Blueberries

This morning we headed out early to pick blueberries with Nanna.  It's an annual tradition that we enjoy doing every summer together.  Here's a look down memory lane: Plenty

I told Jonah he could eat blueberries for breakfast...and he did.

We picked 7.5 pounds which came to a grand total of $11.25.  Worth it!

Jonah's six year old "blueberry eyes."

Have a lovely weekend!

xoxo

Feeding

This image is not usually what comes to mind when you think about food.

For the past 23 months, Ezra has been getting the bulk of his calories directly pumped into his tummy via a feeding tube.

This is what "food" looks like to Ezra.  His current regimen is a combination of two blended foods (Nutren Junior and Liquid Hope), 1/4 tsp of salt, and probiotics.  I make one day's worth of food in the morning using a formula blender.

Once Ezra transitioned from baby formula to the junior food, I was really horrified reading the ingredients list.  This is a Nestle product, and just like any of the mainstream pediatric food supplements, it somehow manages to provide kids with the necessary calories and vitamins without seeming one bit nutritious.  

So I began looking for an alternative and discovered Liquid Hope.  

Liquid Hope is medical grade food and our insurance will pay for it, so after switching supply companies (a total nightmare) we were able to try it to see how Ezra would tolerate "real" food.

This particular formulation is intended for adults and we are finding it to be too high in fiber for Ezra....which is why he's consuming a combination of both types.  Our supply company will hopefully start stocking a newly available pediatric blend made by the same company called Nourish, and when they do, we will be trying that.

Parents have the option to make their own blenderized food for a tube-fed child and I have looked into doing that.  It's something that I plan to revisit later.  Currently, having a shelf-stable food option is really convenient with all of the travel we do for Ezra's appointments.  And because Ezra's gastrointestinal system is not like ours, I'm really terrified about the consequences of experimentation.

One of my primary jobs has been making sure that we have all the tools on hand to keep daily operations running smoothly...there's always the knowledge that the things which keep Ezra fed are not readily available---which means our bedroom and basement are stocked piled with supplies.

One of the most difficult adjustments (for me) has been dealing with a home full of medical hardware and products.  Now, almost 2 years later, I don't bristle at the sight of an IV pole being a permanent fixture in our kitchen.  I'm getting better.  Although, during my last morning jog, I kept hearing (in my imagination) the beep of Ezra's feeding pump.  I look forward to a future of sharing meals with my family without tubes, cartons, and alarms.  You can join me in continued prayers for that.

xoxo

  

Refrigerator Pickles - Small Batch

I was recently inspired to make a batch of Refrigerator Pickles by my friend Trina.  We have had a few hot days here and it makes the cucumbers and zucchini seem to grow inches overnight.  I can't keep up sometimes and surprise, I have a giant pickling cuke to deal with.

After working so hard to have a happy & prolific garden, I loath to waste anything...but sometimes I don't have enough veggies to make canning worthwhile.  Getting a water bath going for a single jar is a bit much, especially in this heat.  So I love the idea of having a large vessel of brine in the fridge for pickling those rogue cucumbers.  Since our fridge was a little tight on space last week, I opted to make a small batch (one pint) which also worked splendidly.  I suggest Trina's approach if you have the room--here is her lovely blog post.  My modified recipe for an individual batch is below.   

Refrigerator Pickles - Small Batch

makes 1 pint

1 cucumber

1c. water

1/2 c. cider vinegar 

2 heaping tsp. of pickling/canning salt

4 small garlic cloves, peeled (I used my garlic from this season...isn't it pretty?)

I didn't have pickling spice on hand, so I used:

1/4 teaspoon crushed red pepper, 1 teaspoon dill seed, 1/2 teaspoon black peppercorns 

Wash and slice your cuke into wedges or disks.

In a small pot, combine vinegar, water and salt. Bring to a simmer then turn off heat.

Put spices and peeled garlic directly into the empty jar of your choice.  Pack the cucumber into the jar.

Pour the brine into the jar to cover your cukes.

Apply lid and let the jar cool. When the jar has returned to room temperature, place it in refrigerator. Let it sit for at least 48 hours before eating.

If I don't put a sign on them, I get tempted to snack on them too early.

Ready to eat!  They are great!  The pepper really adds a bit of zing.

Enjoy.

Spring Onions

We pulled this harvest of Spring Onions from the garden last week, right before tilling the soil under.  If you (like I have) ever wondered what the difference between scallions, green onions, and spring onions are....here's the progression:

Scallions are the smallest (green part and white part are equal in diameter)

Green Onions come next with more white stalk and a slight bulge at the roots

Spring Onions are last, showing more of a bulb of baby onion at the base

These were actually accidental Spring Onions.....they got planted late in 2011 and never rooted properly.....but after a mild and wet winter they took off again and have been delicious.  I think I may try this again in the fall, on purpose this time.  

Ginger Bran Muffins

I love to bake, but it is often hard to bake and be healthy at the same time.  I am also a perpetual recipe tweaker...which, if you bake, you know is risky.  I don't know if I'm just lucky or have a knack for figuring out the right balance, but I enjoy making delicious and nutritious baked goodies.  

After several versions, here's a recipe that I consider complete and so I thought I would share.  I'm calling it Catherine's Ginger Bran Muffins.  These yummy muffins are high in folic acid and fiber as well as being a good source of protein (which I crave), vitamin C, and vitamin B.  I like to make up a double batch and keep the batter in the refrigerator (it will last 3 days); so I can enjoy fresh muffins every morning.  These are also healthy enough that you don't feel guilty eating two at a time!

Catherine's Ginger Bran Muffins 

with Walnuts, Apricots, & Cranberries

Ingredients: (makes 12 muffins)

1 1/2 c. wheat bran

1 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp ground ginger

1/3 c. brown sugar

1/3 c. honey

1 egg

1/3 c. vegetable oil

1 c. 1% buttermilk (use nonfat if you can find it)

1/2 c. dried cranberries, apricots, or a combination you like

1/2 c. walnuts

1/3 c. candied ginger

1. Preheat Oven to 400°F. Grease muffin cups or use muffin liners.

2.  In a large bowl, combine the wet ingredients.  I whisk the oil, eggs, and honey together first.  Then I add the brown sugar and lastly stir in the buttermilk.  

3.  In a separate bowl, combine the dry ingredients (wheat bran**, flour, baking soda, baking powder, salt, and ground ginger).  Mix well.

**You can find lots of recipes that use All-Bran as the "bran" in the ingredients list.  Unfortunately, despite the name, All-Bran isn't just all bran....so I avoid using it.  I am able to find organic wheat bran in the bulk foods section of Rosauers. 

4.  Gently stir the dry mixture into the wet until barely combined....be careful not to over mix.  It will be thick.  Let the batter rest at room temperature while you chop up the nuts and fruit.

5. Coarsely chop up the assorted dried fruits and nuts of your choice and fold them into the batter.

6. Divide the batter evenly among the muffin cups.  Bake for about 20 - 24 minutes.  Transfer the muffins to a rack and cool slightly before eating.

Enjoy!....oh, and Jonah says don't forget to brush your teeth afterward.