a time just so you don’t completely burn out your sinuses.
3/4 lb baby red potatoes, halved or quartered (into bite-sized pieces)
2 stalks celery, thinly sliced
2 Tbsp rice vinegar
2-3 Tbsp mayonaise
2 t powdered wasabi (or to taste)
Bring a large pot of water to a boil and add the potatoes. Cook for about 15 minutes, or until fork-tender (but not falling apart!)
Drain and submerge into cold water to stop the cooking, then drain again. Toss in a bowl with a pinch of salt and the rice vinegar.
Stir in the mayonnaise and celery and mash up some of the potatoes. Add wasabi to taste. Chill for at least an hour before serving.