Sunday, January 26, 2014

Tennyson's Birth Story




    We unexpectedly welcomed the arrival of our son seven weeks early! It was only about twelve hours from the first contraction to delivery. The previous night I had had contractions which prompted me to get up about every hour and walk a bit. Once I did, they seemed to dissipate. The next day I felt a few here and there but thought nothing much of it. In fact, David and I thought they were just Braxton Hicks contractions since there was no pattern and this was the time in which they were expected to occur. We enjoyed dinner with friends that evening. A few times the contractions would hit strong enough that I would have to pause and breathe through them. Still, we weren't alarmed (in retrospect we were in denial that it could be actual labor). I continued to work through the contractions which did increase in strength and frequency but still did not occur in any pattern. Some would be five minutes a part and others would be right on top of each other. Finally, at about three o'clock in the morning we still weren't convinced of being in active labor but decided to call our midwife. David described the situation while I rather vocally worked through contractions. Upon hearing me in the background, she instructed us to immediately go to the hospital.

       I paced in a circle around the kitchen island while David very quickly tossed a bag together. It was such a rush that we later discovered that our toiletries bags were packed, but not the toiletries. haha. David certainly gets the "most focused driver award" for having driven an hour in the early morning hour with little rest, snow falling, and a screaming wife in the passenger seat. (I never thought I'd be a "screamer," but with the labor occurring so hard and so fast it was all I could do.) Once we arrived, things moved even faster.

       Soon, every nurse on the labor and delivery floor seemed to be in my room. I was only 33 weeks along in the pregnancy after all. They tried multiple medications to try to stop labor. At first they were successful in at least slowing it down, but it didn't last long. Contractions soon picked up once more. Upon checking, it was determined that I had already dilated to 6cm and his little tushy could be felt making it's exit. He was breech and in a hurry to arrive. The call was then made for an emergency c-section. I'll never forget the look on David's face at that moment. If I wasn't so exhausted and in pain I would probably have felt the same. 

      The c-section was very fast. Within minutes, "It's a boy!" was announced and we heard quite the strong cry. It was such a sweet sound. We weren't expecting to hear much of anything considering that he was seven weeks premature and labor progressed too fast for the steroid shots to be given to quicken his lung development. The nurse allowed David to hold him and then presented him to me. In that moment the sensations of the surgery disappeared and I lavished in that moment with my son. He was then rushed to the NICU and David escorted back to the OB room.

        The doctor discovered during the surgery that I have a septate uterus (arcuate style from what I understand). The top portion is thicker than normal which creates a heart-shape interior. Thus, the baby resisted in one side and the placenta was bunched together in the other side. Due to the abnormal internal space, the baby could not turn out of a breech position. He also simply ran out of space and therefore labor was initiated. My pattern-less and rapid labor was also due to the abnormal womb shape. As it is, the uterus cannot effectively contract and the cervix dilate. 

         We later spoke with the doctor, and she reassured us that we could have additional children in the future. She didn't see that we would be limited in having children. Those pregnancies, however, will always be a breech presentation, c-section delivery, and premature baby. The next one may even be able to go past the 33 week mark. Each pregnancy is different even in normal conditions.

          As I look back upon his birth experience, I can't help but see God's hand in multiple places. Tennyson has behaved beyond the expectations for his age. He should have needed lots of respiratory support especially after not having the steroid shots prior to birth, but he didn't. He should have had a bit of a struggle to learn to nurse, but has been doing well since day two. He shouldn't be where he is now, but he is. I frequently forget that Tennyson is only a 3lb 11oz. preemie, not a full-term newborn. It's interesting how I struggled daily with so much digestion issues during pregnancy that my weight gain was always less than the recommendation. Yet, had I gained more weight he would've been a bigger baby that ran out of space even sooner. God was with us at all moments in the pregnancy and delivery. Neither one of us would have made it had it not been for the c-section. Some times having a plan broken is the best blessing there could be. God has also been at work in placing such dear friends and family members in our lives. We've been so grateful for all the offers to pick up items we'll need like preemie clothing, preemie diapers, a crib etc., in addition to competing tasks like cleaning our home and painting a dresser.  We had anticipated an additional seven weeks to finish preparing for his arrival, and so weren't quite ready. God has really provided for us. 

         I look at his little being and fall more in love with him each time. He's simply incredible. I'm so grateful to God for blessing us with little Tennyson.  I love seeing how amazing David is as a father. Tiny Tennyson is such  joy in our lives. We do our best to stay with him in the NICU as much as possible. It makes for long and difficult days, but we're together as a family. We're eager to bring him home with us soon. How I can't wait to have life with this little guy!

Saturday, January 25, 2014

Pregnancy Update: He's here!


Tennyson Lawrence
Born January 17, 2014  at 6:31 a.m.
3 lb. 11.4 oz. and 16 1/2 inches long

(His birth story to be written and shared here soon)

I'm thrilled to share with you the arrival of our son, Tennyson! He surprised us by arriving seven weeks early, and is currently spending some time in the NICU. We are prayerful for his continued progress and quick release to come home with us. He is an absolute delight in our lives, and we look forward to all that is to come in life with this little guy. 



Monday, January 13, 2014

Menu Plan: Winter (Jan. 12-18)


       There is now a photo album on the RH Facebook page just for food photos. If you like to see a photo of a dish to judge whether you want to try it or not, then follow the link to view the album. (I tend to like recipes & cookbooks that include lots of photos). Let's be honest, some dishes are just too pretty to not take a picture! ;) 

      I've also started pinning lots of recipes we use onto a "Food" Pinterest board. Many of the recipes listed below can be found there as well. 


Strategies

  • love fresh juices! It's remarkable how different fresh juices are from the store bought versions. For the most part, fresh juices are so much better! If resources allow, a juicer  is a wonderful tool to have in the kitchen!
  • We purchased a couple of meats this week in a larger quantity for greater savings. Instead of purchasing a package of pork chops, we selected a pork loin which we'll cut into chops and store in the freezer. A pork loin is a much more economical purchase than the precut and prepackaged pork chops. We also picked up an extra chicken for cooking, shredding and storing in the freezer. I find it nice to have a few bags of chicken cooked and ready to be added to dishes. 
  • We're doing a lot of leftovers for lunches. Utilizing leftovers saves time, money and energy. 


OUR MENU PLAN FOR THIS WEEK

*Note: I include links to the recipes if they are available online. Some recipes are from cookbooks we have at home, and while I can't share the recipe I can direct you to the source. Other dishes or meals are created by myself or my husband, and we can do our best to explain how to recreate it. If you'd like additional information on any of the meals or our menu planning, then please feel free to contact me. :) 

Breakfasts 
- yogurt with blueberries, granola cereal 
- grapefruit, whole wheat bagel, scrambled egg with cheese
- fried egg/omelet with cheese, toast, bacon, fresh orange juice
- whole wheat pancakes, milk, banana with peanut butter
repeat all 

Lunches
- Whole wheat spaghetti with meat sauce, green beans
- repeat pizza
- repeat stroganoff meal
- repeat cashew chicken meal
- repeat gumbo meal
- Leftovers

Dinners
- Apple bacon cheddar pizza (whole wheat crust, balsamic reduction sauce, apple slices, crumbled bacon and shredded cheddar cheese)
- Apricot pork chops, mashed potatoes, steamed broccoli, applesauce
- Beef stroganoff, applesauce, salad (salad greens, mozzarella, hard boiled egg, tomato, cucumber, dressing of choice)
- Cashew chicken, noodles, basic side salad (salad greens, cucumber, tomato, dressing of choice)
- (Dinner with friends) gumbo with rice
- Mackerel croquettes, steamed broccoli, corn

Snacks
- fruit: orange, pineapple, grapes
- whole wheat crackers
- cottage cheese
- dips: hummus, ranch dressing
- veggies: carrots, bell pepper pieces
- popcorn
- etc. 


*Note: Reviving Homemaking is not affiliated with any of the sites or companies included in the links, and was not asked to include or recommend them or their recipes in this post. (I simply like what they have to offer!). Reviving Homemaking is an affiliate of Amazon.com. Juicer link is an affiliate link, and as such Reviving Homemaking will receive a small compensation for any purchase made through the link. (Thank you!)

What's on your family's menu plan this week?






Friday, January 10, 2014

Proper Care for Cookware

Image used by permission per Creative Commons Attribution License. Copyright by "Dinner Series" (http://www.flickr.com/photos/dinnerseries/). Editing (overlay & text) by Reviving Homemaking. 
    
   We have three main types of cookware: nonstick, stainless steel and cast iron. Each require attentiveness to care to maintain optimum condition and lifespan. Knowledge of this care my be common-sense, or it may be more of a matter of domestic education. My experience has been of learning through a few mistakes. I've scrubbed cast iron until it no longer had any coating (yes, *cringe*). I've also tossed nonstick skillets in the dishwasher. The former incident required lots of reseasoning. The latter resulted in needing to replace the pans after only three years of use. I didn't know then what I know now about caring for my cookware! The following is a simple set of guidelines regarding maintaining my specific sets of cookware. Perhaps they will apply to yours as well. Of course, it is best to check with the particular manufacturer of your cookware as not all cookware is made the same. 

Nonstick
      There are some foods that cook best in a nonstick pan. I find that eggs, for instance, will cook the best without sticking in a nonstick pan. Crepes are also easier to make in a nonstick pan. However, if the food can be cooked in another type of pan then I prefer to skip nonstick cookware. My greatest aggravation with nonstick is that it has to be handled very carefully and then may not last the full lifespan of ten years. My last pans lasted only three years, which is a painfully short time frame considering the financial investment for quality pans. Granted, I did not know then that nonstick pans should never be placed in the dishwasher. Before long, the nonstick coating began to wear thin. Continuing to cook with pans which had a less than intact coating was not desirable. We received two new high quality pans for Christmas this year, and I'm now well-versed on how to properly care for them so that they will last as close to the full ten years as possible! No more dishwasher!

General Use:

  • Do not rush preheating process by using a high heat. Start with a medium heat and then adjust as needed.
  • Use nylon, plastic or wooden utensils only
  • Cookware may be used in the oven up to 400 F, but never in the broiler. (Check manufacturer's recommendations as not all cookware is made to sustain oven temperatures.)
  • Allow pan to cool thoroughly before washing. Never immerse a hot pan in cold water.
Cleaning:
  • Hand wash only. Never place cookware in a dishwasher. 
  • Never use abrasive cleaning pads or cleansers.
  • Clean the interior nonstick surface with a liquid dishwashing detergent and a nonabrasive sponge or soft bristle brush.
  • Clean the exterior (hard-anodized aluminum surface) with a liquid dishwashing detergent and a nonabrasive sponge. 
  • For stubborn spots on exterior, use Barkeeper's Friend cleanser and a nonabrasive sponge or soft bristle brush
Cookware should last at least 10 year if properly maintained. 


Cast Iron
    One of my favorite aspects of cast iron cookware is that is it more sustainable and naturally coated. It will last at least ten times longer than nonstick cookware when optimally maintained. Plus, it's neat to hear stories from family members of who owned each pan and the foods that were made in them. 
    My husband is well-versed in cast iron cooking and care. I, on the other hand, have had to learn through trial and error. My first cast iron cookware was a grill pan. I didn't know much about cast iron seasoning and so when I washed it after use I scrubbed and scrubbed. I thought it was a job well done to have removed all that coating. The shocked look on my husband's face said otherwise!
       I'm still not the best at keeping my pans in optimum shape for cast iron, but I've certainly come a long way! Getting into the habit of applying a thin layer of oil after each wash has improved their condition quite a bit. (I use coconut oil, but I know of family members who use bacon grease or shortening). 

General Use:
  • Hand wash only. Dry immediately. Rub lightly with oil of choice. 
  • Acidic foods like tomatoes, beans and certain sauces can damage seasoning, and should be avoided until the seasoning is well established.
Cleaning:
  • Avoid using the dishwasher, strong detergents and metal scouring pads as they can remove the seasoning
  • In many instances cookware can be wiped clean without the use of soap (cookware is 400 F in only 4 minutes while over medium heat and is considered sterile at 212 F). If soap is desired, then wash in mild soapy water. Dry and rub lightly rub with oil immediately. 
  • If food begins to stick significantly, the color becomes dull and gray, or rust forms, then reseason cookware. Thoroughly wash cookware in hot soapy water with a stiff brush. Rinse and dry completely. Apply a thin layer of oil to entire surface of pan. Place sheet of aluminum foil on bottom rack of oven to catch drips. Heat oven to 350-400 F. Place cookware upside down on upper rack. Allow to heat for approximately one hour. Turn oven off and allow pan to remain in oven until cool. If
Cookware should last at least 100 years if properly maintained.


Stainless Steel
     A set of high quality stainless steel cookware is in my opinion well worth the investment. I didn't come into having a nice set of cookware until marriage. I previously used a rather cheap set, which suited my needs at the time considering I didn't cook much and couldn't afford much. That set was quickly moved out when we married as he had a rather nice set of stainless steel cookware. Quality goes a long way, especially now that we cook quite a bit each day! 

General Use:
  • Do not allow foods with high chloride (ex. salt) or acidic (ex. tomatoes) contents to remain in cookware after use. (This can cause discoloration or pitting). If you add salt to the water when boiling pasta or vegetables, allow the water to come to a full boil before adding the salt.
  • Cookware is oven safe to 400 F (350 F with cookware lid). (Be sure to verify with the specific manufacturer of your cookware). 
  • Start with medium heat and then adjust as needed. Prolonged periods of high heat can discolor or damage pans.
  • Personal experience- don't let your beans boil dry in the pan. It is ridiculously hard to get clean again. Haha
Cleaning:
  • Cookware is dishwasher safe. However, handwashing is recommended to retain the original luster and shine. (Being the one type of cookware that can go in the dishwasher, I take advantage of this feature and skip the handwashing!)
  • Wash with warm water and mild soap. Use a soft sponge or nylon pad. Dry thoroughly. 
  • For stubborn stains, use a stainless steel cleaner such as Barkeeper's Friend
  • To remove baked on food, use a mild detergent in about one inch of water. Boil and then simmer in cookware for about 15 minutes. After cooling, drain, rinse and dry. 
  • Avoid soaking cookware in water for a long period of time, even if it's heavily soiled. (The chlorine and mineral content of the water, especially iron, can cause corrosion or discoloration). 

Wednesday, January 8, 2014

Pregnancy Update: Week 32


This baby deep inside of me, ever so small, is a child of God. A child that God gave to me to take care of whether for a day or for years. That care began at conception. Whether he or she lives or dies each day I am with him or her is a gift and has a purpose with eternal consequences. My baby is now a part of my life, my testimony. -Brenda Rodgers, "New Rules for Announcing a Pregnancy"

How far along: 32 weeks!

"
In these past few weeks, it's all about practice, practice, practice as she hones the skills she'll need to thrive outside the womb — from swallowing and breathing to kicking and sucking. And speaking of sucking, your little one has been able to suck her thumb for a while now. Something else to note: As more and more fat accumulates under your baby's skin, she's becoming less transparent and more opaque.-What to Expect When You're Expecting, 4th Edition


We did get to see him/her practicing breathing during our last ultrasound. It was amazing to just watch his/her little chest work those lungs and muscles in preparation for breathing on the outside soon!

Baby size:  "tipping the scales at almost four pounds and topping out at just about 19 inches.-What to Expect When You're Expecting, 4th Edition 

*Update 1/9/14: Our little one is little indeed.  He/she isn't quite as big as the book suggests. According to the ultrasound today, he/she is about 3 pounds 7 ounces. He/she is continuing to grow, but at his/her own rate. Otherwise, he/she is doing really well! We're following the growth closely. Hopefully Prayerfully, his/her size is just a matter of him/her being small and nothing else. We're still optimistic :)

Gender: We'll find out when he/she arrives in March!

Belly: I love this little big baby belly!  It and the baby are rapidly growing! During the ultrasound last week the doctor commented on the odd positions the baby can get into. It is pretty funny looking when he/she moves entirely to one side or assumes what I call the "dumb bell" position. There's not much room in there, and so his/her position is quite evident.
 
Sleep: Sleep is ... well, it is what it is. I'm so thankful for the ability to rest or nap during the day! So thankful. 

Clothes
This baby and belly are growing fast! Maternity clothes are a necessity. Now that my coat doesn't quite close, I've deemed a puffy vest I recently purchased as one of my favorites. It gives me that coverage needed without buying an entire new coat. Plus, it's really cute with tops and makes them look more like a completed outfit. haha. 

Movement: Exercising got dropped in the busyness of recent life. I'm getting back into incorporating the exercises and nutrition back into my days though. It does feel good to get back to my normal activities and foods. I still need to add more walking. I rather miss getting to walk outside, but with temperatures as low as they are I'll find another location. Haha


Baby Movement- This little one has yet to slow down in movements. He/she can just keep right on kicking and flipping as much as he/she wants! It's one part sweetness and a larger part reassurance. I really enjoy feeling his/her presence :)

Food aversions: I generally try to avoid things I know will pose digestion problems. It's really hit or miss. Sometimes those things are fine and other times they're not. 


Food cravings:  I still have a immense love for citrus. A day without a grapefruit or something just wouldn't be complete. I suppose there are worse things to "crave" during pregnancy! At least citrus is a good source of vitamin C for the winter time! I could probably also add milk to the list. I didn't really drink milk before pregnancy, and now I can take out a gallon pretty fast. I don't know what it is about it, but I love it. When we visited family recently, I made sure to have plenty citrus and milk available. Haha.

What I'm excited about: 
     First and foremost, I'm excited we're still doing well and progressing towards full term! Each week is a gain. Only 8 more! :)

        I'm so very grateful for our midwife team and chosen hospital. After experiencing a vastly different approach to maternity care recently, I'm even all the more grateful for our team & hospital here. I couldn't wait to get back home to them! They really have been amazing. I can't praise them enough for how excellent their continued care and response has been.      

     My need to have things prepared is in overdrive. Once we returned home from our trip, I was pretty eager to begin purchasing items we will need. We visited a local consignment store that was having a 75% off sale- yay! So, hubby picked out several boy outfits and I picked out several girl outfits. At those prices we can easily have a selection for either a boy or a girl available, and what we don't use now we can use later. We also found a Infantino carrier, which may be nice to have. The carseat arrived yesterday. A set of bottles should arrive soon. A cloth diaper and supplies order will be next. (Clearly, I'm a big fan of Amazon! My entire registry is on there. haha). It's a relief to me to start getting the essentials. I'm also grateful for all the lovely gifts that have been given by friends and family!

Monday, January 6, 2014

Menu Plan: Winter (Jan. 5-11)


       There is now a photo album on the RH Facebook page just for food photos. If you like to see a photo of a dish to judge whether you want to try it or not, then follow the link to view the album. (I tend to like recipes & cookbooks that include lots of photos). Let's be honest, some dishes are just too pretty to not take a picture! ;) 

      I've also started pinning lots of recipes we use onto a "Food" Pinterest board. Many of the recipes listed below can be found there as well. 


Strategies

  • This week's menu plan went over budget. After a challenging food/digestion week last week I didn't mind one bit going over budget and having more than enough options.
  • I love fresh juices! It's remarkable how different fresh juices are from the store bought versions. For the most part, fresh juices are so much better! If resources allow, a juicer  is a wonderful tool to have in the kitchen!
    • I purchased many, many bags of cranberries when they went on sale for around $0.50 per bag back around Thanksgiving. I'll be using some of this stockpile for juice this week. 
  • I'm still stuck on Eating Well as my main resource. The recipes have been reliable in being rather tasty. They're also focused on whole food ingredients and therefore offer a high nutritional value. 
  • We cooked a ham for our Christmas dinner and then froze the remainder. We'll be using a portion of that for a meal this week. Utilizing the freezer is a great way to be able to cook real/whole foods for only two people. 
  • We're using a whole chicken for three meals this week. A whole chicken is a much more economical way to purchase. 


OUR MENU PLAN FOR THIS WEEK

*Note: I include links to the recipes if they are available online. Some recipes are from cookbooks we have at home, and while I can't share the recipe I can direct you to the source. Other dishes or meals are created by myself or my husband, and we can do our best to explain how to recreate it. If you'd like additional information on any of the meals or our menu planning, then please feel free to contact me. :) 

Breakfasts (Some combination of the following each day:)
- Fruit: grapefuit, banana
- yogurt topped with homemade  granola cereal/ yogurt with frozen strawberries
- Homemade whole wheat bagel with peanut butter or cream cheese (bagels stored in freezer)
- Fresh juices: cranberry-apple or cranberry-grape, orange
- Hardboiled egg
- Homemade whole wheat blueberry muffins (minis) (stored in freezer)
- Apple-cinnamon oatmeal topped with toasted walnuts
- Bacon

Lunches
- Asparagus & ham baked potatoes (I replaced chives with scallions since I already had them in the refrigerator). 
- Spinach ravioli with zucchini ribbons (I'll be making my own spinach & cheese ravioli using won ton wrappers we already had in the refrigerator).
- Repeat soup and bread
- Apple-cheddar pizza (A take on an apple, bacon, cheddar sandwich, which is one of our favorites.)
- Leftovers

Dinners
- Fried squirrel/chicken, roasted sweet potatoes, sauteed chard, coconut cake with coconut cream cheese frosting {Hubby's birthday meal!}
- Tilapia corn chowder (using flounder instead of tilapia since we already had it in the freezer), homemade french bread
- Roasted chicken with mojo sauce, potatoes, green beans
- (Breakfast for dinner) steak and eggs
- Grilled pork with apricot sauce, sauteed greens or asparagus, corn
- leftovers 

Snacks
- Grapes & cheddar cheese slices
- Apple and crackers
- Cottage cheese with frozen mixed berries
- Popcorn & protein bar
- Carrots & hummus
- Grapefruit & crackers
- etc. 


*Note: Reviving Homemaking is not affiliated with any of the sites or companies included in the links, and was not asked to include or recommend them or their recipes in this post. (I simply like what they have to offer!). Reviving Homemaking is an affiliate of Amazon.com. Juicer link is an affiliate link, and as such Reviving Homemaking will receive a small compensation for any purchase made through the link. (Thank you!)

What's on your family's menu plan this week?

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