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15 weeks

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First of all, thank you from the bottom of my heart for your outpouring of congratulations and excitement for our little miracle.  I’m so glad there are people still checking my neglected blog and still care so much.  You guys are the sauce.

I meant to post this update yesterday but I had promised my favorite cookie baking group to have the Cookies in July sign-up form ready by Monday so that took precedence this time.  Hopefully from now on I’ll do a weekly pregnancy update on Mondays.  Maybe I’ll even get really crazy and start posting recipes again!

I haven’ t been taking weekly pictures like I meant to, but I did have Den take a photo of me at seven weeks in our perfectly manicured backyard.  Here, Cupcake was only the size of a blueberry, so I’m only sporting the “food baby” bump that I grew long before the real baby came along.

The first 13 weeks were just yucky.  I mean the way I felt physically.  I can’t think of a word to describe it other than “yuuuuuuuck” and exhausted.  I never got morning sickness or nausea so I really don’t have much to complain about, though!

Cupcake at 7 weeks, 3 days (click to enlarge)

I also never felt emotional–in fact I was the opposite.  I always thought if I got pregnant I would just break down into tears and never stop crying.  I cry when I’m really happy!  But no, the disbelief was so overwhelming that although I did cry a little, it was hard to believe it could really be true and I didn’t really allow myself to get too emotional about it.  As the truth settled in, all I felt was absolute joy.  That first month I was really prone to giggling–I was in such a great mood that everything made me laugh.

Cupcake 9 weeks, 3 days – what a difference two weeks makes! (click to enlarge)

I came down with a stomach virus during week 13 that my entire family got (except for Dennis), and after I got over that I seemed to also magically feel my old self again.  The illness coincided with me entering the second trimester, so I guess it was just the timing, as the second one is supposed to be the easy one when you feel the best through your pregnancy.  I never thought I’d feel good again until the baby came, so this is a huge relief!  By the way, please try this old Palestenian potato remedy next time you get a tummy flu or other tummy troubles–I now swear by it!! I took longer than anyone else to get over the virus, and this is finally what cured me, along with prayers from friends.

This is me at 15 weeks, and you’ll have to tune in tomorrow to find out what my crazy hat is all about.  If you’ve been reading for a while, I bet you recognize it (sans flowers).

Hey now, I haven’t gained any weight since that photo at 7 weeks so don’t be all “yeah, uh-huh, I see she grew her food baby a little bigger.” Cupcake, now the size of an orange, is just pushing food baby out a little further-lol.

The only thing I have to report right now is that I’ve been getting headaches, which is unusual for me so I’m sure it’s the pregnancy hormone headaches I’ve heard about.  The first one was killer, but since then they’re low-grade and manageable.  Today is the first day in several I have no headache at all-yay!

The last thing I have to share today is a video I started working on before I announced our good news, which tells our story in pictures to the song “Before The Morning,” by Josh Wilson.  This song often lifted me out of the infertility dumps during my darkest times and I hope you love it as much as I do.  The introduction was recorded as a sort of video diary in January, just two months before I got pregnant.  I had no idea if I would ever get pregnant, but I actually recorded it in hopes of being able to share it as part of our “happy ending” story some day.  Praise the Lord that I am able to now.

Cookies in July

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Maybe you’ve already swapped some cookies in my little group, or maybe you’ve done it in the bigger blogger swap in December, or maybe you’ve never participated in a nation-wide cookie swap.  In any case, due to popular demand, I have decided to have a summertime cookie/brownies/bars swap for those who just can’t wait until December for another swap!  It is open to bloggers and non-bloggers alike, and you can click here to get all the details and sign up if you so desire.  I do hope you can join us, even if we are a bit mad for actually wanting to turn on our ovens in July. :)

I know I haven’t shared a recipe in a long time, so in the spirit of cookie swapping, I can at least share my favorite cookie recipes with you!  Click here for some yummy treats!

Love, V

Thankful Thursdays #108: Grandpa’s Pineapple

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A couple weeks ago I told you about Becky and how Grandpa had stuffed her full of food that we had to pull out before taking the car home.  Mostly canned food, but there were a few fresh items that we took back with us.  The lemons, the blueberries, and the fresh pineapple.  There was so much going on at the time that upon returning home, the pineapple sat in a sack on the floor, forgotten, for two weeks.

Grandpa ran everywhere until his last two years, and it got him in the local paper in 2009!

We picked up Becky on March 2nd, Grandpa’s funeral was March 9th and a week later, on March 16, I ovulated.  Yeah, when you’re a woman who really wants kids and has spent years and years waiting for one, you keep track of stuff like that, and more.  :)  So there I was, another month, another day of ovulation, another two weeks of restless hopefulness awaiting me, even despite my stressful month and grief, and I had this supremely ripe pineapple from my Grandpa that I’d almost forgotten about.  But ovulation triggered my memory and I dug it out of its sack and sliced into it.

Mom, Grandpa, and Grandma in 1996. This hat has a blog of its own coming soon. :)

It is fairly well known among the baby-desperate (as are many tricks and aids for conceiving) that pineapple can help a fetus implant in the uterus, as it softens the lining.  Have you ever eaten so much fresh pineapple that your tongue bleeds?  Dennis loves pineapple so much that he has developed his own rule for when to stop eating it–when you start to see blood on the pineapple you’re biting into (lol).  That’s an enzyme in the pineapple called bromelain, which essentially softens up tissues, which also happens to help prepare the uterus for a baby if there was one created that month.

Grandpa holding me as a baby, 1980.

(As a side note, pineapple juice works great in a marinade because it tenderizes the meat! This one is my favoritest favorite marinade for steak to date.)

Grandma and Grandpa in love, circa 1950.

The highest concentration of bromelain is in the pineapple core and you’re supposed to eat a slice a day, including the core, for the first five days after ovulation.  It had been a long time since I tried this trick and forgot about the five day rule and continued eating it for seven days.  On day eight, while we were at our evening church service, I experienced mild uterine cramping, similar to what I usually feel at that time of my cycle as my body begins to prepare to shed the lining because there is no baby.  As I sat in church with that feeling, it was strange, but while I did feel a little disappointed, I felt more hopeful than anything else.  Well I guess it isn’t strange, I always had such incredible hope that surpassed any realistic expectations I should have had after thirteen years.  But I had this cautiously happy feeling in my heart, wondering if maybe, just maybe, there was a baby settling in and that’s what I was feeling.

Baby Grandpa, 1930

Turned out, that’s exactly what I was feeling!  Isn’t it beautiful how this child sprang to life so soon after Grandpa’s death, and with his help?  If I hadn’t gotten this pineapple from him in this sad and strange way, there might not be a baby now.  It tempers the sadness for me and turns it into something radiant.  It makes the baby feel so connected to him, and it just really touches my heart to know that Grandpa helped us conceive this child, like he was working directly with God to help our little cupcake come into being.  Even though our baby won’t know him, I have this picture of him framed, which I blew up and had printed from his newspaper article, and I will have lots of stories, including the pineapple story, for our child. I think Cupcake Miller is going to love their Great-Grandpa Millner and repeat these stories to our future grand children. Or at least, I hope so. :)

The circle of life.  Pain.  Grief.  Beauty.  Incredible joy.

Thankful Thursday #107: I’m pregnant :)

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I know, I can’t believe it either!  Praise the Lord, who remembers our prayers even after many years.  We are so thankful and it has been so hard not to share this on every Thankful Thursday since we found out!  I’m now 13 weeks along and baby is due December 9, 2013 (that’s Dennis’ birthday-lol).  We just celebrated our 13th anniversary on June 4th and I’m starting to think 13 isn’t such an unlucky number after all. :)

Grandmother Bread

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So I guess you guys know all my dirty little yeast bread secrets, about all the loaves I’ve ruined over the years…

But hey, I’ve also won two ribbons for yeast bread!  So I’m not totally helpless, right?  I mean I have like some sort of maybe talent sort of.

Anyway, fellow Kansan blogger, Diana Starenisic Deane, a local historian and author of Shadow on the Hill, asked me to do a guest post for her on bread.  Yes, she knows all about my bread failure escapades and she still asked me!  Her book, which I’ve read and highly recommend–it’s a true life murder mystery!–features bread dough as one of the clues to Florence Knoblock’s murder, and she thought it would be groovy to have a food blogger to do a bread post.  Heck to the yes, I’m all over that, qualified or not!

I don’t do many step-by-step tutorials any more, but I did for this post since it’s special, and I hope you’ll do me the honor of stopping by Diana’s blog to check it out today.  Besides,  you’ll want the recipe for this old-fashioned white bread.  It’s super simple, without any fat, eggs, or milk, and wow you won’t believe how good a loaf made with just flour, water, sugar, salt and yeast can be!  Especially when you slather it in butter.  :)  Click here to check it out!

Thankful Thursdays #106: Becky

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As you may know, my Grandfather passed away at the end of February.  He had been gearing up to make a trip to Wichita so that he could deliver a car that he’d fixed up for me, and also to visit.  It was my sister’s old car, a ’96 Camry, which she sold to Dad because she couldn’t afford an expensive repair, which I was buying from Dad, and which Grandpa had said he would fix in exchange for Baby.  I thought he was off his rocker, because Baby is more of a liability than an asset, but I agreed.  He loves to fix cars and he probably was going to use her for parts, so maybe it was a good deal, or maybe he was just being ultra-generous.  Probably a combination of both, as he really lived to help others out…and to fix cars.  He consistently had about ten of them, or more, on his property.

I was very eager to get the Camry back, but Grandpa isn’t known for his timeliness.  Mom got her lateness factor from him, and multiplied it by a million, but he still is pretty hard to keep on a schedule.  He had fixed the car after a few months, but instead of bringing it back or letting us come and pick it up, he kept telling us he really wanted to make the trip himself because he lived to visit us and delivering the car gave him a good reason to come.  Nine months later, he was ready to bring it! A snow storm (the one that almost killed me) delayed him by a week and before the weather cleared…he was gone.

We aren’t guaranteed a tomorrow, but most of us take it for granted, not only for ourselves but for our loved ones.  As we witness the heartbreaking devastation and loss from the Oklahoma tornadoes, it is a good reminder to appreciate what we have today, especially the people, because we never know if we’ll have them tomorrow.  I’m just so glad we got to have one last good visit with Grandpa before he passed.

Grandpa always made sure to feed us something nutritious while he was visiting!

Dennis and I traveled with Mom and Dad to Joplin, MO, the weekend after Grandpa’s death so that we could pick up the car, and they were going to stay behind to help Uncle David care for Grandma, who has advanced Alzheimer’s.   The funeral wasn’t until the following weekend.  When we arrived, we found the car stuffed to the gills with food.

As we emptied it out, saving a bit for ourselves since Uncle David said we could keep what we wanted, I thought about Grandpa and how he had probably bought all this food to give to those he loved.  I thought about all the times he’d come to Wichita, car loaded to the brim with boxes full of apples, or peaches, or yogurt, or whatever, to give to us.  He lived to help people, especially their diets. :)

I wish I would have taken a picture of the back seat that showed how high the stuff was piled.  On top was a crate of blueberries, a flat of nectarines, a flat of lemons, and a pineapple.  Remember when I mentioned inheriting blueberries and lemons from Grandpa?  This is how–they came with the car. :)

Through the window you can see how high he’d piled food stuffs! This trunk had SO much in it, including a 50 lb. bag of shelled peanuts and a folding table that he bought for Dad.

I wasn’t able to thank Grandpa for his work on the car while he was here, or for the lemons and blueberries that he inadvertently gifted to me, but I’m so very thankful.  I now have a solid, reliable car that starts without any tricks, and doesn’t have any “Service” or “Check Engine” lights lit up on the dash.

And I’ve named her Becky because Becky seems like a solid, reliable kind of name to me.  :)

As for Baby, she is still alive and kicking.  Dennis turned her into his project car for a couple months and did some very inexpensive fixes on her appearance, and then my sister ended up needing a car (the same one who I inadvertently got mine from) so we gifted her with Baby.  I’m glad to have her still in the family and not consigned to a junk yard just yet.  I’ll always have a soft spot in my heart for Baby and all her troublesome ways, but I’m beyond thankful for Becky and all Grandpa did to fix her up for me, including the groovy gray primer on her nose that we just need to cover with some white. :)

Though I have to say, part of me enjoys the reminder of how much work he put into the car I’m now driving.  Thank you Grandpa, I love and miss you!!!!

American Potato Salad

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Haus and I grilled a ton of meat last Saturday (we feel like we’re wasting the charcoal if we don’t load the grill up at least twice) and while it was grilling, I made up a batch of this potato salad from the current issue of Cook’s Illustrated. Reader Kerry C. gifted me with a subscription to Cook’s Country (LOVE it!) for Christmas, and they sent me a complimentary issue of the regular Cook’s Illustrated mag this month-lucky me!

We were starving since we started grilling late, and as soon as the potato salad was mixed together, I took a big bite and hollered for Dennis to come taste it. We agreed it was the best potato salad EVER! We polished off the entire batch, which equals about a pound of potato salad each, and ended up skipping the meat. This potato salad was so good, it turned into our dinner for the night and we just refrigerated all the meat to eat as leftovers throughout the week.

The potato salad was so good I made a second batch within an hour of making the first one, because I knew we’d want it to go with our leftover meat. Luckily we made the second batch last for two whole days, which is like a miracle, people. This potato salad is good. If you don’t have a great recipe for classic American potato salad, Cook’s Illustrated has got you covered. They tested every ingredient, every method, and every amount to get it just so for us. Thank you Cook’s Illustrated!

American Potato Salad

Printable recipe
Printable recipe with picture

2 lbs. (3-4 medium) russet potatoes, peeled and cut into 3/4-inch cubes
1 tablespoon salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
2 tablespoons minced fresh parsley leaves
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed*
1/2 teaspoon salt*
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

*You can use celery salt in place of the celery seed, omitting the 1/2 teaspoon salt from the dressing.

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion pickle relish, parsley, mayonnaise, powdered mustard, celery seed, 1/2 teaspoon salt, and pepper. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Veronica’s Notes: We actually ate the first batch warm and I prefer it that way, though it’s great cold too.  Cook’s Illustrated says the salad can be refrigerated up to one day. Well ours was just fine after two days and I’m sure it would be great after three or four days.

Recipe source: Cook’s Illustrated

Happy Mother’s Day to YOU!

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You guys, I love Mother’s Day. I always have.  Shout out to my Mama and all the other wonderful mothers out there!

But I also want to acknowledge that this can be a bittersweet and even downright sad day for many women and men. Those that have lost their mothers. Those that have lost children. Those that have wanted children for a long time and are scared they will never be able to have them.

I just want you to know, that my heart beats with yours today.  Remember God’s love for you, that He is with us through every tear, and I hope that His huge love will help fill the empty spots in your heart today.

Happy Mother’s Day to EVERY WOMAN (and man, as the case may be)! Because aren’t we really all mothers in one way or another?

Jessie thinks she has the best mama in the whole world! :D

And I have the best fur baby.

Happy Jessie in the shade

 

Favorite Blueberry Muffins

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These are currently my favorite blueberry muffins.  For me, the best blueberry muffins are stark white (no brown sugar or cinnamon, please) to contrast the pretty purplish blue of the bursting berries, a little dense, and quite sweet.  My perfect blueberry muffin is also leavened with baking powder, as baking soda tends to give the blueberry juice a greenish tinge and the color appeal is very important to me in a blueberry muffin.  In essence, my ideal blueberry muffins are blueberry cupcakes disguised as breakfast by the heaviness of the crumb and a lack of frosting.  Though a nice crumb topping is certainly not out of the question. :)

Thanks to Carolyn of Inner Chef for introducing me to this fabulous recipe!  It’s now my go-to, though I desperately need to make a batch with the crumb topping, as I’m sure I’ll love it even more.  Thanks for helping me using up some of my Grandpa’s blueberries, Carolyn!  (I inherited 16 pints back in March in a very strange way–I really need to share the story!)  Thankfully, between several batches of these muffins, eating the blueberries straight, and this pound cake, not a single pint had to go to waste. :)

Favorite Blueberry Muffins

Printable recipe
Printable recipe with picture

1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries*

Crumb Topping (optional)
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

*I used 1 1/2 cups fresh blueberries, which made each muffin bursting with berries (we loved this). 1 cup will give you a more typical blueberry muffin.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper liners.

Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ tsp. cinnamon. Mix with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in center (not into a blueberry) comes out clean.

Recipe source: Inner Chef

Note: I photographed my muffins the day after I baked them, so the blueberries had withered up a little as the juices absorbed into the muffins, making them crazy moist. Although we enjoyed them more after storing 8 hours in an airtight container (I baked them the night before), rest assured they will be beautiful and not withered when you take them out of the oven.

Turkey & Onion Grilled Cheese

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So so so excited today!  This is probably my last month with the Secret Recipe Club, and I’m so excited that I was assigned to Desi’s blog, Steak ‘n Potatoes Kinda Gurl!  I actually “met” Desi through being in Group C of the Secret Recipe Club, and have been following her since she joined.  Very happy to be assigned to someone I know and love for my last hurrah!

For those who may have missed or never understood my monthly Secret Recipe Club posts, here’s the premise.  You are assigned to a participating blog each month, but no one knows who’s assigned to who.  It’s a secret!  You secretly stalk browse your assigned blog and pick a recipe, make it, photograph it, and post it on reveal day.  It’s something I’ve always enjoyed, I think because it’s kind of like Christmas each month with a big surprise on reveal day.  If this sounds like something you’d like to participate in, click here to find out how to join.

Now let’s talk gooey cheese.  Since April is National Grilled Cheese Month, and I’ve been meaning to make this recipe since Desi posted it during last year’s Grilled Cheese Month, there really wasn’t any question as to which one I’d choose from her blog.  I had to have this sandwich!

It was well worth the wait.  Totally crazy delicious.  I couldn’t find maple turkey, so I had to add in some maple flavor a different way.  I was a little scared I might have ruined it, but Dennis and I both loved it!  Delicious smoked turkey, sweet grilled onions, and melty Gouda cheese packed between two slices of multigrain buttery, crunchy, toasty bread make for  quite the delicious sandwich.  Thank you, Desi, for creating this masterpiece and thus giving me an opportunity enjoy it and spread the gooey gouda love a little further through my own blog.  Love ya girl!

Also, a huge THANK YOU and shout out to our SRC leader, April Tuell, and our hostesses (especially Debbi Smith, my hostess!), and all the volunteers that keep it running.  And of course, to all my group C bloggers (OK, and group A too, I enjoyed my short time with you guys as well!)!  It has been a beautiful, wonderful ride and I wouldn’t trade my time in the SRC for anything.  Love you guys!  But I won’t miss you because I’ll still be stalking you forever! >:)

Turkey and Onion Grilled Cheese

Printable recipe
Printable recipe with picture

1 small red onion, halved and sliced
2 tablespoons butter
1/2 teaspoon maple syrup (optional)
4 slices of multigrain bread
3 tbsp or so of softened butter
4 slices (or more) of quality deli turkey (I used Applewood Smoked Turkey)
4 slices of gouda cheese

In a medium skillet, add 2 tablespoons butter over medium heat. Once melted, add the sliced red onion and saute until softened and golden brown. Remove to a small bowl and stir in the maple syrup if desired.

Spread the bread slices with 3 tablespoons softened butter. In a large skillet on medium-low, add the bread slices. If you have a large enough skillet, you can add two slices of bread at once. If not, you will need to make one sandwich at a time. Top one slice of bread with 2 slices of gouda. Then add 2 slices of turkey, then some sauteed red onions. Top with the other slice of bread, buttering the outside before you place it on top. Cook until golden brown, then flip and cook until golden brown on the other side.  Repeat with second sandwich.

*Yields 2 sandwiches

Recipe source: adapted from SteakNPotatoesKindaGurl.

Check out the other Group C Secret Recipe Club Posts by clicking below!