Thankful

Happy Thanksgiving delightful friends.

Isaac Scott is two weeks plus a couple of days. On Tuesday we went to the pediatrician for a check up. Dr. B asked me if the 3rd year medical student could sit in on the visit – not a problem. I’ve brought all my babies in for a two week check and it’s never been quite like this:

Dr. B started with the questions. Eye contact? yep, poop color? yep, arms legs moving? yep. He then moved on to the physical exam and orally instructed the med student what he checked and why. The normal 2-4 minute checkup was over 20 minutes and was filled with phrases like…

“I check the soft spot, making sure the plates aren’t peaked…that’s bad”

“check creases in the hands, it’s a sign of Downs…”

“straight spine, and nothing distending from the abdomen wall, intestines and such….”

“tags, extra toes, clicky hips, even digestive sounds…”

Dr. B was thorough; I sat in awe.

I’m thankful for a healthy baby where out of a 897 things, nothing is wrong. He’s perfect. So thankful.

And how about this, the day before Thanksgiving we got a wee baby cousin. The storm blew in little adorable Anna Hawkins.

The week in review

Addie’s talent is the product of her endless practicing, Grandma Christy’s recently compiled piano method books, my lazy teaching and Robyn’s suggestion to play with Ian in this duet recital.  They were awesome and I was so proud at how well Addie did despite nerves.  Go B I N G O!

   

Last Sunday the kids played in the leaves.

  

Don’t I need a lens that can capture these moments better – and, well, I’d need a camera to attach the lens to too. 

And Folks, we have a middle child!  One who is becoming loud out of necessity to be heard. 

We said goodbye to Grandma Mair this week – her funeral was on Tuesday.  She raised my husband right and he misses her and feels so much loss for her and also his for his dad who now carries on without her.  How ya doing Bill?   Making it?

   

As far as life with five kids, what were we thinking?  There is so much more noise (it could be the new wood too) that I hadn’t planned on.  And STUFF, just clutter everywhere that no one is paying attention too (picking up), least of all me.  I’m too busy being smitten with the Great Isaac Scott who at times sounds like a kitten but is cuter than one.  Can he really be 10 days old?

Broccoli Cheese Soup

This recipe came from Jackie, my cousin Judd’s wife, who I’ve only met a handful of times but thanks to my most beloved family cook book, I have her best.  And folks (dearest cousin Heather) this is what you do with 10 pounds of Velveeta, it’s like eating liquid cheese.  Have a crusty bread handy.  It freezes great, I made 10 batches to trade this month. 

2 cups water

1/2 onion diced

2 chicken bouillon cubes

1 lb broccoli chopped

In one pot combine water, onion and bouillon and simmer for 5 minutes.  Add broccoli and simmer  5 minutes more or until soft.   In a second pot mix the following:

1 cube butter (1/2 cup)

1/4 cup flour

4 cups milk

4 cups grated cheddar cheese

1 lb Velveeta

2 tsp salt

1/4 tsp pepper

When cheese is melted add the first pot (broccoli, onion, water) in as well.  Stir and eat. 

Isaac great Scott

We decided on the name Isaac Scott. Isaac was James’ mother’s great grandfather’s name and her first pick. Scott, because all the Mairs are from Scotland and this kid looks 100 percent Mair. Plus, they sound good together.

Donna made this sign that had me walking in the front door and not going through the garage.

I thought I’d be prepared for the dynamics of kids competing for time with the baby and time with us. We all feel a little like this poor girl: meet the molting Matilda.

And I really could do and entire post about how much I hate being a make-more-than-a-gallon-of-milk-a day-girl and nursing. I’ll spare you my thoughts of injustice and include my sanity maintenance program.

Thank you all for your sweet comments about James’ mom, we’re holding it together and the funeral will be Tuesday.

Two homecomings in one day...

My good friend Jennifer suggested the name Slick. That made me laugh. As for a name, I'll commit today. Isaac and Andrew are in the lead.

The kids came to see him last night. It was the highlight of the day although Cafe Rio from James Mair and an Iceberg shake from the most compassionate Bishop EVER, were close seconds. Stuart jumped up on the couch where I was nursing and asked, "Does he want to go back in mom?"
"Nope, he's just eating dinner."
Benjamin kept asking about pants, "Did you bring some pants for him, mom? Don't you want to put them on?"
Is it #4 that finds opportunity in all things? While kids were taking turns holding bruiser, Stuart took his turn with this: A big shout out to Nanny Donna, the most adorable yoga ball on popsicle sticks toting around 4 other kids for two days! She got some strange looks, go figure. Thank you, Thank you, Thank you Donna.
Talk about irony of life--James' mother passed away this morning. She was a compassionate and humble gal that taught me how to burp a Mair baby. When Addie was born, she propped her up and squeezed her tummy and talked about a bubble. It's worked for all of them. While we head home, she did as well. Cliche I know--we'll miss her.

The Dinner Show!

Introducing our little NINE pounds one ounce bruiser born at 3:56 pm, measuring 21.5 inches long.

We had to wait a little bit for doctor to come, so when he did finally make it, this little man slid out with out any pushing at all. It makes for a good story. I really like having babies--especially ones that are this cute, chubby, and have huge mouths for nursing.
Nameless but still loved! We'll say hi tomorrow too.

Birth Day Post #1

Breakfast:

Oatmeal Squares with frozen blueberries

4 loads of laundry to curse

3 kids ready for school

1 call from the hospital (be here at 9:00) -- they had a bed for me to labor in. Yahoo

Lunch:

 

Pitocin

 

Epidural

3-4 centimeters dialation

A baby's hand! This is a new one for us. His little hand was reaching out? grabbing onto the nurse's fingers when she checked my progress. Dr. L did a "reduction" to help it slide back into position for a proper entrance.

 

Mid Afternoon Snack:

 

The clouds have left the mountains and the view is beautiful. I'm at a 5 now so it shouldn't be long. What a great day to be having a baby. We'll show him off as soon as he gets here, hopefully for dinner.

Answer: 60 pounds of food

Question: What do you buy the day before you give birth?

5 lbs, 93% lean ground

5 lbs boneless, skinless

15 lbs sugar

10 lbs potatoes

5 lbs Galas

10 lbs Velveeta

10 lbs broccoli

Who needs that much food to have a baby? And more importantly let’s ask, why did I not go into labor when the serfs and I hauled it all into the house?

Stuart woke up yesterday saying his ears hurt. Both ears are infected and he’s now on amoxicillin. What are the chances? Although with Motrin he bounces again and is a great bouillon cube peeler. The tongues of both ‘em. Ha.

And I’m not really sleeping lately. Can you tell?

Family Pictures While Pregnant

Now I realize if we add one month to these portraits, we add one more being into the mix, so why do a family portrait now?

a-  Infants photographed in a bunch, are just a blob.

b--It always takes me a while to recover waist wise—why not document a legitimate (wise?) waist.  

c—I love fall pictures.  Love them.  Once the baby comes, we’ll be well into the throngs of winter and holidays—There will only be time for shots with cousins, pajamas and toys. 

   

 

     

About a minute after these were taken Stuart threw up.  What are the chances?  I’m afraid they are good, very good.  My brother Tom took these pictures behind the cabin and once again he made us look good.  Thank you Tom! 

And here’s a girl who is just as excited and has just as much anxiety (maybe more) about the baby than me.  Adelaide has been the fetal baby monitor for making sure the baby’s still kicking lately.  You can’t really tell how excited she is to hold this baby can you?

Melt In Your Mouth White Bread / Bread Bowls

This recipe is from my Aunt Nancy who does everything home-and-garden extremely well. It does make 5 good size loaves or 20 bread bowls so have some jelly roll pans on hand for rising and baking. They are a little dense as well—not a French bread texture but a yeasty roll; perfect for soups and stews.

1st—Dissolve 2 Tablespoons yeast (Rapid Rise) in a cup of warm water (not too hot)

Put into the Bosch:

5 cups hot water

3/4 cups sugar

2 tablespoons salt

1/2 cup shortening

5 cups flour

Turn on Bosch and mix well. Add the dissolved yeast along with another cup of flour to absorb the liquid. Continue adding more flour (about 8-10 cups) until dough is not sticky, not too stiff, but nicely pliable. Dough should be smooth and elastic and still able to absorb flour. Let it knead in the Bosch for 5 minutes. Put out onto counter and let rest about 1 hour (30 – 40 min. with rapid rise yeast).

Spray 5 loaf pans with oil and divide dough into 5 equal portions. (making bread bowls? skip to the bottom for instructions) Form loaves by rolling out each loaf into a long rectangle to remove bubbles of air. Roll up and seal edges. Put top down to grease, then turn over so the sealed edge is on the bottom. Let rise about 1 1/2 hours (30-405 min. rapid rise yeast) until double in size. Bake 350 for 35 minutes.

For bread bowls divide each loaf into 4 bread bowls portions. Form bowl by tucking and turning and place on a cookie sheet or jelly roll pan to rise. Rising time is about the same but baking time will be a little less. Just watch for doneness as early as 25 minutes of baking.

No labor; I’ll take fun…

Today my brain could only churn out last-week-of-pregnancy-rantish-drivel and no one, NO ONE needs to read that, be reminded of it, or forewarned?  

Vanessa, my sister, says the best way to go into labor is to plan a bunch of fun things and then miss it all when you have the baby.  So… 

I called Holli, my missionary companion from Brazil and her husband, Phil, to join us for dinner.  They drove an hour to eat pizza, salad and Cold Stone.  I’m not in labor but the dinner and company shoved all the pregnancy woes to the back of my head (for now).  Holli is expecting her 5th, although this is the first time we’ve had children at the same time…so pretty much one of us has been pregnant every year for the last 11 years.  Thanks for coming friends, I can’t wait to make you pesto pizza in February! 

   

From Pizza to Prayer; James’ mother entered the hospital last weekend for pneumonia could use extra prayers and thoughts to recover.  James and the kids visited her last night and took her some Dollar Tree Fun.  Get well soon Susann.

 

Hapari Suits at a Great Price

The tankinni tops are longer for more coverage.

The tummy tuck bottoms are helpful.

Each suit can be worn three ways, most importantly cinched up as tight as you want for great support.

AND they’re on sale for the next two days. 

Honey Lime Chicken Enchiladas

From my beloved sister Sharon who made these for me when I went to visit her in Michigan.  Incredibly delicious and memorable.  There’s a little kick in the green chili sauce and chili powder but it’s good. 

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 2 large chicken breasts)

10-12 flour tortillas (I made 12 smaller ones)
1 pound Monterey jack cheese, shredded (I used cheddar and Monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (half and half works and it’s cheaper)

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade(I never have any left, the chicken soaks it all up) . Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

I’ve freezer traded these in two ways.  Once by rolling all the enchiladas and freezing them in a ziploc with the sauce and topping cheese in separate ziplocs.  Another time, when my house was ripped up, I placed the chicken and cheese in separate ziplocs and packaged with just flat frozen tortillas, sauce and topping cheese. 

Did you know I was a winner?

You didn’t because I haven’t mentioned it yet. But I was, about a month ago, and I need to show you what I won.

This baking sheet!

Now sitting on the Burnt Sugar. (just slightly obsessed)

It’s a BIG baking sheet (16 x 22 inches) that still fits in a regular size oven and cuts making large batches of cookies or rolls in half. It was life changing for Emily so she did a giveaway on her blog. I used the pan last night; I think I need another one?

So thank you Mothership. And for all the little extra life changing items you sent. Have you all tried Colgate Advanced? Teeth changing I tell you. I had a goal to do this thank you post about my winningness before the cucumber melon soap from Bath and Body Works ran out. I only have about two days of soap left, but I found a coupon.

Thank you again virtual friend who made me a winner, it made my day.

Roll recipe here.