Thursday, July 8, 2010
The easiest soup ever made....
Sunday, July 4, 2010
I'm not the kind of parent I thought I'd be...
Friday, July 2, 2010
The week in review...June 25 thru July 2, 2010
And lastly this week William finally met Marlene and her daughter Makenna, who changed her first diaper ever! She did a great job. She even undressed and dressed him too! That's more than I did at five...hell I was 36 first time I did any of that! :-)
Saturday, June 26, 2010
My thoughts on Breastfeeding...
So, what changed my mind about breastfeeding? COST! I saw how much formula costs ($24-$26...a week) and said, um...no...breast milk is free! Well it's almost free. There's the cost of the pump, $100, and the nursing pads, $6 a month or so, and nipple cream, $11, and nursing bras, $24, and nursing tanks, $15, and nursing night gowns, $30....okay I think that's it. It's still cheaper than formula.
After I made the decision to breastfeed, I guess when I was five months pregnant, I started to do some research. Yes, it's good for the baby, yes it's good for the mother. Just read all the stuff about cancer and such here (http://www.babycenter.com/0_how-breastfeeding-benefits-you-and-your-baby_8910.bc?page=3) Who knew that breastfeeding can lower the chances of you getting certain cancers and even osteoporosis!
Friday, June 25, 2010
How fast they change! The week in review, the week of June 20th, 2010

Thursday, June 24, 2010
My thoughts on Church....
I went again last weekend, with William. I was terrified he'd cry and ruin everything for everyone. Instead he farted. Man what I would have given for those incense. We sat in the last row, at the end of the pew...the painful pew which killed my spine and tail bone....there was standing room only behind us, all of them no doubt staring at my gorgeous baby, who I wore in a sling, nice and snug.
Wednesday, June 23, 2010
The geyser...
Tales, from the titty...
So I co-sleep, which I swore I'd never do. But, I do. It happened by accident, we just fell asleep together. I decided I liked it. As a preemie I worried about his breathing after all. Now though it's so much easier to just have him in the bed. True, some nights are hell but most are not. What's 'gross' is...I tend to leak...all over HIM, and all over the bed.
I wonder what next weeks challenge will be?
Monday, June 21, 2010
My breastfeeding challenges...a history...
My initial plan was to breastfeed immediately after birth, but of course he was whisked away to a NICU 20 miles from me that night so..since he's a preemie, breastfeeding has been a challenge. I pumped since day two but never pumped a good amount. In the NICU I breastfed I think three times, each time for 1 to 5 minutes only. Because he's a preemie, he just couldn't stay awake to feed, he was barely awake for the bottle.
Our first attempts were with a shield and did not hurt, at all. I've read and heard if you do it right, it does not hurt....more on that later.
Fast forward a month and I get him home. It was still a challenge. By that time he had nipple preference, and he preferred the rubber kind. He screamed when I tried to feed him, he'd push me away, kick, spit me out, in short...he gave my boob the middle finger. My joke at the time...He doesn't like the boob...maybe he's an ass man. ;-) (Get used to my warped sense of humor or leave this blog) :-)
So I'd pump while Chris bottle fed him nasty smelling and over priced soy based formula. Whatever I pumped, we'd feed him but it was never enough in volume.
Fast forward a month and we get...thrush! Which we still have! Awesome! Each week got better in terms of his feeding and my supply growing....along with my pain.
Not sure when the pain kicked in exactly but it did indeed kick in. Ouch. Let's put it this way, in labor I never cussed, screamed, yelled, even held Chris's hand let alone clinched it, never broke a sweat....breastfeeding on the other hand, all of thee above...when I say scream, I mean scream. Pant, sweat, shriek...sometimes his latch sucks, pun intended, mix that with thrush and you have...blistered, dry, cracked, bleeding nipples! Woo hoo! I have calluses on them! Yup! I use lanolin but it doesn't do much. When his latch goes array I break the seal with my pinky and try to breathe again.
Lately I'm determined to get him off formula. So I tried a formula and bottle free day....he fed off me for 12 hours...pretty much non stop. Um, ouch and hello, I had things I needed to do, like PEE! After all that he was still hungry and he got a bottle. Talk about a 'let down'.
That same week though I noticed I got bigger, quite a bit bigger and he no longer preferred the bottle over me. He took the breast like a champ! He still needed a booster of bottled formula from time to time but far less of it. Also when I pumped my supply went way up, enough to fill a bottle for him! And I've not pumped since. That was a week ago.
In this last week, he gets on average, 2, 2 ounce bottles of formula, the rest comes directly from the breast...my callused, blistered, cracked breasts. I'm in so much pain I can't even wear clothes, which Chris loves btw.
So, why do I persist? I'm a masochist. No. I have fibromyalgia and am in pain all the time, I don't need additional pain and this is bad, bad, bad pain. I do it because it's best for him and me and I like a challenge. I'm going to make this work. I want him off formula all together by month's end. This is much easier said than done.
I'm done with the rant for now. Today I earned my '3 month' badge of honor the breastfeeding forum on live journal. I wear it with pride...painful pride.
Sunday, June 20, 2010
I'm back!!!



I had a baby, after 2.5 years of trying. We were told we had a less than 1% chance of ever conceiving. After 'not trying' last August, we conceived the old fashioned way. It was the the most stressful two and a half years of my life. I never wish to relive that. Every month for nearly that entire time was hell. If my boobs hurt, was I pregnant? Or was my period coming? Usually it was the latter. Every month I really thought I was pregnant, that gets old...quick! In August of 2008, I was late, VERY late...I was convinced it actually happened...only to find it did not. After a few negative pregnancy tests I began to hemorrhage and I continued to do so for 10 days. Turns out I had a very large ovarian cyst that caused all that bleeding. That concerned me, as if we needed MORE challenges in that department. For the two weeks leading up to the blood-bath, I thought I was pregnant, despite the negative test results. So when last September rolled around and I was late again, I was convinced it was yet another cyst. I didn't tell anyone I was late, I didn't think I was pregnant at all...I didn't want that disappointment again. I didn't even test. After seven days, Chris pretty much forced me to test. As I was still peeing, the second pink line appeared and I screamed "I'm pregnant!"
I don't think Chris believe me...I wiped really fast, LOL...and ran out to show him and asked him ten times at least if I were insane or if that was a second pink line...turns out it was. It was a very happy day...happy indeed. We said we'd tell no one but we immediately told nearly everyone.
The next week was good. Saw my Dr, who I loved, Dr. Hilkowitz, got an ultrasound, saw the little speck that would be William and.....................the rest is too horrible to recount, let's just say hyperemesis, pic lines, hospitalizations, medicine-induced depression, pre-term labor, bed rest and then...a premature baby.
But seven months later, he was born...yes, seven. He was nearly two months early. After a month and a half in the NICU he came home and now is doing fine. He's three months old, but really he's five weeks old, he looks five weeks old but acts more in-between the two.
Mama-D
Friday, September 11, 2009
:-) Pregnant
Yes, it's true, though I've not announced it on Facebook just yet. How am I feeling? Well the first week, I thought I was having a bad fibro week, turns out I was just pregnant. This week, I had cramping, severe back pain to the point I could not function but no bleeding. The Dr is a little concerned so I'm doing a 48 hr hormone test to ensure the baby is...hanging around.
I had an ultrasound. It showed pretty much nothing but the sac and the beginnings of the umbilical cord. Enclosed are pictures. The sac looks like a black lima bean. I circled it in yellow. The pink circle shows the white line that is the beginnings of the umbilical cord.
Monday, July 27, 2009
Almond Joy Cake
Cake Ingredients
1 3/4 cup flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (use whole milk)
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon coconut extract
1 teaspoon almond extract
1 cup boiling water
Pre-heat oven to 350. In a large bowl combine all the dry ingredients. In the mixer, mix all the wet ingredients except the water. Mix until incorporated. Add the boiling water slowly and continue to mix. Slowly add the dry ingredients to the wet ingredients. Once combined add to two nine-inch cake pans. Bake for 30-35 minutes. Place on cooling rack to cool.
Filling ingredients
1 brick of cream cheese
1 stick of butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1 bag of slivered or sliced almonds (toast them on the stove first)
7 ounces sweetened-shredded coconut
1 cup of powdered sugar
Cream the butter and cream cheese together. Add the extracts. Turn mixer onto low and slowly add the sugar. Next, add the almonds and coconut. Put in the refrigerator for an hour to cool.
When the cakes are cooled completely, add three-quarters of the filling in-between the two layers of cake.
Ingredients for frosting
*Add these to the remainder of the coconut filling*
1 brick of cream cheese
1 stick of butter
Three-quarters of a bag of chocolate chips (I use Hershey Special dark)
1 cup of powdered sugar
In a double-boiler, melt the chocolate chips. While they melt, cream the butter and cream cheese with the existing filling at medium speed. Slow the mixer to low and add the powdered sugar. Once the chips are melted, add the chocolate (it's easier if you use a rubber spatula) to the frosting mixture. Continue to mix until well blended. Put the frosting in the refrigerator to cool for one hour.
Wednesday, July 8, 2009
Extra chocolate cupcakes with chocolate-cream cheese frosting
4 TBS butter
1/4 cup canola oil
1/2 cup water
4 ounces semi-sweet chocolate chips (You can use any flavor, I prefer Hershey's Special Dark or semi-sweet)
1 cup flour
1 cup sugar
1/4 cup plus 2 TBS cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1 large egg
1/4 "whole" milk (Don't use skim, must be whole or buttermilk)
1 tsp vanilla extract
First, using a double-boiler, melt the chocolate chips. (I use a sauce pan and a heat-safe glass bowl) In another sauce pan set to low heat, melt the butter with the oil and water.
Preheat oven to 350, spray cupcake liners. In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt. To another bowl (The mixer bowl) add the melted chocolate chips, the water-oil-butter mixture and beat on low speed until smooth. Add the egg and beat until incorporated. Next add the milk and vanilla and continue to beat until smooth. Slowly add the dry ingredients until incorporated.
Pour the mixture into the liners and bake on center rack for about 20-25 minutes. Let cool and then frost.
Frosting Ingredients
1 stick softened butter
1 brick of cream cheese
2 1/2 cups powder sugar
1 tsp vanilla
4 ounces semi-sweet chocolate chips.
Again using the double-boiler, melt the chips. Cream together the butter and cream cheese, then add the chocolate. Add vanilla and turn the mixer from medium to low and slowly add the powdered sugar (You can use up too 3 cups of sugar). It will ice easier if you let it cool in the refrigerator for 30 minutes before icing the cupcakes.
Tuesday, June 30, 2009
Roasted Tomato Soup with Healthy Grilled Cheese Sandwich
Ingredients for soup
1 dozen Roma Tomatoes
1 bulb of garlic
1/4 cup of heavy cream
2 cans of petite diced tomatoes
1/4 cup olive oil
4 ounces of goat cheese* (Optional)
salt, pepper, thyme, dried basil, and onion powder to taste.
For the soup, preheat oven to 400. Slice the Roma Tomatoes length wise in half and place on foiled baking sheet. Add olive oil and salt and pepper to taste over each tomato half. Next, slice off the top 1/4 inch or so of the bulb of garlic. Add olive oil, salt and pepper to the exposed top of the bulb and wrap entire bulb in aluminum foil.
The garlic bulb goes into the oven for the longest amount of time, 30-40 minutes or until the consistency of butter. (You should be able to squeeze the garlic out from the skins when done). Put the tomatoes in the oven and roast for 25 minutes.
In a blender, add the roasted tomatoes and the roasted garlic and liquefy. Add contents to a large soup pot. Then add the canned tomatoes with the juice into the blender and liquefy. Add contents to the soup pot. Stir together and add salt, pepper, onion powder, thyme and dried basil to taste.
Simmer for 30 minutes and add the cream (as much or as little as you'd like) at the end. Break off little chunks of the goat cheese and stir into the soup until it's all melted.
Ingredients for Grilled Cheese Sandwich
Freshly baked bread ;-)
4 slices of any cheese (yellower cheeses melt faster than orange ones)
2 TBSP of olive oil
Using a non-stick pan, add 1/2 a tablespoon of olive oil over medium-high heat. Use the remaining olive oil (I eyeball it) on the 'outside' of the bread. I oil one side, place the oil-side-down into the pan and then press firmly on the top of the sandwich with a spatula. Before you flip it, be sure to add olive oil to the top of the bread. Flip and press down firmly with the spatula until the bread is crunchy and all of the cheese has melted, about five minutes total.
Tuesday, June 2, 2009
Italian Sausage Risotto
Simmering in the wine
Adding stock to risotto
Adding sauce to browned sausage
Adding cheese at the end
Final product!
YUM! I love this recipe! I think I made it up, but I doubt it, I'm sure someone else has done this.
Ingredients
1 package of Italian Sausage (I use mild, use any kind you like, can use turkey or pork)
1 can of plain tomato sauce
3 tbsp olive oil
1/2 cup of wine (white or red, or you can use water)
1 cup of risotto rice
1/2 cup shredded mozzarella cheese
6 cups of chicken stock (Low sodium)
-salt, pepper, onion powder, garlic powder to taste-
Instructions
In a large, non-stick frying pan over medium-high heat, add the wine and 1 tbsn olive oil. Once simmering, add the sausage and cover with the lid.
In a medium sized, non-stick pot on medium heat, add 1 tbsn olive oil and the 1 cup of risotto. This is called 'toasting the rice'. Do this for about three minutes or so, and then ladle in one ladle-full of warm chicken stock and stir. You have to keep stirring the entire time you're cooking it.
Meanwhile, turn your sausages over, put the lid back on and continue to cook until all of the wine is cooked off.
Ladle in more stock every time the risotto begins to look dry. In the end, you will use approximately 4-6 cups of stock.
When all of the wine in the frying pan is absorbed, add 1 more tbsn of olive oil and lower heat to medium. Keep turning the sausage so all sides of the casing brown, keep the lid on to speed up the process.
When all sides are browned, add one can of tomato sauce to the frying pan. Add salt, pepper, garlic powder and onion powder to taste, and lower heat to low. Put the lid back on and continue to cook until the sausage is done.
Taste your rice after about 15 minutes for texture. Towards the end, add salt, pepper, onion and garlic powder to taste. When the risotto has reached your desired texture , add the shredded mozzarella cheese. Stir in and serve.
Top with the sausage-sauce and sausage. Slice into chunks and top with freshly grated Parmesan cheese. Enjoy!
Sunday, May 24, 2009
Sheppard's Pie
Today I'm making a Sheppard's Pie. It's a Rachael Ray recipe, can use ground turkey, but I use ground sirloin, 96% fat free.Brown the meat with minced garlic and diced onions (just as many as you like). Add salt and pepper to taste. When the meat is almost done, add a some Worcestershire Sauce, as much or as little as you like. Remove the beef, deglaze the pan with red wine, beef broth or just add a little olive oil and sauté mushrooms. When the mushrooms are nearly done, salt and pepper them and add some more Worcestershire sauce. Then add beef broth, and some flour to make a thick mushroom gravy.Add the browned meat to the bottom of a round, deep casserole dish, top with the mushroom gravy.
Meanwhile in a deep pot, add Yukon gold (any potato you like) that's been cubed into cold water. Bring to boil, boil until fork tender. (Once the water boils, add salt to the pot.) Mash the potatoes, add skim milk (or milk or cream) 1 tbs butter, and add as much or as little 'gorgonzola cheese as you like to the potatoes. Top the meat and gravy with the potatoes. (Optional to add some more mozzarella, or any kind of cheese you like to the top of the potatoes) and bake off at 350 for about 20 minutes, until there is a crust on top and the cheese on top is melted.
Tuesday, May 19, 2009
Traditional 'Mild' Red Bean Chili
Ingredients:
1 lb leanest ground sirloin (Can use white meat turkey breast)
3 cans of red kidney beans (strained and rinsed)
1 small white onion, finely diced
2 cans plain tomato sauce (low sodium or no salt added is preferred)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp chili powder (optional)
(Serve topped with shredded 'Mexican cheese', cheddar, or any yellow cheese)
Instructions:
I start by dicing the onion. You can use a cheese grater to get it very fine. Add to a frying pan with some olive oil and a pinch of Kosher salt. Next, add the lean ground beef. Add half of all of the seasonings to the beef and onion mixture. When the meat is browned, move the meat and onion mixture to a soup pot. Add the rinsed red kidney beans and the rest of the seasonings. Add 1 can of tomato sauce for a dryer chili and two for a soupier chili. (If you like, add more of the above seasonings to the sauce. It's good to season each layer).
Cover and let simmer for one hour. This tastes better the next day.
Top the chili with some cheese and serve plain, or over brown rice. Another option is to bake a potato and serve the chili with cheese on the potato.
Monday, May 4, 2009
Adventures from the dog park, part IV
Another schnauzer we've grown to admire, Tanner, was there as always. He makes Pippin look like a mute! Tanner is VERY barky and loud. He's also the welcome wagon, along with Brady and Pip, to other dogs who enter his realm. After all, Tanner is a terrier, ergo the entire park is HIS. Brady was loving up on Tanner's parents, Tanner protested with a slew of barks. I'd assume if I had a translator, I'd come to find he said "Pump the breaks kid! Get away from my people!"
Next Pippin decided he was interviewing new owners and started to love on Tanner's people too, to which Tanner protested with "There's only room for ONE schnauzer in my house and you ain't it!"
Then Tanner said things to Brady that I can not repeat here, let's just say, Tanner has a bit of a potty mouth, so his people scooped him up and left.
All was fine at the park, which then defaulted to being Pippin's park as he was the lone terrier...until a somewhat large woman, wearing too tight of clothes and LOW-RIDE jeans decided to bend over to air out her butt crack.
Brady is a fan of butt-er...yes, like most dogs, he's addicted to butt and was in the mood for a snack. Yes, he feasted on her butt. There I said it, but it's the truth. The owner of the crack was mortified when Brady licked her crack and squealed as Chris just stood nearby and laughed. I've had to feed Brady many breath bones since we got home but she got what she deserved! For once it wasn't Brady being butt-handled at the park by other mean dogs, but the other way around!
;-)
Sunday, May 3, 2009
Matzo ball soup and homemade chicken stock

My stock pot is not too big, be sure never to peel the yellow onion, it gives the stock color

Duh... :-)

Ice cream scoop makes for a much easier process and ensures they are all the same size

They swell after they boil

Ingredients
(Depending on the size of your pot) 3 to 5, five pound chicken carcasses (yeah, no other way to say it) bones and a bit of meat, no skin.
2 large yellow onions, SKINS ON
4 large carrots
4 stalks of celery
1 cup of fresh parsley
3 bay leaves
6 sprigs of fresh thyme
2 tbsp kosher salt
1 tsp fresh cracked black pepper
*Enough water to fill all of the pot
Instructions
Bring to a boil, remove lid, let simmer for FOUR hours. Stir occasionally, skim fat off the top every hour. Pour contents into a strainer. Remove any bits of the chicken meat and add back to the stock. Add salt and pepper to taste.
Eggs (8)
Matzo Meal (2 cups)
Kosher Salt (1-2 tbs, to taste)
Canola Oil (2 tbs)
Dill (1 tsp)
Fresh chicken stock (4 tbs)
Honestly the instructions are on the box. I always quadruple the recipe to make 30 or so matzo balls. I also always add LESS salt than the recipe calls for. Add 1 tsp dill to the quadrupled recipe. Add some dill to the stock as well for better flavor. Instead of refrigerating, I put my matzo meal in the freezer for 30 minutes after I blend it. I always add 'stock' not water to the meal, per the instructions.
Now this is a matter of taste: I prefer my matzo balls a little on the firm side. I also boil mine in water, not stock. The matzo meal really absorbs the stock. If you make a lot of stock you can boil them in stock but remove them from the stock after they are boiled so they don't absorb all the stock. Since I prefer them a bit firm, I only boil mine for 15-20 minutes. Also to make life easier, instead of forming balls in my hands, (messy) I use a smallish ice-cream scooper. Not only is this easier and cleaner, but all the matzo balls will be the same size and cook at the same time. Also they will swell to at least three times their size so use a small melon-baller or small ice cream scoop.
Add matzo balls to a bowl and then top with stock and chicken pieces. Always store the balls alone, not in the stock. They actually do taste good reheated the next day. This is how I've been making them for years. GOOD LUCK!







