Peter Scott Lawrence was born on Tuesday, March 20th at 5:51pm. He was 7 lbs, 6oz. March 20th is special not only because it's the first day of spring, but it's also Scott's birthday! Who could ask for a better present!
While Pete was born on Tuesday, his birth story really begins the Friday before. I had my 38-week appointment with my doctor on Friday. Peanut was still sideways. He wasn't quite ready, but the doctor thought we might have a baby sometime that next week. I am an engineer by training and nature. So, I am not a superstitious girl. But, I do subscribe wholly to Murphy's Law. I went back to work, went grocery shopping, and prepared a menu for the following week. I also hedged my bet: got my toes painted (since I hand't been able to see them for 8 weeks) and put Baba Randy & Gemma on standby for the next week.
Monday morning: I went to work - same as usual. I prepared my weekly reports - same as usual. But, something wasn't quite right. I've had contractions since 28 weeks. But, those that morning were a bit stronger and a regular 10 minutes apart. I drank a bottle of water (the OB's remedy for everything), walked around, and gave it an hour. The contractions didn't subside. So I went in to the doctor. She said Peanut was in position and I was indeed in labor! Baba Randy and Gemma decided to make the trip to Jacksonville the next day canceling a tee time. :)
Tuesday morning: The doctor said things have definitely progressed! She sent me across the street to be admitted to the hospital. We were having a baby today! Scott and I met at the hospital, called all Babas, gave a heads-up to daycare and tried to quickly mentally prepare for Peanut's arrival. :)
I was a little gun shy about getting an epidural because there was no joy during Shelby's delivery. Things got pretty intense pretty quickly, and I opted to take my chances. This epidural took famously. While still not a pleasant experience, my pain relief expectations were met making it tolerable! Then, at 5:51pm, Peter was born! He was a bit stunned right after birth. After 5 minutes (but what seemed like forever!), he started to perk up.
We are so blessed to have a very healthy, happy little boy and his helpful and reverent big sister.
Thursday, April 5, 2012
Sunday, April 1, 2012
Goat Cheese Stuffed Chicken Breast
I love to watch The Food Network. The obsession began when I was on maternity leave with Shelby. Over the last year, my interests branched out to include Chef Anne Burrell (here and here). I watched one of her "Secrets of a Restaurant Chef" episodes during a mini-bedrest episode a couple months ago featuring stuffed chicken breasts. Mmmm! Gotta keep that idea in mind!
I was looking for some inspiration for dinner a couple weeks ago and remembered the stuffed chicken breasts from the episode I saw. The possibilities for stuffing the chicken are virtually endless. I looked to see what I had to play with and the following recipe uses up some items in my fridge. Scott gave the dish a "Wow!" Score!
I made these guys again tonight, but featured some different crisper drawer headliners (mushrooms, greens, garlic and a little parmesan)!
Both versions were a success and I will definitely keep them in our dinner rotation!
Stuffed Chicken Breasts
adapted from Anne Burrell
4 chicken breasts
4 oz goat cheese
1 roasted red pepper, small dice
1 zucchini, small dice
2 T dill, finely chopped (optional)
1 c bread crumbs
1 egg, beaten
1 c flour
2 T olive oil
1. Preheat oven to 350 degrees.
2. Fold peppers, zucchini and dill into goat cheese.
3. Cut a pocket into chicken breasts. Stuff each breast with about 1/4 c of the filling.
4. Dredge the stuffed chicken in flour. Then dip in egg and then bread crumbs.
5. Heat oil over medium heat and brown chicken until crispy on the outside (~5 minutes per side).
6. Transfer chicken to a baking sheet and bake until chicken is cooked through (~10 - 15 minutes depending on thickness).
I was looking for some inspiration for dinner a couple weeks ago and remembered the stuffed chicken breasts from the episode I saw. The possibilities for stuffing the chicken are virtually endless. I looked to see what I had to play with and the following recipe uses up some items in my fridge. Scott gave the dish a "Wow!" Score!
I made these guys again tonight, but featured some different crisper drawer headliners (mushrooms, greens, garlic and a little parmesan)!
Both versions were a success and I will definitely keep them in our dinner rotation!
Stuffed Chicken Breasts
adapted from Anne Burrell
4 chicken breasts
4 oz goat cheese
1 roasted red pepper, small dice
1 zucchini, small dice
2 T dill, finely chopped (optional)
1 c bread crumbs
1 egg, beaten
1 c flour
2 T olive oil
1. Preheat oven to 350 degrees.
2. Fold peppers, zucchini and dill into goat cheese.
3. Cut a pocket into chicken breasts. Stuff each breast with about 1/4 c of the filling.
4. Dredge the stuffed chicken in flour. Then dip in egg and then bread crumbs.
5. Heat oil over medium heat and brown chicken until crispy on the outside (~5 minutes per side).
6. Transfer chicken to a baking sheet and bake until chicken is cooked through (~10 - 15 minutes depending on thickness).
Week 114 Menu
Sunday: Chicken breast stuffed with couscous/mushrooms and mashed purple sweet potatoes (yayfor fun CSA produce!)
Monday: Pizza quesadillas
Tuesday: Friend bringing dinner
Wednesday: Dinner at church
Thursday: Beef and vegetable soup from freezer
Friday: Leftovers
Saturday: Grandma & Grandpa in town!
Sunday, March 25, 2012
Week 113 Menu
Well, last week's menu went down the tubes on...hmmm, well, Monday. Peter decided he was ready to be born! We figured making sure we had a safe/healthy delivery and that Shelby was taken care of was a bit more important goal for the week. :)
But, we have some leftovers to repurpose for some great dinners this week!
Sunday: Roast turkey and cranberry sauce
Monday: Leftover Chicken Pot Pie with Sautéed Greens
Tuesday: Turkey sandwiches
Wednesday: Baked spaghetti using leftover pasta
Thursday: Chicken breasts stuffed with cheese and mushrooms
Friday: Yorkshire pudding with cranberry sauce
Saturday: Out
But, we have some leftovers to repurpose for some great dinners this week!
Sunday: Roast turkey and cranberry sauce
Monday: Leftover Chicken Pot Pie with Sautéed Greens
Tuesday: Turkey sandwiches
Wednesday: Baked spaghetti using leftover pasta
Thursday: Chicken breasts stuffed with cheese and mushrooms
Friday: Yorkshire pudding with cranberry sauce
Saturday: Out
Sunday, March 18, 2012
Week 112 Menu
Menu is, of course, subject to change based on when Peanut decides to make his appearance! 1.5 weeks until his due date!
Sunday: Orange beef
Monday: Pumpkin pancakes
Tuesday: Leftover orange beef
Wednesday: Buffalo chicken wraps
Thursday: Homemade BBQ chicken pizza
Friday: Leftovers
Saturday: Out
Made several batches of pizza dough and will possibly make some chicken pot pies for the freezer this week.
Sunday: Orange beef
Monday: Pumpkin pancakes
Tuesday: Leftover orange beef
Wednesday: Buffalo chicken wraps
Thursday: Homemade BBQ chicken pizza
Friday: Leftovers
Saturday: Out
Made several batches of pizza dough and will possibly make some chicken pot pies for the freezer this week.
Sunday, March 11, 2012
Week 111 Menu
Sunday: Big salads and roasted potatoes
Monday: Stuffed chicken breast
Tuesday: Spinach enchiladas from freezer
Wednesday: Dinner at church.
Thursday: Sweet Parsnip Pancakes and green beans
Friday: Leek and chard frittata
Saturday: Out.
Monday: Stuffed chicken breast
Tuesday: Spinach enchiladas from freezer
Wednesday: Dinner at church.
Thursday: Sweet Parsnip Pancakes and green beans
Friday: Leek and chard frittata
Saturday: Out.
Tuesday, March 6, 2012
Carmen Miranda Smoothie
I was brought up to transform sad, past-their-prime bananas into banana bread. Today, I was looking at some geriatric bananas and remembered the smoothie.
There are about a million recipes for smoothies out there - on Pinterest alone! And, the beauty of the smoothie is you can put whatever you want into it! I had some CSA mangoes and bananas that were begging to be eaten. So, in the blender they went! And, how easy can they be! My only problem is that we don't have a blender - just a food processor. A little challenge, but gets the job done. And, when you have the toughest critics in the house saying "mmmm" (Pookie Pants couldn't say much because she was busy slugging it down) and "not bad" (a huge compliment from Scott), you know it's a keeper.
Carmen Miranda Smoothie
- 2 c frozen blueberries. strawberries, raspberries....whatever you've got!
- 2 mangoes, roughly chopped
- 2 bananas, roughly chopped
- 1 c ice
- 1 c milk
- 1/2 c orange juice
- 1/2 c plain (or vanilla) yogurt
Combine in a blender and puree until all is combined and creamy!
There are about a million recipes for smoothies out there - on Pinterest alone! And, the beauty of the smoothie is you can put whatever you want into it! I had some CSA mangoes and bananas that were begging to be eaten. So, in the blender they went! And, how easy can they be! My only problem is that we don't have a blender - just a food processor. A little challenge, but gets the job done. And, when you have the toughest critics in the house saying "mmmm" (Pookie Pants couldn't say much because she was busy slugging it down) and "not bad" (a huge compliment from Scott), you know it's a keeper.
Carmen Miranda Smoothie
- 2 c frozen blueberries. strawberries, raspberries....whatever you've got!
- 2 mangoes, roughly chopped
- 2 bananas, roughly chopped
- 1 c ice
- 1 c milk
- 1/2 c orange juice
- 1/2 c plain (or vanilla) yogurt
Combine in a blender and puree until all is combined and creamy!
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