Thirty-four weeks.

So the legend goes, pregnant women get crazy cravings for weird food combinations.  The token pairing of pickles and ice cream has become so familiar that it’s now a swanky maternity clothing store.  But is it a funny cliché or simply a reality?  For us, it’s the real deal.

Though my wife has not once dealt with morning sickness throughout the pregnancy, she has definitely battled leg cramps.  Of course, I’ve documented how she’s overcome them, by giving her body a surplus of the nutrients the baby is taking.  Yet since then, as our baby has been getting much bigger, the discovery of pickles (which provide electrolytes) and ice cream (which provides calcium) has helped ensure those leg cramps are kept at bay.

And hey, I’ve got no complaints.  Last Friday night we had to make an “ice cream run” after dinner at the house.  She chose a box of fat free Vanilla frozen yogurt, while I chose a low fat French Silk Chocolate.  As usual, she liked mine better.  Her secret to eating low fat ice cream is this- add two spoons of peanut butter and a little Hershey’s Syrup.  Some might think this defeats the purpose of low fat ice cream.  We’d rather live in ignorant bliss.

All pictures with the “JHP” logo were taken by Joe Hendricks Photography:

Blog- www.photojoeblog.com

Website- www.joehendricks.com