Lola Belle

Lola Belle

Born 05/28/10 @ 11:11pm

7lbs   19 1/4in

Bill, Kyla and I are so excited to announce the birth of our Baby girl! I was induced with Cervidil on 05/28/10 @9am. There was a 50/50 chance this method would induce labor. Between 2-4 hours after insertion of the suppository cramps are supposed to start then 4-6 hours contractions should start etc... Both 2,4 & 6 hours flew by and still nothing!! Everyone was pretty confident I would be there for quite sometime and would probably have to be given pitocin. THEN at about 3:30 the contractions started! They were very mild and everything progressed very quickly. At about 7 the contractions were almost unbearable but I thought it was still to early for an epidural. Within an hour I was shaking from the pain and requested an epidural. Unfortunately the anesthesiologist was already requested by another patient so they said I needed to wait for about 30-45min. Finally at around 9 the anesthesiologist, Dr. Gordon, came in and administered the epidural. I was blown away by how amazing he was! I could feel and move my legs and feel every contraction but not the pain. After the epidural was in place the nurse checked me and I was at 6cm when I was 3cm right before the epidural! At about 10pm I told the nurse I could feel a lot of pressure and it felt like the baby was going to slip out. She checked me and I was 10cm. Dr. Ramos was with another patient so I had to hold on tight, literally! Dr. Ramos came into our room at around 10:30 and with a few short pushes Lola was born at 11:11! Everything went smoothly but the nurse and my Ob said it was very good we induced on Friday. My labs showed my platelet's were low and my liver enzymes were slightly elevated, which is a sign of preeclampsia. Other then the labs coming back sightly abnormal I felt great and Lola was perfectly healthy!

Waiting for Lola's arrival

Lola's first feeding

Mommy, Daddy, Baby and Grandma Marilyn

And Uncle Pete

Big sister Kyla

Grandma and Baby Lola

Daddy helping Kyla hold the baby 

Hearts of Romaine Salad w/a Cider Vinaigrette

This is Bill's and my favorite salad! It has so many interesting and complimentary flavors.  I use a really nice aged balsamic vinegar to garnish this salad. Since it's been aged for 20+ years it's more of a sweet syrup then a normal balsamic vinegar. I bought mine from a fantastic Oil & Vinegar store in Santa Barbara called Il Fustino.

Ingredients
1 1/4 cups vegetable oil

• 1/3 cup apple cider vinegar
• 5 tablespoons frozen apple juice concentrate, thawed
• 2 1/2 tablespoons minced shallots
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 
  

• 1 cup thinly sliced red onion

2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)

• 5 hearts of romaine lettuce, halved lengthwise
• 3/4 cup pecans, toasted, coarsely chopped
• 1/2 cup gorgonzola cheese
• 20+ years aged balsamic vinegar for drizzling

Directions

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)

Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. 

Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.

Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 2 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples, pecans, gorgonzola cheese and garnish with balsamic vinegar.

Recipe Adapted from Bon Appétit