with a cold poor guy he is congested, snotty and not fun to deal with. He has been sick about once a month since August. My guess is he is picking stuff up in nursery. We have been to one play date since the baby was born and stopped going to story time when Graham was a month old because it's just too much work getting out. I'm afraid to keep him in nursery now with it being RSV season I really don't want him to get sick anymore or him to get the baby sick.
Graham is 12 weeks old now his umbilical hernia is about half the size it use to be which makes me happy it still fills with fluid and pokes out some but the intestinal sac is no longer coming through. It does go down sometimes and looks like a normal little button with a bit of extra skin his doctor says he will grow in to that and he probably wont even have an outtie.
This recipe is from "Dinner is Ready" A complete Guide to Freezing 30 meals in just one day. 1/2 lb ground beef 1/2 lb ground pork- I use Italian sausage 1 cup chopped onion 2 tsp minced garlic 1 (28-ounce) can Italian tomatoes 1 (12-ounce) can tomato paste 2 (14.5-ounce) cans beef broth 1 Tbs sugar 1 tsp Italian seasoning 1/4 cup dry bread crumbs 1/2 cup shredded fresh Parmesan cheese 1 (12-ounce) package frozen ravioli Brown beef and pork with onion and garlic. Combine tomatoes, tomato paste, beef broth, sugar, Italian seasoning and dry bread crumbs, Bring to a boil. Reduce heat and simmer 30 minutes. Stir in Parmesan cheese. Allow to cool. Place in freezer bag or container. Freeze ravioli separately. Label and freeze. 8 servings. To Serve: Thaw. Cook ravioli according to package directions. Heat soup just to a boil. Add cooked ravioli. Serve with garlic bread and Parmesan cheese.
Yesterday, I made ravioli soup enough to serve 48 people and it wasn't easy! I am in a freezer meals trading group this months theme is soup that's why I was making so much. Browning 6 lbs of Italian sausage and hamburger with 6 cups of onion and 6tsp of fresh garlic was a hassle all by its self. The real mess didn't come until the soup was done and cooled and I was putting it in freezer bags. I wanted them all to have the same amount so I was pouring it in a bag and setting it off to the side without zip locking the top so I could add some later if I needed to. The first 4 bags filled nicely then I filled the 5th and propped it up how I'd done the others and started on the 6th. I'd gotten a cup full in the 6th when I felt soup splatting all over me and my wood floors. To make matters worse here in CO they put the air shaft vents on the ground and wouldn't you know that just happened to be where most of the soup went. It took me a half hour to clean all the soup out of the air shaft and mop up my giant mess. I do have to say that the soup is very tasty and now there is only soup to feed 40.