Thinking about dates

As I was driving in to work today, I passed a bank sign that had the date 22/02/2012. I started thinking about how cool it will be in December when the date on that sign says 20/12/2012.

Then, as I was forgetting to change lanes I began to think about how geeky I am. I’m guessing they didn’t think about things like this in 1912. Probably not in 1812, and I bet a lot of people in 1712 didn’t know days, months, or years. I think we’ve made the calendar and the clock (measuring time) a much higher priority and a part of our being today than they did back then. I could be wrong, but how could I find out?

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External Ventricular Drain searches

I’m seeing that a lot of people are coming to my blog after searching “External Ventricular Drain”.  There’s a post about my son when he had one.

It was a challenging time, but he went through it just fine.

I’m writing this post to invite all those who are wrestling with such unforeseen challenges in their lives or the lives of their loved ones to email me with any questions they might have Continue reading

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My Great-Great-Great-Grandfather, Thomas Jackson 1823-1883

My Great(3)-GrandfatherI’ve been getting into family history for the past couple years, and think I’ll start blogging about some of the things I find and enjoy.  I’m also going to retype some of the histories I am currently entrusted with so they’ll be recorded online rather than on paper.

So here’s the first one, my great-great-great-grandfather, Thomas Jackson Continue reading

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Letters between Thomas Jackson and his brother, John in 1880

You can find the history of Thomas here.  He’s my great-great-great grandfather, the first in the Jackson line to accept the Gospel, and I’ve named my second son after him.  You’ll see from this letter that he has a pretty strong testimony and is a great example to me.  Continue reading

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Potato, Leek, and Mushroom Gratin — not for the calorie counters!

For those of you who don’t know, I’m trying to lose weight. I started in January. I’ll talk about that more another time.

This dish was prepared at the end of December. This is not a good dish if you’re trying to lose weight. It tastes WAY too good for that. It feels WAY too good for that. So, before you remind me that this is not good for me, I already know that. Continue reading

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An Aussie treat — finally got it right!

For those of you who don’t know, my mother was Australian.  That’s the short answer to “Why do you have so many didgeridoos, Sean?”  One of the many benefits to having an Australian mother is she would often make pavlova.  Such a treat!  If you’ve never enjoyed it, I strongly urge you to do so very soon.  Continue reading

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The State of #4 (as of today)

So as you might be able to tell from past posts, if you’ve read them, I blog most when I’m in pain.  When things are going well, I don’t feel the need to vent.  Many have asked for an update, and I feel bad that I haven’t provided one in some time.  The thing is, we had a few good weeks, and when things went south, I’ve spent just about every free minute either at the hospital or taking care of my kids at home.

Nevertheless, here’s an update.  With pics. Continue reading

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This last chapter ended with a climax!!

Ok, so I’ve not blogged about Festus and Natalie for a while.  It’s been kinda busy, kinda stressful, and I’ve not really spent my free time at the computer.

I’m sitting in Nat’s hospital room, she’s recovering, but not as well as I want.  Festus is come and gone, his name replaced with the one he’ll be known with: [edited] #4.  He’s downstairs and across the bridge at Primary Children’s Hospital.  Natalie is in the University of Utah Hospital. Continue reading

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I’ve had weekends that were more funner

Don’t get me wrong. I’m not complaining. I don’t want to sound like things aren’t good, aren’t positive, and that we’re not blessed. We are blessed. I just wanted a more….relaxing weekend.

We went in for a checkup with the neonatal specialists on Friday. It was determined that the amniotic fluid around Festus is low. It should be between 10 and 20 cubic centimeters, and he’s floating in only 8.

What causes this? Well, amniotic fluid is just fetal urine. He gets blood, nutrients, and fluids from Mommy through the placenta, processes it, and his kidneys produce urine. So if it’s low, they check bladder, then kidneys. Both are 100%. They check umbilical cord, it’s 100%. Then the problem is likely with the placenta.

The placenta is fetal material, which I didn’t know. It’s from the baby, not the mommy. If baby has a developmental problem, the placenta might too.

What’s the risk of low amniotic fluid? I don’t know them all, but one that our doctors are worried about it crushed umbilical cord. They checked the flow through his umbilical cord, and they essentially checked his blood pressure. I know! His blood pressure! So Natalie has to have Non Stress Tests twice a week where they can see if Festus is having a good ‘trace response’ heart rate. So far he’s doing fantastic.

It’s determined that we’re going to deliver by Caesarean section and the date set is October 13th. My sister is born on that day, and she’s agreed to share the date that she’s enjoyed for so many years now on her own.

That will be week 37, which is almost time to pull the baby out of the oven. To be sure his lungs are fully baked, Natalie was given two steroid shots to jump start that process.

On the day (Saturday) of the second steroid shot, she was flush. They checked her blood pressure. It was high. I had spent the morning laying sod at a Habitat For Humanity project in Springville, and was planning on going to Authorpalooza at Barnes & Noble to meet Brandon Sanderson and Dan Wells. I called Nat to let her know I finished the house project, and was going to the book store. She then called me back a minute later and said (I’m paraphrasing), “You need to come get Noah — they’re hooking me up to tests — you need to stop at home and get a diaper — I need you here — you need to come to the hospital.” I-15 is under construction, so the speed limit is 55. When I pulled out of Springville, I was doing 55. My mind was racing with possibilities. The biggest one was that her messages were changing mid-sentances, and the plan (going in for a steroid shot) had taken an unexpected turn. By the time I reached the 1600 N exit, I had visions of her being life-flighted to the U of U, and my speedometer said I was doing a little over 85 MPH.

When I got to the hospital, it was clear I was prepared for defcon 3, and I was incorrect. What had happened is this: when Natalie showed up for her steroid shot, she was flushed and they checked her blood pressure. It was high. So they said they were going to hook her up to the fetal monitor and it was going to take longer than expected. Noah was with Nat, and he was poopy and she hadn’t brought a diaper. Natalie had called to tell me this, but as nurses are want to do, once you think you have all the information, they spout off lots of instructions and information that you want to hear, so Nat was distracted with me.

So….we sit there for TWO AND A HALF HOURS. Grrrrr. When it’s all done, they need to get a 24-hour urine sample from Nat, and they don’t think she can pee three liters in 24 hours (I knew she could). It turns out Festus is fine, but her BP is higher than the Dr. wants. So he says bedrest. Duhn Duhn Duuuuuuuhhhhnnnn!!!

*sigh* As the Saturday plods onward, we cut to evening. Festus has been moving fantastic this whole pregnancy. Kicks, punches, elbows, stretchings, twistings, etc. Saturday night, he kinda….stopped. We started counting how long it took to get to 10 movements. A week ago, it took 10 minutes at best. Saturday night it took 40. I didn’t like that.

Sunday morning we had Nat eat some sweet cereal, and have a bit of ice cream. She lay on her side and we counted. Again, he wasn’t performing like he did. I kinda freaked out. It was Sunday, and it would be impossible to reach any of the neonatal specialists or Dr. Young. I started calling Primary Childrens, asking if it would be better to take a mother up there or deliver down here and transport a primi baby. Turns out they actually have a newborn recovery unit that would do it. Huh. I like knowing that. I spent a little bit of time trying to reach people to ask what to do. All the signs I knew to look for were telling me that Festus wasn’t doing well. Orem Community puts me on hold and then tells me Dr. Young says to come on in.

I grab the ward list so I can call people and tell them we’re not going to be in church. We get shoes on the kids, and we’re off. They hook Nat up again, and check her BP again. It’s still high. I look at the monitor, and I see that Festus’ heart rate is kinda flat. It’s up where I want it (150-153), but it’s flat. You want to see peaks and valleys — they call it a reactive tracing. It means the heart rate is fluctuating. If it doesn’t, then the baby is in stress. Natalie sends me out because I’m not a calming influence on the situation. I step out with the kids to make some phone calls about church (organ, primary program, Natalie’s sunbeam class, piano for primary). My oldest and I had a good conversation about why were there, what it means for Festus, what it means for Mommy, and why Daddy is a cry baby when his family is in duress.

After some time, the nurse comes out and says while I was absent, Nat’s BP actually went down (a fact that she’s going to delight in sharing for a long time), but it’s still high. Festus is doing fantastic, despite our concerns. I’m welcome to come back in.

After I left, Festus had a good reactive trace pulse, and things are great for him. He’s not making the same big movements because he doesn’t have room. So rather than kicks and punches, we’re looking for knee shifts and elbow adjustments. They’re glad we came in, and want us to come back as much as we need to. Mommy and Festus are home, all is well, all are prone and resting.

Nat starts the NSTs this week, and she’s now on strict bed rest. She doesn’t like that, I don’t blame her. We meet with the neurologists on Wednesday, and they’ll have a lot of answers for us, plans, and time lines.

When we first found out about Festus, it was a stressful week or two. Then the stress abated a bit. It was still there, but not making me sweat for no reason. The closer we get, it’s been building, but it’s like some kind of horror movie where every time the actor looks away and back again, the evil monkey toy has inched forward a bit. My monkey is not evil, and he’s inching forward a little every day. This past weekend, the stress ratcheted up a whole lot. We’re still blessed, still happy, still looking forward and positively. I just wish the muscles in my neck and back would stop constricting all day and night for no reason.

I wrote most of the blog before today, and wanted to wait until I had an update from my wife before publishing. I have that update now.

After her 24-hour urine test, it’s determined that she has preeclampsia. You can read about it on your own. See if you can find one of the articles that tells you the mother can die from it in 1 out of 100,000 cases.

Is it raining? Or are rocks just falling from the sky? It sounds like its pouring out there.

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Spaghetti and Meat Sauce (ala Alton)

A long time ago I saw an episode of Good Eats that intrigued me.  It was for reviving a classic American dish, and that episode they chose spaghetti and meat sauce.  It looked kinda complex and time consuming, but the finished product (as always) looked fantastic.  There was one obstacle in my way.  The sauce is constructed in a dutch oven.  Alas, I could not try it.

As you might know, I bought myself an enameled dutch oven for my birthday this year.  I don’t know of a tool I’ve used more in the kitchen than my knife and cutting board than this pot.  I love it!  Going on….

This episode recently re-aired, and I again saved and watched it.  This time I paid attention because I remember it piquing my interest, and this time I could envision myself making it.

Whew, it’s a doozy.  Lots of steps, lots of time, the dutch oven pot, and a sautee pan.  I found the whole idea a bit daunting.  It cooks for five hours?!  Sheesh.

I went online to look at all the ingredients, and while there I found lots of comments.  A couple exclaiming the same things I was — time more than anything else.  And then there were a bunch of comments from people saying they were of Italian decent and this is EXACTLY how grandma made her spaghetti; all day long.

Alton teaches us that Bolognese is a town in Italy known for meat sauce, and this meat sauce is prepared and cooked as a stew, long and slow, over a low heat.  Well, if that’s how grandma made it, and people are swearing by how good it is, then very well–we’re having spaghetti and meat sauce!

You can see the basics of the process here in a much more snappy presentation from Alton himself.  But you have to watch a mayonnaise commercial first.

We start with thick cut bacon, and we cut it into 1-inch pieces and slowly render it over low heat.

Once it’s all rendered, you take the bacon out and snack on it for the rest of the day.  Or give it to your kids and wife and they consume it in seconds.  MMm.  Like the guy in the butchery said, “the only thing better than bacon is more bacon.”  Yep.

Into the hot bacon fat we put diced onions and let them caramelize slowly over low heat.

You might also see some whole cloves and star anise in there.  Powerful spices, them.

After 40 minutes of low heat, you add celery and garlic.  And more slow, low cooking.

Now we go to the sautee pan.  We’re using coarse-grind meat.  8 oz of beef chuck, and 8 oz of pork butt (shoulder).  We’re looking for a fairly high fat content for great flavor.  It’s easiest to control that by having cuts of meat ground for you, rather than picking a package of hamburger off the shelf.  The butcher is very happy to do it for you (they really are — and if they aren’t, find another butcher).  So here’s the beef (and pork):

Once the meat is browned, it’s time to chop and add the dried porcini mushrooms.  Huh?  Yeah! Mushrooms — they’re tasty, and meaty, and you can’t tell you’re eating them once the sauce is all done.

Gotta say, they’re buggers to chop.  Had to do them one at a time because the knife would bind if I tried to do even two together.

Here’s what’s really cool.  You combine the meat and all the aromatics into the pot, and add a bit of wine, beef stock, and evaporated milk.  Milk?  Yeah, and it’s awesome.

So, now we’re into this about two hours.  And we begin the first long leg of the stewing.  I’ll come back to the stove in an hour and a half.

After the hour and a half we’re going to start the tomatoes.  But let’s take a look at the stewing meats and aromatics:

I can tell you — at this point it smells outstanding.  Mmmm..

So we start to sautee the tomatoes in the pan, and they reduce for an hour.  Long and slow.

When they’re all reduced to a thick sauce, you add them to the meat.  We’re almost there!  Time to start the pasta cooking.

A note: On this experiment, my oldest daughter was eager to help.  Here’s a shot of my little princess stirring the pot while the water starts to boil:

She said she loves it when I cook, because it’s going to taste great.  She loves it even more when I start taking pictures because she knows I’m going to blog about it and it’s going to taste even better.  :)

Once the pasta is done, Alton says to put it straight in the sauce, which I always prefer to do, much to the chagrin of my dear wife.  Here it is, ready to plate:

It’s been a little over five hours cooking, and it’s finally on the plate.  The ratio of meat to pasta is in favor of the meat.  MMmm..

The sauce is freezable, and next time we make it, we’re going to double the sauce and freeze it in small containers.  We all agree this is great sauce, and I could sell this on a restaurant menu.  It’s SO good.  Not sweet, not tomatoey, not acidic.  It’s meaty, hefty, and has a solid stewy, meaty, umami flavor.  I totally recommend this, and think everyone should make it at least once.  And then a few more times.

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