Breckan's Birth Story

Stats: Breckan was born August 16, 2010 at 10:04 pm, 7lb 5oz, 19.25 inches, 9/9 on apgar.

Seeing my son for the first time.

Our family of three.

My water partially broke on Monday morning at around 7:30. I went in to see the midwife at about 9:30 and I was only 2cm, 90% effaced. She instructed me to come into the hospital at about 1:30 pm. We arrived at the hospital, and when I was checked at about 3pm I was still 2 cm but 100% effaced. Labor wasn't progressing fast enough. They suggested pitocin, which I freaked out about, because I heard about the devil juice making contractions right on top of each other. My midwife said to wait an hour, and if I still hadn't progressed she would start it. An hour later, sure enough, I wasn't progressing so I was given pitocin. It wasn't very high of a dose, even at the end, but at one point they were very close together and my midwife noticed, so she turned it down. Pitocin was started at 4pm. Contractions kicked up, and it was intense, but I kept myself going by rocking back and forth and picturing peaceful places and riding the contractions like waves, trying not to tense up. All went well, and besides pitocin I was able to deliver without pain medications! I felt this intense urge to push, the midwife checked me, and I was 7cm but she said that I probably had a few more contractions and I would be at 10. Sure enough 10 minutes later, I was at 10 and she said, "push whenever you feel the urge. If you feel a burning sensation, take a few breaths...that is your skin stretching" So I was pushing whenever i felt the urge and WOW was it a relief! I had no "ring of fire" exactly, I just felt the small tear at the top, not the bottom, 1st degree, about 3 stitches. It doesn't hurt to pee though, its just a little uncomfortable. My husband was able to help out the shoulders and I was able to grab him out of me after 30 minutes of pushing. It was so amazing! I wouldn't have done it any other way!

The anticipation is killing me!

Once we turned the big "37 weeks," the anticipation of Baby Fee's arrival has been killing me. I guess because once I became full term, I assumed that his arrival could happen at any time. Everything is ready, and I mean EVERYTHING. I even have the car seat snapped in and ready to go in my car! (I know, I am crazy). Maybe it also has been more difficult at this time because of my discomfort and the fact that everything is complete. All we need is our little boy. After carrying him for almost 9 months, I can't believe that it is almost time for him to be here. I am looking forward to seeing his face for the first time, and even for the sleepless nights. Having two months off of work is going to be fantastic. I feel like I am in such a rut design-wise, and the two months will definitely help. It will feel like I am coming back to a new job once I start up again!

In ending, I have a little message to my baby boy: Come and meet your Mommy and Daddy!

Raspberry Shortbread Bars

From: Food&Wine.com (Melissa McKinney)

Ingredients

This is such a summery treat! I love anything with raspberry filling and I decided to try out this Food and Wine recipe that just looked too good to pass up.

 Ingredients:
2 C flour
1 t baking powder
1/4 t salt
2 sticks unsalted butter, softened
1 C sugar
2 large egg yolks
1/2 t vanilla
3/4 C seedless raspberry preserves or jam

Grated dough on top of the preserves

Confectioners' sugar, for dusting

Directions:
In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.

Final product!

Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.

Bake on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars. Dust the tops with confectioners' sugar and serve.

Fresh Guacamole

Close up shot of the Guacamole

I was walking around Fresh Market yesterday afternoon, and I happened to stumble upon some ripened avocados. These puppies are in season here. We have about 3 trees growing in our backyard, but they are too young yet to produce. We are patiently waiting on our neighbor's avocados to be ripe so we will have even fresher ones, but for now, Fresh Market ones will do!

I happen to love avocados, and what better thing to do with them than to make guacamole! So I picked up some fresh limes, tomatoes, onions and cilantro and got to mixing. I don't really have a set amount of each ingredient, I just play it by "taste."

2 Avocados
Juice of 1/2 a lime
Chopped onions, tomatoes, cilantro to taste
Salt and pepper to taste

Directions: Smash avocados, add the lime juice, chopped ingredients and salt and pepper. Mix, and viola! You have some fresh guacamole. I like to serve with tortilla chips of course!

Robbed!

I must live in a great neighborhood...NOT. But seriously...I really thought I lived in a nice part of town. But what happens if you accidentally leave your car unlocked over night? You are out a brand new iPod touch, digital camera, leathermans knife, change, fireman badges, old ID with DL #, and a bunch of membership reward cards.

Yes, I know. My husband shouldn't have left the door unlocked. But where I grew up, even if we accidentally left the garage door open at night, nothing would happen. I guess this is what happens when you live in South Florida. I feel so unsafe...to think that someone was robbing our car while we were sleeping makes me sick to my stomach.

Sad thing about it is this: the cops will do nothing but write a report. People never get punished for their actions.

I wonder sometimes where human decency is these days. Getting robbed brings so much anxiety over identity theft and just the loss of stolen items. I know the items can be replaced, no matter what the cost, but I can't help but feel violated and nervous about them accessing Mark's identity. Do the people robbing you actually know what this brings? Probably not, because if it happened to them, they would feel the same way.

Ah, so much for a happy "hump day"!

Cheesy Egg Dish

From: Grandma Brumund

Last night, Mark mentioned that he would love some kind of egg casserole for breakfast in the morning. There is a staple recipe I turn to when I get a request like this, and that is my Grandma Brumund's cheesy egg dish. I use this recipe a lot...but mostly around the holidays. My mother used to make this every morning for Christmas. When this dish bakes in the oven, the aroma brings me back to all of my Christmas memories!

Cheesy egg dish after baking!

So...this morning we had "Christmas in August".

Ingredients:
4 slices of bread
Butter
4 eggs
2 C milk
1 T yellow mustard
1/4 t pepper
1/4 t salt
1 C sharp cheddar cheese

Directions: Butter both sides of the 4 slices of bread, and cut into squares. Set aside. In a medium bowl, whisk together eggs, milk, yellow mustard, pepper and salt. Add the bread and cheddar cheese. Place in a 8x8 casserole dish, cover, and refrigerate overnight. The following morning, take the casserole and set it on the counter for an hour. Once the hour is up, bake in the oven at 350 degrees for 40-45 minutes.
Note: You can add any other "omelete" ingredients too! I like using cooked sausage and spinach, which I add on top of the casserole before placing it in the refrigerator at night.

Rumparooz Seconds Sale

I am so addicted to these cloth diapers and I haven't even tried them out yet! I find myself looking for different brands to try out so I have a good selection. While lurking on the Baby Center Cloth Diapering board, I found out that they are having a seconds sale on Rumparooz cloth diapers. These diapers sell retail for $24 but they are selling the prints for $12 and the solids for $11.

The prints are SO adorable! I couldn't help but purchase the "ladder" design with firetrucks all over them (maybe this will be Daddy's favorite diaper! hehe) and the "monster" design. They are adorable.  Interested? You can get them at kanga-care! They are seconds, but if the diaper doesn't hold up, I am hoping on relying on my Mom to sew them back together, since she is a seamstress!

A little side note: Can you believe it? We have made it to August! Our baby boy is due this month and knowing that is unbelievably exciting. Anytime in the next 1-6 weeks our boy will be here. We are SO ready!

My inspiration

Grandma Finch

Before I go any further, I thought I would give credit where credit is due. I have many people in my life who are inspirations, but there is one person who inspires me to bake. Every time I pull out a recipe, add ingredients, place the item in the oven, and see the final product, I think of her. I feel her presence with me when I bake, and it is so great! Maybe that is why baking brings me such peace. Who is this woman you ask?

My Grandma Finch.

She passed away in '94 of cancer. She was a beautiful woman, inside and out. When she lived with us for a short period of time, I noticed she was always a mover and shaker. Whether it be her obsessive habit of making sure everything was spic and span or her desire to bake, she always was doing something.

I think about the times she would come over when we were little, and always bring something sweet. For some reason, something about her goodies were unique and full of flavor. If it was baked by her, you would know. It seemed like no one could match her.

I like to joke a lot about the reason why her desserts were so unique. My family and I say, "We know it is from Grandma Finch because the butter absorbed the cigarettes she smoked." I guess we got used to the cigarette flavor! Ha-ha.

But in all seriousness, she is my inspiration for baking. I love her and miss her dearly.

Apple Slices

From: Grandma Finch

Crust ingredients (minus the water)

Crust:
2 C flour
1/2 t baking powder
1/2 t salt
3/4 C butter Crisco
1 t lemon juice
2 egg yolks
1/2 C water

Top of the crust

Crust Directions: Mix the flour with the baking powder and salt. Blend with Crisco. Mix lemon juice, water and egg yolks and add to the flour mixture until dough is formed. Divide dough into two parts. Roll the first piece to fit the bottom and sides of a 9"x13" pan. Set aside.

Filling:
3 lbs/6 C apples (I use Granny Smith)
1 C sugar
3 T flour
1 T cinnamon
Dash of salt
Lemon juice
Butter

Filling

Filling directions: Mix sugar, flour, cinnamon and salt with apples. Arrange apples in the crust-lined pan. Dot with butter, and lemon juice. Sprinkle with cinnamon.
Roll remaining dough to fit top; arrange over filling, fold and seal around edges. Slit steam vents in top crust. Bake about 35-40 minutes at 400 degrees.

Glazed frosting:
1 C powdered sugar
1 tsp Vanilla
Enough milk to make frosting dribbly.
Glazed frosting directions: Combine ingredients and dribble over baked slices while slightly warm.

Final product! Apple Slices recipe by Grandma Finch