Baby Hiatus

I've been on a baby hiatus taking care of this little guy:




Lucan Richard was born on June 3rd at 4:46 am. 8 lb 7 oz and 20 1/2 inches long. He was a healthy baby! I had two things on my birth plan that I was fairly adamant about - I wanted an epidural and I absolutely did not want a cesarean unless it was a medical emergency. Everything else was negotiable. I only got one out of the two - I did not have a cesarean. Which means I didn't get drugs. :( We ended up waiting too long at home before heading to the hospital and by the time I was admitted, they checked me and I was fully dilated and ready to start pushing. After 3 hours of intense pushing, baby K made his appearance into the world!

Motherhood, by far, has been the most intense and life-changing adventure I've ever embarked on. Never have I felt less in control of my life. Never have I doubted myself so much. I also don't think I've cried this much in a decade. And yet, never have I loved something so richly.


We have been struggling with breastfeeding. My life seems consumed by it. Weigh - breastfeed - weigh again to check his intake - bottlefeed - pump. Repeat the 1 hour process again in another 2 hours. Add in a couple of wee hour feedings and middle of the night crying (Lucan - not me, although sometimes I feel like crying) and you've got a good picture of what my life looks like presently. I've found myself wondering when life will ever feel "normal" again. Lance typically tells me when Lucan is 18 years-old. I don't find it helpful.

In the midst of all my doubting, anxiety, and exhaustion, I know that our feeding struggles are God's plan for us. He has humbled me and shown me that my story will be used for someone else's encouragement in the future. The most important thing is for my baby to be healthy and happy. This can take the form of breastfeeding or formula feeding.

And Lucan is thriving and robust. Since birth 24 days ago, he has gained a solid 2 lbs and 2 oz. My little man is doing well.






So please excuse the sporadic postings and absences. Hopefully life will settle into a pattern soon!

Freezer Meal Update

After a solid weekend + a few additional weeknights, there's a part of me that hates being in my kitchen. Really, I do. Too much at once. Here's a run down of everything I did with the help of my sous chef:

• 3 lbs of diced onion



• 2 lbs of sliced celery



• 6 lbs of sliced carrots



• 2 lbs of shredded cheese



• 4 lbs of fried hamburger with diced onion



• 4 lbs of fried hamburger



• taco casserole



• meatloaf



• 2 chicken cacciatore



• 2 pizza braids



• vegetable beef stew



• 2 shepherd's pie



• chicken santa fe rice



• cheesy chicken and rice



• rosemary penne chicken and broccoli



• southwest chicken wrap filling



• 6 stuffed green peppers



• 3 dozen blueberry muffins



• 9 c. of granola

Yes and no, to feeling adequately prepped and ready. I really wanted to make multiples of all of those meals, but I didn't. I think I'm going to feel hoarder-esk and not want to actually eat the meals until we are in dire straights of hunger. Per the advice of my friend Erika, I may save some for when my maternity leave is up and I go back to work. I'm sure that will be a rough transition.

Strawberry Trifle

A few years back I decided I needed a trifle bowl. Really, no one needs a trifle bowl. But I enjoy it and the few times I use it a year makes me happy. Trifles are one of my favorite spring desserts to make. Typically fruit is in season, readily available, and not crazy expensive. Trifle desserts present themselves very well. They are always very pretty with layers of fruit, pudding, and cake.

The type of trifle I made here is what I call a cheater dessert. I have a few of those up my sleeve. It's a cheater dessert because I didn't actually have to bake anything with it - all I did was assemble it. I prepped the fruit, the angel food cake and the pudding the night before and then assembled it about an hour prior to serving it. Definitely a cheater dessert :)

Ingredients
1 small package instant vanilla pudding mix (I used cheesecake pudding instead)
2 cups cold milk
1 (9 inch) angel food cake, torn into cubes
2 bananas, sliced
Fresh strawberries, sliced
Fresh blueberries
1 (12 ounce) container frozen whipped topping, thawed


Directions
Prepare pudding with milk according to package directions. Gently fold in whipped topping. Refrigerate until set.

In a trifle bowl or other glass serving dish, layer the cake pieces, the pudding mixture, and the fruit. Repeat layers. Cover and chill before serving.