Suddenly I have two warts on my right hand. One is on the front of my ring finger and the other is on the side of my middle finger. They don't hurt or anything, it was just strange to discover them there. I'm not a really vain person but I plan to try to get rid of these as soon as I can. I wonder if they are somehow related to the surgery and all of the crap I have been taking?
Pain still the same, last night I slept on the heating pad. It seems to hurt in my ears the worst when I am laying down. The pain is also worse on my left side. I am wondering if it is an infection. I am already taking an antibiotic so hopefully if it is the antibiotic will knock it out.
I forgot to mention yesterday that J stayed dry all night! He has been dry during the day for a couple of months but it was really exciting for him to stay dry at night. This morning he was wet though. I'm not in a big rush, just happy that I don't have to clean big poop messes on a regular basis. Plus, I only have to wash diapers once a week at the most!
4 comments:
Hey Trish, everything OK? You haven't posted in ages! By the way, I got your invite to your Aspberger blog, but I can't seem to see any content! Have you written anything? Just checking! (I haven't written on my blog in ages either. Guess I should do that today!)
Hey Trish, it's Tam. I'll message you on your other blog as well, just in case you don't get this. The chicken enchilada recipe is as follows (er....about) You might be able to find this recipe on the back of the green enchilada sauce. I usually triple this recipe because it freezes so nicely!!
1 lb. of chicken
2 tbls. olive oil
1 package of cream cheese
12 soft tortillas
1 can diced green chiles mild (super tiny can)
2 regular size cans of green enchilada sauce or 1 big can
grated cheese
1/2 chopped onion (I only use if I have one available)
1/2 can chopped olives (I only use if it's in my pantry)
Cook and shred chicken in olive oil and drain. Put the chicken back in the pan and add the cream cheese. When it's melted add the can of diced green chiles, onion and olives.
Put mixture in each enchilada and roll. Place in a 9 by 12 baking pan, seam side down. Pour green enchilada sauce over the top, and sprinkle with cheese.
Bake at 350 for about 30 minutes, or until the cheese is melted. YUM!
Let me know how it works Trish!!
love tam
Hope all is well..... :)
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