Thursday, February 24, 2011

Baby Math

Baby math problem for you:

If Sawyer is supposed to eat every 2 hours (from each feeding start time to start time) and eats an average of 30 minutes each time following a 5 minute struggle to get him latched on to eat AND usually needs a diaper change every third feeding which takes around 8 minutes - how many hours can his mommy expect to sleep in a 10 hour period?

Answer: not enough. Exhaustion has set in, starting to wonder if breastfeeding is worth all the sleep loss when bottle feeding would at least mean Josh could trade off with me during the night. Promise to blog when my brain is no longer fried from sleep deprivation. Still loving my little family though, despite what I may call Josh while he is soundly sleeping through feedings.

Tuesday, February 15, 2011

a few pics of the big guy

Since my internet at home is ridiculous and since Josh and I are back in the hospital with Sawyer because his bilirubin climbed to 25 and he turned a lovely shade of yellow... I am just going to post a few pics from my BBerry and send you over to my second-cousin-in-law Michelle's blog Leisure Pursuits to view some photos of the big guy. Please ignore the giant swollen girl with the oily hair who may resemble me, not quite sure who that could be.

His "man you lookin' shady" look :)

Protecting his face from his own hands,
Chillin' with Daddy.

On his way to his first doctor appointment, which revealed an incredibly high bilirubin level so off to Pitt Memorial Hopsital we went.

Rocking his stunna shades to protect his eyes from the UV lights
Laying in the incubator, surrounded by UV lights and hooked to entirely too many machines & an IV

Okay I promise to blog about his birth and the labor adventures sometime soon, in the meantime please say a prayer that we get his bili down to at least 10 so we can go back home!

Sunday, February 13, 2011

he's here!

Sawyer Lang Edmondson arrived Thursday, Feb. 10th at 2:14pm. He weighed 7lbs. and 14 of. and was 19 in. long. Promise to bloc more about how amazing he is and our adventures in the hospital (remember, I wasn't even supposed to have said baby until Feb. 26). Hope to bloc again soon once my brain isn't complete mush and I can pry myself away from our little miracle (who, by the way, has auburn hair like his mommy's).
Can't attach photos from my BBerry for some reason, so I am going to try and get Josh's lovely photog cousin Michelle to post some for me :)

Wednesday, February 9, 2011

Wordless Wednesday: Let's Go Heels!

Tonight's the big game.
Such a great rivalry - yet such a horrible day since all of a sudden both teams have fans coming out of the wood-works that know NOTHING about basketball and we all know how I feel about that). I am not a Duke fan (obviously) but my two best friends are and I can admit when UNC isn't playing well or when we deserved to get beaten... most other fans cannot. So I, along with my bestie Hope, will be avoiding Facebook today in hopes of not wanting to kill someone for posting how much of a "fan" they are of either team when they can't even name the players.

Tuesday, February 8, 2011

ill and swollen

too ill, swollen and uncomfortable to come up with anything funny to write or even remotely worth reading. think I will eat popcorn and Milk Dud, drink chocolate milk and host a pity party for myself instead.

yours pathetically,
Lauren

Monday, February 7, 2011

Pee-kend

I, once again, spent my an entire day filling up a giant orange jug with urine. 
This is the second time I've had to spend an entire 24-hr period tied to the house so I can continuously retrieve this orange monstrosity from the fridge every time I need to go to the bathroom. 
Apparently I was "spilling an elevated amount of protein" into my urine when I went to the doctor Friday, so the urinalysis should let them know whether it was a one-time thing or something that is on-going. 
... If it is something that happened all day then my kidney's probably aren't keeping up with all the ridiculous amount of fluid I'm retaining and therefore aren't filtering things out like they should. If my kidney's aren't doing their job then the doctor will probably strip my membranes this week and get things started just to be on the safe side. 
So say a little prayer that everything goes okay, AND that baby stays okay and in my belly until at least Friday night because that is when my favorite doctor goes on call and my LEAST favorite doctor is on call until then.

Friday, February 4, 2011

Recipe Week: #5 the Wendy's crab dip

If you've attended a small gathering where either I am a guest who brings food or a hostess, you've probably eaten my mother (the Wendy)'s crab dip. 
I have this recipe DOWN PAT and it is so delish (even though I have to take Benadryl before making or eating it because I am slightly allergic to crab). 
So, for my final recipe I give you the Wendy's Crab Dip - easy to make, yummy to eat and perfect for small parties, showers or any event where food is a necessity (so basically any event). 

Ingredients:
1 (8 oz.) block of cream cheese
3 Tbsp. Mayonaisse
3 Tbsp. cocktail sauce
1 can of crab meat
3 scallion onions (the green, stalky kind)

Directions:
1. Go ahead and set the cream cheese out on the kitchen counter so it will be softening up
2. Meanwhile, open can of crab meat then drain it and pick out the cartilage.
3. Chop up green onions into little pieces
4. Combine crab meat, onions, mayo, cocktail sauce and cream cheese.
5. Blend until it has a thick but smooth look and all the cream cheese is blended into rest of ingredients (should now have a pale pink color)
6. Serve with Ritz crackers and enjoy!

Thursday, February 3, 2011

Recipe Week: #4 Cheesecake Factory aint got nothin' on me

My absolute favorite thing to order at the Cheesecake Factory isn't a glorious, cheesy dessert - it's their Orange Chicken.

It is absolutely to-die-for but since it is pretty pricey and the nearest Cheesecake Factory is in Raleigh (about an hour away) - I decided to find a similar recipe to make for Joshua and I. 

I tweaked this recipe a little from the original at Blog Chef because I couldn't find a few of the ingredients locally and because I don't like onions - also, this recipe is a LOT easier to make than one would think, especially if you have a fry daddy.


So without further ado, I present Orange Chicken.

Ingredients:
Chicken
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 egg
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
2 ½ tablespoons soy sauce
1 tablespoon grated orange peel
1 cup packed brown sugar
½ teaspoon minced ginger
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water 

Directions:
1) Combine flour, salt, and pepper.
2) Dip chicken in egg mixture and shake in flour mixture to coat.
3) Deep fry chicken in batches until completely cook (I use my fry-daddy, but you can fry them up in oil in a frying pan too)
4) In a large saucepan combine 1 ½ cups water, lemon juice, orange juice and soy sauce.
5) Blend well over medium heat for a few minutes then stir in brown sugar, orange zest and ginger garlic.Bring to a boil.
6) In another bowl combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.
7) Slowly stir cornstarch mixture into sauce until it thickens.
8) Pour sauce over breaded chicken, and if desired add red pepper flakes.
This person added chives - I don't.
 That's it!
The hardest part is just cutting up the chicken to fry I swear. It tastes GREAT over white rice and I make it with Gluten-Free flour and soy sauce so Josh can eat it too without feeling yucky.

Wednesday, February 2, 2011

Wordless Wednesday: Recipe #3 Fruit Dip

Yes, I am seriously going to tell you a recipe without words - a great and simple fruit dip recipe from my mother-in-law (who is an amazing cook). Measurements are they are in the pics!

 +


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Tuesday, February 1, 2011

Recipe Week - #2 Everyone's Favorite

Second recipe for the week is actually the recipe for a yummy meal of Bacon-Chicken Wraps and Roasted Italian Potatoes

 My little sister's boyfriend John John said that if this meal was the last meal he ever ate, he'd be okay with it, so apparently it's not just my and Josh's favorite.

First, the Bacon-Chicken Wraps. I saw this recipe in "Her...Magazine" when I was an intern there. The magazine recipe was actually for making little chicken bites wrapped in bacon, but I thought that it would make a delicious main course if you just left the chicken breasts whole.

Ingredients:
4 chicken breasts (or 1.5 lbs. of chicken breasts)
1 pack of bacon  (or 1 lb. bacon)
1 1/3 cup brown sugar
4 Tbsp. chili powder

Directions:
1.  Preheat oven to 350 degrees
2. Mix brown sugar and chili powder in shallow bowl/dish - I use a small casserole pan
3. Dredge chicken breasts, one by one, in sugar/chili mix
4. Wrap the sugar/chili coated chicken in bacon (2 slices per breast) and secure with toothpicks
5. Re-dredge the bacon-wrapped chicken in the sugar/chili mix
6. Place the bacon-chicken wraps in either a casserole dish that has been HEAVILY sprayed with non-stick spray (trust me, they stick really badly if you don't spray that sucker down).
7. Bake the chicken for 30 to 35 minutes or until the bacon is crispy.

Okay, now on to the Roasted Italian Potatoes. Sadly I don't really have exact measurements for you on this one since I change it a little each time I them - but I can tell you the gist of how I prepare them.

Ingredients
1.5 lb. bag of red potatoes
2 cups Extra Virgin Olive Oil
4 Tbsp. (divided) Italian Seasoning
3 Tbsp. (divided) Oregano
3 tsp. (divided) Garlic Powder
2 tsp. (divided) Salt

Directions
1.  Pre-heat oven to 350 degrees
2. Cut potatoes into 1/8's (easiest way is to cut them in half the fat way then those halves into fourths)
3. Put potatoes into GIANT bowl that has a lid
4. In bowl, pour about 2 cups of olive oil and then add 3 Tbsp. of Italian seasoning, 2 Tbsp. Oregano, 2 tsp. Garlic Powder and 1 tsp. Salt.
5. Cover bowl and shake everything around in order to try and coat each potato wedge with the oil and spices. (make sure bowl is closed tight or catastrophe ensues)
6. Open bowl and put potatoes on a baking sheet that has been covered in tin foil.
7. Spread the potatoes out evenly on sheet then cover one more time with remaining spices (1 Tbsp. Italian Seasoning, 1 Tbsp. Oregano, 1 tsp. Garlic and 1 tsp. Salt).
8. Bake in oven for around 30 to 45 minutes - it depends on how soft you want them to be - I usually just keep tasting them to see if they're soft enough for me.

We usually enjoy this meal with stir-fried zucchini and squash or garden peas and of course delicious Sister Schubert rolls. I hope you like it!