First I want to thank everyone for the kind comments. They are truly helping me get through bed rest. I am so grateful to have some many wonderful readers. I feel as though I have made so many new friends and I couldn’t be more blessed.

It is officially a week after our hospital stay and I am still pregnant. YAY! I am hoping to make it one more week. We will see how it goes. I do feel as though bed rest has been helping. I have also been doing some research on how to stall labor. Natural ways, of course. The one thing I found that sounds easy and relaxing is Epsom salt baths. So I am going to take one every day this week. I really want to make it to 4th of July; 34 weeks.

I haven’t posted a new recipe in such a long time. But last week, before bed rest, I made one of our favorite potato recipes. It is quick and easy and delicious.

Redskin Bacon Potatoes

Ingredients:

• 1 pound redskin potatoes
• 3-4 pieces bacon (we use the center cut, but you can use any type you like)
• 1.5 teaspoon fresh rosemary or 2 tsp dried rosemary
• 1 teaspoon salt and pepper
• 1/5 – 1 tablespoon olive oil
• Italian seasoning (I don’t measure this one, but I sprinkle generously)

Directions:

1. Pre-heat oven to 425 degrees.
2. Cut bacon into pieces and cook in a cast iron skillet until half way cooked (basically until you get some grease from the bacon) on medium heat.
3. Cut potatoes into 4-6 pieces (depending on size of potato). Place potatoes into pan with bacon.
4. Add rosemary, salt, pepper, olive oil, and Italian seasoning. Stir together.
5. Place cast iron skillet into pre-heated oven for 20-30 minutes. Stir half way through.
6. Enjoy!!