Seven Days And Counting Some Things Are Happening

Hey there folks!

Just wanted to update you on the latest news. I dont want to get anyone unduly excited here, but I went into my appointment today and they measured me at 2 to 3 centimeters dilated and 50 percent effaced. So, that means that the contractions that I was having last night were actually causing some dilation and effacing because Thursday I was not effaced at all and I was only one centimeter dilated.

Also, my abdomen measured 39 centimeters consistent with how far along I am. She was able to move the babys head up, so hes not completely settled into position. She guessed that he was seven pounds.

Ive continued to have contractions today, much more than usual...much more compared to maybe having a half a dozen in one day. Ive probably already had a dozen or more short ones.

But the contractions are short and irregular. And, to me, they dont hurt that much. I dont consider going into the hospital until they are regular and the pain reaches a point of seemingly feeling "unbearable".

But Ive decided to pack everyone up, and have called my mom to see where shes at.

Just in case.

Oh, and tonight I think we may fix french toast, or pancakes and eggs, bacon and OJ. For the last four births...I kid you not...that was my last meal that I would eat before going into the hospital. Ha, ha.

Of course, I would throw it all up after I got there...but it sure tasted good going in.

And if this baby doesnt come by tonight, I will hit the gym again and even get in some kind of bouncy cardio since my leg work-out last night caused an increase in contractions.

Later folks!

Sincerely,
Sunshine Mama

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Double Chocolate Zucchini Bread The things I wished I said

For JH and RL, and all those who miss them too.

The start of 2015 was a bit rough as I lost two lovely ladies in my life.  After a battle with cancer, Son and Daughters beloved preschool teacher JH passed away.  I wept so much at her passing, because she loved and doted on both my kids and me so much.  In one of our sporadic email exchanges back and forth, she said that she had pulled out the good china, was using new sheets, and was enjoying the time she had left with her beloved family.  Her last days on earth were about enjoying them to the fullest and to live without any regrets.  But her passing was like a candle being blown out; the room suddenly went dark for me. I found myself really missing her and wishing that I told her more often how much she meant to my family and me.  Although she left without any regrets, I found that I had more than a handful.

And then more recently, a fellow mom and lovely human being RL, collapsed while at choir practice with her two children, from a cerebral aneurysm.  It was sudden, unexpected, and so quick that most of us were left shell-shocked and astounded that someone could be here on earth one moment and gone the next. Life shifted in a split second for RL - there and then no longer. I didnt get to say all the prayers I wanted for her; I missed out on asking her for the zucchini bread recipe, and I didnt schedule that extra playdate that we wanted to have for our kids.  The time to do so was already gone.

I mourned very deeply the loss of these two tremendously amazing women. I also found myself upset that I didnt say and do all the things that I had planned to, because they had simply run out of time. And I find myself with the realization that when death occurs, those who are left behind can often spend more time thinking of their regrets and the "didnt dos" and not so much of all the things that they had already done.  Thats where I am. I want to do more but my opportunity is already done.  Im reminded over and over that I shouldnt wait until tomorrow to say what I want to say or do what I want to do.

I honor their memory and our relationships with this post.  Teacher J was a phenomenal gardener and one who enjoyed the growing of plants, and RL was always planting zucchini in the summer that overflowed and produced way more than she could eat.  Both would have loved this zucchini bread: Teacher J, if I had made it for her, and RL because she made something similar.  I miss you both ladies, and have been thinking of you often while baking and trying to prefect this.

If youve never made zucchini bread, for the record, it doesnt taste like zucchini. This is really much closer to a dessert than a vegetable dish.  I like to call it, "Eat your veggies in your dessert."  The zucchini adds tremendous moisture and richness to this bread and even though you can see the flecks of zucchini, it doesnt add to the flavor.  This bread is not overly sweet, but has a rich and deep chocolate flavor that just cant be beat. As you make it, think of the things you want most to say to those around you, and dont hesitate to express your love.

Double Chocolate Zucchini Bread
Makes 2 loaves

Ingredients
1½  cups sugar
1 cup canola oil
3 eggs
1 tablespoon  vanilla extract
3 cups all-purpose flour
2/3  cup baking cocoa (I love Guittard, but if you can’t find it, just use what you have on hand)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½  teaspoon baking soda
4 cups shredded zucchini
1 cup semisweet chocolate chips

Method
Preheat oven to 350.  Grease two 8X4 loaf pans with cooking spray or butter.

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a separate bowl, whisk together flour, cocoa, salt, baking powder, cinnamon and baking soda; gradually stir into sugar/oil mixture until blended. The mixture will be stiff.  Stir in zucchini. Carefully fold in chocolate chips. Transfer prepared loaf pans.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely

Printable recipe

J and R - more than words can say, I miss you.

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Vegan Blueberry Banana Muffins with Carazuc The things we do for love

With Husband now home, there has been a lot of adjustment.  Ill be truthful - the first days of adjustments have been hard for me.  The wakeups happen much earlier, there are additional lunches and breakfasts to pack and prepare, and I need to be much more alert and on the ball.  Im helping manage and orchestrate the lives of five people, not four, and Tuesday - lets just say Tuesday was extra special.

In an effort to help Husband adjust to the commuting life back in the US, Ive found myself doing things I never thought I would.  Ive analyzed bus routes, compared alternative modes of transportation, looked at carpooling possibilities and hunted down a bus line in order to see how his commuter life could improve.  On Tuesday, I got out the map that charts the bus that travels around our city and takes its passengers to the BART (Bay Area Rapid Transit) station.  I wanted to find every single stop near our house - ones that could be reached by foot, others that could be driven to.  I wanted to check ease of parking, ease of access, and the best scheduling in terms of his early morning commute.  As I drove the route, I began planning in my head, my future as a bus driver.  Just kidding.  As I drove, I had a moment of wondering - WHY AM I DOING THIS?

Let me be clear.  Husband didnt ask me to do it.  I wanted to do it. I wanted to find the best way for him to get to work.  I wanted to help him negotiate a tough commute and give him lots of options.  I wanted to get him to work faster, easier, with less stress.  And so I took an hour out of my day to figure it out.  Turns out there is a bus stop right near our house, a quick 4 minute walk away, that he doesnt have to drive to, and he can catch the bus there.  When I found the stop and measured and calculated time and scheduling efficacy, I did a huge fist pump in the air as I felt it was pretty darn awesome.

Why do all of this nuttiness?  Because Im crazy?  Maybe, but not likely.  Because I love driving around aimlessly up and down streets, as if Im on a treasure hunt for bus stops? Not quite.  Because I have time to spend and gas to burn?  No way.  I do it, because I love Husband.  I find myself wanting to do something lovely for him, even if that loveliness is something as mundane as working out his morning commute.  I dont want to go into a full sappy speech about why he is so wonderful and how much I love him.  I know it.  Because there is no one else on earth that would get a personalized bus route and parking analysis except for Husband.

After driving like a bus driver all over my city, I came home and whipped up some of these muffins.  Im continually experimenting with Stephen James Organics Carazuc, because I love the flavor and the sweetness it adds while being a healthier choice than refined sugar.  You can use maple sugar or brown sugar in place of the carazuc if you cant get your hands on carazuc.    The muffins turned out to be something that Children loved, so it turned out to be a pretty darn good day after all, with the bus routes, yummy muffins, and a lot of love.

Vegan Blueberry Banana Muffins (with Carazuc)
Makes 12 to 14 regular sized muffins

Ingredients
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
? cup vegetable oil
1 teaspoon pure vanilla extract
?  cup unsweetened coconut milk (from a carton - Trader Joes or So Delicious)
½ cup carazuc (or brown sugar)
3 large ripe bananas
1 cup fresh blueberries, or frozen unthawed

Method
Preheat oven to 375 degrees. Line cupcake/muffin pan with liners. In a medium bowl, measure out and mix together flour, baking soda, baking powder cinnamon and salt. Set aside.

In a large bowl, mash and squish bananas and carazuc (or sugar) together.  Add vanilla, oil, and coconut milk..  Mix well.

Add blueberries to the dry mixture. Toss until blueberries are well coated with flour mixture. Add dry blueberry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed.

Divide batter equally in liners. Bake until golden brown, about 22-30 minutes.

Cool for 5 minutes in the pan. Then enjoy.

Printable recipe

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