Are you in your last month of pregnancy and flustered about what you need to do and worry if you have the time? No fret, cousin JJ is here to give you a checklist of crap you need to haul ass and get done.

A list should ease the stress:

What to Pack in the Baby Bag:

1. A warm and comfortable blanket but one you don’t mind getting ruined with all the juices, balms and secretions that accompany labor. It won’t be the same after. errrr.

2. Mint or lollipops – You may be restricted from eating. The sugar in the lollipop can help curb hunger pangs and keep you from stink breath. Stink breath is no bueno.

3. Lip balm – You may get dehydrated. Keep your lips moisturized. I like ESOS!

4. Moisturizer – Get a very thick tube of moisturizer. I recommend Aquaphor because you don’t need a lot to do the trick.

5. Smart phone camera or digital camera – No explanation necessary

6. A couple pair of granny undies – But no more because you will get the mesh disposable undies plenty at the hospital. You can even take home extras the nurses bring in your room. They’re the best!

7. Baby going home outfit – This is the outfit you dress baby in when the hospital photography company comes by.

8. Gifts for the nurses – Some go above and beyond to make your short stay pleasant. Purchase a box of candy, or a mini spa kit or a journal or cards. I love Steep Seep’s Grapefruit Bergamot gift set which costs under $20!

9. Music – have a playlist of soothing music on a CD or on your phone’s portable speaker that you can plug in and help you calm down and get through a long labor.

10. Breast pad – You may leak so breast-pads and some Lansinoh Nipple Cream may come in handy for cracked or sore nipples from nursing.

LAST MINUTE NESTING

11. Get the carpets cleaned and get rid of any cat or dog hair and other allergens.

12. Create a music playlist for labor and delivery.

13. Buy all the creams, lotions, medicines, and miscellaneous items you need for yourself and baby.

14. Buy clear plastic containers to organize baby clothing, accessories, toys and a label maker

15. Organize baby’s clothes and label the bins: newborn, 0 to 3 months, 3 to 6months, 6 to 12 months.

16. Create a “call list” on your smart phone so your hubby, spouse or partner knows who to contact after you give birth.

LAST MINUTE GROOMING

You have to make sure you are presentable for labor and delivery, photos after baby arrives and just for feeling good about yourself and the end of the 40 week journey. Don’t know who said letting yourself go was okay during pregnancy, but they lied. If you feel fresh, clean, primmed and prepped, you will feel energetic and ready for pushing out that baby.

17. Get your nether regions waxed. You really don’t want doctors and nurses seeing your business looking like the Brazilian rain forest. Opt for a Brazilian wax instead. If it’s out of the budget, consider going with Nair Bikini removal gel which will not require you to use a razor and nick yourself, but be careful.

18. Wax your eyebrows. You’ll feel better and look great in the post birth pics. But if you’re going for the Anastasia the Russian Gladiator look, then no.

19. Get a Mani and Pedi – A mani because your hands will be in pics and you don’t want to cut baby with your hang nail. Not good. A pedi because your toes may be in the air and/or in stirrups during the pushing stage and you don’t want to be embarrassed by crusty and ashy hammer toes in people’s faces.

20. Get a hair appointment and get your hair in braids and/or cornrows. You need a low maintenance style bc you will not have time to do your hair after baby arrives and braided styles look great in pics.

If you’re heading out to a cook out for Memorial Day and still scratching your head on what to take over to the host’s home or what salad to make if you are hosing a barbecue or cookout, here are 5 easy and simple salad recipes from the FoodNetwork to consider. Above is the Roman Salad

Ingredients

1 cup balsamic vinegar

1 cup pitted green and black olives, halved

1/4 cup chopped fresh parsley leaves

3 anchovy fillets, drained and chopped

2 tablespoons capers, rinsed and drained

1 garlic clove, thinly sliced

8 fresh basil leaves, shredded

1/2 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 pound vine-ripened tomatoes (about 3 tomatoes)

Directions

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36960_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

BLT Pasta Salad

Ingredients

12 ounces corkscrew-shaped pasta

1/2 cup milk

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks

1 tablespoon chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

1/4 cup sour cream

4 tablespoons chopped chives or scallion greens

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Black Bean and Corn Salad

4 ears corn, husks removed

2 tablespoons olive oil

1 cup diced red bell pepper

3/4 cup diced red onion

1/4 cup cider vinegar

1 (15-ounce) can black beans, rinsed and drained

1 teaspoon minced garlic

1/2 cup snow peas, julienned

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper

Directions

Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Ingredients

Vinaigrette:

1/4 cup red wine vinegar

1 tablespoon honey

1 tablespoon mustard

1/2 cup olive oil

Kosher salt and freshly ground black pepper

Quinoa Salad:

4 cups salted water or vegetable stock

2 teaspoons chopped fresh thyme

2 cups quinoa

16 spears asparagus, trimmed

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1 cup pitted nicoise olives

4 ounces aged goat cheese, shaved

1/4 cup chopped fresh basil

1/4 cup fresh parsley leaves

Directions

For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.

For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.

Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Serves: 6; Calories: 477; Total Fat: 29 grams; Saturated Fat: 6 grams; Protein: 13 grams; Total carbohydrates: 43 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 9 milligrams; Sodium: 446 milligrams

Orzo Salad With Shrimp and Feta

Ingredients

Kosher salt

8 ounces orzo pasta (about 2 cups)

1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 clove garlic, minced

Freshly ground pepper

Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice

4 scallions, thinly sliced

1/2 cup chopped fresh mint

1/2 cup chopped fresh dill

1 cup diced English cucumber

4 ounces crumbled feta cheese

3 tablespoons halved kalamata olives

Directions

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.

Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.

Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

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Orzo Salad With Shrimp and Feta