A full plate is bound to break.

I've been starting to feel overwhelmed again lately.  God has been so good to us with Andy's new job and the time it gives us to spend together and pursue some things on our own has been amazing if not a kind of new concept.  So, at 7 months pregnant with our 4th child it yet again, feels like a new beginning.  We've just gotten ourselves mostly settled here, about 6 months in and we're TECHNICALLY unpacked while still moving things around, trying to find cheap furniture on Craigslist & finishing walls.......

So I guess I just feel the need to change things up,  I used to [ok, maybe still do] want knuckle tattoos that say "restless."  I just can't seem to stay still and we as a family seem destined for a semi-nomadic life.  Going wherever the wind & God takes us, which is ok by me!  

So I decided to become a college student again.  It's been almost 8 years since I have been in school, and it shocks me that time could pass that quickly.  When I went before it always seemed like a battle between school & work, of which I didn't have enough time for both.  Now I don't have time to go to the bathroom by myself so I'm once again reminded of the ridiculousness of my youth.  And while I have always loved learning doing it without a goal in mind made it hard for me to focus. 

I go back August 20th!  Because of my out of state resident status [errr!] And quite possibly because I will have a newborn baby along with a 6, 4, & 1 year old I decided just to take 1 class this semester.  I am so excited to go back while having a hard time struggling with the fact that somehow it feels selfish?  Maybe, because the past 8 years all I've known is being a wife & mother, and sometimes a Starbucks employee.  To take anything from my family makes me think that I'm not giving them enough.  But I have to remember that this is now my enough, that I love them enough to better myself.

So along with school & being pregnant I also signed up to host The Big Latch On this year to promote breastfeeding awareness and have two doula/birth photography clients both due the same month as me. It will be interesting to see how that all works out!  If I can complete the 2 births before I give birth I hope to be able to send in my DONA certification paperwork by January!

 So I pray for God's strength, my own discernment, and a wonderful husband to help get me to the end of this year!  

 “Come to me, all you who are weary and burdened, and I will give you rest" 

[Matthew 11:28]

And since I've been slacking on recipes, and I live in the great state of Hawaii I bring you a recipe for...

Cast-Iron Pineapple Upside Down Cake!

adapted from www.bigmamashomekitchen.com

Make this whenever you're in the need for a tropical getaway.  And no matter how bad for you I know they are I just can't resist Maraschino cherries.  They just taste fake but they are strangely addictive to me.  When I order drinks at bars, or Shirley Temples when I'm pregnant, I always ask for extra of these.  Ooh....red dye #40 you so tasty.

Cake:

2 Eggs

2/3 cup Sugar

1/4 cup Pineapple Juice

1 tsp. Almond Extract

2/3 cup AP flour

1 tsp. baking powder

1/4 tsp. Sea Salt

Topping:

1/4 cup butter [1/2 stick or 4 tbs.]

2/3 cup brown sugar

1 20 oz. can Pineapple Chunks

8 Maraschino Cherries

Use a 10-inch cast iron.  The batter won't look like its enough, but it is! 

[1] In the cast iron pan on medium-low heat cook the butter & brown sugar together for about 3 minutes or until it starts looking caramel-y.  It's better to underdo it than over do it, like I did the first time, cause it will cook more in the oven.

[2] Drain the pineapple chunks [reserving the juice for the batter] and add pineapple to pan. 

[3] Cook for another minute or two spreading pineapple evenly on bottom, put the cherries wherever you want in the pan. 

[3] In a stand mixer beat eggs, white sugar, pineapple juice & almond extract.  

[4] In a separate bowl sift together flour, baking powder & salt. 

[5] Add to the mixer and beat until batter is smooth.

[5] Pour batter on top of pineapple mixture and bake at 350 degrees F for 25 minutes.

Let cool & then invert!