I swing between being totally zen (she'll get here when she gets here, this is our first taste of our plans not being our own, etc.) and completely despondent (she'll never come, something is wrong, I am a FAILURE because my body apparently DOESN'T KNOW WHAT TO DO, etc.). I'm also not thrilled about being induced, but not because I'm worried about the induction itself. I just don't want to wait until Wednesday!
Anyhoo, so we've been trying to take advantage of the quiet time, since I finished my Christmas shopping and nursery prep weeks ago. Movies, walks, sexy time (not that it's that sexy, but it's probably the best we're going to get for a while), dinners out and random puttering around the house. It's kind of nice in a way. We've also given up on calling anyone unless absolutely necessary, because we get the breathless "IS THERE A BABY YET??" from everyone -- including, oddly enough, the cat groomer, who apparently my mother has on high alert.
Tonight we decided to relish our little remaining adult time by having a modified version of the Christmas Eve dinner that, one way or another, I won't be in any shape to cook this year. I come from a large extended Italian family, so Christmas Eve is all about seafood. Normally, I make a dinner with a bunch of courses and appetizers, basically squeezing in as many kinds of fish as possible. Since there are lot of fish that I probably shouldn't be eating, and my stomach capacity is about the size of a walnut right now, we're just going to go with our favorite course -- Linguini with White Clam Sauce, served with hot crusty bread. Yum. Because I can't be bothered to deal with cleaning or prepping live clams (plus, no need to screw around with potential food poisoning right now), I'm doing the ultra-easy version. Recipe is below for anyone who's interested.
Of course, this probably means I'll go into labor tonight, puking clams and garlic all the way. But it would be SO WORTH IT.
Merry early Christmas Eve!
Linguini with White Clam Sauce (Serves 2 as a main course)
4 6.5 oz cans minced clams (I'm partial to Snow's brand)
4 cloves garlic, minced
Olive oil, enough to coat the bottom of a small saucepan
Small handful fresh Italian parsley, chopped (you could also use a couple of tablespoons of dried)
Juice of one lemon
Splash of white wine (I used Pinot Grigio, but whatever dry white you like to drink would work)
Salt and pepper to taste
Heat olive oil at medium high heat in bottom of small saucepan. Add garlic, saute until golden. Add clams (with all juice in can), lemon juice, wine, parsley and pepper. Bring to a boil, then reduce to a simmer. Let simmer for 20 minutes or so, then add salt to taste. Sauce can be made early in the day, and reheated, or served immediately over linguini with warm crusty bread to sop up the juices.