It has been awhile. A long while. I have been preoccupied by a pregnancy and two little girls.
My little man arrived a 7 weeks ago and a month premature. Our Owen arrived with complications. The reason they took him early was because my body produced Little C antibodies and it was killing his red blood cells. My husband is the carrier of Little C and I produced the antibodies after carrying my first child. Then with my second, Bailey my antibodies attacked her red blood count causing her to be jaundice. But my body also produced MORE antibodies with my second pregnancy. The doctors knew this during my third pregnancy and monitored me closely. They noticed his hemoglobin was going down by inserting a needle into my umbilical cord and tested his lungs for maturity by an amniocentesis. After many hours of waiting they informed us that our little man will be meeting us in a few hours! He arrived at 9:15at night! He was perfect! He was jaundice (of course). They sent us home 72 hours later with both a bed and blanket to help bring his jaundice down. At home it reached 21!!! It started going down but very slowly and they decided to do more tests. That is when they saw his hemoglobin was going down and he was becoming anemic. On March 21st a day shy of his due date he had a transfusion. What a scary day for me, but we had amazing doctors and nursing working on him. After the transfusion his jaundice finally declined. They are still monitoring him. Time will only tell if the antibodies have left his system. He may need another transfusion and he may not. Right now, he is 14 pounds and 7 weeks old! Healthy! Beautiful! I am blessed.
My Owen Arthur at 6 wks
Bailey Leland
Now, with my pregnancy over and my baby boy is healthy I am going to continue my passion of blogging and cooking. I have missed it so much! I have missed my blogging friends. I am ready to jump head first into this food blogging world! Hopefully, everyone will great me with open arms.
Grilled Portabella Sirloin Steak
3lb Sirloin
1lb Portabella Mushrooms
1 cp. Vegetable Oil
1/2 cp. Soy Sauce
1/2 cp. Good BBQ sauce
3 TB Red Wine Vinegar
3 TB Worchestire Sauce
2 tsp. sugar
3 minced garlic cloves
salt and pepper.
1. Whisk everything together and add the 3 lb Sirloin and 1 lb of big portabella mushrooms . Let it marinate for 24 hrs
Preheat the grill and grill on both sides. Let rest for 15 minutes. Cut it thinly against the grain! Yum.
