I went to the doctor today for my IVF monitoring. The doctor himself did my scan and not a lab tech. I was out of there in record time it was so quick! Anyway, I have 3-4 follicles on one side and about 4 on the other side. They are all still small and growing at the same rate, so that's a good thing. We don't want any "leaders" as I call them, eating up all my meds for their own growth potential. I just listened to my voice mail from the doctors and I'm to continue with the alternate nights of 2 Bravelle and 1 Menopur and the other night 3 Bravelle only. I go back again on Saturday. Also, can you believe that DH currently has a business trip to NYC during the window that I may have retrieval??? I love him, but I knew this would happen. We'll work it all out though. He said he could just go in the afternoon if they want to retrieve in the morning, but then we'd need to have a friend pick up Phoebe from summer camp, as I won't be cleared to drive that day because of the anesthesia. It's only one day during the possible retrieval window, so we'll see. I'll mention it to the office and maybe they can try to make me one day vs. the other.
Alright, I never got to this yesterday, so I'll make sure I post today. My pesto recipe is so not precise. This is definitely something I cook by feel. But the base recipe shows me proportions of things and it's from a cookbook called "Sauces". Here's the ingredients and proportions and then my version of preparation instructions:
Basil Pesto Sauce
1 lb fresh basil
5 garlic cloves
3 TB toasted pine nuts
1 TB coarse salt
8 oz parmesean cheese (I use locatelli romano)
1 cup olive oil
Toast the pine nuts in a 350 degree oven for about 5-7 minutes. Shake the pan every now and then to ensure no areas toast too much. You just want to release the flavor of the pine nuts.
In a food processor, combine the basil leaves, garlic, pine nuts, salt and grated cheese. I usually never have an entire pound of basil, so I usually downgrade all the measurements appropriately. Chop all this up in the food processor until you have it ground to a small consistency. Keep blending and add the olive oil until it looks like the right consistency - this is the "feel" part, sometimes I feel it wrong and add more olive oil later. I like to refrigerate this overnight to let the flavors combine and blend.
Alright, I never got to this yesterday, so I'll make sure I post today. My pesto recipe is so not precise. This is definitely something I cook by feel. But the base recipe shows me proportions of things and it's from a cookbook called "Sauces". Here's the ingredients and proportions and then my version of preparation instructions:
Basil Pesto Sauce
1 lb fresh basil
5 garlic cloves
3 TB toasted pine nuts
1 TB coarse salt
8 oz parmesean cheese (I use locatelli romano)
1 cup olive oil
Toast the pine nuts in a 350 degree oven for about 5-7 minutes. Shake the pan every now and then to ensure no areas toast too much. You just want to release the flavor of the pine nuts.
In a food processor, combine the basil leaves, garlic, pine nuts, salt and grated cheese. I usually never have an entire pound of basil, so I usually downgrade all the measurements appropriately. Chop all this up in the food processor until you have it ground to a small consistency. Keep blending and add the olive oil until it looks like the right consistency - this is the "feel" part, sometimes I feel it wrong and add more olive oil later. I like to refrigerate this overnight to let the flavors combine and blend.
Comments
8 follies sounds great. You sound like you are in a great frame of mind too!
Good Luck!!