It’s week 19. Almost halfway though. Time is going by very fast these days
This week the baby is 6 inches long from head to baby butt. So it is supposedly mango/grapefruit size. Mangoes are super gross this time of year, but grapefruits are a pretty safe bet. So that is what I am featuring this week. During my first trimester I ate at least one a day for a while, so of all the fruits and veggies that have been suggested as comparisons, this one is probably the most accurate. I am sure the baby’s genetic make up is no less than 50% grapefruit.
Which means baby will smell really good and be slightly pink in coloring.
What you see above, is this recipe for grapefruit basil salad*. It seems like an unconventional flavor combination, but it works surprisingly well. The balsamic vinegar, olive oil, salt and pepper marinated the grapefruit, basil, chives and red onion. The result was a refreshing salad that should be eaten on a patio in the sun.
However, I ate it in the dark, inside my apartment with the heat blasting because I live in Siberia. I will have to try it again when Chicago becomes more like Florida during the mid-summer. Because I have a feeling that my pregnant self will not be using the oven much come June and July. Just a hunch.