Monday, May 12, 2014


Sam was discharged from Moffitt late Friday afternoon, just in time to celebrate our 5th year anniversary with some spaghetti on the couch. My mom kept the kids, and it was a wonderful, quiet night at home. He's still in a substantial amount of pain from the inflamed area in his lung were the pseudomonas has settled in, but the doctors have assured us that this will subside. We want to thank you all for your prayers and your offers to help during this past week.

5 years ago, one hot May day at Oak Alley Plantation. A gospel choir sang "Oh Happy Day!" from the balcony as we walked up the aisle.

Tuesday, May 6, 2014

In the Hospital

So Sam was admitted to Moffitt yesterday with a high fever, awful sore throat and shortness of breath. He had about 10 straight days of feeling pretty good, but things started tanking over the weekend. He has pneumonia, likely brought on by a stubborn pseudomonas infection that seems to have taken up residence in his right lung. They did a bronchoscopy this morning to gather more information in order to treat him better. He's been in a fair amount of pain and not really able to eat. But he has access to great pain meds and a whole assortment of smoothies blended up right here on the transplant floor. We're hoping he starts feeling better soon so we can be out of here before our anniversary on Friday (5 years!!). We wanted to go away for a night, but this wasn't exactly what we had in mind. As always, thanks for all the love, prayers and support.

Sunday, May 4, 2014

My Favorite Guacamole

This guacamole comes from The Barefoot Contessa Cookbook. It may not be authentic, but to me, it's perfection. Scale it up or down, depending on the size of your crowd. It makes about 3 cups. Pair it with a pitcher of these and you really can't go wrong. Happy {early} Cinco de Mayo!!
Ina's Amazing Guacamole


4 ripe Haas avocados 
3 Tablespoons fresh lemon juice  
8 dashes Tabasco sauce (optional, I leave it out)
1/2 cup finely chopped red onion  
1 large garlic clove, minced 
1 teaspoon kosher salt  
1 teaspoon freshly ground pepper 
1 medium tomato, seeded and finely chopped  

1. Halve and pit the avocados. Scoop the flesh into a bowl. Add the lemon juice, Tabasco (if using), onion, garlic and salt and pepper. Toss to combine.

2. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Smoosh it up with the back of a spoon if you like it a little more creamy. Add the tomatoes and gently toss to combine. Adjust your salt and pepper as needed.