We've had a good but uneventful day today. I know my posts have been boring as of late, but we really haven't gotten out that much. Jonah ate LIKE A CHAMP today. He took 33 ounces, all of it without a fight. I just shook my head when I added it up, looked at Matt and said, "That child beats anything I have ever seen." He makes critical decisions EXTREMELY hard to make and/or stand by. I still think we're making the right decision with the g-tube, but geez louise, talk about doubting yourself.
Tomorrow we have our appointments with Jonah's dentist and dermatologist in Chapel Hill. Our dentist appointment is at 11 am and our dermatologist appointment is at 2 pm. I'm nervous about the dentist, only because I have know idea how they plan to give him an exam without messing up his skin unless they plan to sedate him. Maybe they will. I don't know. This dentist is an EB guy though (Weston came from Texas to have him do his surgery), so I'm pretty excited about that. It may just be the first doctor we'll have ever seen that knows more about EB than we do. And I haven't researched the dental side of it at all, so I really am going in blind. Thankfully, Matt has taken off work to go with us.
Tripp came out of surgery fine and last she tweeted, they were home safe and sound. Thanks for praying! :)
I have recently begun subscribing to Cooking Light and Southern Living. I got great deals on a year subscription when they went on sale at Amazon. I LOVE me some Amazon. Anyway, I have been trying new recipes now that Jonah is napping better, and I thought I'd share. I'm not typing them out here because if you click on the links, it'll take you to it, and it will be easier to print out from there.
This first one is called Spicy Chicken Shawarma, from the April 2010 issue. You can find it here.
I thought it was super delicious (similar to a Greek Pita), but Matt just thought it was okay. This recipe called for 1 Tbsp of Tahini, and the only jar I could find was 16 ounces. I have no idea what to do with 16 ounces of Tahini. I didn't even know what Tahini was before this. I'm open to suggestions. :)
This one is Spicy Shrimp and Grits, and Matt said it was the best Shrimp and Grits he'd ever had. You can find it here. It was from the March 2010 issue.I thought it was only okay because I have texture issues with both grits and non-breaded shrimp, so it wasn't for me so much. But like I said, Matt thought it was awesome!
This last one was what I made tonight. It's Chicken Bacon Ranch Mac and Cheese. You can see it here. It was also from the March 2010 issue.
Matt and I both really liked this one. I didn't have onion powder so just did extra garlic powder and didn't have the kind of cheese it called for so I just used mostly Cheddar, a little Mozzarella, and Parmesan. It was delicious even with the modifications.
I would really recommend all three of these. Very, very tasty for "light" recipes.
Oh yeah, I'm going to get a blog makeover in a few weeks (I'm on the waiting list) and am also renaming the blog. I just decided on a name yesterday (I've been thinking about it all the time for days), and I want to share it (and the why) so bad I can hardly stand it, but I really want it to go along with the makeover. So you'll just have to wait right along with me, but I'm really excited.
Okay, off to bed. We're going to have to pull Jonah out of bed and start dressing change at 6:30 if we want to get Jonah fed and make it to Chapel Hill by 10:45. Very early morning. Yuck.