So we got up early this morning and went to the doctor to have the ultrasound. The news is we are pretty sure we are having a girl. The nurse said "she didn't see any boy parts, but we should save the receipts". She also said that the baby was small for 20 weeks. I am guessing that the doctor will call if there are any problems.
Again we are having a girl. Her name is going to be Raegan Renae. When we find out more I will be sure to let everyone know.
Monday, April 28, 2008
Sunday, April 27, 2008
Week 20 - half way point
This is day number 141 and I'm 20 weeks pregnant!
I have 139 days or 20 weeks left, and I'm 50.4% of the way there.
The baby is now about 5.6 to 6.4 inches and weighs approximately 9 ounces. The baby is now big enough that I may be able to tell when he or she is awake or asleep based on the level of activity.
We are going tomorrow morning to find out if it will be a boy or girl. I will post a blog tomorrow and let everyone know.
I have 139 days or 20 weeks left, and I'm 50.4% of the way there.
The baby is now about 5.6 to 6.4 inches and weighs approximately 9 ounces. The baby is now big enough that I may be able to tell when he or she is awake or asleep based on the level of activity.
We are going tomorrow morning to find out if it will be a boy or girl. I will post a blog tomorrow and let everyone know.
Saturday, April 19, 2008
Week 19
This is day number 133 and i'm 19 weeks pregnant!
I have 147 days or 21 weeks left, and i'm 47.5% of the way there.
The baby weighs approximately 7 ounces and is about 5.2 to 6 inches from crown to rump. The exterior layers of skin tissue are developing to form the baby's one-of-a-kind fingerprints. The baby's brain is designating specialized areas for smell, taste, hearing, vision, and touch.
We find out this week what we are having. Once I find out I will be sure to let everyone know.
I have 147 days or 21 weeks left, and i'm 47.5% of the way there.
The baby weighs approximately 7 ounces and is about 5.2 to 6 inches from crown to rump. The exterior layers of skin tissue are developing to form the baby's one-of-a-kind fingerprints. The baby's brain is designating specialized areas for smell, taste, hearing, vision, and touch.
We find out this week what we are having. Once I find out I will be sure to let everyone know.
Apple Cider Vinegar for Dogs
Apple Cider Vinegar for Dogs ~
Every home with dogs should have apple cider vinegar. It's a remedy with multiple uses for dogs: alleviating allergies, arthritis, establishing correct pH balance. You can also give apple cider vinegar to cats and horses.
As written in an excellent, 1997 article by Wendy Volhard:
"...If your dog has itchy skin, the beginnings of a hot spot, incessantly washes its feet, has smelly ears, or is picky about his food, the application of ACV may change things around. For poor appetite, use it in the food - 1 tablespoon, two times a day for a 50 lb. dog. For itchy skin or beginning hot spots, put ACV into a spray bottle, part the hair and spray on. Any skin eruption will dry up in 24 hours and will save you having to shave the dog. If the skin is already broken, dilute ACV with an equal amount of water and spray on.
Taken internally, ACV is credited with maintaining the acid/alkaline balance of the digestive tract. To check your dog's pH balance, pick up some pH strips at the drug store, and first thing in the morning test the dog's urine. If it reads anywhere from 6.2 - 6.5, your dog's system is exactly where it should be. If it is 7.5 or higher, the diet you are feeding is too alkaline, and ACV will re-establish the correct balance.
If you have a dog that has clear, watery discharge from the eyes, a runny nose, or coughs with a liquid sound, use ACV in his or her food. One teaspoon twice a day for a 50 lb. dog will do the job.
After your weekly grooming sessions, use a few drops in his or her ears after cleaning them to avoid ear infections. Other uses for ACV are the prevention of muscle weakness, cramps, feeling the cold, calluses on elbows and hock joints, constipation, bruising too easily, pimples on skin surfaces, twitching of facial muscles, sore joints, arthritis and pus in the urine. There are also reports that it is useful in the prevention of bladder and kidney stones.
Fleas, flies, ticks and bacteria, external parasites, ring worm, fungus, staphylococcus, streptococcus, pneumococcus, mange, etc., are unlikely to inhabit a dog whose system is acidic inside and out. Should you ever experience any of these with your dog, bathe with a nice gentle herbal shampoo -- one that you would use on your own hair -- rinse thoroughly, and then sponge on ACV diluted with equal amounts of warm water. Allow your dog to drip dry. It is not necessary to use harsh chemicals for minor flea infestations. All fleas drown in soapy water and the ACV rinse makes the skin too acidic for a re-infestation. If you are worried about picking up fleas when you take your dog away from home, keep some ACV in a spray bottle, and spray your dog before you leave home, and when you get back. Take some with you and keep it in the car, just in case you need it any time. Obviously for major infestations, more drastic measures are necessary. ACV normalizes the pH levels of the skin, makes your dog unpalatable to even the nastiest of bacteria and you have a dog that smells like a salad, a small price to pay! "
For more information please visit Earth Clinic
Every home with dogs should have apple cider vinegar. It's a remedy with multiple uses for dogs: alleviating allergies, arthritis, establishing correct pH balance. You can also give apple cider vinegar to cats and horses.
As written in an excellent, 1997 article by Wendy Volhard:
"...If your dog has itchy skin, the beginnings of a hot spot, incessantly washes its feet, has smelly ears, or is picky about his food, the application of ACV may change things around. For poor appetite, use it in the food - 1 tablespoon, two times a day for a 50 lb. dog. For itchy skin or beginning hot spots, put ACV into a spray bottle, part the hair and spray on. Any skin eruption will dry up in 24 hours and will save you having to shave the dog. If the skin is already broken, dilute ACV with an equal amount of water and spray on.
Taken internally, ACV is credited with maintaining the acid/alkaline balance of the digestive tract. To check your dog's pH balance, pick up some pH strips at the drug store, and first thing in the morning test the dog's urine. If it reads anywhere from 6.2 - 6.5, your dog's system is exactly where it should be. If it is 7.5 or higher, the diet you are feeding is too alkaline, and ACV will re-establish the correct balance.
If you have a dog that has clear, watery discharge from the eyes, a runny nose, or coughs with a liquid sound, use ACV in his or her food. One teaspoon twice a day for a 50 lb. dog will do the job.
After your weekly grooming sessions, use a few drops in his or her ears after cleaning them to avoid ear infections. Other uses for ACV are the prevention of muscle weakness, cramps, feeling the cold, calluses on elbows and hock joints, constipation, bruising too easily, pimples on skin surfaces, twitching of facial muscles, sore joints, arthritis and pus in the urine. There are also reports that it is useful in the prevention of bladder and kidney stones.
Fleas, flies, ticks and bacteria, external parasites, ring worm, fungus, staphylococcus, streptococcus, pneumococcus, mange, etc., are unlikely to inhabit a dog whose system is acidic inside and out. Should you ever experience any of these with your dog, bathe with a nice gentle herbal shampoo -- one that you would use on your own hair -- rinse thoroughly, and then sponge on ACV diluted with equal amounts of warm water. Allow your dog to drip dry. It is not necessary to use harsh chemicals for minor flea infestations. All fleas drown in soapy water and the ACV rinse makes the skin too acidic for a re-infestation. If you are worried about picking up fleas when you take your dog away from home, keep some ACV in a spray bottle, and spray your dog before you leave home, and when you get back. Take some with you and keep it in the car, just in case you need it any time. Obviously for major infestations, more drastic measures are necessary. ACV normalizes the pH levels of the skin, makes your dog unpalatable to even the nastiest of bacteria and you have a dog that smells like a salad, a small price to pay! "
For more information please visit Earth Clinic
Sunday, April 13, 2008
Week 18
This is day number 127 and I'm 18 weeks pregnant!
I have 153 days or 22 weeks left, and I'm 45.4% of the way there.
The baby weighs about 5.25 ounces and is 5-1/2 inches long from crown to rump, or about the size of a large pickle. It's busy flexing it's arms and legs—.
2 weeks until we find out what we are having.
I have 153 days or 22 weeks left, and I'm 45.4% of the way there.
The baby weighs about 5.25 ounces and is 5-1/2 inches long from crown to rump, or about the size of a large pickle. It's busy flexing it's arms and legs—.
2 weeks until we find out what we are having.
Wednesday, April 9, 2008
Hacienda Siesta Alegre
While in Puerto Rico we had dinner at this beautiful hacienda. We have found a music video that was filmed there. You have to get past the people and the music (it's in spanish), and look at the building and plants. I will post pictures in the next few days.
Sunday, April 6, 2008
Cucumber Salad
Cucumber Salad -
Yields: 8 servings
A cool delicious cucumber salad marinated with a sweet vinegar mixture and flavored with dill.
INGREDIENTS:
3 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
DIRECTIONS:
1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Yields: 8 servings
A cool delicious cucumber salad marinated with a sweet vinegar mixture and flavored with dill.
INGREDIENTS:
3 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
DIRECTIONS:
1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Classic Greek Salad
Classic Greek Salad -
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 8 servings
Capture the robust and sunny flavors of the Mediterranean in this traditional salad dressing made easy with McCormick Gourmet Collection Greek Seasoning - a traditional blend of onion, garlic, oregano, lemon, and even a hint of mint.
INGREDIENTS:
2 tablespoons McCormick Gourmet Collection Greek Seasoning
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1/4 cup crumbled feta cheese
1 head romaine lettuce (or 8 cups mixed salad greens)
1 medium cucumber, peeled, halved, seeded and sliced
1/2 cup kalamata or black pitted olives, sliced
1 cup cherry tomatoes, cut in half
1/2 medium red onion, cut into rings
DIRECTIONS:
1. Blend together Greek seasoning, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.
2. Meanwhile, wash, dry and tear lettuce or salad greens into bite-size pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing; pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese, if desired.
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 8 servings
Capture the robust and sunny flavors of the Mediterranean in this traditional salad dressing made easy with McCormick Gourmet Collection Greek Seasoning - a traditional blend of onion, garlic, oregano, lemon, and even a hint of mint.
INGREDIENTS:
2 tablespoons McCormick Gourmet Collection Greek Seasoning
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1/4 cup crumbled feta cheese
1 head romaine lettuce (or 8 cups mixed salad greens)
1 medium cucumber, peeled, halved, seeded and sliced
1/2 cup kalamata or black pitted olives, sliced
1 cup cherry tomatoes, cut in half
1/2 medium red onion, cut into rings
DIRECTIONS:
1. Blend together Greek seasoning, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.
2. Meanwhile, wash, dry and tear lettuce or salad greens into bite-size pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing; pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese, if desired.
Italian Pasta Salad
Italian Pasta Salad -
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 8 servings
Rotini pasta tossed with broccoli florets, red bell pepper, ripe olives and the fine taste of Tuscany with Newman's Own Salad Dressing set a bright tone for lunch or dinner.
INGREDIENTS:
3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1/2 cup Grated Parmesan Cheese
1/2 cup chopped red pepper
1 tomatoes cut into wedges
1 carrot thinly sliced
1/2 cup sliced red onion
1/2 cup pitted ripe olives
1 8oz. bottle Newman's Own Olive Oil & Vinegar Salad Dressing or Italian Salad Dressing
DIRECTIONS:
1. Toss all ingredients except dressing in large bowl. Add dressing; mix lightly.
2. Refrigerate several hours or overnight.
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 8 servings
Rotini pasta tossed with broccoli florets, red bell pepper, ripe olives and the fine taste of Tuscany with Newman's Own Salad Dressing set a bright tone for lunch or dinner.
INGREDIENTS:
3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1/2 cup Grated Parmesan Cheese
1/2 cup chopped red pepper
1 tomatoes cut into wedges
1 carrot thinly sliced
1/2 cup sliced red onion
1/2 cup pitted ripe olives
1 8oz. bottle Newman's Own Olive Oil & Vinegar Salad Dressing or Italian Salad Dressing
DIRECTIONS:
1. Toss all ingredients except dressing in large bowl. Add dressing; mix lightly.
2. Refrigerate several hours or overnight.
Lime Grilled Chicken Caesar Salad
Lime Grilled Chicken Caesar Salad -
Prep Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 5 servings
Marinated chicken grilled, then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing.
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing
DIRECTIONS:
1. In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
2. Preheat a charcoal or gas grill to medium high heat.
3. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
4. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.
Prep Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 5 servings
Marinated chicken grilled, then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing.
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing
DIRECTIONS:
1. In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
2. Preheat a charcoal or gas grill to medium high heat.
3. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
4. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.
Saturday, April 5, 2008
17 Weeks
This is day number 119 and I'm 17 weeks pregnant!
I have 161 days or 23 weeks left, and I'm 42.5% of the way there.
The baby is approximately 4.8 inches long and weighs about 3.5 ounces. Since the baby's hearing has become more finely tuned, he or she may respond to loud noises and I may feel movement at the sound of large trucks passing or a slamming door. Epidermal (skin) and fatty tissue are developing all over the baby's body to protect it after it is born.
I have 161 days or 23 weeks left, and I'm 42.5% of the way there.
The baby is approximately 4.8 inches long and weighs about 3.5 ounces. Since the baby's hearing has become more finely tuned, he or she may respond to loud noises and I may feel movement at the sound of large trucks passing or a slamming door. Epidermal (skin) and fatty tissue are developing all over the baby's body to protect it after it is born.
Subscribe to:
Posts (Atom)
