That's my baby girl resting on the couch watching her Disney channel. She has had diarehea for about 3 days now. Then last night she started throwing up. Scared the heck out of her as it was the first time she ever threw up. After the second bout of vomiting at about 9:30 last night I decided to take her to the emergency room. I know, a litttle worry-wort, but I was scared that vomitting on top of the diarehea might cause her to become dehydrated.
They said it is gastrointestinal virus, basically a stomach bug. Apparently it is really making the rounds here in this area. She's been acting fine this week, but today she is just laying around and resting. She's moaned a few times, so I bet her little stomach is really hurting. I've got to make a run to the store here in a bit and pick up some 7-Up for her. I've got some Pedialyte here, but she takes a sip and makes a nasty little noise like I am trying to poison her or something.
I was washing the sheets on our bed today, so the pillows and blankets were lying on the floor. I went to look for the little peanut and she had curled up on the floor on the pillows and was just laying there. Poor baby. I feel so bad for her. I hope she gets over this soon. There just isn't a whole lot I can do for her except hold her and love her up a bunch.
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Okay, here is a St. Patricks Day meal recipe I got from Better Homes and Gardens. I think this is what I am going to make next week.
Corned Beef and Cabbage
Ingredients
1 3-pound corned beef brisket
1/2 cup sliced onion(1small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1-1/2-pound cabbage, cut into 6 wedges
Directions 1. Trim any visible fat from the meat. Set aside.
2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.
3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.
4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.
5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.
6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.
Irish Soda Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray 1
/4 teaspoon salt
Directions
1. In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.
2. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
3. On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.
4. Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
5. Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).
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Have a good day ya'll! HUGS!
~Jill Marie
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