38 weeks and green beans

What do a bunch of bush beans and being 38wks pregnant have in common?

Um, absolutely nothing. I just would not recommend spending a half hour hunched over picking them while you're that pregnant. Not so fun. I doubt that Mason enjoyed being squished that much either. Note to self: next year, do pole beans exclusively.

On a different note, Allison had to go and post this recipe on her blog the other day which I have now made twice and eaten way too many of. The good side of it though was that along with the recipe she also posted the great news that she is having a baby! Woohoo! :)

So, if you have a metabolism like a cheetah and can eat whatever you want, whenever you want, I'd suggest getting on this cookie recipe pronto. For all of you others, you may want to be a little more conservative. The cookies are so good that it's hard to eat just one.....or two......or three.....

Ingredients
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses
Directions
1.Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2.With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3.Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4.Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.