Oh hello JUNE!

Today was the official start to my maternity leave. I’m not officially due until June 18th but since I work in a school and we are closed for the summer, I can take maternity leave starting in my 9th month. Yes, my 9th month started a while ago but to be honest the thought of staying home with nothing to do really worried me. Nothing to do…I’m sure I will give anything to say that in a few weeks but for now it’s true.

Just look at what is already done…

1. Our bags are packed.
2. The camera is charged.
3. The baby’s stuff is set up/organized well as much as it can be before she gets here.
4. I have cooked freezer meals for after delivery.
5. I’ve finished the Baby Bump Book and started her baby book.
6. All 736 of her outfits are washed.
7. The apartment is clean.
8. I’m caught up on all my Bravo and Bruce Caitlyn Jenner news.

What else is there to do?

Bake I guess. If you know me you know I am a horrendous baker. Like, can’t bake the cookies that come in the cold already mixed cylinder packages, type of can’t bake. It’s bad. So I’ve decided to bake until this baby decides it’s her time. Today I made Lemon Loaf and I must say it’s not bad!

Disclaimer: It, much like everything else, gave me heartburn. Fail.

Dr. appointment in the morning! Fingers crossed that I am already 4cm dilated and didn’t even know it!

(stop laughing…I realize that’s insane…but a girl can dream)

XO

Here is the recipe:

LEMON LOAF
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup sugar
2 tbsp softened, unsalted butter
1 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1/3 cup lemon juice
1/2 cup coconut oil (softened)
ICING
1 cup powdered sugar; plus 1 tbsp
2 tbsp almond milk
1/2 tsp almond extract

Preheat oven to 350°. Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together eggs, sugar, butter, vanilla, lemon, almond extract and lemon juice in a separate bowl. Pour dry ingredients into wet ingredients and blend until smooth. Add coconut oil and mix well. Pour batter into well greased 9×5 inch loaf pan. Bake at 350° for 45 minutes or until a toothpick stuck in the center of the loaf comes out clean. Make icing by combining all icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from the pan and frost the top with icing. Let the icing set before slicing.