17 day old Jessie Pearl asleep on my old wingback office chair
Swaddled in eden’s bouquet Hazel Knit Blanket
Purchase, here
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Violet’s Garden Party
We celebrated Mother’s Day and Violet’s 5th birthday yesterday. The temperature was near 90, unseasonably warm and beautiful.
Violet loves plants and flowers so I decided to throw her a little garden party complete with lace gloves and fancy hats. We bought flowers, but with the distraction of a new baby we forgot them in the car and all but one withered. We planted lavender seeds in the pots instead for the guests to take home and tend to themselves.
Pink cake carrier available in eden’s bouquet Flea Market Collection, here.
My beautiful mama and 1 day old Jessie Pearl
We had a potluck barbecue here to celebrate Mother’s Day. We spent the day holding Jessie and planning Rachael’s wedding. We narrowed the guest list down to 200 (which is about 50 more than I was planning!) and walked around Windy Ridge trying to decide where to do what. With our narrow lawns we decided this shall be a unconventional ceremony.
This bright and sunny Monday morning I am back in the office with my babies, bedhead & leftover birthday cake.
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Jessie Pearl’s 2nd Week
Jessie Pearl is such a sweet and easy baby, but she still takes up all my time.
My day consists of feeding, changing, cuddling, feeding, changing, feeding.
I got a note home from school that there are confirmed cased of Pertussis in my 4th grader’s class and that a Pertussis epidemic has now been declared in our county and the state of Washington. Postpartum panic. I spent the last week going through all the kids’ records and trying to determine who needs boosters. It was a chore, but now I have the peace of mind that everyone is caught up and we are doing all we can to keep baby safe.
Hazel adores baby Jessie. I was a little nervous after Violet. My only child that had a problem with a new sibling. Violet wanted to give Hazel to Grandma after she was born. Hazel has no problems with her baby sister. She loves her and would hold her all day long if I let her.
Heirloom Swimsuit
Beautiful photo of the Heirloom Lace Swimsuit in ivory
Photography by Gina Maxine Photography
Jessie’s 1st Week
Jessie Pearl has been such an easy baby so far. It has taken me a bit longer to recover this time so I am so thankful for that.
I have spent the last week just holding her. And inhaling her and nibbling on her cheeks. She is perfectly delicious.
Thank you all for the thoughts, warm wishes and prayers. I so appreciate them.
Jessie’s Birth Story
I was uncomfortable, but not overly anxious to have baby. I could wait the 10 days, I still had stuff to get done.
I have never had my babies more than 3 days early without induction, but I had a feeling this time would be different. I started having contractions at 9 pm on Friday night. After a few hours of trying to sleep through them I decided to get up and get ready to go. I got the carseat and diaper bag ready. I walked. I soaked in the tub. The contractions were consistently spaced and getting stronger. Since I was already dilated to 4 at my last appointment and this was my 10th, I decided to wake Levi up at about 1 am and head to the hospital.
The hospital was quiet. It appeared I was the only mom in labor and there was not a midwife in house. The nurse hooked me up to the monitor and checked my cervix. It hadn’t done much, but I was glad to be there because I know how fast that changes. After a couple of hours my labor became inconsistent and stalled. The nurse called the midwife and was advised to let me go. They gave me a discharge paper with instructions on how to identify “real labor”. I was frustrated and humiliated even though I was sure this wasn’t false labor. My babies are posterior and I have a history of needing Oxytocin for my inconsistent contractions. I was beginning to wish I hadn’t changed clinics/doctor.
We arrived back home around 4 am and I slept restlessly through more contractions. By 7 am I was up and determined to get my house in order before I had to go back in. I took a morning walk in the sunshine with the children. Levi made us all breakfast and I was able to get some things done before climbing upstairs for a nap. Exhausted, I slept hard. A couple of hours later I was awakened by a hard contraction. After the 2nd one I decided to get out of bed. I went to the bathroom and realized I was bleeding. I panicked because my first thought was placenta previa. When I had my ultrasound they were concerned about this and it was determined through further testing that though my placenta was low it wasn’t too low.
I ran downstairs and yelled for Levi and we were back on the road, rushing to the hospital.
Upon arrival, I was put in triage to monitor the baby and determine if I should be admitted. The dreaded windowless triage. The nurse suggested that maybe the bleeding wasn’t as bad as I thought, that perhaps it was just from having my cervix checked the night before. What? Did someone jot “hypochondriac” on my chart? Good grief, I had never been in with false labor before with the other 9 and I know the difference between a little bit and a lot of blood. I knew that the bleeding at home wasn’t merely from being checked and prayed they wouldn’t send me home because I was worried about baby. Baby was stressed and they were concerned about that. I was trying to stay calm because Jessie’s heart rate was in the 190′s and she was jumping around like crazy in my womb.They kept me off food and liquids in case I had to have an emergency cesarean. This was not going as planned. My last 5 labor and deliveries and been fast and easy and I was expecting the same with this one.
After about an hour Jessie’s heart rate stabilized. The nurse finally examined me and was alarmed that I was indeed actively bleeding. Within in minutes I was admitted to labor and delivery. A room with a window. The midwife came in and explained that they had no idea why I was bleeding and they hoped it wasn’t my placenta. The plan was to watch baby very carefully, induce me and pump me full of fluids in case baby became distressed or the bleeding became too heavy and they needed to take baby quickly. They told me that NICU would be standing by. I was so worried.
Oxytocin was started, contractions became hard and consistent, epidural was put in, my water broke, I developed a fever, bleeding continued, I prayed. A few hours into induction they decided to have me start pushing before I was fully dilated. We wanted her out. Jessie Pearl was born healthy and squalling at 9:33 pm and we were thanking God. I have never been so happy to have my baby born.
A relieved midwife said “all that we thought could go wrong, didn’t”. The placenta was examined and found to be healthy. The unexplained bleeding, still unexplained. We are all perplexed. And so very thankful.
The moment I saw her beautiful little face it was all worth it.
The months of nausea, the weariness, discomfort and sleepless nights, the anxiety of birth.
Worth all that and more.
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Meet Jessie Pearl
Our baby girl surprised us by making her way into the world in April instead of May, 9 days early. Things didn’t go as smoothly as I planned and I feel like I have been run over by a small car. She had us nervous for awhile, but all ended wonderfully well. Birth story and lots of photos as soon as I can recover a bit.
Jessie Pearl
6 pounds 15.5 ounces(can I just say 7?)
18.5 inches long
Born April 28, 2012 at 9:33 pm
we are madly in love
Jessie Pearl’s Bag
The eden’s bouquet Cottage Rose Diaper Bag. I decided to use the new design for Jessie Pearl. I love how pretty and practical it is. The vinyl covered floral fabric is so easy to wipe down. Lined in silk brocade with matching laptop case and changing pad. Cottage Rose Blanket also available(perfect for the carseat).
Here’s what we put in Jessie’s bag:
- Cicciabella slippers for mama*
- Baby Bee Lotion
- Gumdrop pacifier (the best)
- Earth Mama Angel Baby Organic nipple butter and baby bottom balm
- Vintage Crochet Pacifier Holder
- Ecoland organic baby socks
- Pearl Layette (gown, hat, blanket)
- Pearl Silk Velvet Jacket
- Tiny undershirts and diapers
*we are excited to collaborate with Cicciabella in an upcoming photo shoot. Details and photos soon.
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Windy Ridge Wedding
Rachael, Anthony and 2 of their friends armed with my camera hiked in the rain 6 miles up to a waterfall so Anthony could surprise Rachael with a proposal and the friends could capture it.
My little sister is engaged and we have 2 months to plan a Windy Ridge wedding. Anthony is going to Afghanistan with the Marines for a year so they want to have the wedding before he deploys. Yikes. I have never hosted a wedding before. I am excited and anxious and dilated to 4. This should be interesting.
Clam Fritters
Since we get so many razor clams I decided to look for new recipes. Last weekend I tried Chef Guy Fieri’s clam fritter recipe. Very good.
Ingredients
Clams:
- 1 tablespoon canola oil
- 6 sprigs fresh thyme
- 1/2 whole jalapeno, seeds removed and roughly chopped
- 6 cloves garlic, smashed
- 1 lemon, quartered lengthwise
- 1/2 cup white wine
- 1/2 teaspoon red chile flakes
- 2 tablespoons unsalted butter
- 3 pounds local littleneck or steamer clams, scrubbed, or 2 (15-ounce) cans baby clams (we used chopped razor clams)
Fritter Batter:
- 1 tablespoon butter
- 1/2 red bell pepper, 1/4-inch diced
- 1/4 cup finely chopped onion
- 1 teaspoon minced jalapeno
- 2 cloves garlic, minced
- 2 tablespoons minced Italian parsley, divided
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons kosher salt, divided (as a salt loving family, we would add more salt)
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon baking powder
- 3/4 cup room temperature beer, such as pale ale
- 2 egg yolks
- 1/2 to 1 cup reserved clam broth
- 1 1/2 cups canola oil
- Lemon wedges, for garnish
- Fritter Dipper Sauce, for serving, recipe follows
Directions
For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.
Guy’s tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!
For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onion, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.
Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce
Fritter Dipper Sauce (so good!):
- 1 egg yolk
- 2 tablespoons white wine vinegar
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 1 cup extra virgin olive oil
- 1 tablespoon capers
- 1/2 lemon, zested
- 1 teaspoon freshly ground black pepper
- 2 tablespoons roughly chopped fresh Italian parsley
In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.
Once mayo is created, add the remaining ingredients, and adjust seasoning if needed.
Guy’s Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.
Jen’s Tips:
- make sure to chop all ingredients ahead of time so all goes smoothly
- if you plan to take photos of the finished product remember to do this before you eat them all (I forgot and was out of sauce by the time I remembered:)
- if you are 9.5 months pregnant, eat one, not three
This recipe is easy, but involves a lot of chopping. It was worth the time and I will definitely make it again.
by Jen From Windy Ridge
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