Cooking Baby

I suppose I need to explain my title.   I know some people would call it pregnancy or baking baby, but I am convinced I am not baking, I am cooking this baby. 

Seriously, let’s look at it. In a normal pregnancy or when you are baking something, you bring all the ingredients together and sort of leave it in the oven to bake – maybe on a timer.

However, when you are cooking on a stove top, it needs a bit more attention, especially when it’s a complicated violate dish. In this case, as in a normal pregnancy, you bring all the ingredients together, but instead of putting it on an oven, the dish goes on the stove top so you can constantly watch it.

 Every now and then, the dish has to be checked, and maybe, just maybe, something is off, so you have to add a new ingredient to stabilize things.  Monday, the dish called baby Angelique was doing fine.  The lid was still on my cervix. We were cooking well. Then between that and Thursday, she slowly started boiling, the cervix starts to weaken and the lid is two centimeters open.  If this dish comes now, who know what will happen?  So in this case, as with cooking a complicated dish, the doctors need to cool things down. It’s time for some adjustments.  Let’s call it an adjustment in seasoning and temperature.  First thing is to take away some of the heat by putting me on bed rest and now instead of medication once a day it’s twice a day.  Once again the dish is simmering nicely. However, now everyone knows it’s unpredictable, so temperature is kept low and every day, twice a day, it’s checked with seasoning adjustments made as needed.

Tomorrow, it will be meeting with a bunch of specialties to determine what new adjustments, if any, needs to be made, or if the dish will be allowed to simmer in the comfort of her own home.   Wish us luck.