Coming Home

Amelia and Elsa were so excited when we brought Oliver home from the hospital. Amelia had made a card for him and had helped Ben pick out some flowers for me.







They had bags full of their toys that they wanted to share with their little brother:


A video of the girls welcoming Oliver (and documentation of Elsa's struggle with the pronunciation of Oliver...usually comes out "Obider"):

At the Hospital

The birth story, condensed version:

Friday, November 19, 2010
7 a.m. Arrive at hospital for induction.
8 a.m. Continue to wait for a room due to staffing issues.
9 a.m. Admitted to room.
9:30 a.m. Pitocin started (I was already 5 cm dilated when I arrived and having mild contractions so I like to think this was the intended birth day.)
10:30 a.m. Water is broken.
11:00 a.m. Request epidural as labor progresses rapidly.
11:30 a.m. Good nurse replaced by nice but incompetent nurse. Anesthesiologist busy.
12:00 p.m. Epidural finally given.
12:20 p.m. Becomes evident that epidural was a total miss. Curse anesthesiologist.
12:25 p.m. Screaming and yelling ensue. Pushing necessary. Everyone frantically gets the room ready for delivery.
12:25-12:35 p.m. Worst. Pain. Ever. (SO glad it was so fast.)

12:35 p.m. Baby boy arrives:








We had a really hard time deciding on a name for this baby. We had been telling everyone for the past few months that the name would probably be Sam. And that was true. We had that name picked out when I was pregnant with Amelia and couldn't really think of anything we liked better. But about a week ago we started considering Oliver and after a lot of back and forth, we decided to go with Oliver.

However, Amelia and Elsa weren't too excited to switch to Oliver. They were pretty set on Sam. Amelia still tells us she prefers Sam. Elsa mostly calls him baby brother.

The girls were so excited to come to the hospital Friday evening and meet their new brother. They were all smiles as they walked into the room and immediately wanted to hold him. They gave him lots of kisses and then eventually became fascinated with all the gadgets in the hospital room and spent the rest of the time playing in the closet and moving the hospital bed.

We had been surprised that Amelia hadn't asked yet how the baby was going to come out. While she was holding him she said "Oh mom! I forgot to ask you something...how did the baby get out of your tummy?" Hmmm...pushing. Lots of pushing.















Grandma Olsen meets Oliver:

Introducing...

Oliver Benjamin Black
Born Friday, November 19, 2010 at 12:35 p.m.
8 lbs 2 oz
20 inches

They let us leave the hospital Saturday evening and it's nice to be home. More photos and info to come...

A birth day.

At an appointment last week, my doctor said that I could be induced this Friday. I'm not due until the 24th, but this definitely seemed like a good idea. It feels a little bit like we're messing with nature. What if his birthday wasn't meant to be the 19th? But we have some other big changes* happening around here and wanted the baby here sooner rather than later.

So that's it. November 19. Or possibly sooner...

*Ben is starting a new job right after Thanksgiving (more on that in another post) and we wanted to take advantage of his paternity leave and have the baby before our insurance changed. Plus, he will have to travel at least the first two weeks of his new job. So yes. Sooner rather than later is good.

In celebration of the pending birth day, Elsa and I indulged in this giant chocolate peppermint cupcake from Trader Joes. Have you been there recently? All of their holiday treats are available and completely irresistible. (Like a "collection of past & present Joe-Joe's sandwich cookies decadently enrobed in various chocolates with drizzles and sprinkles." Um, yes.)





When I told Amelia that her new brother would be here by Friday, she squealed with delight and started jumping up and down. Elsa followed suit. Amelia then ran to her room and got busy making cards for baby brother. It's always interesting to see how her mind works when it comes to spelling. Her reading has really improved just in the last few months. She now reads the bedtime books to us and spends most of her time reading or writing lists or notes or drawing pictures.

On fire.

My mom arrived on Saturday night and it's so nice to have her here. Now we just need a baby.

Our Sunday evening stroll was around Fort Hunt Park. There were some beautiful trees there and the girls had so much fun playing in the fallen leaves.

Let me introduce you to my favorite tree:




















We also enjoyed another walk through Huntley Meadows last week at sunset. I couldn't capture it on my camera, but the sky looked like it was on fire after the sun went down. Amelia said it was the prettiest thing she had seen in her entire life.

Pumpkin!

I have been trying out new recipes involving pumpkin to celebrate Fall. Here are a few favorites:

Pumpkin Whoopie Pies:

(Recipe found at MarthaStewart.com)


Pumpkin Swirl Brownies:



These were so good eaten warm right out of the oven. And equally good the next day. Perfect mix of pumpkin and chocolate.
(Recipe found at MarthaStewart.com)


Pumpkin Cinnamon Rolls with Cream Cheese Frosting:

(These were soooo yummy. Especially good warm with a cup of cocoa.)

Pumpkin Cinnammon Rolls
(recipe found on GoodLife Eats)

Ingredients:
Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)
Frost warm rolls with the cream cheese frosting and serve immediately.

Pumpkin Pie Oatmeal:



These were quick to make and an unbelievably delicious way to start the day. Pumpkin pie has a little whipped cream on top, so why not this oatmeal?

Pumpkin Pie Oatmeal
(Recipe found at GoodLife Eats)

• 1 cup old fashioned oats, not quick cook
• 1 Tbs whole flax seeds, optional
• 2 1/2 Tbs brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 tsp butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/4 cup pecans, chopped
• 2 tsp butter, softened
• 1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

A taste of Fall

I spent much of October experimenting with new recipes involving pumpkin and the pumpkin craze is definitely continuing through November. Here are some favorites (recipes can be found here.)

Pumpkin Whoopie Pies:


Pumpkin Cinnamon Rolls...Elsa was really into these:


Pumpkin Swirl Brownies:


Pumpkin Pie Oatmeal: