Baby Dillon Is Here!

Baby Dillon is finally here! I was supposed to have a c-section on Monday, November 26 but little Dillon had other plans! The Wednesday night before Thanksgiving I was baking a pumpkin pie and making ho-cakes for the cornbread stuffing we had planned for our Thanksgiving dinner the next day...trying to get a few things out of the way early so we wouldn't be so overwhelmed on Thursday. The pumpkin pie recipe called for you to put foil around the edges so the crust wouldn't burn and then take it off for the last 20 minutes of baking but as I went to put the pie back in the oven i dropped it and it spilled all over the oven and in the crack between the oven and the door! I was devastated and when i went to get Josh to clean it up I cried and somehow we ended up getting in a fight...I remember thinking in the midst of all this, "geez what if this makes me go into labor?" I had been dilated 1cm at my 37 week visit but despite lots of false labor was no further along by the 38 week appointment. Due to this and my previous labor with Austin in which i had to be induced after his due date I did not think I would go into labor early. But lo and behold I wake up at 3am on Thanksgiving morning with water dripping down my leg and as soon as I sat up it gushed out. My first words were "oh crap." At this point Josh woke up and I said, "I either just peed myself or my water broke." We quickly figured out it was my water and got up to start packing. I jumped in the shower and frantically started throwing stuff into a bag. Josh called the hospital and woke Austin up and we were ready to go. I called my mom in the car on the way there and she started waking people at her house. My sister and her kids were there expecting to have Thanksgiving dinner the next day. I felt terrible messing up everyone's Thanksgiving plans! Luckily I wasn't having many contractions and we made it to the hospital within about an hour of my water breaking. The nurse checked to make sure my water actually did break and said I was about 3cm dilated. They got me hooked up to a monitor and drew some blood and then we just had to wait to hear what the doctor said. By about 6:45 they came and got me to get ready for the c-section. Unfortunately my own doctor wasn't on call so another doctor was going to do the procedure but at that point I just wanted it over with. I was starting to get pretty uncomfortable with the contractions so I welcomed the numbness that came with the anesthesia. Luckily the nurses agreed to watch Austin so Josh could  be in the room with me because I was pretty scared. The procedure went off without a hitch though and before I knew it I was back in my room holding my beautiful baby boy and Austin was being brought in to meet his new little brother. Soon after, my parents arrived and took Austin home so we could rest. I felt pretty good the first day but by the second day the pain was a little worse. On the 3rd day we were able to go home and we were definitely ready! Dillon was doing well but wasn't nursing great and had dropped from 6lb 1loz to 6lb 1oz and I was still in some pain but otherwise we were doing great. Today is day 6 and the pain is much more manageable and Dillon has finally started nursing better so things are looking good! My mom has been with us all week which has been a huge help. We took Dillon to his pediatrician for a check-up yesterday and he is now up to 6lb 5oz so that is good. He sleeps all the time, I even have to wake him up to eat most of the time. Austin is being a good big brother so far...he hasn't shown any signs of jealousy at all and mostly just seems curious about the baby. We still had his birthday party as planned on Sunday afternoon and it went great. Sorry this post is kind of rambling but I'm pretty tired these days! I just wanted to get something down to let you all know how the last week has been going for us. I will post some pictures below.

36 weeks

I finally got a c-section date! Baby Molgaard #2 will be here Monday, November 26! I am definitely ready for that day to be here...I'm starting to get pretty uncomfortable. Here is a picture of me at 36 weeks.

34 weeks and roasted pumpkin seeds

I am now 34 weeks. I had an appointment last week and they did an ultrasound. The baby weighed 4lb 13oz and everything looked really good. I will have my next appointment November 5 and hopefully I will find out a date for my C-section at that time so we can start making plans! Here is a picture of me at 34 weeks.

We also had maternity photos taken about a week ago. I never had that done when I was pregnant with Austin so I'm pretty excited about these. I haven't seen them all yet but this is my favorite so far.

Austin is doing well also. I can't believe he is almost 3! Here is a picture of him at the pumpkin patch.

I will leave you with a recipe for roasted pumpkin seeds that I made last night from the pumpkin we got at the pumpkin patch. I made one savory batch and one sweet.

Savory:

1 cup pumpkin seeds
1 1/2 tbsp olive oil
2 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika

Sweet:
1 cup pumpkin seeds
1 1/2 tbsp olive oil
1 tbsp brown sugar
1 tsp cinnamon
1/2 tsp salt

31 weeks

Today I had my 31 week check-up. Everything still looks good. Surprisingly my blood pressure has been really good so far this pregnancy, even better than before I got pregnant. The baby's heart rate was strong and I was measuring right on track. I supposedly had gained 6 pounds since my last visit which seems like a ton but oh well. I feel like a hippo or a whale or some other large animal most days and can't wait until I can get back in shape and start shedding some of these pounds! Here is a picture of me taken yesterday.

My next appointment is Ocobter 17th and hopefully I will get a c-section date at that time so we can start making plans!

On another note, Austin had a check-up last week and he is measuring at 37.5 inches and 35 pounds. He is still doing ok with the potty training but most days he has at least one accident. I don't think he quite understands about the baby yet but I'm sure once he is here Austin will make a great big brother!

I will update more after my next appointment!

28 Weeks and Homemade Bread

Today I had my 28 week appointment. I had my glucose test, an ultrasound, and the Dr. checked my cervix. The results of the glucose test will be back later this afternoon or tomorrow morning. The ultrasound showed a very active little boy who is measuring right on track at 2.8lbs. And my cervix was still closed. So everything is looking good for now! I will go back in 3 weeks for another check-up. Here is a picture of me at 28 weeks.

In other news, I have been slacking on posting new recipes so here goes. I have been making homemade bread for about 2 months now instead of buying store bought. It saves us money, is healthier, and tastier! Here is the recipe I use. This makes enough for 2 loaves and usually lasts us about a week to 10 days.

Whole Wheat Bread

Ingredients

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast (or 4 ½ tsp)
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. (I usually let my kitchen aid to most of the kneading, about 10 minutes on low setting) This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 2 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

26 weeks

I am now 26 weeks pregnant. I saw my new OB today and he is really nice and I think I am going to like him. We discussed the upcoming delivery and it looks like it is probably going to be a scheduled c-section. We will discuss more details in the coming weeks. I have my next appointment in two weeks and I will have my gestational diabetes test at this time as well as another ultrasound. I will update more after that appointment.

24 Weeks And New House

We have been in the new house for a little over 4 weeks now and things are going well. Everyone here seems really friendly and the neighborhood is nice. We think we may have found a church and I finally got an appointment with a doctor. I saw a family practice doctor yesterday and he gave me a referral for an OB that I will see next Friday. I am 24 weeks now and despite feeling huge the doctor said I am measuring right on track. I am feeling the baby kick a ton now too. We are fairly certain of what we are going to name him but haven't told anyone yet in case we change our mind. Here is a picture of me at 24 weeks 4 days.

In other news, Austin is mostly potty trained now...at least during the day. He still wears a pull-up at night and he won't poop in the potty but he is pretty good about peeing in the potty and most of the time lets us know when he needs to go.

That's all for now, I will update more after my OB appointment.

19 week ultrasound

Today I had my 19 week ultrasound and it looks like we are having another boy! They also adjusted my due date to November 30. We were able to get some pretty cool pictures and I will post the best one below.

Also here is a picture of me at 19 weeks 3 days.

In other news, we are moving to Knoxville, TN this Friday so we are frantically packing and cleaning this week! I will post again with pictures of the new house next week sometime.

16 weeks

I had my 16 week check-up yesterday. I heard the heartbeat and it was strong so I guess everything is going well there. I also was able to schedule my big ultrasound and it will be July 9! Here is a picture of me at 16 weeks:

Also, Josh graduated his last class of trainees yesterday so that was exciting! He will change command next Wednesday and then he will pretty much be done with this job. After that we will just be packing, cleaning, and getting the house ready to rent out. It will probably still be a few weeks before we have everything done and are ready to move but I am very excited about our new home in Tennessee and look forward to being closer to family for a little while. I will post again in a few weeks when we know the sex of the baby and more about our move date!

Chicken Spaghetti and 12 week pictures

 I got this recipe from pinterest a while ago and just got around to trying it the other day. It is a recipe from the show the Pioneer Woman on the food network and it was fantastic and easy so I thought I would share.

 

Chicken Spaghetti

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup (or cream of chicken)
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 1/2 cups water with 1/2 cup chicken broth
  
• 1 teaspoon seasoned salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook spaghetti in water and chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Also, I had my 12 week appointment this week and everything looks good so far. I was surprised to get another ultrasound and it was fun to see the baby flipping around in there. I have felt a few things so far that I think might be kicks but i'm not sure. Here is the picture from the ultrasound:

And here is a picture of me at 12 weeks:

Upcoming Changes

I know I haven't posted in a while but things have been a little hectic around here. A lot has been happening in our lives lately and will continue through the year. The two biggest being a move to Knoxville, TN in July and a new baby due December 2! The army is paying for Josh to go back to school for 2 years. He will be attending the University of Tennessee and getting a Masters in Nuclear Engineering. We will then go to West Point for him to teach physics for 3 years. We are purchasing a house in a town called Powell which is just outside of Knoxville. It is a little larger than our current home which will be great to accommodate our growing family. Here is a picture.

I am around 10 weeks pregnant now and doing ok. The pregnancy so far has been a big harder than my last but things seem to be getting better now that i am nearing the end of my first trimester. I got to have an ultrasound a few weeks ago to see the hearbeat and that was very exciting. Here is a picture.

And it is true what they say, you do show a lot sooner with your second. So here is a picture of me at 10 weeks.

I have my next appointment in about a week and a half. We should be able to hear the hearbeat by doppler by then. We are hoping to find out the sex right before we move.

So that's what's been going on in our lives lately. I will try to update more frequently as the pregnancy progresses and we start the moving process! Also I have been trying tons of new recipes from pinterest lately so I will try to post some of those soon too!

It's Time To Diet

Josh and I have spent the holiday season eating, drinking, and being merry. As a result of this we have each gained about 10lbs that we would like to try to lose in the new year. We have developed a dieting plan that includes recipes from this website: 500 Calorie Dinners We are going to try the steak with carmelized onions and gorgonzola tonight. In other news, we switched Austin to a toddler bed today and I am excited to say that he is currently taking a nap in it with no problems so hopefully tonight will go equally as well! Happy New Year!

Austin is 2!

On Monday, November 28th Austin turned 2. I can't believe he is already that old! I took him to his 2 year well child check-up today and he is 32.56 lbs (91st percentile) and 34.5 in (49th percentile). He is talking up a storm now, saying tons of words as well as phrases and even sentences. His favorite thing to do is play with cars, read about cars, or watch cars on tv. He also loves to run, jump, climb, and play with other kids. He still sleeps in a crib but we plan to move him to a toddler bed after Christmas. We have tried potty training but he's still not quite ready.

Turkey-Hummus Sliders

If you are looking for a healthy meal that is full of flavor this is one you are definitely going to want to try!

Ingredients

• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon dried mint
• 4 tablespoons olive oil
• salt and pepper to taste
• 1 1/2 pounds ground turkey
• 1 cup hummus, preferably spicy or roasted red pepper (about a 7-ounce container)
• 1/2 cup chopped fresh parsley
• 16 pita pockets, preferably whole wheat, split open and warmed
• 2 to 3 plum tomatoes, sliced

Directions

Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate.

Mix the turkey, 1/2 cup hummus, and the parsley in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about 1/2 inch thick.

Heat 1 1/2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1 1/2 tablespoons olive oil.

Spread some of the remaining hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture.

Pampered Chef

I am excited to say that I have decided to start selling Pampered Chef. I love cooking and was looking for something to do as a stay at home mom to make a little extra money and at the same time do something I love and this was the perfect opportunity for me! I am having my first open house party at my house on Thursday, September 8 at 6pm. If you live nearby and would like to attend let me know. There will be great food as well as an opportunity to learn how to make an easy recipe. You will also have a chance to buy products as well as sign up to host a party in the future. If you host a party you receive free and discounted products! If you are unable to attend you can still order from me by going online to my consultant's website. http://www.pamperedchef.biz/darlenemasters, go to the Our Products section, select the link below the products you would like to purchase, and enter my first and last name in the fields provided. If you would like to hold a catalogue party, I can mail you some catalogues and order forms and you would just need to take orders from people you know and mail them in and in return you would receive free and discounted products based on the amount you sold. If you or someone you know is getting married, Pampered Chef also offers wedding registries. If you register at Pampered Chef you would also receive free and discounted products, just make sure to put in my consultant number (668773). If you have any more questions feel free to email or facebook me!

BBQ Chicken Pasta

Last weekend we had some people over so we smoked a large pork butt to make BBQ. I overestimated the amount of sauce we would need so I made way too much. While searching for something to do with the leftover sauce, I stumbled upon this recipe. I made it a few days ago and it was delicious. It also reheats very well. The recipe for my barbecue sauce is below in an earlier post, or you can use any barbecue sauce of your choice.

Ingredients:
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

Directions:
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.

Pecan Crusted Tilapia With Remoulade Sauce

Ingredients

• 1/3 cup chopped fresh parsley leaves
• 1/3 cup chopped green onions, white and green parts
• 1 tbsp minced garlic
• 1 cup mayonaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon mustard
• 3-4 tilapia fillets
• 1 stick butter, melted, plus 1 tablespoon whole butter
• 1 1/2 cup pecans, ground into crumbs in a food processor 
  
• 1 tablespoon vegetable oil
• Salt and pepper

Directions

To prepare sauce, place the parsley, green onions, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve. This keeps in a covered container in the refrigerator for several weeks.  Preheat the oven to 350 degrees F.  Rinse the fish, pat dry and season with salt and pepper. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.  In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side.

Verse Of The Day: "Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." ~Mathew 5:6

Strawberries

Two years ago we got some strawberry plants from Josh's grandma and transplanted them into our garden. Last year was our first year to get any yield and we got like two or three strawberries a day for a week or so. We expected to maybe get a few more this year and wow did we ever! Every day for at least a week I was bringing in a big bowl full...we had so many we couldn't eat them fast enough. We ended up freezing two bags with some sugar to thaw later and serve over ice cream or pound cake and with the others I made a strawberry pie and two loaves of strawberry bread. I will put the recipes for both of those here. We also have in our garden this year corn, broccoli, cucumbers, tomatoes, bell peppers, jalapeno peppers, squash, lettuce, and white onion. I will post later this summer on how we do with those once they start producing vegetables.

Strawberry Pie

Ingredients:

Filling:

Chopped strawberries

4 tbsp strawberry jelly

4 tbsp cornstarch

Topping:

1 maple and brown sugar oatmeal packet

½ cup sugar

½ cup flour

1 stick butter

1 tsp vanilla

Directions:

Pour filling into 9 inch deep dish pie crust. Top with topping. Bake for 30-45 minutes.

Strawberry Bread

Ingredients

• 2 cups fresh strawberries
• 3 1/8 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 cups vegetable oil
• 4 eggs, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.  Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Austin's 18 Month Appointment

Austin had his 18 month appointment today. He weighed in at 29.4 lbs (87th percentile) was 32 in. tall (36th percentile) and his head circumference was 19 in. (61st percentile).

Austin has always been ahead of the curve on motor skills, but he wasn't saying a whole lot until recently. As of today he can now say car, ball, shoes, bowl, grandpa, uh-oh, no, yes, eyes, mama, dada...he can also say and correctly identify the letters n, r, l, f, and x. There are also tons of words he understands and will point to certain objects when asked. He knows what sound a monkey and a bear make. He is also pretty good at letting me know what he wants nonverbally too...he will bring me his shoes or hat when he wants to go outside, stand at the pantry or climb into his chair when he is hungry and stand at the fridge or point to my drink when he is thirsty.

Other new things of interest since my last post about Austin....he can now climb steps by himself, he also climbs on and off the couch and kitchen chairs by himself, (he even climbed out of the tub once when i wasn't looking but surprisingly he has not climbed out of his crib yet)! we recently moved him out of his high chair into a regular chair at the table, his new favorite thing to do is play with cars, he loves to stand on a step stool in the bathroom and brush his teeth in front of the mirror (and he almost always throws a temper tantrum when it is time to take the toothbrush away)

That's about all I can think of for now. If you have any more questions feel free to ask. He's really a pretty great kid!

Shrimp and Wild Rice Casserole

Ingredients

• 1 (8-ounce) package long grain wild rice
• 1/2 bag frozen small shrimp
• 2 tablespoons butter
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 1 (10 3/4-ounce can) condensed cream of mushroom soup
• 2 cups grated sharp cheddar
• Salt and pepper

Directions

Cook the rice according to package directions.
Heat the butter in saucepan and saute the pepper, shrimp, and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.