Toluu : Not The Knowing One

Not The Knowing One

Time flies

At about 5:30 in the morning on July 1st, I’m sitting in our not so well scrubbed bath tub looking for that mythical state of relaxation and calm that everybody advises those in a pensive cycle of waiting to find. I am a horrible waiter, and have been since childhood. Not satisfied with mere punctuality, I’m the woman who has a book in her glove box for the inevitable 30 minute wait I’ll do in the car before any appointment. Tick tock…. don’t mind me, I’m just waiting.

This would probably qualify as the ultimate wait. I’m waiting for our first child. My estimated due date of June 20th came and went without so much as a contraction 11 days ago. In physiological terms it’s just any second. 2 or 3 centimeters dilated, more than 80% effaced, baby at a -1 station. Evening primrose oil, red raspberry leaf tea, black/blue cohosh tincture, spicy food, and my personal favorite source of protaglandins have all been tried for weeks. Yesterday, proving my own fragile mental state, I actually consumed 4 oz of castor oil in a chocolate shake and spent the rest of the day groaning on the can. All to no avail though. I woke up this morning at about 3am feeling far

Our DaughterMarch 5

Working title: Georgia Marie Skelton

For the love of GOD!March 3

Make this right now. NOW!

Beet Hummus from Simply Recipies

Meat PigFebruary 12

1 medium onion, diced fine
4 stalks celery, diced fine
4 carrots, diced fine
4 cloves garlic, minced
2 tbs olive oil
½ cup red wine
1 tbs fresh oregano, minced
1 tbs fresh sage, minced
1 tbs fresh thyme
3 lbs ground meat (I like one each beef, lamb, and turkey. Venison is also good.)
1 egg, beaten
½ cup marinara
½ cup bread crumbs
¼ cup instant oats
1 tbs Worcestershire sauce
1 tsp dried Italian herbs
2 tsp kosher salt
1 tsp fresh cracked pepper

In large skillet, heat olive oil. Add onions, garlic, carrot, and celery. Cook until softened. Deglaze pan with red wine and allow liquid to reabsorb. Add fresh herbs. Allow to cool. Combine cooked vegetables and all other ingredients by folding together, not squeezing. Form into a loaf, by hand and refrigerate on a lined cookie sheet for one hour. Bake at 350°F until cooked through, about 1-1½ hours or until a meat thermometer inserted into the center of the giant loaf reads 160°F. Allow to rest for at least 10 minutes before slicing.

Note: Add more marinara if too dry, more bread crumbs if too wet. I admit that these measurements are only approximate. Meatloaf is something that changes every time I try it. I always: limit myself to one egg, eschew loaf pans, and use the cooked vegetables.

You can of course shape the loaf any way you like. It’s a horrible photo, but as you can tell, Andy

Spirit of AggielandJanuary 29

Even in the cold cold north, one man shows his Aggie Spirit.

Jeffrey honors the 12th man.

Olive is suddenly grateful for her undercoat.