We have graduated from birth class and are, like, totally qualified to watch my body push a kid out of it.
Which is kind of the main thing, besides Jay preparing lots of snacks. The midwives tell us at every appointment that we need to have lots of food for labor, and then other stuff says "you will vomit and not want to eat." So...snacks it is! Other than that we're supposed to let contractions happen and THAT sounds like a blast....
LOOK AT ALL THE ALLITERATION. 
I could say it's B for BABY but seriously it's not.
Speaking of, I had the weirdest comment after yoga the other day. I taught what I hope was a good class, and one of the students afterward was all "it was soooooo sweet to hear you tell us to enter into happy baby or take a fetal position for savasana....just like you were already a mama!" Um. I say those things literally every single class that I teach. Projecting much? It was one of those students that are really ... in touch ... with other's energy, in their minds, and who knows, maybe I'm just GLOWING with impending motherhood, but also don't you think that sometimes people see what they want to see in you? Anyway. If I use words that start with B it's just a coincidence. And Happy Baby is a legit yoga position and I don't know the sanskrit word for it so we're kind of stuck there.
Moving on. No offense to the energy-lovers of the world. It's your newest fall side dish, just in time for your Thanksgiving planning, perhaps? There are only 4 ingredients. I had intentions of adding garlic and walnuts and all kinds of toppings, but in the end wanted the method of braising AND crisping the sprouts to be the main focus here and balsamic + bacon always get the flavor job done, right? Also, one skillet. 20 minutes. Side dish.
...
So, here's how we take any old dinner and make it way more delicious with a 5-ingredient sauce. We make our own roasted red peppers, we puree them, and we add cream. 
You know it's a good idea when the last step is to add cream, right? You do.
I'm actually not the biggest roasted red pepper fan; sometimes I think they're too slimy for their own good and don't add a lot of flavor to things, so I usually go for something stronger like a pickled hot pepper. But here, in a pureed sauce with a few other flavors, I'm totally in. I make my own roasted reds, but a few from a jar work just as well in this!
So you make a batch, then top every meal you make all week with this stuff. Done.
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Ok, a few things:
So now you know pretty much everything you need to know about your new favorite dinner, the one that you make in about five seconds that involves protein, carbs, and a vegetable, and can be gluten free if you go for corn tortillas, and FALL IS COLD THIS IS WARM YOU WANT IT FOR DINNER.
Let's do it.
...
Guys there is a thing happening.
It started approximately a million years ago, and I'm certainly not the first one to comment on it.
People are real dicks to other people on the internet.
And we have an excuse!
"Well, if you didn't want to know what people think why did you put it online?"
...
