Two (and more) Week Wait

Why is it I can only seem to write while I’m suffering through the cruel force of nature that is the Two Week Wait? My writing may even be more frequent this month, as a carb-free diet means that I can’t bake-and-eat my way through the stress.

Here are the facts:

I know with all certainty that the correct ‘factors’ are in motion for a potential pregnancy this month. In other words, the mechanics of baby-making have all been dealt with in the appropriate manner. Second, my temperatures are up…wayyyy up. Like, higher than they’ve been, barring a fever. So that’s gotta count for something. I’m breaking out like a pubescent boy, I’m cramping like you wouldn’t believe, and my moods are riding the elevator from hell. I’m exhausted, I’m bloated, and I’m nauseous.

That last paragraph reads like a list of complaints, doesn’t it?  Wrong. In actual fact, I’m clinging to the hope that all of those symptoms might combine to make this our month. I’m only 8 days post ovulation, but already I’m biding my time until I can obsessively pee on sticks. I’m sure it would help if I had anyone to talk to about this. Then I wouldn’t be oversharing my bodily functions in some remote corner of the internet, under an alias, on a blog that I’m sure no one’s even stumbling upon.

So, what’s the deal here, body? Am I pregnant this month? After 8 frigging months (only 5 cycles) of trying, do you think you could help me out and get a baby to stick in there? Anyone have any words of encouragement for a young, hopefully-fertile-but-babyless baker?

Two Week Wait Toffee Blondies (thanks, Martha Stewart):
Ingredients
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
  • 2 1/4 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1/2 cup buttersc
  • 1 cup toffee bits
  1. Preheat oven to 350 degrees. Grease a 9×13 pan.
  2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
  3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, butterscotch chips, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. 

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