Well, it's been a while since I wrote and sadly not too much has happened!! We had a brief, cold spell recently and even some snow. And then it was hot again. And today it's only around 10 degrees Celcius.

Jesse went for his WIC appointment, and was weighed and measured by the nutritionist. He weighed almost 29 lbs, and was 33 inches tall. To give you an idea of how he has grown...in January he was 25 lbs 9 oz, and was 30.5 inches tall. He is currently in the 95th percentile for his height (meaning he is shorter than only 5 percent of children his age) and between the 75 & 80th percentile for his weight. I just can't believe how much he has grown in three months.

As for me and the baby, I won't tell you what "percentile" we are in (I don't think they even have such a thing for pregnant women...) But, at my last doctors appointment, everything was perfectly normal, the baby is head down and measuring right on track (which is a relief - Jesse measured 2 weeks large the whole third trimester), and he/she is still moving around lots. We are looking forward to meeting this little person, and no Mike and I have not picked out any names yet.

We submitted our application for a new apartment this past Friday. We are really hoping we can get in...it's a newer building with a pool, playground, and exercise room. Plus it has an extra bedroom and two bathrooms. It's a little farther away from the school than we currently are, but still within biking distance and still relatively close to our friends. So we should know within the next two weeks if we are in, and then we hope to get packed up and moved before we head to Canada for the summer. We should be arriving in Calgary in 29 days!

So that's about the extent of our news for now. I will finish off with a great recipe for anyone who feels like trying something new for dinner...our whole family loved it (I didn't really expect Jesse to...but he did too!) It's a Rachel Ray recipe and delicious:

Super-Size Turkey Meatballs with Spinach and Cheese

Ingredients

• 10-oz frozen, chopped spinach (thawed)
• 2.5-3lbs ground turkey
• 1 med onion, finely chopped
• 3 garlic cloves, chopped
• 1 large egg
• 1 ¾ cups milk
• ¾ cup bread crumbs (about 3 handfuls)
• ½ cup grated Parmigiano-Reggiano cheese
• salt & pepper
• Extra-virgin olive oil (EVOO)
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 1 cup chicken broth
• 8 oz shredded provolone cheese or Italian cheese blend
• ½ tsp freshly grated nutmeg
• ¼ cup chopped parsley

Directions

1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.

2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.

3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

(We used Parmasean cheese in the meatballs. And we used an Italian cheese blend and no nutmeg for the sauce because I didn't have any. It made a lot of meatballs, but I cooked them all and froze the extras for another meal.)