Eating for Three

As some of you may or may not know, I've been eating for three over the past eight months...we're expecting twin boys in another month or so.  While this may have been a great excuse to try lots of new recipes, pregnancy has actually made it quite hard to cook.  Imagine cooking, while sea sick, with a forty pound bag of dog food strapped to your chest.  It's not that fun.  trust me.

I've been making simple meals, lots of take out, and sometimes even my husband pitches in.  I'm not complaining, he really does try, but I think he perfected his cooking during college when gourmet was sticking an entire box of pasta in a pot, not stirring it, and then consuming the "pasta log" with a knife and fork.  Unfortunately, he hasn't made much progress... the other night we had an argument on how to make ravioli--he insisted that you didn't have to use much water or stir the pot and that there was no need to heat up the sauce since it would warm up once it mixed with the hot ravioli.  don't try this at home!!!!!

Now that summer is here, I can't resist the kitchen.  Unfortunately, it's difficult to stand for long periods of time, so I have resorted to sitting down to prep the meals.  it works though!  It's early in the season, but I have been able to get delicious tomatoes in the farm market.  Summer GazpachoGazpacho, paired with crositini and crabs, is a delicious and easy summer meal.  I usual serve it with Maryland lump crab meat or smoked fish (trout or salmon are delicious) to add protein.  I also made delicious crab cakes--the key is getting high quality lump crab meat (you really can't beat maryland crab).  Although you need some spice and bread crumbs for flavor and texture, use restraint or else you will overpower the crab.

Here's to being barefoot and pregnant in the kitchen....