Wasting Time

Ben had a rough night. He woke up three times. I think it was partially hunger, he ate some of the daycare food, but he didn't have any jar food to supplement. Other than that he had bottles during the day. I usually fix him something more substantial for dinner but we went out so I broght a bottle and a jar of baby food. He finished a bottle, had some bread, and ate a 1/4 of the sweet potatoes. It probably wasn't enough for him. He woke up at around 1:30AM and Michael fed him a bottle. He woke up again around 3:30AM, I think that was because of congestion. I gave him half a dropper of Pediacare then he went back to sleep. Then he woke up again around 5:30AM. That time I fed him a bottle then put him back down. He also fussed alot last night. Of course, he looked like an angel this morning as he slept in his crib while Michael and I got ready for work. I think he has a sensor that wakes him only when Michael and I want to sleep.

I told myself I wasn't going to do it but I weighed myself anyway. It wasn't too bad. I gained about half a pound. What probably put me over was eating the bread (no I'm not a low-carb nut, I just heard that eating bread dipped in oil could add as much as 700 calories to a meal), and having key lime pie. If I stay on track for the rest of the week, and don't eat too much sushi tomorrow, I should have a good showing at the weigh-in Saturday.

For the past week I've been looking at the San Francisco Chronicle food section (http://www.sfgate.com). They were profiled last week on Splendid Table. The segment introduction mentioned that the food sections in many local papers usually just pull recipe feeds and food article off the wire. The Chronicle's section is very well written. Makes me want to visit San Francisco even more. I think our local food section is good also. Recently they started a wine tasting & food pairings column just like the Chronicle's.

The next house we move into, I really want my dream kitchen. This will include an Aga cooker, a food prep station, either Vermont Soapstone or Silestone counters, a walk-in butler's pantry, and the deepest sink I can find. Either a side-by-side or an "upside down" refrigerator would be cool. We're lucky enough to have good farmers' markets and wineries in the area. I might even decide to cook every once in a while.