Monday, March 10, 2008

1 Day to Delivery

Highly_emotional_pink That image about sums it up right now (a maternity tee from Babydayz).



A million thoughts racing through my head. There are several items still on my to-do list, so I'm blogging instead of dealing with those.



All will be well by Friday, when we will all be home again together under the same roof. Yesterday Angie made the good point to enjoy the time with just the new baby in the hospital, as time alone with him will be rare and precious. I just wish I had less anxiety about being away from our boys---I'm sure it would be different if they were at least in the same town.



I couldn't ask for better moms to be taking care of them, and they will be with some of their best buddies (and Sean's girlfriend), so I know they'll be fine. I just hope the next time Brian and I leave them for more than 24 hours, it's because we're heading to a beach somewhere!



Thanks so much to everyone who sent good wishes via email or calls this week. It does mean so much to know others are thinking of you and your little one. When I was pregnant with Aidan, a friend compared the stage between expecting your child and holding your child to that moment when a trapeze artist must let go of one bar before grabbing hold of the new one. Daneen Parry uses that same image to discuss fear of transformation in general :



"... in my knowing place I know that I must totally release my grasp on my old bar, and for some moment in time hurtle across space before I can grab onto the new bar. Each time I am filled with terror. It doesn't matter that in all my previous hurtles across the void of unknowing, I have always made it. Each time I am afraid I will miss, that I will be crushed on the unseen rocks in the bottomless chasm between the bars. But I do it anyway. Perhaps this is the essence of what the mystics call the faith experience. No guarantees, no net, no insurance policy, but you do it anyway because somehow, to keep hanging onto that old bar is no longer on the list of alternatives. And so for an eternity that can last a microsecond or a thousand lifetimes, I soar across the dark void of "the past is gone, the future is not yet here." It's called transition. I have come to believe that it is the only place that real change occurs."



On a much lighter note...



This weekend we made the world's best blueberry muffins. So good. The recipe is originally from The Best Recipes cookbook, but adapted by my favorite recipe source, Simply Recipes.



Best_blueberry_muffins        (anyone know a PSE action to get rid of tablecloth wrinkles? Because I refuse to iron.)



Ingredients:



3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt



10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel



1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)









  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.


  2. Whisk together the flour, baking powder, baking soda, and salt and set aside.


  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.


  4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.


  5. Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.


That little bit of lemon is key. And not over-mixing. The only negative---they're so light, I find them difficult to remove from our mini-muffin tin without destroying them. Go with the regular size. Luckily the little guys don't care how they look, as long as they have lots of blueberries in them!





...And since I won't be posting for a bit, check out these links for a laugh. Much better way to deal with transition than contemplating every worst-case scenario...



Tina Fey on Clinton



Garfield minus Garfield (A hat tip to Dzhon. Never a fan of the cat, but this made me laugh out loud)



The "Blog" of "Unnecessary" Quotation Marks



Jim Gaffigan (this bit used to be on YouTube, not sure about this new site...)















Enjoy...and check back in next week to meet the newest member of our family!






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