So we’re back to the GI clinic tomorrow. Sweet Pea’s upper endoscopy is scheduled for tomorrow morning. I suppose we’ll see what we shall see. We’re looking to find damage and eosoniphils. I’ve been pretty wrapped up in that the past few days. Today is the prep work day, as the appointment is a couple of hours away. I’ve been baking for the trip so the kiddos will have plenty of ready made snacks and such while we’re on the road. If you wouldn’t mind saying a prayer that we find answers tomorrow morning, I’d sure appreciate it! Thanks
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I found a lovely chicken recipe at The Cheapskate Cook for sweet chicken! It’s dairy and egg free, very simple, easy, and delicious! Check it out here.
We’ve been vacationing since last Saturday. Today is our first day back to normal and while I’m slightly glad to be back to routine, oh how I miss my husband. It was so nice having him home for a whole week! We did a lot of boating on one of our local lakes and had a BLAST!
I did some experimenting with the pockets I mentioned in a previous post and had mixed success. My peanut butter and jelly pockets never made it to the oven, as my pan flipped over onto the floor while loaded full of my lovely, beautiful, pockets. Ah well, I’ll try again and be more careful with the pan next time, hah. I tried a mushroom, onion, garlic, and red pepper, as well as a mixed sauteed veggie and ground beef filling. The filling looked and tasted good to me, but the dough wasn’t really what I wanted. Maybe a pastry dough could be interesting.
Still working out the no spice or processed food conundrum with a slim budget, so there are lots of ideas floating around. As I figure out more recipes that are yummy I’ll be sure to post them!
My youngest son turned three today!!! Happy Birthday little man
For our celebration I made an AWESOME vegan cupcake recipe. I found it here – The Allergic Kid
They’re the Divies Famous Chocolate Cupcake recipe and oh my are they yummy! A word of advice though, they taste SO much better the next day, so make them a day ahead of your celebration and nobody will be able to tell that they’re vegan. They’re incredibly rich and fantastic!
I didn’t have exactly one cup of vegan margarine for the frosting, so I substituted with some shortening. If you have to do this CHILL it! Trust me, my icing was delicious but slid all over my cupcakes. I actually piped that frosting on!
My daughter’s diet has been restricted once again. No spices aside from salt and pepper and no processed food. I don’t mind the no processed food as she couldn’t have much of that anyway, but the spices was a big hit. No spice? Really? Onion powder, garlic powder, chili powder, cumin, paprika, red pepper flakes, all gone! No bbq sauce, no ketchup, no spaghetti sauce! I wasn’t sure how I would pull it off. Well, salt and pepper came to my rescue. I had forgotten how wonderful they are when paired with just about anything.
Tonight in my hurry to get dinner on the table I sliced up half of a red and green bell pepper, half of a yellow onion, one medium squash and zucchini, one clove of garlic, salt, pepper and three button mushrooms. All I did was saute them in about 3 tablespoons of oil until the zucchini was tender. It was fantastic!!!