When you know better, you do better. [Pumpkin Angel Food Cake w/Salted Caramel Glaze]

I am officially tired.  I feel horrible for even saying this but I am so done with this pregnancy.

Part of me is trying to cherish every last part, to remind myself this is PROBABLY my last baby and enjoy all the wonderful things that come with being pregnant.  Feeling her kick, how womanly I feel, getting away with wearing a bikini when there is no way in hell I would wear one otherwise.

[36 weeks, last Saturday at Haliewa Alii Beach Park]

But I'm just so tired.  My back hurts, my stomach feels stretched beyond belief.  I can't keep up with school, WIC appts., cleaning, and now a pissed off toddler with a sprained wrist.  I just want to cry most days, and take a nap.   Thank God for my wonderful husband who would let me do just that if I just asked, but alas Mommy guilt just won't let that happen.

Yesterday the family celebrated Labor Day by attending a birth rally in Waikiki.  The family that protests together, stays together right?  Just kidding.....it wasn't a protest just a call for health care to support evidence based maternity care instead of care based off of opinions and basically just the way "they've always done it." [If you want to know more check out www.improvingbirth.org] We had a great time getting to meet some awesome people in the birthing community here on Oahu.  I got to talk to other women about encapsulating my placenta, home birth, and ring slings without anyone batting an eyelash. 

National Rally for Change at Kapiolani Park

Lily might have gotten TOO into it.  She was shouting "Eat your placenta!" at cars while they drove by and when the cops came to check our permits she told Andy, "I would never talk to cops!"  Not quite sure where that anti-authority attitude came from....well maybe I can guess.   We did a prayer at the end saying what we were grateful for and I am really just grateful that my daughters will grow up not being afraid of childbirth, knowing pregnancy is a beautiful, natural and healthy thing.  Not an illness. 

Which is what I keep trying to remind myself.  

36 weeks + 3 days and it will all be over soon and I won't even know where the time went.

Although hopefully these weird pregnancy dreams will stop, I dreamt last night that I gave birth easily at home, baby's feet first [not likely.] But then I found out the baby was a boy and I was pretty pissed off about it and wouldn't even pick a name for him. 

 So I told Andy we better pick out a boy's name too just in case.  I hope I wouldn't be quite so melodramatic if that were to happen but when I told Andy this he was not so convinced.  Hmm. 

[Feels like it.]

Again this is one of the blogs spiraling into nowhere.  My Mommy brain feels like mush. 

Soon, soon this little girl will make her entrance and I'll remember what I knew all along.

It is worth it. <3

Side note:  Super excited, Fall is here!

Well pretty much as "here" as it's going to get.  It's still hot, there's no way I'm getting to wear any kind of scarf or Ugg boots but Hey, the Fall flavors are back at Starbucks and I'll take what I can get.

Along with my beloved Salted Caramel Mocha I'm definitely getting in the pumpkin mood!

Made mini Pumpkin muffins the other day and still had enough left for another recipe, so Pumpkin Angel Food Cake with Salted Caramel Glaze it is!

Next month is pumpkin patches, costumes && FOUR adorable kids to dress up!

I can't wait. 

Pumpkin Angel Food Cake

w/Salted Caramel Glaze

Pumpkin Angel Food Cake:

1 box Angel Food Cake mix

3/4 cup pureed pumpkin

1 1/2 tsp. Pumpkin Pie Spice

1 tbs. flour

1 cup water

[1] Put oven rack on lowest setting & preheat oven to 350 degrees F.

[2] In an electric mixer beat all ingredients together.

[3] Pour into an ungreased Angel Food cake [tube] pan.

[4] Bake for about 45 minutes until top is nice and brown.

[5] Let cool for 15 minutes then turn upside down onto a glass bottle and finish cooling for 2 hours.

Salted Caramel Glaze:

1/4 cup butter

1/4 cup sugar

1/4 cup brown sugar

1/2 cup heavy cream

1/2 tsp. cinnamon

1/2 tsp. sea salt

[1] In a small sauce pan melt butter and both sugars together.

[2] Whisk constantly while it comes to a boil and let cook for 2 minutes.

[3] Add heavy cream, continue whisking, cook for another 1 minute.

[4] Turn off heat and add cinnamon and salt.

[5] Let cool completely before pouring over cake.  

Three Tables Beach: North Shore [w/Grilled Zucchini Roll-Up && Roasted Pepper Hummus recipes.]

At first I thought, why do people care about what beaches I go to? 

But as a Mom I am always looking for things to do with my kids and it really helps if someone can give me the details beforehand, before we trek out there with 17 towels, 4 shovels, 2 coolers, etc. only to find out the waves are too rough, there's is absolutely NO parking,

 or hypodermic needles are hidden in the sand.

Besides that, this is also my personal blog, and I'll write about what I want to write about.  So, yeah.

Spent a great Memorial Day with our friends The Lipka's.  Both have lived in Oahu for almost their whole lives so they know the island a lot better than we do.  We had great plans to go camping above the cemetery in Mililani but after a few rainy days we decided wallowing in the mud didn't sound like much fun.  

We're always excited to try out a new beach,  everyone can be so different it's just amazing to see everything Hawaii has to offer.  The last time we lived here 2004-2008 we didn't really get out enough to just be thankful for what was all around us and it kind of made us go stir crazy, coming from California land of road trips & every kind of climate you could imagine was hard, this time around we decided to not be closed in and explore!

The Three Tables out in the ocean.  You can stand on top of them and the swim out isn't hard at all.

This beach is also located in a fish conservatory so the snorkeling was amazing!

Went for the first time in awhile and it was awesome to see all the Parrot fish, eels, sea cucumbers, coral & let the quickly growing belly float around in the ocean for a bit! 

[Awesome tide pools all around these rocks, Jonas had a blast just walking around this area.]

The Beach 411!

If you are coming from North Shore you will keep following the main road around past Waimea Bay.

Three Tables will be right past Waimea Bay on the left, if you hit the Pupukea Foodland you went too far.  Parking is actually more than some beaches but still not great, be prepared, you might have to haul your stuff quite a ways.  There are bathrooms but they are a little bit down along a paved path, so don't wait till they're screaming "I can't hold it anymore!"

Foodland [with a Starbucks!!!] is super close, less than a mile away, just in case your forgot any essentials.  There are some trees and shade but as always it's good to bring your own, especially with little kids.  The water is really nice, clear and warm.  Calm enough at the sand line and shallow but if you walk far enough out there is a drop off.  

Rock balancing near the bathrooms, crazy to see!

So as promised, here are my recipes for my contributions to the BBQ!

It was a great dish to try there because you can prep everything ahead of time, grill the zucchini and then just smear on the goat cheese & roll!  Just make sure to put leftovers in your cooler right after so they don't go bad.

Have a great day at the beach!

Zucchini Roll-Ups with Herbed Goat Cheese

2 large zucchini cut into wide strips

Olive Oil

Salt & Pepper

Any combo of dried herbs you have on hand, I used thyme & rosemary

1/2 cup goat cheese

1/4 Kalamata olives, pitted & diced

[1] Slice your zucchini into strips and toss with oil, salt & pepper.

[2] In a separate container mix goat cheese with chopped Kalamata olives & herbs.

[3] Grill zucchini for 3-7 minutes each side, depending on thickness of strips and heat of grill.

Once they are tender and can be bent they are done!

[4] Smear goat cheese mixture on cooked zucchini & roll!  All done!  

Super easy, healthy & tasty side dish for any BBQ.

 I also brought some home made hummus, cause who doesn't love eating the day away at the beach?

Soaking up the sun, listening to some good tunes & swimming.snacking.swimming.repeat. 

I'm also always looking for ways to make things we like cheaper, healthier and fresher.

Hummus is one of those things!

Roasted Sweet Pepper Hummus

2 cans garbanzo beans, drained & rinsed

8 mini sweet bell peppers, assorted colors

1/4 cup tahini

1/4 cup olive oil

Juice of 2 large lemons

Sea Salt to taste

Cumin

Smoked Paprika

[1] Roast your sweet peppers, rub them with oil & season with salt.

Set one to the side & dice finely to garnish. 

Roast them in a 350 degree F oven for about 20 minutes or until soft and slightly charred looking.
Let cool.

[2] Drain & rinse your garbanzo beans and put them in a food processor.  

Put a small handful to the side for the top.

We have a Ninja, I use it for everything!  Love.

[3] Add olive oil, lemon juice, salt & seasonings.

[4] Once peppers are cool cut off stems and de-seed.

Throw those in the processor as well!

[5] Blend!  You might like your hummus thinner, chunkier, etc.  This is a recipe that is really easy to adapt to your tastes.  I personally love lemon so I think even 5 juiced lemons wouldn't be too much for me!

[5] Season to taste, blending a bit between each time so you can make sure it's not too salty, etc.

[6] Once your happy with the flavor transfer to a serving bowl, etc.

Top with more olive oil, smoked paprika, & reserved garbanzo beans and peppers!

This taste even better the next day too so it's a great make ahead food.