Yes, Pudge finally has a real identity! Paddy scheduled an ultrasound for me while I am in Gaylord, which was on August 21st. Pudge decided to be a bit more immodest this time around...so there is no longer any doubt, Pudge is a SHE.
And Pudge is a little chunker, too - weighing in around 1 lb, 4 oz already (as opposed to average fetal growth rate for 22.5 weeks which is 16 oz!)
And, as titled, Pudge is no longer Pudge....Pudge is now: Charlotte Louise Miling.
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Leslie's baby shower brie recipe
Brie en Croute #2
Recipe courtesy Paula Deen
Brie en Croute #2
1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten
Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. PS- I used double butter, nuts and jam... and cut the brie wheel in half, layering the goodies.
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