And might I say that I am thrilled it is Friday. It has been a long week. It is also the first week since the middle of December I have been home with both girls by myself with my MIL coming for Christmas and my husband working from home last week. (Yup, I was spoiled). Therefore Baby naturally decided to pick this week to drop her morning nap, which resulted in her waking up during the night again.
But, while I wait for afternoon nap time to officially kick in (i.e. both girls asleep, so far just Baby is) I thought I would pop in and update you on Wednesday's visit to the cardiothoracic surgeon.
Wednesday's appointment went well, even the drive there and back went well, especially considering it is on one of the freeways most like to become log jammed for no apparent reason. The surgeon was very please with how Miss Pear's heart sounded and our answers to his questions, so he went ahead and removed the steri-strip from the incision. It looked really good and was completely closed up into a fine line. He gave permission to go back to baths, and not be quite so paranoid about germs. The germ things translates into you may now go to church again, but no trips to the mall. While any illness now will not be more serious for Miss Pear than any other child, coughing or throwing up will be a lot more painful, so be careful. He also said that things are looking so good that as long as we are following up with Miss Pear's cardiologist there is no reason to see him again unless we are concerned about something. (one less doctor on our list! I am back to being able to count our girls' doctors on one hand!)
In the interest of venting my frustration over something I had heard before but also again more recently and vehemently (not at my church), might I just say that if I hear someone say, "Oh, we cannot do that, it is too (insert denomination here)" I will scream. How about we just worry about that God's word says and not if other denominations do it too. It would be nice if we could try a little harder to get along.
And while I am on the topic (and you will probably laugh at me), can I just say that a shoot out is not way to end a hockey game in the NHL? It is nothing but a skills competition! At that point you might as well just admit it and add fastest skater and trick shot and at least give us a laugh.
Yeah, it might have been a long week.
Quick question, I need a few vegetarian recipes (milk, cheese, eggs okay, just no meat), can you point me to any great ones? I am also on the hunt for a couple good lentil recipes.
Have a wonderful, restful weekend.
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4 comments:
So glad to hear that Miss Pear's doing so well --God is so good! :)
Don't know if this is the type of thing you're looking for, but here's an Eggplant Parmigiana recipe that's really yummy!
Eggplant Parmigiana
2 medium eggplants
½ cup flour
¼ teaspoon black pepper
¼ teaspoon salt
2 large eggs
1 tablespoon olive oil
1 ½ cups Italian seasoned breadcrumbs (or plain)
2 jars of your favorite tomato/pasta sauce
1 ½ cups shredded mozzarella
½ cup grated parmesan
2 teaspoons chopped fresh parsley
More olive oil for frying
Preheat oven to 350 degrees
Cut the eggplant into ½ inch thick rounds
Arrange four plates in a row.
One with flour, salt and pepper mixed together
One with 2 eggs and 1 tablespoon oil whisked together
One with breadcrumbs
One for the dredged eggplant
Dredge eggplant in flour, shake off the excess. Then dredge in the egg mixture. Then dredge in the breadcrumbs. Stack on a plate to dry while you preheat the pan. I use a cast iron skillet with about 1 inch of olive oil across the bottom to start. Once the oil is hot, add the eggplant and cook medium-high heat for 4-5 minutes each side. Cook in batches and add more oil if necessary. I remove them to paper towels to pull some of the excess oil out. After all the eggplant is cooked, take a 13 x 9 baking pan and coat the bottom with some tomato sauce then single layer the eggplant. Add a little more tomato sauce just too lightly coat the surface and add the next layer of eggplant. Top with a heavy layer of sauce and then sprinkle shredded mozzarella, parmesan cheese and parsley on top. Cover with foil and bake at 350 degrees for about 30 minutes until the cheese is melted and bubbly. Heat the leftover sauce to serve on the side.
Our favorite chili recipe right now!! It's fabulous served over rice or quinoa, and topped with sour cream and cheese.
http://chowreview.blogspot.com/2009/11/black-bean-and-chipotle-chili.html
Bean burgers are very good with butter beans! I think there are a few good ones at allrecipes.com. Hope that's not too (insert stereotype) for you. LOL, just kidding around. I dislike hearing this sort of thing as well. We should all just strive for perfection of our souls for our final destination in heaven. This should keep us busy for a lifetime, rather than worrying what the next person is doing.
Do you like enchiladas? We make ours with beans and brown rice, corn, green pepper, onion, cheese, cilantro...but you could use anything you want/like. Also, I have a potato-bean soup recipe if you want it. Oh, and a black bean and corn soup recipe as well.
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