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Wednesday, November 30, 2011

3 months old!

     Adrian is 3 months old!  We had his (late) 2 month check up yesterday, and he is up to 15lb3oz and 24.75 in.  His head was 17 in. (I think it's' due to his ginormous brain :)  ) He is over his sickness and everything looked good.  He had 3 shots.  I opted out of the rotovirus one since he isn't in daycare and it made Diana vomit when she got it.  Seems pretty pointless.He is doing everything he is supposed to do at this age.  He can hold his head up and do a "mini pushup".  He has started laughing and is getting good with his coordination as well.

     The doc wants us to start cereal between 4-6 months, but I'm considering skipping it all together.  It seems like empty filler calories that are not necessary (plus have you ever read the ingredients on a box of rice cereal? Ick).  The ped thinks it is important because he needs the iron supplementation that is in the cereal because babies at that age have a drop in hemoglobin, but what did people do before baby foods were iron fortified?  I think there has to be something we can use instead.  I would like to start him on pureed vegetables around 6 months.  I also want to make my own baby food and give him the best start possible.

     Thanksgiving went well, and Adrian surprisingly did well on the trip.  I was able to make a few sides to go along with the turkey so I could enjoy the yummy Thanksgiving stuff with everyone else.  I made a cranberry sauce with erythritol  and it came out pretty decent.  Also made stuffing that was delicious.  Found the recipe here;  I think I used too much butter though (or not enough oopsies)  as the stuffing was floating in butter.  It tasted wonderful though.  Just like the real thing.  Did a pumpkin pie with walnut crust.  I also used erythritol to sweeten here but it did not bake well.  It wasn't very sweet at all but definitely edible (great with whipped cream).  The recipe for that is here:

     This was our first time having Thanksgiving in Starkville so we were also able to be there for the Egg Bowl (rivalry game between Mississippi State and Ole Miss).  Matt was generously offered tickets by his Aunt Barb and Uncle Danny, so we decided he should take Diana.  She had a blast.  I'm so glad they got to do that and spend some quality daddy/daughter time together.

  On Sunday we had Adrian's baptism.  We went to Jackson to Saint Richard so Father Mike could baptize him.  Father Mike has baptized all our children so it was pretty cool that he was able to again.  Adrian behaved very well thank goodness.  Due to some camera malfunctions, we didn't get many pics, but here are a few.


Wednesday, November 23, 2011

12 weeks old

     This post will be short as I am packing up for the family to drive to Mississippi for Thanksgiving.  This will be our first long road trip with Adrian.  Hoping it goes smoothly (can wish anyway).  Adrian is finally starting to get over his illness.  We went back to the doctor on Friday because he wasn't any better and was running a low grade fever.  They said he had bronchitis and one of his ears was still inflamed.  He had to get a shot of Rocephin in each thigh.  The needles were ginormous, I wanted to cry.  They also changed his antibiotic.  He got a baby equivalent of a z-pack.  I'm so relieved he's finally getting better.  This visit he was 14lb15oz.  The doctor said he is in the 80-90th percentile for height and weight.  Big boy!

     I finally found a reasonably priced Bumbo seat!  I found a local sales group on Facebook and found one for $10.  Yay!  He looks like such a big boy in it.

     I lost another lb after plateauing, though my weight has been fluctuating.  I'm back in my 8's (jeans) so not too far to go.  I'm in between sizes in all my clothes and have nothing to wear to Adrian's baptism (which is Sunday), so guess I'm gonna have to go shopping (oh darn).

     I'm still experimenting with pumpkin recipes so here is a yummy one:

Easy Pumpkin Custard

2 eggs scrambled
1/3 cup heavy whipping cream (or coconut milk if you like)
1/4 cup of pumpkin pack
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1 tsp sweetener

Combine ingredients and cook on low 5 min, stirring constantly.  

Wednesday, November 16, 2011

11 weeks old

     We are still sick.  :(  I finally took Adrian to the dr on Mon because he kept coughing so hard he vomited.  It turns out he had conjunctivitis (which has since cleared up), a double ear infection and a yeast diaper rash, poor baby.  They tested him for RSV and Flu which is not fun at all.  They put saline in Adrian's nose, then suctioned down to his throat to get a sample of mucous.  He was not too happy with that.  The Dr put him on Amoxicillin for the ear infection and Nystatin and Bacitracin for the diaper rash which has since cleared as well.  They said he is too little to give anything for cough and I am to just nurse him often and suction his nose as needed.  They weighed him at the appointment and (fully clothed with a wet diaper) he was 14lb13oz and 24.5 inches!  I can' t get over how much he has grown.

     I've been sick as well.  I've had yucky sinus drainage and cough.  I've been taking mega doses of D3 and finally broke down and took some cold medicine and finally got some decent sleep last night.  My blood sugars have been much better however.  I think I have my insulin adjusted for the moment.  I found some liquid D3 at the commissary and it's great.  It contains no soy or corn starch like the capsules and tablets do.  I've been putting it in my coffee.  I've been giving a little to Adrian as well.

      Yesterday I made an awesome pumpkin soup. I've been researching the nutritional value of common vegetables.  Did you know that corn has pretty much no nutritional value whatsoever?  Read the can next time you make it (if you make it that is).  It is pretty much good for fattening up cows and that's it (not good for them either).  Anyway, I found that pumpkin is jam packed with vitamins and minerals.  So here is the recipe:

Pumpkin Soup

1 can pumpkin pack (read the label and find the one with the lowest carbs, this one had 4 net grams per serving)
1 can coconut milk (again read the label and make sure there is no added sugar)
1 can chicken broth
1/2 cup heavy whipping cream
1/2 cup sour cream
1 tsp minced garlic
1tsp grated nutmeg
2 Tbsp curry (my new favorite spice!)
1/2 tsp maple flavoring (optional)
salt and pepper to taste

Combine ingredients and simmer

Thursday, November 10, 2011

10 weeks old

     It's been a yucky week.  Adrian has been sick.  :( He's been congested and coughing.  He seems to be feeling better now, but still has a little cough.  I've been giving him Vit D3 so hopefully that speeds up recovery.  He's been in good spirits for the most part.  Yesterday was bad though.  He screamed for hours.  I was also running high blood sugars and I'm thinking there is a correlation, since this has happened in the past as well.

     I've had horrible blood sugars for the past week.  It's been extremely frustrating as I'm doing all the right things.  I'm not sure if it's due to illness (I keep feeling like I'm getting sick, scratchy throat etc), or if my body has finally adjusted to nursing and needs more insulin now, or I don't know what.  I've steadily been increasing basal rates.  I think part of this is because since lowering my carbs even more, I've become more intolerant of them, so even a small amount spikes me.  A cup of coffee with heavy whipping cream and Splenda spiked me to 173 this morning (though this could be combined with dawn phenomenon).  I was feeling horrible last night.  My blood sugar was well over 200 and I had max ketones.  It's a constant struggle.

     On a brighter note, I made an awesome tiramisu the other night!  Here is the recipe:  I adapted from a recipe on .

4 oz almond flour
1 tsp baking powder
1/4 tsp salt
6 large eggs
1/2 cup Splenda (or stevia, whatever you like)
1 tsp vanilla extract

Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C).
Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.
  • 5 eggs
  • 5 Tbsp. Splenda
  • 1 500 gr. Container mascarpone
  • 1/2 cup strong coffee
  • 3 Tbsp. rum
  • 1/2 cup cocoa
Separate the eggs. Beat the yolks with the Splenda until thick and lemon coloured. Add the mascarpone and beat it into the yolk mixture on low speed, scraping down the bowl. Do not overbeat or the mixture will curdle.
With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a soufflé dish to assemble the Tiramsu in.
Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish (I used imitation rum). Place the cocoa in a sieve over a bowl. (Yeah I just sprinkled)
Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2-3 times so you have 3-4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight. ( I just put in the freezer for a couple hours because I am lazy).

     It came out amazing!  Everyone loved it, including my pickypicky son.