Olivia: Week 7

We are seven weeks in and I can barely believe it. Is there a way to stop time?  Just for a few weeks I swear.  This week came with so many highs and lows. It honestly feel like more time past than just a mere seven days. 

We had our six week check up at the beginning of the week. Olivia has grown so much. She is now 22.5 inches long and 10lbs 12oz. Everyone is so impressed with her weight gain and development. It makes all of the frequent feedings well worth the effort. I totally think of this as my main responsibility right now and I am beyond overjoyed that everything is going as smooth as it is. I know for many this is not the case and I count my blessings every second that we are doing so well together.  

Of course it isn't always perfect. Saturday she woke up after her morning nap and wouldn't eat.  We played and changed her and tried again about an hour later. Still nothing. She ended up going almost 6 hours without eating. I was super stressed pretty much every minute until she finally ate again, as if nothing ever happened. 

We also got our first round of shots this week.  Goodness I am dreading the next. She is a very content baby and is really only fussy when she needs to be changed or eat. If she is fussy a few snuggles and she is better. However shots are a different story. The second she had the first one it was all screams. Blood curdling screams. And they didn't stop through the second shot or even when it was all over. Later in the evening she wasn't herself, was feverish, and wouldn't sleep. Motherhood is stressful!!

This week has seen many smiles and coos. Yesterday in fact every other second she seemed to be smiling. We had full on gibberish conversations.  I am already dreaming of her talking. (Not that I want her to grow up too soon. And I hope "no" is not in her vocabulary.)

Another huge feat which occurred is that she rolled over. Twice!  She rolled over a few weeks ago but only because she was super mad during tummy time.  This time though she was perfectly content. She has incredible strength for her age. She can hold her head up for minutes during tummy time and it is quite high.  I don't expect a ton of roll overs any time soon as it is still very early for her age but I am pretty sure once it starts she will be going, going, gone.

Until then we are waiting for the warmer temperatures so we can spend more time outside and wear some of our cute dresses.

Shots are no good and WIAW

I am counting down to the weekend.  Yesterday went on and on forever. Funny how that happens with a screaming infant. Really bedtime was only pushed back about an hour but man oh man did it seem like forever. 

Yesterday was our 6 month check up. All was good except for the shots. Our perfect little angel did not take well to them.  Screaming and screaming.  We finally got her to calm down and left. Fast forward about 5 hours, everything seemed fine until then but then just as she started getting unusually fussy I realized she seemed pretty hot too. 

Let's just say all of us hope today is a new day and any effects of her shots are over. 

Before things got chaotic I had my trifecta of liquids in the morning. Coffee, water and green smoothie. 

Lunch was a winner with a bit of tomato soup, toast with 1/2 avocado and a fried egg. I was starving and ate this so fast. I was sad to see it gone so soon.

An afternoon snack was me trying to be good. An orange and carrots. We learned about the color orange. 

Dinner was on the couch.  Thank goodness I had made up the casserole during the afternoon nap time.  This was right before all craziness broke out. She was snuggle between Mr. J and I watching us eat. 

What did you eat Wednesday?

Ham and Asparagus Quiche #SecretRecipeClub

What is the best way to have leftover Easter ham?  Well in a quiche of course.  The two of us had a 9 1/2 pound ham for Easter. It was the smallest one I could find and trust me when I say I hunted high and low for a smaller one at the store. I like ham but only a little bit. My once a year Easter ham is good enough for me.  So we ate ham on Easter and then ate and ate all week long.  There was still ham left and into the freezer it went. Even Mr. J couldn't think of eating ham any time soon.

It was right around this time that I started looking into what I could make for the April posting for The Secret Recipe Club.  This month I had the blog A Day in the Life on the Farm.

It was so interesting learning about Wendy and her family. She kind of has my dream life. They live in the country on a large piece of land with animals and lots of vegetables and fruit. They work on being as self sustaining as possible. Some day. Some day. 

Anyways, breakfast is my main meal nowadays. I wake up and am ravenous. I immediately search Wendy's breakfast options and saw the Ham and Asparagus Quiche.  As soon as I saw it I knew I wanted to use the remaining ham. I love quiche. And even though ham isn't my favorite this was a great way to use it in something I enjoy. 

Fast forward a few weeks and my parents were in town visiting. Out came the quiche recipe. Mr. J chopped up all of the asparagus and remaining ham and into the oven it went. I love how quick quiche can come together, especially when someone else does all of the chopping. 

The four of us devoured the quiche. I did plan on taking some additional photos of slices but after we each had our first serving we all decided on another round.  Before I knew it the whole quiche was gone. Needless to say I am keeping this recipe handy for future use.  

Thanks so much for the wonderful recipe Wendy!

Ham and Asparagus Quiche

by Emily Morris

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: bake breakfast egg

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Ingredients (serves 6-8)

• 1 store bought pie crust
• 8-10 stalks of Aspargus, trimmed and cooked
• 1 cup cooked ham, diced
• 1 1/2 cup shredded Swiss cheese
• 3 green onions, white and light green parts sliced
• 3 eggs
• 1 cup low fat milk
• 1/2 cup heavy cream
• salt and pepper to taste
• dash of nutmeg

Instructions

Preheat oven to 350* F. Line pie pan with crust.

Layer asparagus, ham, cheese and onions in the crust.

Combine the eggs, milk, cream and seasonings in a medium bowl and mix well using a whisk.

Pour over ingredients in crust and gently stir to incorporate.

Bake for 45 minutes to an hour or until a knife inserted in center comes out clean.

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