In less than 48 hours I'll be 27 weeks...figured I'd get a 26 week blog in. Let's see, this week has been pretty chill. On Tuesday we had our 6 month checkup. All my levels are great, baby Sloan has a strong heartbeat, she is  very active - in fact she kept kicking the heartbeat monitor off. Haha. And it was awesome because we could hear swooshing sounds on the monitor which indicated a punch or a kick every time. She likes her space that's for sure. This little girl growing inside me makes me so happy. I just love watching my belly get little pushes from her and feeling her move throughout the day. Such an unexplainable feeling!
Our good friends the Leepers invited us over for some crawfish Louisiana style! So yummy! There is corn, potatoes and turkey sausage mixed in with the mud bugs. First time was a great time. Sister Leeper (Berna) also made delicious salmon.  
WOW! Can you believe it! Already halfway done with my 25th week!

Symptoms: slight nausea, no appetite, sleepy, acne and heartburn.

There are things on my "To Do" list for the remainder of this month (between now and week 28). 
- Find and interview Pediatricians. 
- Pre-register at a hospital (Fill out all necessary paperwork in the event that we would need to go to the hospital, all the paperwork will already be complete and we could just focus on the delivery)
- Look into maternity photos
Some info from

During month six, the average fetus measures about 13.6 inches to 14.8 inches and weighs about 1.5 to 2.5 pounds.

Your baby at 25 weeks
  • She's enjoying her new sense of equilibrium -- she now knows which way is up and which is down.
  • She's growing more fat and more hair too!
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup(Regular, 98% Fat Free or Healthy Request®)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables

1 1/4 pounds skinless, boneless chicken breast halves

1/2 cup shredded Cheddar cheese (about 2 ounces)

  • Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
  • Top the rice mixture with the chicken. Cover the baking dish.
  • Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
My diet has been epically. I wake up and the first thing on my mind is I WANT CAKE! Two days ago Scottie made a cake and let's just say Scott didn't have as much as I did. YIKES! And what's weird is he frosted this french vanilla cake with chocolate (I would of preferred cream cheese frosting) but apparently it did not matter. I ate it anyways.
This morning we headed out to the lake. Also went to the grocery store to re-stock up on mangos since they are still 10/$10.00 - WHAT A STEAL!!!