A special day…and spreading awareness

Today is a very important day in my life.  Let me explain….2 years ago today my youngest daughter Leah had to have surgery to correct a birth defect she was born with.  It was one of the hardest days of my life.  I had to hand over my 2 month old baby to an anesthesiologist and a team of doctors trusting that I’d get her back, and that she’d be okay. 

Her condition was one that I’d never heard of when our pediatrician called me that night in February…Leah was only 2 weeks old!  I still remember asking him to spell it and writing it down….what a long, scary word it was.

CRANIOSYNOSTOSIS

Of course I’d googled some of her symptoms that afternoon.  After getting home from a routine well-baby check…what should have been routine.  It was there that her doctor and I both noticed that her forehead was protruding on one side a bit.  That bulge had not been there the week prior.  He sent us for x-rays “just to make sure.”  I didn’t even have time to panic since I was too busy reassuring my 9 year old that everything was fine.  She was already worried about her baby sister.  I was very fortunate that we were able to get in within the hour to get the x-ray.  I wanted to get it all over with and out of the way…surely she was fine. 

While browsing the web, I found out it was probably one of two things…plagiocephaly or craniosynostosis.  The symptoms are very similar, but the treatment is worlds apart.  With plagio the baby’s head is misshapen and requires repositioning the baby while they are sleeping to help round out the head.  If that doesn’t work, the baby is issued an orthotic molding device (helmet) to help shape the head as the bones are growing and forming.  I’m sure you’ve seen babies in some of those helmets. 

And in ONLY 2% of the cases, the symptoms are caused by cranio.  Craniosynostosis is when the baby is born with one or more skull plates fused together.  All of our skull plates have to be separate to allow our brain to grow properly in our formative years.  As we grow older, these plates begin to grow together.  But babies need their soft spots, and if they are born with any of their plates fused together, they have to undergo surgery in order to separate them. 

Always the optimist and never one to worry until I absolutely have to….I figured there was no way that she was in that 2%.  In fact I’d seen pictures online of head shapes exactly like hers, and it was plagio.

So when the phone rang at 6pm and it was my pediatrician calling from home…I got nervous.  Getting that phone call 2 weeks postpartum, I was an emotional mess…not to mention my husband was out of town on business.  Could this really be happening to us?  The description of the surgery Leah would have on her skull sounded horrendous, and I was in disbelief that they could do this to a baby. 

On Valentine’s Day 10 days later, the diagnosis of craniosynostosis was confirmed.  In fact, Leah’s plastic surgeon could tell the moment he walked in the room just by looking at her, and told us her case was moderate to severe.  I walked out of that appointment with a surgery date in hand, and my husband and I both felt as if we were living in a movie!  Shortly after that, I started my first blog in order to chronicle our journey with Leah….her cat scan, waiting and anticipating the surgery date, her surgery and hospital stay, countless trips out of town to get her helmets adjusted (she ended up with 3!) and therapy for her neck (torticollis)….I journaled it all at fearfully and wonderfully made.  It was very therapeutic for me.

Two years ago today, April 14th 2008, Leah underwent “Endoscopic-assisted Cranial Vault Reconstruction surgery.”  This day is one I will always celebrate….the day I handed my daughter over to God, and HE chose to hand her back!

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Today Leah is a happy, energetic and thriving 2 year old.  She loves to be outdoors, the playground, Sesame Street, look at and read books together and play with her sisters.  There is a possibility of another “touch up” surgery in 2-3 years if her bones don’t fill in in all the right places, but I try not to worry….after all they tell me it’s only a 4% chance.

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A fresh spring mix salad with balsamic vinaigrette

Lately I’ve been eating a lot of salads.  I love salads!  Bright, colorful, crisp, fresh…and with the right toppings and dressing…they have bite and zest.  Not to mention how good they are for you, and how good they make you feel.  Once a gal that would only touch iceberg lettuce, I slowly graduated to romaine about 5-7 years ago.  And it felt good, and I felt like I was making a superior choice.  And I was, nutritionally speaking.  But as we all know…romaine isn’t at the top of the nutrition chart either, and last year I graduated to baby spinach for all my salads.  I was shocked and surprised at how tasty it is.  Raw spinach?  Really??  You can’t be serious. 

Fast forward to now….something I NEVER thought I could do.  Two words.  Spring mix!!  Letting others pick and choose my greens.  All mixed into one container.  Some even bitter!  But I have learned that it’s all in the dressings you use.  It’s how you pair that lettuce.  And the bitter becomes the “bite.”  And it is GOOD.  Try it for yourself and you’ll see.

So today I’ll share with you one of my current salad trends….

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5.0 from 1 reviews
A Fresh Spring Mix Salad with Balsamic Vinaigrette
Author: 
Recipe type: Salad, Salad dressing, Frugal, Easy
Prep time: 
Total time: 
Serves: 1-2
 
This fresh spring mix salad signals spring to me! The homemade balsamic vinaigrette is a healthy choice. Homemade dressings are easier, cheaper and so much better for you! The first recipe is the dressing. Salad ingredients are listed in the Notes section.
Ingredients
  • 3 Tbsp safflower oil or good quality extra virgin olive oil
  • 1 Tbsp Modena Balsamic Vinegar
  • 1-2 Tbsp filtered water
  • 2 Tbsp honey
  • ¼ tsp sea salt
  • ¼ tsp black pepper
Instructions
  1. Place all ingredients into a small jelly jar (canning jar). Anything with a lid works well.
  2. Shake to mix thoroughly. Stores in fridge for 1-2 weeks.
  3. This amount is enough for me to have 3-4 large salads. I like my salads large as they are more filling.
Notes
*Spring Mix Salad ~ Organic spring mix, 1 organic apple, diced 1-2 Tbsp red onion, diced, Handful raw sunflower seeds, Handful organic raisins 2-3 tsp homemade balsamic vinaigrette *To assemble salad ~ I place everything in a large Tupperware bowl, put on the lid and shake to coat all lettuce with the dressing. Then serve on plate or in a salad bowl.

* If you like this recipe, I would appreciate a “share” with one of the buttons below. There’s an easy Facebook share button. Thanks!!

 

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Getting back into the swing of things and Spring!!

Sorry for such a long delay in posting! After our 10 day Disney trip, it’s taken a bit of time to get unpacked, settled in and get things back to normal.  Lately I’ve been enjoying the food blogging realm, but reading and commenting instead of writing.  And searching out new blogs to read….there is just SO much out there to read and get inspired from!! 

I’ve been cooking, taking pictures and eating, but carving out the time to write a post has been eluding me.  Does anyone else feel that certain conditions must be in place for creativity to flow in the writing arena?  I am finding that while not enjoyable to be interrupted, I can definitely read food blogs with kids in and out and underfoot.  I can even cook under those conditions, though I LOVE quiet so I can think straight (since I am frequently making things up as I go along…that requires concentration). 

BUT I cannot write with those distractions.  For me…I have to have a quiet, uninterrupted time.  That, in and of itself, is a HUGE feat.  I find that I also must not be tired, as in sleepy.  Upon awakening, I am groggy for quite awhile…a morning person I am NOT…I need a good cup of hot tea, or two or three!!  And though I am more alert and awake at night, I find that I’d rather relax, browse my favorite blogs, comment here and there….or spend time with hubby, or spend time in the kitchen.  I find that I tend to want to write a post all in one sitting….first draft, editing, adding in pictures and publishing.  As you know, that can take awhile.  Food pictures need to be taken, uploaded and ready to go as well. 

So as you can see….in developing my blogging style, I am finding that I need to write during the day, when it is QUIET (hard in a house with three children…one a toddler), when I won’t be interrupted since then I lose track of what I was trying to say.  I need at least an hour.  I need it to be a time when there is no pressure…no one waiting for me to go somewhere (which is frequently the case on the weekend). 

It’s funny….food blogging can really fit in with a mom’s lifestyle in so many ways (we’re cooking, we have people to feed), and not in others.  But I LOVE it!  I wish I’d done it a LONG time ago.  I really like having others to share my passions with.  Before my only outlet was bringing a dish to a potluck, gatherings with friends.  And while I’d get comments and mostly rave reviews, it was also unsatisfying because I love to talk about food with others…and not everyone feels the same way.  After 5 minutes, time for a new topic whereas I could go on and on.  Especially if I put a lot into making that dish.  I know you all understand that!

I think it is fair and realistic to say that I will aim for one quality post a week, and there will be times I fall short of that.  Then again, there will be times I have more than one post in a week.  I guess it will all depend on other happenings in my life at the moment, and how the various pieces of the blogging and writing puzzle fit into place. 

I’d love to hear others writing dilemmas…especially if you are a mom with young children, or many children, a busy mom or a mom with a full-time job.  How do you fit it all in?  What does your writing style tend to be?  When and where do you prefer to write?  How does food blogging fit in with your lifestyle?

One more tidbit….I sat down to write this post about the fresh salads I’ve been enjoying for my lunch the past two weeks.  I have a balsamic vinaigrette recipe to share with you.  As you can see….something completely different came about. 😉  You’ll have to stay tuned for that post…it will be next and definitely within the next day or so.  I have most of the components in place! 

And since long-awaited Spring is right around the corner, I’ll leave you with a few pictures from the Epcot International Flower and Garden Festival to inspire you.

“Facebook recommends” and “shares” are MUCH appreciated! Thanks!!
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Disney, birthdays & bruschetta

I’ve been trying to get this post up for the past week….but family vacations have a way of distracting us a bit!!  We are off on our long awaited 10 day Disney vacation….planned and saved for this past year, but had to wait on daddy to get the time off work.  It was an unexpected surprise two weeks ago when he found some time, and just in time for our oldest daughter’s 11th birthday!!  What a great way to spend any birthday….Magic Kingdom.  And the little one…..newly minted “2 year old” is more in love with Mickey and Minnie than ever.  Seems like we are fostering a love of Disney for years to come!!!

On to the bruschetta…….

1 package of Campari tomatoes from Costco, diced small (about 12 medium tomatoes)
1/4 red onion, diced
2/3 cup good quality extra virgin olive oil
1/3 cup lemon juice
3 heaping tsp minced garlic (about 6 cloves)
a splash of good quality balsamic vinegar (1 T?)
fresh basil leaves, diced finely
sea salt & pepper to taste
1 baguette-style loaf (Italian or french) sliced thinly

This was my very first attempt at making bruschetta.  I didn’t use a recipe; rather I tried to recreate the one from the Italian restaurant I work at two nights a week.  It’s an authentic Italian restaurant…including the owners…a sweet young married Italian couple, raised by Italians and have always been in the restaurant business.  It’s neat to hear Italian spoken freely.  The meals are prepared fresh….all fresh ingredients and fresh seafood.  They don’t even have a freezer in their restaurant.  I love it!  Their bruschetta is made with about 1/3 yellow tomatoes if you have access to those. 

I have to admit being more than a little nervous as I prepared to dice those tomatoes.  I knew I was soon going to encounter the seeds and the mush that I fear.  But I was committed to this….knowing that all the yummy flavors I was adding would help to disguise that tomato taste.  So I dove right in….dicing and scooping out the mush as so many food blogger friends had challenged me to do.  I was even brave enough to leave a bit of it intact, knowing it would blend in with the garlic and other goodies. 

Blend all ingredients thoroughly.  The amounts are as close as I could get…feel free to add or subtract as you see fit.  The main thing I know is the olive oil to lemon juice ratio is 2 parts to 1 part.  Refrigerate….several hours later, the flavors are the best.  I wasn’t sure how long this would keep in the fridge (anyone know??), but it was still very tasty (and didn’t poison me) up to 5 days later when I added it onto my pizza. 

For the baguette…..slice thinly and toast both sides till crisp (known as crostini).  I wanted more flavor so I melted a stick of butter and dipped each slice in butter and then sprinkled it with garlic salt….think garlic bread!  YUM!!  Serve each crostini (meaning “little crusts” in Italian) with a scoop of bruschetta, topped with more fresh basil.  A bit of balsamic reduction puts it over the top!  I can highly recommend it to those that fear tomatoes!  Even my hubby loved it….and if you remember he’s squeamish about tomatoes too!

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Bruschetta Pizza with Fresh Mozzarella & Basil

I’ve been wanting to blog about my homemade pizza for a long time.  It’s a staple around here, and frankly since I started making it, my family really doesn’t want any other pizza.  Not braggin’……just sayin’……

The crust and sauce are both made from scratch.  Sometimes I make the crust 100% whole wheat (freshly ground flour), and other times I make it half and half.  The 100% whole wheat is good, but (Shhhhh!) I do prefer it with a little of the unbleached all purpose white flour thrown in. And that still makes it multi-grain….plus since my whole wheat flour is “freshly ground” all those vitamins and nutrients should count for something right? 

So last night….we were doing a pizza night here….I mixed up the dough in my kitchen aid mixer. The girls were anxious to get going on it, so I decided we’d do “make our own” personal pizzas. They were thrilled! 
I gave them each a sheet of foil, poured a dollop of olive oil on it and handed them a ball of dough.  They were able to make it as thin or thick as they wanted. 

I preheated the oven to 500 degrees….you need it REALLY hot…those ovens in the pizza joints are around 900 degrees.  If they were making a medium or thicker crust, I put theirs in to parbake…just 4-5 minutes, then pulled it out for them to spread the sauce on and add their toppings.My husband and I both like the crust THIN N’ CRISPY, so we put ours in to cook after everything is on it.  We also like to spread some extra-virgin olive oil and minced garlic on top of the dough before adding our sauce and toppings. 

My Crust

1 1/4 cup warm water (not hot/not cold…room temp)
1 T yeast
3 cups flour (I used 2 cups ww, 1 cup all-purpose this time)
1 tsp sea salt
2 T olive oil (I use evoo)

Mix in mixer for about a minute. Switch to dough hook and knead at speed two for 6 minutes.  Let rest/rise in bowl for 10-20 minutes.  Dough is ready to use or you can freeze.  Dough is good overnight in fridge, and actually is better the next day…but if you need to store it for longer than one day…freeze it.  I flatten it into round disc shapes and wrap in plastic wrap.  Those are then placed in freezer bags.  Dough makes 3 large pizzas or 5-6 personal pizzas. 

My Sauce

16 oz. tomato sauce (I use organic)
2 tsp oregano
1 tsp garlic powder
1 tsp basil
2 T sugar
little sea salt

A couple notes –
* yes, white sugar….I very rarely use it, but it in pizza and spaghetti sauce it cuts the acidity of the tomatoes.  I prefer a sweet sauce. I’ve heard there are other ways (is it baking soda?), but have yet to experiment.  If you have other ways to share..I’d love to hear them.

*I used to mix this in a small saucepan on the stove, thinking I needed to cook it first.  Orangette is the first place I ever stumbled onto not needing to “cook” the sauce first.  Since then I’ve seen it countless other places.  It certainly makes things much easier.  Last night was my first try at this, and I just mixed all the ingredients in my food processor!!  Ta-da….done.  Awesome!

And now that I am overcoming my fear of tomatoes….I’ll likely try the sauce with fresh tomatoes at some point….see below

My Toppings

I haven’t blogged about it yet, but Friday night I took a stab at homemade bruschetta.  I used a large container of Campari tomatoes that I picked up at Costco for the occasion…and yes, it was strange to buy tomatoes!  I was scared I’d let them go to waste.  I kept them on my counter (as you all had told me) until ready to use them.  The bruschetta turned out great…even my tomato fearing husband liked/likes it!!  A feat in and of itself.  I do intend on sharing that recipe later this week.

I had bruschetta left over, and had been thinking all afternoon that I would prefer that on my pizza instead of tomato sauce.  I was not disappointed!!  So for my pizza….after the evoo and minced garlic (after pressing it out into a very thin crust), I spread bruschetta on.  I then added bits of fresh mozzarella all over.  I put bits of Kalamata olives on half, and diced up fresh basil to go over the entire pizza. 

I baked mine on the lower rack for about 20 minutes or so.  Keep a close eye on it.  I like my crust crispy, and the cheese to get all brown and bubbly.  Of course everyone is different. The girls just had sauce and fresh mozzarella.  You may be surprised to hear that this was my first time buying and using fresh mozzarella…all I can say is “wow.”  It was cost effective to get at Costco (and hormone free), so I’ll be buying it as a staple from now on. 

Hope you enjoy…..I’d love to hear your thoughts on toppings (the sky is the limit), and hear of your pizza escapades.  Homemade pizza is very soul satisfying, and if you’ve never tried it…..I highly recommend. Thanks for stopping by!

“Facebook recommends” and “shares” are much appreciated! Thanks!!

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