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!
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!
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 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!
I really should have titled this post Chicken Parmesan in 800 Hours because, seriously.
The first step is to come up with a grand idea to make Chicken Parmesan for dinner while you’re sitting at the office feeling pretty energetic. Nevermind the fact that it will involve a trip to the grocery store after work and that’ll be the last thing you want to do by the time 5:30 rolls around. Make sure to text your signifigant other and let him know you’re making it so you can’t change your mind later.
So the grocery store wasn’t so terrible and you were able to make it home by 6:15. That’ll make you think you’ll have dinner ready by 7:30 or so, but you’ll be wrong.
Start by dicing an onion and peeling a few garlic cloves. Be super lazy and just cut the cloves in half before throwing them in a pan along with the onions and butter. Turn the burner on low because you want it to cook while you’re prepping the chicken.
Get the chicken out and realize you don’t have one of those hammer things you need to pound meat. Decide to cut the chicken breasts in half lenghtwise instead and pat yourself on the back for being so gosh darn smart. Right about now you should realize that the onions and garlic are not gently simmering away, but actually popping and cooking quite violently. Apparently, the boyfriend’s stove has no concept of LOW. Give up on the idea of letting everything cook together for a while and just dump a can of crushed tomatoes and a can of tomato paste in and put the pan back on the burner.
Pour a little olive oil in another pan and set the burner on medium so the oil will be nice and hot when you’re ready to add the chicken. Stir the tomato sauce while you’re standing there because it’s started to gurgle. Make sure there’s a mini-eruption while you’re stirring so some of the sauce gets on your shirt… Because you’re so smart that you thought it would be no big deal to cook tomato sauce in your work clothes. Way to go, genius.
Go ahead and take a quick break here to remove your now-soiled work shirt and throw it on the laundry room floor. Don’t bother addressing the tomato stain now, because somehow just being in the laundry room will make it disappear. Put on a sweatshirt you don’t care about. It’s cool, you won’t get a single drop of tomato sauce on it.
Back to the chicken. Pour egg substitute (it’s just easier) into one pie pan. In another add bread crumbs, parmesan cheese, basil and a little garlic powder. Dip chicken into egg, then into bread crumbs.
Test the oil in the pan by flicking some water into it. You’d think it would be ready by now but NO. Drive yourself crazy messing with the burners and finally give up and turn the oven on because you’ve had enough of the stove’s shenanigans. Line a baking dish with foil because you don’t want to be doing dishes ’til midnight, then throw the chicken in it.
Take the sauce off the heat so it doesn’t burn. Start prepping fresh green beans (wash and snap the ends off) while you’re waiting for the damn oven to preheat. Put beans on a baking sheet, drizzle with olive oil and add whatever spices you want. Rejoice when the oven says it’s reached 350 degrees, then happily put the chicken on the top rack and the beans on the bottom rack. Set a timer for 40 minutes.
HOORAY! Now you can do dishes!
When the timer goes off, decide neither the beans nor the chicken is done. Curse. Crank the heat up to 400 and add another 15 minutes to the timer. Consider gnawing your own arm off at this point because it’s after 7:30 and you’re starving.
Taste the tomato sauce and add a little sugar since it’s a bit tart. When the timer goes off again, delcare the chicken done and pour the sauce over it. Dump a ridiculous amount of cheese on top and stick it back in the oven.
So it’s 8:30 and you finally have dinner.
The Boyfriend will come home from work at this point and inhale a plate of chicken and beans, along with salad and cole slaw from the previous night’s dinner. You think this is a weird combination but manage to keep your trap shut.
While you’re finishing the dishes, The BF will wander in wanting something sweet. He will then select a knife that you’ve just washed and start slicing an orange, dragging the knife across the cutting board to make that noise that makes your teeth hurt.
After he finishes with the orange, he will walk away and you’ll think it’s ok to wash that knife again. NOPE! He was just taking a break between oranges.
Don’t strangle or otherwise hurt The BF. He will later make you a bowl of ice cream with hot fudge and rub your shoulders while telling you funny stories.
Isn’t domestic life bliss?