I’m waiting again. It was a nice two-and-a-half weeks, checking temperatures, knowing that there was nothing really to worry about except the practice of making a baby. And this morning was my third temperature above coverline (for those of you who don’t chart temperatures, ignore me), which means I’ve ovulated. Which means, I’m officially waiting…now until the fourteen-day mark when I’ll either be disappointed again, or start peeing on sticks like a fanatic. On one hand, its nice, because I can stop worrying about how I’m going to track J down for twenty minutes of baby-dancing each night, but on the other hand, its nervewracking…are these ovulation cramps or gas pains or the stabbing of a baby-bundle of cells burrowing into my uterus. You just never know.
So in the meantime, to distract myself while I wait, I’ll preheat the oven, invite some friends over, and bake.Blueberry Cheesecake Tart: For Those Who Wait 1 9-inch pie shell – homemade, or, if you’re lazy & hungry like me, a storebought one 2 bricks light cream cheese 2 cups white sugar 2 eggs 1 1/2 cups blueberries (or fruit of choice) vanilla extract In a 350 degree oven, bake the pie shell approximately 15 minutes, or until light golden brown. In the bowl of a mixer, beat cream cheese until smooth. Add eggs one at a time, and beat until combined. Slowly add sugar and vanilla, scraping down the bowl to avoid lumps. Pour mixture into pie shell, and bake for another 25-30 minutes, or until no longer wiggly in the middle. Top with blueberries or any other fruit. Serve immediately. Warning; I haven’t figured out how to make this ‘refrigerator friendly’, meaning if you refrigerate this overnight, it’ll get gummy and kind of weird. But for a down-in-one-shot dessert, its great.