Day Thirteen

Calder is right on track. Doing exactly what they expect him to do as a 'former 29 and 2'. He's up to 3lbs 6.7oz today. Doesn't seem like much, but to us that's great progress. And progress is all we're after.

Piper is back home with us. I *think* she may have missed us a bit towards the end. Has fallen quite gracefully into our routine. Such a trooper to spend all the time she does at the hospital.

Here's a little sweetness to add to your day. (Sorry for the slightly blurry picture, it's hard to get a crisp one without a flash.)

Shortly after we had Calder I came across this quote:

Take your needle, my child,
and work at your pattern —
it will come out a rose by and by.
Life is like that . . . one stitch
at a time, taken patiently.
-- Oliver Wendell Homes--

That's what I've been doing off and on throughout the days. Working on my stack of knitting. Zac joked that I should bring my sewing machine to the hospital, that would be a soothing, familiar sound to Calder. That's not quite feasible... I'll continue knitting.

He got a hat and two pairs of booties (first pair was too short for his long-ish skinny feet) before I was even discharged.

I've been working away on a kicking bag since mid last week. Stitch by tiny stitch, patiently.

He's here.

Quite a bit earlier than we had expected, but we're thrilled he's here and doing as well as is he is.

Calder Carlson Hess

October 8, 2009 4:34 am

3 lbs 2 oz and 15 1/5" long

Getaway

We took a much needed getaway to a B&B in Sparta. Our lovely two days started with blueberry pancakes prepared by Zac. Then a little jaunt over to the apple orchard. Piper liked riding in the wagon, didn't even want to get out to help pick apples. Rather just wanted them piled on top of her. We left 35 pounds of apples richer. Lots of apple sauce, apple pie and apple butter in our future. Yum.

Our B&B was a homey little cabin with a fireplace and a whirlpool tub. Both a treat for us. Piper had two nice 'swims' in the bubble bath.

Followed by a lot of running around sans clothing and a rock by the fire. It was a wonderful treat to spend some extended time together as a family.

Even got a little fireside knitting time.

Hello October!

The last two mornings we've had muffins for breakfast. The best, and our favorite, muffins. We even had them a time or two with breakfast last week. I thought I'd share the recipe since they are so good, everyone I know to have had them loves them, and the fresh ingredients are in season right now. Most likely readily available at your local farmers market. They freeze wonderfully, by the way. This is a recipe from Food to Live By: The Earthbound Farm Organic Cookbook, slightly altered by a master chef, my mama. As she says, they are a well-rounded breakfast great with butter or cream cheese.

Morning Glory Muffins

2 1/4 c. unbleached all-purpose flour
1 1/4 c. sugar
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt
1 can (8 oz) crushed pineapple, drained
2 c. finely grated carrots (from about 6 carrots)
1 large apple, such as Fugi, Gala, grated
3/4 c. raisins
1/2 c. shredded sweetened coconut
1/2 c. coarsely chopped pecans/walnuts
3 large eggs
3/4 c. canola oil
1 t. pure vanilla extract

1.) Position a rack in the lower third of the oven and preheat the oven to 350F.
2.) Place the flour, sugar, cinnamon, baking soda and salt in a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisin, coconut and nuts and stir to combine.
3.) Place the eggs, oil and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into prepared muffin cups filing them almost to the brim.
4.) Bake them till they are done (inserted toothpick comes out clean) - 30-40 mins.
5.) Cool on wire rack.

Can be stored in an airtight container up to three days, frozen up to two months.