Cycle 17 TTC #3.. some more

I’ve passed the point of crying, being sad, and I’m almost past being angry. I’m resigned.

For a little back story to the new comers….

I have been trying to add my little caboose (last baby) to this family since April 2007! April 2008 I got pregnant only to lose that baby to the most uncommon ectopic pregnancy (at the joining of the tube & uterus…), and I also lost that right tube. We were told to not TTC again as it was too dangerous. A year later I got a 2nd opinion that said we could. October 2009 we started TTC  for our 5th and final time.. and now here I am. Cycle 17 TTC #3.. again.

Now, with business trips, an injured back (his), and  a late ovulation, and one whole intimate night in my fertile window, I was not surprised to not catch the eggie this month.. but it would have been nice, yeah? Bah.

Anyway, an amazingly blessed friend of mine who was told they’d never conceive because DH had NO sperm count , that even IVF wasn’t an option.. who is 18 wks and expecting their baby boy!!!! is sending me her holistic medicine arsenal and Clear Blue Easy Fertility Monitor (forever hereafter called CBEFM).

Why not.. it’s a few things I haven’t tried yet! I have to get back on my diet hard core and get my body healthy, and I have to start my fertility massages. (Get your head out the gutter it’s an abdominal massage!)

Something has to give. I graduate in just over a year and go to work… and stop TTC forever. Come on girly bits!! Wake up!  



Vegan Leek and Lentil Soup


  • 2 1/2 tbsp. olive oil
  • 2 large leeks (white part plus 1/3 of the green, diced)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup dried green lentils (picked over)
  • ¼ cup barley
  • 7 cups vegetable stock
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 can (19 oz/540 mL) tomatoes, chopped not using because they aren’t on my anti-inflammatory diet
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. fine chopped herbs
  • ¼ cup fresh parsley, chopped


  1. Sauté leeks, onion and garlic in oil over medium heat until tender, about 5 minutes in large stock pot.
  2. Wash and drain lentils. Add lentils, barley and vegetable stock to soup pot. Bring to boil, reduce heat, cover and simmer for 45m-1 hr or until lentils and barley are cooked.
  3. Add carrots, celery, tomatoes, bay leaf, herbs, salt and pepper and simmer for 30 minutes more or until vegetables are tender.
  4. Add parsley and simmer another 5 minutes. Add parsley and simmer another 5 minutes. Taste and adjust seasonings

Another angel called home…

Today, I am turning my blog pink and adding bows for Maddie… 
Madison Staats
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ 
Brought into our lives
♥ 10/14/2010 ♥
Called home to God’s loving embrace
♥ 2/17/2011 ♥

On Thursday, February 17, 2011 the mommy board I am on got an amazing shock. Beautiful Little Maddie who was brought into our loving community while her mother was still trying to conceive her was called to heaven for reasons unknown. It has been a trying week for the Staats family, but they are only asking one thing of their friends and family…
Maddie loved big bows and flowers. She was wearing one in nearly every picture of her her momma ever took. I’m sure she will be wearing one today as well as she is laid to rest, and her mommy asked us to do the same. If you have a little girl in your life, or a willing little boy, or even if you can get your own hands on one, please wear a bow for Maddie today. 
We are:

There was an event started on Facebook to share our bows, please join us in honoring Maddie.
Maddie’s beautiful, love filled life story can be found at the blog her mom, Kellie started as a beautiful newlywed :

Three Pepper Black Bean Quinoa

So I’ve been trying to decide how to cook the quinoa I bought almost 2 weeks ago and while browsing the frozen veggies I found a “Three Pepper & Onion Blend” by Pictsweet. SCORE! So I came home and made this.  DH and I love dit, The kids picked the peppers out.. eh, can’t please everyone!

The big things to remember are:

  1. Quinoa is cooked at a 1:2 ratio (Quinoa : Liquid)
  2. Quinoa, like rice, will taste like what you cook it in. Choose wisely!
  3. Quinoa has a natural insect-repellent it produces called saponin. Though quinoa is washed before going to market, this powdery like substance will remain on the seeds. (Yes, quinioa is a seed.) TO remove it just rinse quinoa until the water runs mostly clear.
Three Pepper Black Bean Quinoa Ingredients:
  • 2 cups vegetable broth (I made my own here!)
  • 1 cup quinoa
  • salt to taste (taste the broth… that is essentially what your quinoa will taste like!)
  • 2 tbsp olive oil
  • 1/4 bag Pictsweet Three Pepper Onion Blend . (If you can’t find it, use 1/2 each of a small onion, red, yellow, and green bellpeppers… I’m all for convenience till the Farmer’s Market opens!!)
  • 1 tsp minced garlic (1-2 cloves)
  • 12 oz canned (or homemade) black beans rinsed & drained.
  1. First RINSE! RINSE!! RINSE!!! Drain in a fine mesh strainer and “bounce” until most of the water seems removed.
  2. (OPTIONAL) Dry roast it in a DRY, non-stick skillet STIRRING CONSTANTLY over medium heat until seeds are dry and begin to “pop”. (5-6 minutes) This will give it a subtle nutty flavor.
  3. Put quinoa and broth in a medium sauce pan and bring to a boil over low heat. When boiling, cover, reduce to simmer, and cook 15-20 minutes – until all liquid is absorbed.
  4. Meanwhile, in the non-stick skillet, heat the olive oil over low heat and saute the pepper blend and garlic until they begin to lightly brown, then remove from heat.
  5. When quinoa is cooked, remove from heat and let sit, covered, for 5 minutes then fluff with fork.
  6. Gently stir pepper blend and beans into quinoa, then recover while you finish up the rest of your meal. this will heat the beans enough. (If your beans were fresh cooked and refrigerated, toss them when you let it sit for 5 minutes)
  7. Serve! YUM!!