Tessa “watered” my spider plant this weekend. In case you are wondering why “watered” is in quotations, let’s just say that this “watering” involved no water but did involve a 4 year old girl stripping down and hovering over said plant. What a wonderful way to wake up.

I’ve made it to nine weeks. I’m crampy and suspicious. I don’t have much nausea unless I have to drive somewhere, especially if I have to drive somewhere after eating. I should probably send a letter of apology to Albertsons. A few days ago I had to run over there to get some Vick’s baby vapor rub immediately after consuming a meal. It was my first from the toes hurl session since finding out about this pregnancy. Maybe they should send ME a Thank You card though. I did manage to stumble into the parking lot before letting that go.

Speaking of vapor rub, my kids all have this horrific cough that sounds like someone dropped marbles into a garbage disposal. It’s made for a lovely holiday break.

Levi has started letting go when he stands up. The King demands that we clap wildly while he performs such feats. He also further upped the ante by cruising along the sides of his crib.

The Hubster naively thought that we could “sleep train” Levi during his 5 day vacation. BWHAHAHAHAHAHAAHAHAHAAHAAHAHAHAAHAHA Yeah, did not happen. There is a bright light on the horizon though. All the flooring is now laid in Levi’s room. We only need to put up the molding, window sills, and curtains… pass inspections.. and then cut a new door in the bathroom wall before we can transition Levi into his own room. I’m hoping that his night wakings will decrease once he’s in his own space. Of course, he may be in college by then.

The Hubster is scowling at me. Before we do the flooring in our master suite we need to repaint. As much as I adore the color that it is now, it’s too “wakeful” for me. When I mentioned having to choose and paint a new color, I’m pretty sure he started crying. Oh sure he said there was something in his eye but well we all know what that means. Have I ever mentioned how much The Hubster HATES painting walls? I think he decided to punish me by not working further on the floor and instead taking a 2 hour nap.

Some bright news? I found a suitable Gluten Free pizza crust recipe. The craving which nearly drove me to ordering Papa Johns, which would be akin to voluntarily shooting myself in the stomach, has abated after consuming this recipe. It’s not perfect by any means but it’ll do until I can come up with something better.

I cobbled this together from a couple different failed recipes.

2 cups White Rice Flour
1 1/4 cups Corn Starch
3/4 cup Millet Flour
1/4 Cup sweet white Sorghum Flour
1 1/2 Tablespoons Xanthan Gum
2 tsp Sea Salt
1/4 - 1/2 teaspoon Garlic Powder
1/4 - 1/2 teaspoons Ground Oregano
1 package Rapid Rise Yeast
2 Tablespoons White Sugar

1 3/4 Cups Warm Water (110-115 degrees)
1/3 Cup Olive Oil
1 Tablespoon Honey
2 eggs (I’ll bet the egg replacers would work just magically for those with egg allergies)

Preheat oven to 375. Mix all dry ingredients, including rapid rise yeast, in a large bowl. In a small microwavable container heat oil and water to 110-115 degrees. Once properly heated blend in honey and eggs. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, mix wet into dry and use spatula to kneed the dough mixture. Cover and set in a warm place for 10 minutes to “rest.” While dough is resting, oil (2) pizza pans or cookie sheets. Also lightly oil the spatula. Once the dough has rested, separate dough into two equal sized balls. Use the oiled spatula to spread the dough into 12 inch circles. You may need to oil your hands so you can further work the dough. Remember to make a fat lip around the edge to hold all the goodies you are going to pile into this sucker. Prebake the crusts for 15 minutes. Remove from oven and top with sauce, veggies, meats and cheeses. I like to put my veggies under the cheese so they stay right where I want them. Pop pizza’s back in the oven for another 10-15 minutes (keep an eye on the pizza as they can cook up quickly at this point. You don’t want to end up with a burned pie. If it is crisping up before your toppings appear done, lower the oven temp by 10 -20 degrees).

The recipe is by no means perfect but it’s the closest I’ve come to replicating pizza as I once knew it and still crave it. I’ll post in the future if I further hone the recipe.