Wednesday, March 28, 2007

Almost Midway

As I was watching Sala de Maternidad (Maternity Ward) on the Home & Health Channel last night, I felt our baby's first kick. Much of what I had read described it as a butterfly-in-the-stomach feeling but for me it was more like a "knock, knock, who's there" kind of sensation.

At 18 week, as my bump is more noticeable, the pregnancy has finally sunk in. In addition, I am due to take my mid-term ultrasound this afternoon, and hopefully we would find out whether it is a boy or girl, among other more important things.

While everything is ticking along very nicely, I still don't own any maternity wear; just lots of wrap dresses, black T-shirts and trousers. I was secretly (not so secret now!) hoping that I could live out these 9 months with my existing wardrobe; I'm not sure if this idea originates from my new-found frugality on myself (note: I do not suffer the same when it comes to splashing out on cute but expensive baby items) or the illusion many 1st time mothers have – that my figure and my life would go back to normal once the baby is born.

One often hears that life would never be the same, not necessarily in a negative way, after one has children. Guillermo and I are looking forward to embracing all the challenges and joys that lie ahead of us.

Despite the gloomy weather outside, we have been enjoying the last of summer in a peach and yoghurt cake which is a doodle to make:

2 eggs
1 cup of whole milk plain unsweetened yogurt
1/2 cup sugar
1/2 cup sunflower oil
2 cups plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon light rum (I used Marsala)
2 ripe medium size peaches, cubed

Preheat the oven to 180C, line the bottom of a round ten-inch cake pan with parchment paper and grease the sides.

In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. Fold in fruit cubes.

In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.

Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

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