This past Sunday we celebrated Father’s day in Finland. For our family this was an extra special occasion as the whole family is anxiously waiting for our twins to arrive, even though there is still many weeks to go and they won’t be arriving until March.
It was a surreal moment when we found out. I laughed and cried at the same time. And later when I was waiting in the waiting room for the midwife to consult the doctor about a few things, I had to immediately call my husband. After looking around the waiting room, I decided to move into the hallway because I nearly shrieked into the phone and everyone was sitting silently, staring straight ahead and I was overwhelmed with emotion.
I had just the slightest inkling that this might be possible, even though there are no twins in the family that I know of. My morning sickness, or actually all day sickness had been much worse than ever before. And in the many hours that I had to just lay in bed, I had researched what might cause higher HCG hormone levels, and one of the options was a multiple pregnancy. Of course I could not be certain because the human body is complicated, and there could be several causes for the severity. So, no I could not be sure. But I did have the nervous butterflies as I drove up to the hospital and parked my car. I did not know what I was in for.
And we still don’t know what we are in for. But I do know that I have been really excited. Tomorrow we will have the mid-pregnancy ultrasound and perhaps we will find out a little more about those little ones that are nestled so close together.
I have been just ecstatic and probably more nervous than ever before. Perhaps in this stage in life, I know so much more than I did when I was expecting our first one. And with two instead of one, there are a few increased risks. But fortunately the healthcare for expecting mothers and babies is top-notch in Finland.
In the beginning I could not handle anything sweet and this tuna-quinoa salad was something that hit the spot. So I will share this recipe that just seemed to taste so good.
We have really been lucky with our kale this year. It starting producing in May and we are still reaping a bit of a crop in November. It is so hardy that is managed through a few night where temperatures dipped to -10C. Some of it I have washed and chopped and placed in the freezer for future use, but often I will go pick a few leaves for a smoothie or to toss in with a salad.
A couple of handfuls of kale, stems removed and finely chopped
2 stalks of celery, finely chopped
½ small red onion, minced
If preferred, you may mix in other varieties of lettuce along with the kale.
3 dl/ 1 and 1/3 c quinoa rinsed thoroughly
2 tbsp olive oil
½ tsp PiriPiri seasoning
1 can of chickpeas, rinsed
Place therinsed quinoa in a bowl and pour water over it so that it is covered. Mix inthe olive oil. Allow to absorb the water for five minutes. Pour off the excesswater. Pan roast the quinoa in a frying pan at medium heat for fiveminutes. Season with salt and pepper andif you desire, a bit a Piri Piri seasoning. Toss in a can of rinsed chickpeas.
2 cans of tunafish, drained
2 eggs, gently boiled for 5 minutes so that their yolks remain a dark yellow color
fresh or dried dill and parsley
1-2 tbsp mustard, or according to taste
A splash ofpickle juice and a few pickle slices, finely chopped (or alternatively a bit of lemon juice)
salt and pepper to taste
Mix all of these together, and check for flavor.
Place a handful of the salad base on each plate. Next spoon a few generous spoonfuls of the pan-roasted quinoa on top of the kale. It does not matter if the quinoa is still a bit warm, it will help soften the kale just that little bit. Finally spoon some of the tuna salad on top and enjoy immediately.