baby on the brain

My fingers hurt, (I'm still knitting) and my belly is itchy( its still stretching). I'm pretty ready to have this baby. But now would be to early. This waiting game made me realize how much more fun it was being pregnant last time around. I spent more time dwelling on the pregnancy because I had no idea how much fun things get after the baby is born. So now I'm just as anxious I as think I can be. With only 7 wks to go I'm doing lots of oogling at these cute shops. Yeah, some stuff is a little pricey. But so worth it.

Thanksgiving is next week. Gosh time goes fast. This is all my favorite time of year. Basicly from back to school, until new years. So much wonderful cold weather and joy. Oh and Love don't forget love. The food, the family, and the fellowships. Sometimes I wish it was a year round ordeal, but then we wouldn't be able to look forward to it. Do you think it would make it less special?

Here is a recipe for Butternut squash Risotto:

6-8 cups chicken broth (use vegetable broth for vegetarian option)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Serves 4 to 6.

I hope you enjoy it as much as I want too.