Friday, March 23, 2012

26 weeks is a dancing diva in my tummy!

Measuring your baby from top to toe with his legs extended, he is about 14 inches/35.6 centimetres. He weighs a little more than 1.6 pounds/ 760 grams. Your baby's eyes begin to open around now. Response to sound grows more consistent toward the end of the seventh month, when the network of nerves to the ear is complete. He also continues to take small breaths and although he's only breathing in water and not air, it's still good practice for when he's born.

Two more...I'm just excited that I am scrapping fairly regularly again!

Wednesday, February 22, 2012


Baby "Probably a Girl" Stinky Toes Neufeld!!

The doctor said the baby is in breech position (I felt it turn on Monday...UGH UGH!) and with its legs all tucked up underneath it, she couldn't tell for sure but thought it was probably a girl from what she could see. So, it seems that we are still in suspense!

The great news is that the anatomy is perfect and heartbeat is good and solid. Size is pretty much right on with my estimated due date. And with my blood pressure being normal (for now), we both have a clean bill of health! Hooray!!! Keep your fingers crossed, everyone!


Tuesday, February 21, 2012

Bumpity Bump Bump!

A few friends asked me to post some pics of the bump...I took these a few minutes ago in all my scruffy glory :) Here you go girls! I am going for my ultrasound in the morning so we will find out if it is a girl or boy! What do you guys think?

Homemade Wonton Soup Recipe..."Restaurant" GOOD!

This is a recipe I got from I made it for our Chinese supper night at Grandma Neufeld's this past weekend, and it was a hit! Ty and I were really surprised at how good it was...definitely rivals some of the won ton soups we have had at many different chinese restaurants in the past. The best thing about this recipe is that it is EASY! Try will not be disappointed!!

NOTES: I used Campbell's reduced salt chicken broth in the box as it has no MSG. I also did not add the shrimp. It also helps to boil the wontons in a separate pot of water so that the broth does not become cloudy from the flour dust on the wonton wrappers. One package of wrappers is more that plenty for 8-10 servings! ENJOY!


1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)

Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.