Good morning everyone! I can't believe it's already Wednesday...is it just me or do the days seem to pass super-fast (yes, that is a Little Einsteins' reference!) as soon as the weather gets nice? I'm sure there has to be a scientific theory on this!
Reagan had a doctor's appointment yesterday--it was going to be a well-baby check-up, but instead was a sick visit. Allergy testing came back negative and so we continue on with immune definiciency testing. Her doctor has been keeping up on this and her last numbers were low. Yesterday she received a booster vaccine and in six weeks, we'll do more blood testing and see how her immune system is doing then.
On the up side, her doctor really believes she doesn't have an immune deficiency problem, it's more likely an anatomical problem and when she turns two, we'll go in for an ENT evaluation--and perhaps tubes and surgery to drill small holes in the bottom of her sinus cavaties.
Also, this has been a really bad year for being sick, but even still, he said she shouldn't be sick THIS much. So please keep Reagan in your prayers. Josh and I really optimistic that it's just a problem with her sinuses---we both have allergies and I have super enlarged tonsils.
Reagan is supposed to be taking a nap at the moment, but I can hear her giggling and squealing in her room! So I'm off to go get her up and maybe shoot some hoops in her new basketball set!
Later today (or maybe tomorrow) we're going to be making this:
Banana Chocolate Chip Bread
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
This recipe is courtesy of Taste of Home.
**I'll probably be baking this as a loaf instead of muffins..let you know how it goes!**