January 31 baby update

Jocelyn continues to thrive. She hit the 4-pound mark last night and got herself out of the baby incubator and into an open crib. I just called this morning to check in with the nurse, and Jossie has maintained her temperature all night (in fact, it's been perfectly at 98.6 - I think Jossie's trying to prove a point here) and taken her feedings well. They are giving her as much as she wants, and she's increased her own feedings from 32 ml to 45-50 ml.

I was worried she might have another brady (a heartbeat drop) because that can happen when you take the baby out and give her more work to do but she hasn't had one yet. In fact, tonight, at 11 p.m. or so, she'll have gone FOUR DAYS without a brady. She will just need to go 24 more hours (Tuesday at 11 p.m.) to be in the clear. The nurses have actually started talking about her being able to go home by the weekend! 

My mama instinct is also telling me Jossie will be home soon. Our house is turned upside-down from our recently completed renovations, and I'm putting it back together. But I am getting sucked into simply ridiculous projects such as replacing the water filter in our coffee maker, organizing our kitchen junk drawer and organizing our battery supply.

Jack's practicing his big brother moves too - he keeps asking when our baby will be home. Oh, if he only knows what he's in for!

Last night, after we heard the news that Jossie is now 4 pounds, I put my head to hers and cradled her small body in my hands. I thought about how many times we'll do this over a lifetime - to summon courage, to think through a problem, to celebrate a joyful moment. My strong girl; my daughter.

Many thanks to Auntie Laura for Jossie's new hat. She loves it despite the look on her face!

Go-to meal: Roast chicken with caramelized shallots

Girlfriends come through again. This recipe is from my BFF, Amy, who's gone above and beyond the call of friendship - she is a wonderful and kind soul.

Roast chicken with caramelized shallots
Serves 4 to 6

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis
I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
One whole chicken, cut into 8 pieces
one generous handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF (220ºC).
2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.
3. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.
4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.
5. Remove from oven and toss in the chopped parsley, then serve.

January 29 baby update

Our big news yesterday was that Jossie's feeding tube was removed and she continues to gain weight like a champ. At her 9 p.m. weigh-in last night, she was at 3 lb 13 oz. Now we're focusing on her bradycardia. It's a common preemie problem and with her mild case, we just have to wait it out. One nurse explained to me that between 34 and 36 weeks, the part of the brain that controls this function develops fully. On Monday, Joss will be 35 weeks.

She needs to go five consecutive days without incident. Apparently, she's already gone 24 hours - go, baby, go. Please continue to send good thoughts and prayers.

My middle sister Dayna is here with her family. She is literally and figuratively supporting me. I'm unraveling a bit around the edges, and I'm glad she's here to hold my hand. It's always been difficult but it's really hard these days to leave Joss at night - she's much more awake and aware and acting like a baby, and I can't leave until she's asleep.

When I think about all Jossie has already conquered - we got rid of the IV and the feeding tube this week. She mastered eating from a bottle within a few days and nursing within a few minutes. The first week of her life, she had a few digestive problems and overcame those too. I just need to keep faith that her little body will figure out the constant heartbeat deal.

We headed out to dinner last night after our hospital visit. Jack's enjoying his time with dear cousin Johannah. Johannah is currently tucked into my right arm as I type this post one-handed. She is giving me sweet smiles as Jack dances around to the music from his TV show.