My Daughter, The Prizefighter

This is Tuesday night, the first time I was allowed to hold her.

She is breathing on her own, assisted only by a small cannula of oxygen in her nose.

Ellowyn is a truly remarkable young lady, at only 3 days old. On the first day, she came out swinging, or rather, kicking and screaming. On the first day, she was off of the C-pap (a forced-air mask to remind her to breathe) and wearing only a nasal cannula, which you see in the picture. On day two, we were able to start feeding her breast milk. We did attempt to feed her by mouth, but that is something we will keep trying over the next two weeks, while her swallow reflex develops. The bright side is, though, that she is still taking in, and tolerating the breast milk through her gastric tube. This is the BEST thing for her right now. Last night, over night, she was weened off the oxygen, so that today, she is breathing room air! She's spunky and feisty and I love it! Often in my life, people have tried to tell me what I couldn't do, and it really served only as  motivation. My daughter is the same. She won't be told that she has limitations. She won't sit quietly and accept what is handed out. Her nurse in the NICU told us she gets angry when they have to mess with her or move her around. I love it! That strength and fight is why she's going to keep surprising the people around her and why we'll have her home in record time. I am so honored to be part of her life. I'm so thankful that God entrusted her care with our family.

Welcome To The World!

Please, allow me to introduce Ellowyn Bryanne Jones, born at 12:45pm today, at 3 lb 5 oz and only 14.5 inches long. I know you can't see her face, but trust me...she's beautiful! At 33 weeks, we had a team of the best doctors and nurses and respiratory therapist all anxiously awaiting her, ready to intervene and help her take her first breath. They didn't get the chance. She cried the second Dr. Jones pulled her out. I could hear the surprise in his voice. She has refused to fall in with any statistics from day one, fighting every challenge and still exceeding expectations. She is now, in NICU, not in an incubator and not on a ventilator, but in a normal nursery bed with a heater, wearing a C-PAP, just to remind her to breathe. Praise God!

That Moment When You Know the Cake is Done, Before the Timer Goes Off

Watching the morning news...I never do that, but it's  passing the time.

That's what we're waiting for...for those of you who bake by instinct, like me, you understand exactly what I mean. I last wrote to you from my couch, where I'd been ordered to stay until further notice. Since then, a lot has happened very quickly. I was a good girl for three weeks, laying down most of the time while everyone in my family tried to fill in for me. I must say that I'm so overwhelmed by the outpouring of love and the unhesitating manner in which my family rose to the challenge. When I asked my younger brother if he could come help and play Uncle Mom, he never once complained or acted as if he had anything else he's rather be doing. My Mom worked all day and then came straight over to help in the evenings while my husband was working, and backing up my brother.
So, that went on for almost a month, which is hard to believe in hindsight, as it went by so quickly. Then, my husband brought me in for an ultrasound and to update my doctor on how the bed rest was working to bring my blood pressure down. We sat in the dimly lit ultrasound room, chatting pleasantly with the technician doing the exam. She seemed to get more focused and quiet, then she said that the Radiologist would be in as soon as he looked at the pictures. I had a feeling...Then our wonderful radiologist came in to complete the exam, as usual. He is always so warm and funny, more like a good friend than a doctor. He's cared for us at every opportunity since my first pregnancy. He wasn't his usual, perky self. He started to explain the concerns and risks of my hypertension and that things didn't look like we wanted them to at this point. Ella is only a little over 3lbs, which is in 12th percentile for 32 weeks. He also said it looked as though the umbilical cord and placenta seemed compromised. I am paraphrasing, but basically, my whole body, including the part directly linked to Ellowyn's care and development, is over stressed. The immediate question became how much longer the baby was safer on the inside than she would be if we deliver by cesarean section.
The concerns of having a premature baby at 32 weeks are these: her lungs may not be fully developed, or prepared for the involuntary act of breathing as needed, she may not be prepared to eat by mouth or to swallow safely and she is literally skin and bones, without any subcutaneous fat layers to help her maintain her body heat. At least, those were the concerns on Wednesday, when this all swung into motion.
I was ordered to the hospital so that we could both be monitored. I have been given two steroid injections that are supposed to increase the surfactant on Ella's lungs, so that she'll be better able to breathe outside the womb. The ideal is to give at least 24 hours for the second dose to kick and start working. Friday at 4pm was that 24 hour mark. As of Thursday morning, Doctor Jones was not sure we would be able to wait that long. It's now Saturday, and praise the Lord, Ella is 32 weeks and 5 days. It doesn't sound like a big difference, but I'm told that every day she stays in my belly, is two days less she may need to stay in NICU.
We are just watching and waiting. My blood pressure has been up and down, but so far it hasn't hit the scary, "lets go to the O.R." mark and the baby is strong and her heart is beating loudly, telling everyone who enters the room that she's fine and feisty!
So, back to my title, I'm sitting in a hospital bed, with 8 days left until Christmas, waiting for the doctors to get the feeling that it's time. There is a tiny chance that, if my pressure would stabilize, I could even go home for Christmas, still pregnant! All your prayers are appreciated. We are at peace, knowing that every good thing comes from the Lord and that he is guiding every decision made on our behalf. Merry Christmas!!

Been Too Gone, For Too Long

Ellowyn Bryanne at 20 weeks.

So sorry that I haven't posted in awhile. I have been dealing with, or I should say, we as a family, have been dealing with some new challenges. The first, and now the least of these, was a broken oven. It broke 6 days before Thanksgiving. Because of warranty issues and the joy of having people who are not inconvenienced with a broken oven in charge of when and how the oven was replaced, we didn't get a new oven until late on Monday after Thanksgiving. Here's the funniest part...I haven't been able to use it yet. On that same Monday, I went to my OB doctor for a follow-up, since my blood pressure had been creeping higher over the past month. We had already tried two different medications and increased doses, to no avail. So, I came home from the doctor's office with a strict bed rest order and a threat of hospital admission if that didn't work. I'm very blessed because my family has rallied around and come to my rescue. I have a brother who travels with his job, but thankfully is off for a few months over the holidays. He has been so gracious as to come play Uncle-Mom and corral my children and help with dinners several days a week. My mom has been coming over after working all day to help until the kids get to bed. My husband has been working full-time, then on his days off, playing full-time Mr. Mom. My sister has been driving the kids to school. It's truly a family affair at my house these days, with me sitting on the couch, pretending to still be in charge.
Now, for those of you who are mothers, whether you work outside of your home or you are a full-time homemaker, I know you can understand how many simple tasks you perform, automatically, for your family that make the day easier. Or, if you're like me, you may not understand until you suddenly have to stop. I have sometimes thought of how much I could do with my time once the children are in school and I had my day to myself. I now realize that, even if at a sometimes leisurely pace, I still got a lot done everyday. Now, I sit around wondering if the kids have enough clean clothes for the week, if my husband has packed enough food for his lunch at work, has anyone fed the dogs, etc. Everyone is working so hard to fill in, but it's hard to explain every detail of my routine when I do it often without a second thought.
Well, as of this Monday, I'm 31 weeks along. So only 8-9 weeks to go, which sounds like an eternity. I am so grateful, though, for my doctor and my family. I'm also using this as a time to walk (figuratively) in faith, or as my pastor's wife put it, "Instead of leaning on Jesus, you need to lay on Jesus."
Truer words were never spoken, since I have to lay on my left side for the majority of the time. The praise report is, after a week and a half of bed rest and medication cocktail, my blood pressure has been normal again and so far, Baby Ella seems completely oblivious to my body's rebellion. Thank God, she is growing normally and very lively. In fact, she seems more active now that I'm less active. I wonder if she was being rocked to sleep while I ran around every day and now she's awake more often. I have more time to wonder these days.

The Happy Accident That Turned Out Delicious!

Last night I decided to try out a recipe I got from Giada at Home. I just love her and this sounded yummy and like something my family would enjoy. It was supposed to be Penne in Almond Sauce (I included the link so you can see original recipe). However, I miscalculated somewhere, had the wrong pasta and it turned out different than anticipated. The recipe calls for 2 cups of slivered almonds. Apparently, 2 cups of whole almonds is quite a bit more. The recipe also calls for 2 cups chicken broth. Instead of store bought, I used some that I had kept from another dinner and frozen. In hind sight, it occurs to me that mine was much thicker than the broth from a can. To clarify, the recipe instructs one to blend the broth, almonds, some garlic cloves and olive oil together. You are then to simmer this in a saute pan to thicken and reduce. What came out of my blender was already so thick that I nicknamed it almond hummus. I tried to thin it with some water as I heated it, but after adding the heavy cream, it was still so thick I had to ladle some out to make room to stir in the chicken. Also, I thought when I was shopping that I still had a box of penne at home. I was wrong, so last night I had to use spaghetti. What came out was what I will lovingly call Chicken Spaghetti in Almond Sauce. It was amazing! Even my picky two year old, who often survives on bird sized bites here and there, ate it up. So here's to accidents in the kitchen that result in yummy food, rather than small kitchen fires!

I would encourage you to try Giada's recipe, which we will try again, but if you're interested, here's my revised version:

Chicken Spaghetti with Almond Sauce
1 1/2 C. Almonds
3 Garlic Cloves
2 C. Chicken Broth (definitely use the store bought)
1/4 C. Extra Virgin Olive Oil
3/4 C. Heavy Cream
1/2 C. Water
1 lb Cooked Chicken, cut to bite size pieces
1 box Spaghetti
2 C. Parmesan, grated


Boil spaghetti according to directions. Puree the almonds, garlic, olive oil and chicken broth in a blender. Add water as needed. Heat over medium-high in a saute pan. Once heated through, reduce heat to medium and stir in the heavy cream and salt and pepper to taste. Add in chicken and heat until chicken warmed through. The original recipe called for peas as well, which sounds amazing but wouldn't have worked for my family. If you want to add in some frozen peas, add with the chicken. Once spaghetti is just cooked, drain and toss in 1 cup of the Parmesan. Toss pour on the almond sauce and toss to combine. Then add remaining Parmesan and toss. Serve quickly!

Love, Love, Love This Easy Ice Cream Recipe!

Too easy not to make it!

I was curious about making ice cream without an ice cream maker. So, I went to the library, meaning I Googled it. I knew there must be a way, and I'd seen different ideas on the Food Network, they were labor intensive, involving hours of scraping and hand churning. Well, I hit the jackpot! This blog, Kevin and Amanda.com, had the answer and it was only the third search result. I'll spare you the details and encourage you to read their blog, but I'll tell you of the two recipes I've tried so far. The basic recipe calls for one can Eagle brand sweetened condensed milk and one pint heavy whipping cream, whipped. The trick is to mix in any flavors or extras with the condensed milk, then fold in the whipped cream. Super easy! They have four different recipes on their blog, but I wanted to go for a family favorite, so first I tried mint chocolate chip. I put about a teaspoon of mint extract in with a roughly chopped chocolate bar. Then, after letting it freeze for a day, we all enjoyed it. I will warm you that the condensed milk has an almost nutty flavor, and I needed more mint to cover that.
So, for my next try, I crushed up 3/4 a package of whole Oreo sandwich cookies. I love getting bites of cookie, not just the flavor. This was perfect! It was delicious and cookie filled and a huge hit with everyone that tried it. The ice cream took on the flavor of the cream in the cookies and definitely disguised the Eagle brand taste. I'll warn you also that the recipe calls for at least 6 hours in the freezer, but it was my experience that both times it was better texturally and well frozen after a full day. Try it! You won't be sorry.

Family Favorite and Big Hit After Shelving Recipe For a Year

Pasta shells stuffed to the brim and drenched in Alfredo!

I pulled out an old favorite that my kids have been asking about for some time now. It is rare that they request anything but pizza or mac-n-cheese, so I do try to take them seriously when they want something real. I got the recipe from a magazine and tried it the way it was written the first time, three years ago. We decided it needed a lot of work, but wasn't worth abandoning altogether. So, after multiple variations, this is what we landed on, and what my picky children have asked for by name.

Stuffed Shells With Alfredo
1 Box of Pasta Shells (You can count out 20-22 shells, rather than cooking whole box, because I've only ever been able to fit up to 22 shells in a 9x13 baking dish)
5 Cans of Tuna or Salmon (use the pouches instead, to avoid any bones), drained
Handful of Chopped Cilantro
1/2 Red Onion, chopped
1 C Bread Crumbs
1 Lemon, juice of
1 Egg
1/2 C Shredded Mozzarella
1 Jar Prepared Alfredo Sauce (or your own home made, which is what we did this time)
Grated Parmesan

Preheat oven to 425 degrees.
Bring a pot of salted water to boil and cook the pasta, just to al dente. If it's too soft, then the shells tear and won't be easily stuffed. Once the pasta is cooked, drain the hot water and fill the pot with cool water. This will keep shells from sticking and drying out until you're ready for them. In a large bowl, combine the remaining ingredients, except for the Alfredo. Mix until well blended. Pour a bit of Alfredo into a greased 9x13 baking dish and spread around to coat. Using a large spoon, scoop the stuffing into a pasta shell and place in the baking dish. Continue stuffing shells until your pan is full. Pour remaining Alfredo over the top of the shells. Finish with grated Parmesan. Bake at 425 for approx 20 minutes, or until sauce is bubbly and the cheese has browned slightly.

This was a major hit with my husband and my children. Plus, after not making it for so long, they were bound to love it, but they said this was the best it's ever turned out!