I was minding my own business this morning, admiring my chart’s beautiful ‘implantation’ dip at 7 DPO, the ‘hey-is-that-triphastic’-jump in temperatures two days ago. Being cautiously optimistic, I suppose, still getting googly-eyed over other people’s kids, but no longer stalking reviews of the latest stroller/carseat combo.
And BAM. Out of nowhere, Mother Nature crushes my dreams, with the sort of luteal-phase regularity that I’d grown to see as fantasy. 14 days, on the dot, from ovulation to ‘try again next time’. Ugh. Five months and counting. How much more of this up-and-down can a girl take, especially when confronted with the adorable 26-week belly of a co-worker every day.
In other news, I was given two massive baskets of fresh-picked strawberries this week, and told to ‘interpret’ them however I choose. Meaning this morning at the cafe = strawberry waffles, strawberry cupcakes with strawberry cream cheese icing, strawberry danishes, strawberry oatmeal bars, and chocolate-covered strawberry tarts. I’m thinking this is an acceptable way to wallow in my self-pity and uterine disappointment.
Gratefully-Moping Strawberry Fillinggood for everything from pancakes to tarts to straight-out-of-the-pan 3 cups fresh strawberries, stemmed and sliced 1/2 c sugar, or more to taste 2 tsp lemon juice 2 tbsp cornstarch, dissolved in 2 tbsp water vanilla extract salt Combine strawberries, lemon juice, vanilla, sugar and a small pinch of salt in a saucepan over medium heat. Stir frequently, ensuring nothing sticks to the bottom. Cook until strawberries are reduced and begin to lose their shape. When mixture comes to a boil, add cornstarch mixture. Bring back to a boil, and cook for 3-5 more minutes. Take off the heat and let cool before using. To avoid a skin forming on the top, cover with saran wrap directly touching the surface of the filling.