Me Time

After my appointment with Dr. D last week, I did get my first 'script for Clomid. It's sitting here, on my counter, waiting for the right day to start taking it. What kinda scares me are some of the different blogs and discussion boards with other women TTC. A lot of them seem to have symptoms associated with the drugs. I do NOT need more moodswings! Poor Steve!

Plus, a lot of these women are on a lot higher doseages of the meds. Dr. D doesn't think a woman needs to be stuffed so full of drugs!

This is month 12 in our TTC #2 journey.

For the past 3 days, I've felt as though I've had my period. But - there was nothing. I even woke up early Wednesday morning from the cramps that were so bad. Yesterday, I finally had some spotting and was beyond tired in the evening. Today, full on heavy AF with the usual ache in my lower back and legs. Still really drained, but am up to eat breakfast so I can go see Dr. T, my PCOS doc.

Speaking of Dr. T, I feel as though she's been neglecting me. Seriously. She upped my metXR RX to 2000mg a day and never had me back for bloodwork or a check up in the 6 months since she upped me. She was of the mindset that I would be preggers and not need to come back. Well Hello! Guess I fooled her! PCOS symptoms are getting much worse - won't go into details b/c just brings me down, but just take my word for it.

So, Dr. T and I will be having a chat today. I'm trying to figure out if I need to switch to a reproductive endocrinologist who treats not only the entire insulin resistence part of the PCOS, but also the horrid periods, acne, mood swings thing that goes right along with it.

Decisions.

I guess we'll just wait and see how this appointment goes. Seriously - can she up my meds anymore? I'm already on the high end of recommended doseage!

I'll keep you updated! And please, if it's not too greedy of me, please pray for me - not necessarily that I get preggers, but that we can get this PCOS beast under control and I can get back in charge of my life!

Snowy Days

Today, we celebrated the first day above freezing since January 1st as well as the first day without snow since January 1st! We're heading for our January thaw! YAH!

Sausage, Egg and Cheese Turnovers

I've been cold the last few days and unable to get warm. Plus, was having a bout of PMS. What does that mean???? COMFORT FOOD! And this recipe is, for certain, a comfort food!

4 Servings

1 T butter

1/4 cup finely chopped red onion

8 ounces swet italian pork sausage, casings removed

1/4 tsp salt

pepper

8 large eggs

4 ounces cream cheese, cut into chuncks, at room temperature

1 sheet packaged frozen puff pastry, thawed

Preheat oven to 400. In a large nonstick skillet, heat the butter over medium heat until melted, 3-4 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Add the sausage, salt and a few pinches pepper and cook, breaking up the met with a wooden spoon, until lightly golden, about 8 minutes. In a large bowl, beat 7 eggs. Add the beaten eggs to the sausage mixture and cook, stirring occasionally, until cooked but not dry, about 5 minutes. Transfer the sausage-egg mixture to a wide shallow bowl. Stir in the cream cheese until just combined. Let coo to room temperature. On a lightly floured surface, roll out the puff pastry to a 16 inch square. cut into 4 equal squares. Divide the sausage-egg mixture evenly onto each square, just slightly off center. In a small bowl, beat the remaining egg with 1 T water. Brush the edges of each pastry square with the egg-water mixture and fold over to form 4 triangles, crimping the edges with the tines of a fork to seal. Brush the turnovers all over the tops and edges with the egg-water mixture. Transfer the turnovers to a baking sheet and bake until golden, about 2 minutes. Remove from the oven and let cool slightly before serving.

- from Rachel Ray's magazine.

Now, when I was making this, realized our puff pastry was wrong - we only had shells instead of the roll out square. So, I baked them a few minutes and then pulled the lids off, placing them at side side of cups, and filled the bowls with the sausage-egg mixture. I also used crescent rolls. AND this makes about 6-8 nice-sized servings.

Beef Picadillo

4 Servings

2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 pound ground beef sirloin
2 T tomato paste
1 cup frozen peas and carrots
1 tsp chopped cilantro
salt and pepper

Brown ground beef sirloin. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat until hot. Add the onion, bell pepper, olives and garlic. Cook until the vegetables are tender, about 5 minutes. Stir in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until liquid is reduced. Stir the tomato paste into the meat mixture and simmer over medium low heat, stirring, for 2 minutes. Stir in 2 - 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro; season with salt and pepper.

Pumpkin Ravioli

1 cup pumpkin puree
4 oz cream cheese, softened
1/4 cup finely grated Parmesan cheese, plus shaved Parmesan for serving
1 large egg
salt and pepper
32 won ton wrappers
6 tablespoons butter

In medium bowl, mash together the pumpkin, cream cheese, Parmesan, egg and 2 pinches each salt and pepper. Line a baking sheet with parchment paper and set aside. Spoon a tablespoon of the pumpkin-cream cheese filling into the center of 16 won ton wrappers, brush the edges with water, top with the remaining 16 wrappers and press to seal, gently squeezing out the air. Arrange in a single layer on the prepared baking sheet. Bring a pot of salted water to a boil. Meanwhile, in a large skillet, melt the butter; keep warm. Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat. Divide the ravioli among 4 plates; season with salt and pepper.

* I used homemade pumpkin puree
** I used reduced fat cream cheese