Plumtickled

AWwww Nuts!

Last Tuesday I took Amelia Claire to be tested for allergies.  Since she was about a year old, she started breaking out in eczema.  If anyone of you have experienced a fight with this skin condition understands that it's a never ending cycle.  My poor girls legs and fingers are constantly red, scaley and sometimes cracky and oozy. 

Sorry for the mental picture.

As far as we suspected, it was milk that caused the issue.  Since taking her off of milk and restricting a good amount of dairy, her eczema seemed to improve. 

But not enough to make us happy..... she's miserable most of the time.  She takes Clariton everyday and also has a steroid cream for her spots.  It's just not enough and we're beginning to worry about scarring. 

So, her allergist suggested that we start her testing with foods.  She panicked at the first prick and was ready to L.E.A.V.E the office..... however way she could find!  Poor thing.

Come to find out... she's outgrowing her milk allergy!  Praise the Lord!

However, we now know she is HIGHLY ALLERGIC to Cashews and Pistachio Nuts. 

(How could something so delicious potentially kill my girl?)

I was sent home with prescriptions for a stronger allergy medicine and a new cream for her fingers and spots. 

And an Epi-pen.

I got kinda freaked out.  I called her Daddy.  He got kinda freaked out.

Darren remembered eating a bowl of pistachio's during Christmas with Amelia in the living room playing.  He said it was like having a loaded gun in the same room with her.  He's right.  There was a little guy whose Daddy gave him a taste of one last year in a city next to ours.... they couldn't get him to the ER in time.

My heart sank after the Dr. told me that.

So, naturally I head to my lap-top and type in Tree Nut allergy and Cashews/Pistachio allergy.  Come to find out, Cashews and Pistachio's are in the same family of nuts which kinda explains why the pecan and walnuts and etc.... didn't seem to cause a problem. 

I guess these two nuts are related to the mango tree as well as poison ivy.  So, we've decided to do our best to keep her away from these things as well..... even though.

I took the paper with the information on it to the school the next morning and talked to her teacher and the school nurse.  The nurse was so fantastic and took this VERY seriously.  Every tacher that comes in contact with Amelia Claire will have training on how to use her epi-pen.  She was really helpful in making me feel better.  However, while I waited on her .......... the secretary was like:

"Oh, for the twenty years I've worked here, we've never had cashews or pistachio's.  So I wouldn't worry about it too much."

Ummmm.......... ?  Have you lost your mind lady?  These may not be as common as peanuts but you never know when someone will send a special cookie to school with their kid who in turn wants to share.  She can't even have a cookie with the nuts picked out or even kissed on the lips by someone who has eaten them.  Moron.

It only takes one time..... and she may be gone from us forever. 

It's haunting..... truly haunting.

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Now that it's Saturday, I'm feeling a bit better.  I've gone through the cupboards and rid our house of anything that is listed as Tree Nuts or Cashews/Pistachio's.  (Cashews were even listed in my Strawberry Crystal Light made by Wal-Mart!  Crazy.)  I've also been shopping around for a Medic-Alert bracelet for her.  They've actually got some pretty cute one's out there.  I'm thinking about this one:

I think it's sweet and I'm sure she won't mind wearing it everyday.

In the meantime.... I plan to make a cute little carrying case for her pen as I saw on SouleMama's blog a while back.  I've also seen some other really cute handmade epi-pen carrier type thingies that will work for us.  I have to carry it and a bottle of Benadryl everywhere we go now so why not make it fun for her and me? 

I'll post on that soon.... it's a project I can do this weekend.

On another note, I have Spring Break this week!  Thank Goodness.... I'm so relieved that I don't have to drive four nights a week and leave my family.  Tuesday, I'll be taking Amelia Claire back to the Allergist for pollen testing.  Wednesday, I'll be taking my Mom to Daytona Beach to see Jeff Dunham live.  Between these two days I'm going to try and get a new little shop set up on my blog for the summer.  I've had several requests for dresses and since I won't have school.... I'll have time.  I'm looking forward to it too!

For now.... I'm off to a Chili Cook-Off! 

First place will be mine!!!!!

 

 

Apron, cookie and jelly making.... maybe

See what I made Saturday at The Olde Green Cupboard:

My Mom and I took a class at their quilt shop .......... which is something we've always wanted to do and finally did!  We were to sew this apron and also bring in three dozen cookies for a swap.  I don't know if I had more fun because I didn't have any  kids in tow or if it was because it involved two of my favorite things...... sewing and eating!  Here's the other side..... it's reversable:

Close up of the pocket........ please don't pick at the flaws:

We used this pattern and found it to be very easy.  I learned how to cut on the bias...... finally, and also took on the daunting task of turning the edges under for the entire neck opening.  Surpirsingly, it was easier than I thought and will definitely make more. 

The cookies were so yummy.......... I ate only six if my fellow MILF'ers are reading!  I don't know how many points they were but I was careful!  I made some chocolate cookies from a cake mix and added a half of an Andes mint to the top.  I could have eaten the whole damn batch I tells ya........ but I was good and only ate three one.

Here's the recipe in case you'd like it!  So fast and easy and you don't have to add the mint if you don't want it....... I just love the flavors as a couple!

Chocolate mint cookies pulled out of my rear recipe at the last second recipe:

• 1 Box chocolate fudge cake mix... any brand
• 1 stick of butter softened
• 1 egg
• 1 egg yolk....... (to make it more brownie and chewy like)
• 1 bag of Andes Mints..... Reeses, M&M's, Hershey's kiss...... they'd be good too!

Mix these up and roll into balls.  Bake for about 9 minutes at 350 degrees.  Allow to cool for a minute or two and then add the half or whole Andes mint to the top.  Transfer to a cooling rack and allow to cool completely.  If you wait till the last second as I always do........ cool in freezer in batches.  The mint hardens quickly and won't stick to the bottom of the other cookies.  You could use any candy really....... whatever floats ya boat.

On the healthier front........ I have a yard full of fruit all of a sudden:

Pears:

Grapes:

And lemons...... well, almost.

There are figs too but for some reason my picture didn't transfer and it's just too hot to go back out and get another. 

You think maybe if I put my apron on and wear it about for a while I may just get in the mood to made fig preserves, grap jelly and Pear Butter?  HMmmmm...... we'll see!

Don't believe me.... just look!

I have actually been able to do a bit of crafting....... and I love it!  One of the things that attracted me to Etsy were the handmade clay pendants.  I can spend hours looking through them all and I love so many!  I've always been one to try and make something I've seen.  I don't know whether it's the challenge or the fact that I'm always dead ass broke.  I'm pretty sure it's both.  So, with my last JoAnn's coupon I bought myself a pasta machine, 3 packs of clay and some stamps.  And I made these:

and these with MOM and CKA.... my kid's initials:

It was really easy.  Here's how I did it....... I took my sculpy clay out of the package..... so far so good!  Then I flattened it just a bit and ran it through my machine...... totally bypassing the directions to pass a handi-wipe through it first to rid it of grease and stuff, so dummy me ended up having bits of black specky things on my piece of clay.  Anyhoo, I only ran it through the largest setting because I found that if I made it any thinner...... it wouldn't be very sturdy.  I stamped it with my stamps and then cut it with a knife.  I used a bamboo shish-ka-bob stick thingy to make the hole.  I placed them on a cookie sheet and baked it as the package directed.  After letting them cool I sanded them down and tried to get as much crooked-ness out of them as I could.  Although, looking at them now in a new light and fresh brain..... I think I sorta like the wompiness of them.

Here are few more:

I truly could have done this all day long, it was so much fun!  I still plan on brushing it with a bit of black or brown acrylic paint and then wiping it off, just to antique it up a bit.  I also bought some sealer that I'll brush on to finish it up.  I'll try to grab a picture of it on my chain and around my neck when they're completed! 

I signed up for Weight Watchers Friday night, online.  I'll make my first weigh in on Monday night.  I've just gotten so huge...... I only have few pairs of pants with zippers that I can fit into anymore.  So, in celebration of this crucial event I made this:

I'm taking today to eat like I'm on Death Row and every piece of food is my last meal.  I've had some of the fudgy frosting from the pan, I made some Ramen Noodles with a couple of hot dogs in it, a piece of cake, and an ice cream sandwich.  I still have supper and dessert to go.  For those who start their meetings tomorrow this recipe is for you:

INGREDIENTS

• 1 cup hot brewed coffee
• 1 cup butter
• 5 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 (8 ounce) container sour cream
• 1 teaspoon vanilla extract
•  
• 1/2 cup butter
• 6 tablespoons milk
• 6 tablespoons unsweetened cocoa powder
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
2. In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
4. To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

I'd add the calories and fat count and crap but it would ruin the taste!  It's very rich, moist and chocolatey....... you just can't beat it for a sweet craving........ especially if you have the PMS like me!  Bluck!

This is a kitty I made years ago.  It's painted and then antiqued with goopy stuff and dressed in a dress I made from a vintage pillowcase.  I don't usually keep things I've made which is a shame.  I've decided to stop doing that, 'bout time.