Are you on Instagram? Do you like pretty things? Do you like to buy stuff? If so, go check out my profile (theoriginalashleemae) to see the two scarves I’ve added.
When I’m not working on a custom order or a gift, I like to keep busy making lots of random things. Now that fall is (sort of) here, and with winter rapidly approaching (dammit), I tend to make a lot of scarves. Like, a lot. Anyway, last year I made so many that I ran out of places to put them. This year, I’ve decided to sell them.
It was suggested that I try using Instagram instead of Etsy or Ebay, so I’m giving it a shot. Check it out, and if you see something you like, let me know!
This post contains pictures of my actual fibroid and my surgery. If that grosses you out, you might not want to continue.
Last chance to turn back…
So we all remember what I looked like before…
Meet Fred, y’all.
I’m waiting to hear how much it weighed but my nurse this morning said she thought at least five pounds. My doc thought it was less than that… we’ll see.
At any rate, I feel pretty awesome. I had my last dose of Toradol around 3:00 am and my catheter came out this morning around 6:00. My doc came to visit and said as soon as I peed I was cleared to go home. No joke, I was expected to be in the hospital for at least 3 days. I stayed longer when I had my C-Section, even though this was considered to be more of a major surgery because I was under general anesthesia.
I’ve been up walking around all morning and I peed about half an hour ago… so now I’m just waiting for the official word that I can go home. Hooray!
My doc said I was the best patient ever. My anesthesiologist said she couldn’t believe the size of Fred…and she was impressed at how well I’ve done.
I still have some swelling, but I couldn’t resist snapping a pic this morning. What a huge difference already!
Thanks for all of the kind words and prayers!
Let me tell you, this has actually been a pretty great day. I know that sounds weird, but I’ve been waiting to have this thing removed for a long, long time. I have a feeling that tomorrow will be a bit more painful, but I know I can handle it.
Thank you to everyone that sent prayers and happy vibes my way! I’m going to kick back, enjoy the peace and quiet, and read my book while my calves get a nice massage.
As of today (at 7:48 am, to be exact) I officially have a six-month-old.
Let that sink in for a minute. I’ve been trying to do that all day. Just out of the blue, “Holy crap, my kid is six months old!”
Truth be told, I still occasionally think, “Holy crap, I have a kid!”
This isn’t a real post.
Anyway, happy half-birthday, sweet boy!
Well, spring is here… even though in good ol’ Indiana we still have snow on the ground.
I’ve been doing a lot of digital spring cleaning… my voicemail inbox is empty (Did I listen to them? Of course not), my email is less frightening, and my Facebook friends list is about to get smaller. I’ve also been cleaning out my photo library to free up some memory.
I take a lot of pictures, y’all. LOTS of them involve food.
Anyhow, I thought I’d share some randoms with you guys!
For your viewing pleasure:
This is a perfect illustration of how I feel today:
Wasting my morning (and the better part of the afternoon) dealing with health insurance nonsense has left me in a fairly rotten mood. APPARENTLY my coverage has lapsed (no, I did not forget to pay a bill). In order to get my coverage back I have to jump through more hoops than a dog in a circus. And then there is a substantial waiting period. For “processing“.
Truth be told, I heart Grumpy Cat even when I’m not in a bad mood.
Anyway, I’m busy saying nothing because I have nothing nice to say. About anything.
So here’s the deal. Every now and then The BF stops by the grocery store after work and comes home with one of these:
On this particular shopping trip he also ended up with a jar of alfredo sauce… He figured we could have chicken alfredo pizza one night since we had all of those chicken breasts in the freezer. I don’t know about you, but I didn’t want to take the good chicken breasts (yes, I still have six left from Omaha Steaks and I’m hanging on to them) and just throw them on a damned old pizza. Sheesh.
I ended up using pre-cooked oven-roasted diced chicken breast, bacon, baby spinach, basil, shallots, garlic, and three kinds of cheese.
The BF wants chicken pizza? Well he’s gonna get chicken and bacon alfredo pizza with all kinds of other goodies hiding under the cheese. Because I’m an overachiever.
For the crust just stir water into the crust mix ( I used both packages), coat with some oil, cover and let sit in a warm spot while you prep the other stuff. I put a towel over the bowl and set it on the stove top while the oven preheated to 425 degrees.
Fry, bake or nuke (if you want to use pre-cooked bacon…I won’t judge) as much bacon as you want. Actually, make a little extra since you will probably eat a couple of pieces to make sure the bacon meets your standards… I call that Quality Control. Once it’s crispy set it aside on a paper towel lined plate to cool. When it’s cooled enough that you can handle it, crumble it up.
If you need to, grate your cheese. I had some basil and garden vegetable semi-soft cheese in the fridge that I used, along with pre-grated parmesan and pizza blend.
Rinse off your basil and lay it flat on a paper towel to dry.
Thinly slice about half to three quarters of a shallot and four cloves of garlic. I suppose you could use less garlic but…why?
I like to dump the chicken on my cutting board and check for any gristly (barf) chunks. I cut the gristle (gag) off of them if I can and throw it out. I hate big chunks of chicken on anything so I also cut each chunk into smaller pieces.
By now your oven should be preheated. Spray a pizza stone with Baker’s Joy (that stuff is magic) or just use a regular old non-stick pizza pan. Spread out the crust as evenly as possible, then smear on some of the alfredo sauce. Don’t be afraid to lick the spoon when you’re done.
Rip up some baby spinach leaves and your washed basil, then throw it on the sauce as evenly as possible. Yes, I suppose you could Chiffonade your basil and spinach but…eh.
Add the shallot and garlic slices, then sprinkle with Parmesan cheese (I also added the freshly grated basil and garden vegetable cheese at this point).
Evenly distribute the chicken chunks, cover with pizza blend cheese (or whatever you want), then top with crumbled bacon.
Bake for 25 minutes, then let it rest for 5-10 minutes before cutting. I realize that will be incredibly difficult but you must stay strong. Trust me, it will be easier to cut once it has had a chance to cool slightly.
I feel very Semi-Homemade right now… Sandra Lee would be proud. Now all I need to do is down a cocktail or two (hiccup!) and cover my table in some obnoxious themed ‘tablescape’.
I prefer to make stuff from scratch so I know exactly what goes into the food I feed my family…but I suppose the occasional convenience food isn’t horrible. Besides, this was good. Really, really good. I ate four pieces and felt pretty miserable for a little bit but it was worth it.
Of course, I wasn’t too miserable to skip having ice cream a little later.
So this thing called Pinterest… Have you heard of it?
If you could see my bookmarks manager (I supposed I could screenshot it but it’s a bit embarrassing) you’d understand why I adore Pinterest… I have hundreds of recipes bookmarked but I rarely use them. I also have a number of cookbooks collecting dust. Why?
I think it has to do with portability. I can’t haul my laptop around everywhere and carrying my cookbook collection would just be a bit impractical… especially now that I have a diaper bag and a baby (My kid is kind of a tank… he gets heavy) to carry. I do, however, have my phone with me everywhere I go. When StumbleUpon and Pinterest both came out with Android apps…well, let’s just say I didn’t get much done for a little while.
The thing is, some people just pin things that are visually appealing to them and move on…that’s how I used to be. When I finally had 24 hour access to my pins (no matter where I happened to be) I suddenly realized that my sometimes daily struggle with what to make for dinner was totally unnecessary. I could scroll through my pins while making my grocery list, double check them at the store, and have the recipe handy while in the kitchen cooking.
Anyway, I’m publicly declaring my love of Pinterest because I’d like to use it as a weekly feature here. During the week I’ll try something I found on Pinterest and then I’ll let y’all know how it went. I pin all kinds of cool stuff…recipes, cleaning tips, crafty things… so hopefully I won’t run out of stuff to talk about.
After that ridiculously long explanation I would like to tell you about the dinner I made a couple of nights ago.
Garlic and brown sugar chicken… I’ve seen this all over everyone else’s boards and when The BF brought a box of chicken breasts home the other night (from Omaha Steaks…Fancy!) I decided it was time to try it out.
This. Is. Delicious.
I’m not kidding…Make this tonight. It’s THAT good.
Of course, I didn’t exactly follow the directions (big surprise…) so here’s what I did:
-Saute garlic (I used 3 cloves for 2 chicken breasts) in butter on medium-ish heat
-Salt and pepper your chicken breasts, then add them to the garlic
-Cover and let cook, about 5 minutes on each side
-Sprinkle about a tablespoon of brown sugar on top of each chicken breast, cover and cook for a couple of minutes
-Flip chicken, sprinkle on more brown sugar, cover and let cook for a couple more minutes
That’s it! Of course, you’ll want to make sure your chicken is done. Use a handy meat thermometer to make sure each breast is at least 165 degrees.
I would also recommend pouring anything left in the pan over the chicken when you serve it. Please don’t leave any of that deliciousness in the pan!