Weigh Me Wednesday: It’s My Birthday Edition!

This Weigh Me Wednesday is a monumental one. First, it’s my 29th birthday. Almost to the BIG 3-0! Secondly, I have now gained as much as I have with my other 2 children. Woah! I still have awhile to go too. The bright side (is that possible)? I am 11 pounds under where I was with them when I gave birth. I gave birth 3 weeks early with my daughter too. Woah!

On the baby front, I have been having more contractions. I had 4 in 1 hr. the other night and 1 more would’ve made me call the Dr. My back feels like it’s broken and I’m exhausted, but I am still hanging in there! I have 2 weeks left for this class for my Master’s and then I start a new class. So, I am staying busy with getting my Master’s (graduate in June yay), my 2 kids and the website. This week’s recipe is a yummy Pear Tart!

Pear Tart

Ingredients:
6 Tbsp butter, divided
4 1/2 oz gingersnap(s), crushed to crumbs
4 large pear(s), Anjou or Bartlett, peeled, cored, sliced 1/8-inch thick
2 tsp fresh lemon juice
1/2 oz liqueur, any type, pear-flavored suggested (about 1 Tbsp)
1 1/2 Tbsp orange zest, or to taste

Directions:
Place oven rack in lowest possible position. Preheat oven to 350ºF. Place a baking sheet on oven rack while preheating.

Meanwhile, melt 4 tablespoons butter in microwave or in a small saucepan on stovetop. Place cookie crumbs in a small bowl and incorporate melted butter into crumbs with fingertips until mealy. Spread crumb mixture onto bottom of a 10-inch tart or cake pan and pat down into an even layer; chill for 30 minutes before baking (or up to 2 days). Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and cool. Increase oven temperature to 400ºF.

In a medium bowl, gently combine sliced pears with lemon juice and pear liqueur. Arrange pear slices in tart pan starting with the outside edge — the long rounded part of the pear should rest against the side of the tart pan. Continue to overlap pear slices in tight concentric circles until all the slices are used up; work in any leftover slices.

Dot top of tart with remaining 2 tablespoons butter. Place tart in oven on baking sheet and bake until tart bubbles and fruit is tender but not mushy, about 40 to 45 minutes. Cool and garnish with orange zest. Slice into 10 pieces and serve. Yields 1 slice per serving.

My progress:
Length of Time: 32 weeks
Pounds Gained: 33

So, how did you do this week? Follow my weight loss (or gain) journey with the past Weigh Me Wednesday posts and keep me updated on your progress!

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