A Little Of This And That

+ I tried Chick-fil-A's new Frosted Lemonade, and it was BANGIN'. It reminded me of Snow-To-Go, which I have been lusting over since we moved away from Virginia five years ago. {Brownie points if you've ever had Sno2Go} Don't worry, I didn't give sweet Scarlet any. I picked this uber adorable pup up from the vet for a friend, and I made sure she made it home safely.

+ I realized that I have 1.5 months until all of my commitments are finito! I'm so ready to be done with everything and just focus on CQB and Will. Hallelujah!

+ We had our first baby class, and the three hours flew by with more information than I could possibly process. Thank goodness we got to take home the book and there are two more classes. I think I was more disturbed than he was by the video of childbirth {hairy bush and all}, but it is my whooha that will be impacted by a basketball coming out of it. I'm scurred, y'all.

+ I'm finally starting to 'feel' this pregnancy. I'm now at 12 lbs. and starting to embrace the idea of her coming out. Up until this point I wanted her to stay in forever, but now...it doesn't seem so bad to kick her out. I think Mother Nature knows that pregnancy has to get uncomfortable to mentally prepare us for the separation.

+ I've been putting off and putting off starting the crib set because I have been intimidated and I am no pro when it comes to sewing, but now that I've started I never want to stop! The crib skirt is now getting it's final touches and I feel so much more confident about taking on this project. Whoop Whoop, 1/3rd of the way through.

+ Last, but not least, here are the Maui Nachos I posted on Instagram! I stumbled upon them by accident because I had extra Pina Colada sauce from making Coconut shrimp, but boy was I ecstatic when I found the recipe. I adore anything coconut and Will adores all things nacho, so this was a match made in coconut heaven.

Nachos

1 pork butt (2 lbs)

1 cup Coconut Water

Coconut Oil

Salt and Crushed Red Pepper

1 can pinto beans, drained and rinsed

1/2 lb colby jack cheese

3 Bell peppers (tri-color)

1/2 red onion, diced

Cilantro || Green Onions || Red Onion

Tortilla chips

Pina Colada Sauce

1 small can crushed pineapple

2/3 cup cream of coconut (found by the margarita mixes and alcohol, usually in a can)

1/3 cup sour cream

- Rub a boneless pork with Coconut Oil, Kosher Salt, crushed red pepper, and cook in a slow cooker for 8 hours on low, shredding the meat at the end.

- In a small bowl, mix together the cream of coconut, pineapple, and sour cream. set aside.

- Heat a large skillet to medium heat with a swirl of coconut oil, and add the peppers, onions and saute 3 minutes, then add the pinto beans to heat through.

- Line the chips up on a parchment or foil lined baking sheet.

- Place a little of the cooked pork in each chip, topped by beans, pina colada sauce, cheese and peppers. place in a preheated oven (400) for 8-10 minutes or until the cheese is gooey. Drizzle with the decadent Pina Colada sauce and try not to eat the whole pan at once ;)

We used big ol' pork chops because we were on sale that day and we only had 4 hours to cook, but Will threw them in the crockpot with some Coconut water and they turned out really well, too. Feel free to play with the recipe and make it your own.