the bags are packed and by the door!
We're expecting the arrival of Carter Paul any day now!

How Far along | 35 weeks

Size of baby | Weighs as much as a Honeydew Melon {5.25lbs,18+inches}

Gender | BOY

Maternity clothes | Dresses and all the stretchy pants!

Movement | Lots and lots!

Sleep | Up more often than ever the closer we get, not only from going to the bathroom, but him moving, the heartburn/indigestion and his big sister always wanting to "cuddle for one more minute!"

Cravings | Justin's mom made this delicious pasta recipe on Sunday and it was so good, see the recipe below! Fresh vegetables and fruit. Lots of cantaloupe, watermelon and pineapple. Water and sweet tea with the occasional Barq's rootbeer.

Best moment of the week | Packing up our hospital bags - making it all too real. Also, we are celebrating our boy with our family and friends Saturday at the BBQ themed baby shower! We had our 34 week check-up on Wednesday, his heartbeat was a healthy 135-140 and we start going every week from here on out! I am so excited to see if I am dilated next week and we'll have an ultrasound to see if he is breech like his sister was! Either way - we're in the homestretch and I couldn't be more ecstatic! 

Recipe | Chicken Tetrazzini from Taste of Home

Prep Time: 35 minutes
Bake: 25 minutes + standing
Serves 6

8oz uncooked spaghetti
5 tablespoons butter, divided
8 strips bacon, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups shredded rotisserie chicken
8oz frozen peas
1/2 grated parmesan cheese

Preheat oven to 375. Cook spaghetti according to package. Drain; transfer to a greased 9x13-in. baking dish. Add 2 teaspoons of butter and toss to coat.

In a large skillet, cook bacon until crisp, drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onions and green peppers to drippings. Cook and stir 5-7 minutes or until tender. Remove from pan.

In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, cook and stir 3-5 minutes or until it thickens. Add chicken, peas and mushroom mixture; heat through. Spoon over spaghetti, sprinkle with bacon and cheese.
Bake uncovered for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.