It might be day 3 of injections, but so far I’ve only done 2 injections. The 3rd one will be later this evening after I leave work. (I’m done with work, emails and chat closed, but I decided to quickly write up this post at work instead of at home.) And I’m quite sure I’m already feeling some effects of the Menopur. I guess I shouldn’t wonder too much, I am injecting 300IU each night and that is more than the recommended dose on the instruction sheet that came with the package. So far, I’m feeling a few twingy-twangy feelings in my ovaries, mostly the right side. My abdomen is sore exactly where I’ve done the injections, although surprisingly enough, no visible bruising, yet. I still do get mini-headaches off and on. I’d say that isn’t bad at all in the way of side effects. But I know there is more to come.
In non-IVF related news, I went to the gym yesterday and I’m quite sore! I went to BodyBalance and BodyCombat. My favorite two classes! We did tons of punches in Combat and now my neck and shoulders are sore. This isn’t a very nice sore feeling this time either. I also think I’m coming down with a cold. I’m feeling quite feverish and my throat is a bit scratchy. I hope it goes away if I can get a good night’s rest tonight. I’m too swamped at work to miss any days!
Speaking (typing?) of work, I mentioned previously that my harvest date is scheduled for Friday, December 2nd. That couldn’t be a worse date for me to miss work. There are several people out of the office and it is day 2 of month end closing, the most important day for my tasks. (I working in finance.) Scratch that, there are worse days, but this one is pretty bad also. I’ve already told my boss that I’ll be out of the office on this day, with a doctor’s note excusing it, and that I can’t change it. Sorry! I didn’t have to tell her and I could have just called that morning saying I wasn’t coming in, but I’m nice that way.
Today, Mel at Stirrup Queens has posted her Annual Thankfulness Virtual Meal. I love this idea and I was excited to participate! (I was even the first commenter! lol) I’m so very thankful for Mel and everything she has done to make this ALI community what it is. I found this community less than a year ago and I just can’t imagine how I would have survived this year without it. My list of blogs that I follow has grown by leaps and bounds. There are so many women that I can’t wait until they post a new post. I so look forward to what they have to say and how their journey is going. Even when someone else has gotten their BFP! It just might mean that it is a bit harder for me to share in their enthusiasm, but that is a reflection on myself, not on the fortunate women themselves.
Mel asked everyone to share what they are bringing to the potluck-meal. The first thing that came to my mind was my mom’s Pesto Torta. This is so easy to make, yet so very delicious! It was joked sometimes that my mom wasn’t invited to a party unless she’d bring this (or her oyster stuffing balls at Thanksgiving). I made it several years ago for christmas to see what my in-laws thought of it. It was a hit and they’ve asked for it every year since. I think I would have made it even if they didn’t like it so much because I love it. I am definitely going to continue making it, espeically now that my mom is gone. Although, now I think it will be made with a bit of tears and sorrow along with happiness.
Here’s the basic recipe that my mom taught to me. There aren’t any set amounts or measurements, we have always just mixed a bit of this and a bit of that and it turns out delish!
Pesto Torta by Robbin River Sky
Sun dried tomatoes
– reconstituted in warm water, then drained OR drained of oil; finely chopped
Cream cheese layer
– cream cheese
– parmesian (my mom used a 2nd cheese, but I can’t remember what it was)
– sour cream (unflavored yogurt)
For the homemade type, puree the following in a blender:
– olive oil (add enough that you get a nice sauce consistency)
– fresh basil
– pine nuts or cashews
– a garlic piece or two
1. Prepare the 3 layers in separate bowls. The white layer should thicker than the sour cream, but not as thick as cream cheese.
2. In a shallow-ish dish (I use the lid to one of my round casserole dishes*) sprinkle some pine nuts in the dish (optional) then spread a nice layer of the tomatoes.
3. Next, gently spread on the white layer and then the green layer on top.
4. If possible, refridgerate over night for the flavors to mingle.
5. Before serving, let it warm just a little bit so that you can easily flip the torta out of the container you made it in. Flip the torta in a serving dish and serve with water crackers, bread or anything else you want to eat it with.
I love eating this with my turkey, potatoes and anything else I’d use pesto with.
May this become a favorite at your house!
*I know I have a picture of this at home, I’ll update it later this evening.