Post-op

We were at the clinic at 5:45 a.m. this morning and by 6:30 I was under. When I woke, Dr. W said we had 14 eggs and enough fresh sample (from yesterday AND today) from Mr. Jem to fertilize them. I needed some extra pain medication, which made recovery time a little longer, but that's fine with me... was home by 8:30 a.m. and back in bed. I slept until 1:30 p.m., had a light lunch (home-made soup - recipe to follow) and chicken. Then back to sleep, Fluffy curled up by my feet. Bliss.

For IVF #1 we had 24 eggs. This time we got 14. I'm hoping for quality over quantity ("It only takes one" blah, blah, blah).

Thanks for all the words of encouragement.

Still a bit spacey, so I'll sign off. I'll report in tomorrow when we get the fertilization report.

~Jem

Basic Veggie soup

1 TBS olive oil

1 large onion, chopped (I used 2 small fresh onions)

4 cloves pressed garlic 

2 celery stalks, chopped

1/2 bundle kale (or chard or 1/4 head cabbage), chopped

2 large carrots, chopped

1 potato, peeled and chopped (optional) or you could add a can of beans, drained and rinsed

2 cups green beans, cut in 1" pieces

1/2 tsp thyme or herbes de Provence

6 cups chicken broth (I used Organic, free range)

Sea salt and fresh pepper to taste

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook until nearly translucent. Add the garlic, but don't let the garlic brown and saute another couple of minutes.

Add the rest of the chopped veggies, sauteing for another minute or two. Add the thyme and salt and pepper while sauteing. Add broth.

Continue to simmer in the pot until the veggies are tender or transfer to a crock-pot, and cook on low 7-9 hours or 4-6 hours on low (timing may differ, depending on your crock pot).