So, yesterday was my birthday, the big 3-0.  My friends kept asking me what I was doing to celebrate. Simple answer: nothing I hope.  Not because I wanted to be a downer, and not because I was depressed about turning 30.  In fact, I now feel older and wiser, and smarter. Really only the ‘older’ part is true, but whatevs.  The thing is last week was probably one of the scariest, craziest, most stressful weeks of our lives.  Let me enlighten you.

Friday: I  left the toddler and husband at home to go away for the weekend with my 2 best friends from Jr. High.  The 3 of us try and get away once a year, without any agenda, husbands or kids.  We’ve been doing it for about 5 years and it’s one of the highlights of my year!  We arrived at our destination: Palm Springs, and within 1 hour of getting there I get a call form Jon, “Waverly’s been throwing up for the past hour.  I think she has the stomach flu.”  Awesome.  But he assured me he had it under control and I should stay and relax with my friends.  So I did.

Sunday: I headed home and was greeted with a sleep deprived husband and a starving toddler. The flu symptoms had finally subsided and she could slowly start eating.  So we started feeding her oatmeal and bananas and water.

Tuesday (Voting Day): I woke up at 4:30 am with the stomach flu.  Joy.  Having the stomach flu while you’re pregnant is like, THE WORST!!!  You already feel terrible and then you’re super worried about getting dehydrated and it affecting the baby.  I called in sick to work, grabbed some saltines, gatorade, water, my blanky, and settled back into bed.  Good thing the house was already adequately stocked with stomach flu supplies.  At 12:30 pm I got a call from Jon, “Waverly just had a seizure.  We’re in the back of an ambulance about to be taken to the hospital.”  Another ER trip?  The first one at least only required a little glue on her forehead, but what would this one require??  I was freaking out.  And then I went and barfed.  Remember, stomach flu, ya, I was smack dab in the middle of the 24 hour bug.

After I barfed (I know, so lovely to think about) I drove to the hospital.  You always feel slightly better after, and I figured if I needed fluids or passed out or something, at least I was already there.  Before I could even get there she had ANOTHER SEIZURE!!!!  When I got there she was heavily drugged to prevent another seizure.  They took her in for a brain scan, then took her to the children’s hospital.  Jon rode in the ambulance and my mother in law drove me.  By the time I arrived she had had yet ANOTHER SEIZURE!!  Poor Jon, he saw his little girl have 3 seizures in 1 day.  I can’t even imagine.  And then here I am trying to stay hydrated and not stressed because that’s not good for my body.  But um, how to stay hydrated when fluids are randomly projecting out of your body, and how to stay NOT stressed when you’re child continues to have seizures?  Ya, your guess is as good as mine.

She got hooked up to an IV and all the monitor stuff and we all just waited for some answers.  Jon stayed at the hospital that night while I went home to try and recover.

Wednesday: I woke up early the next morning feeling much better, PHEW!  And she made it through the night without any more seizures, even MORE of a relief!  We spent the day having her labs drawn and then she had an EEG.  Everything came back pretty normal… except her blood work.  She had very low potassium, sodium and electrolytes.  Basically, the stomach flu caused that, and then that caused the seizures.  At least that’s what the neurologists thoughts are base don the other FIVE cases he had seen in the last 2 days.  Apparently the stomach flu and seizures are spreading like wild fire here in our town amongst toddlers.  So scary.  We even shared a hospital room with a little boy who had the exact same thing.

Thursday: We finally got to go home.  The doctor’s can’t 100% say if Waverly had febrile seizures because she never had a fever, but, in the end, that’s basically what they think they are.  Something she’ll hopefully never have again, and if she does, she’ll hopefully outgrow them.  We were all completely exhausted and ready to sleep in our own beds.

Oh, and did I mention we bought a house?  Ya, escrow closed this day.  So now we’re homeowners.  You know, just in case this week needed something extra to happen… It’s a good something, but our house needs quite a bit of work before we can move in and we have 3 weeks to do a pretty decent sized demo.  At this point though I could care less about the house, I was just thankful we were all home, and seemingly healthy.  And then… I started throwing up, AGAIN!!!!!!  For the freaking love!!!!  Looking back, I think my body was still recovering and just didn’t get enough recovery time before.

Friday: Jon and I had to strategize.  I was obviously sick, again, and in case it was a new sickness, we didn’t want me around Waverly.  So I went to my moms for the day and crashed on her couch to catch up on some rest.  I laid on her couch for a solid 6 hours while she brought me food and drink, thank you mom!  I went home feeling much more rested.  When I got home, Waverly started throwing up, AGAIN!!!!! Ok really, is this some kind of cruel joke?  7 straight days of sickness in our house.  Shoot us.  Yes, I’m being dramatic, but after our week, I deserve to be a little bit.

Saturday: Dear God, please let us make it through a ay without and vomit. Love, one exhausted mommy.

Dear Exhausted Mommy, sorry, maybe another day, Love God.

Sunday: The first day we were ALL feeling better.  We did a lot of relaxing, stuck to a strict BRAT diet, and just kept trying to hydrate.

Monday (My birthday): The demo is almost completely done on the house and we made it another day with everyone staying healthy.  My dad busted his BUTT and called in some help and got so much done, even started on the electrical work (he’s an electrician).  Thank you dad!!!  And thank you God for another healthy day.

Jon got us Chinese take out and built me a firepit in the backyard and we made s’mores.  I’ve been BEGGING for a firepit for YEARS!!!!!  I was so so happy!!!!  Wave had her first  marshmallow are was in awe of the magical orange glow in front of her. It was super fun and a perfect way to end my birthday.

 

When all of this started last week I didn’t know if I should share what we were going through.  Would people think I was just being dramatic or begging for some sort of sympathy? I wasn’t, but I didn’t want it seem that way.  Obviously I decided to slowly start sharing on twitter, instagram and Facebook.  And I’m glad I did.  I received so many messages and comments from people who have gone through similar things with their kids, and I really appreciated hearing their stories.  It helped me feel at ease and know I was not alone.  Although, none of them also had the stomach flu while their child was seizing, but well, hey, we all have to have our own story, right?!

 

 

These peach pie bars have absolutely ZERO to do with anything I wrote about here.  but, they’re really good.  And really REALLY easy!!!!  As I was cleaning out the canned good cupboard I came across some peach pie filling, which inspired these bars.  You can use any pie filling you want though: apple, blueberry, cherry, etc…  Apple would be perfect for the fall!  These bars are technically a dessert, but I ate them for breakfast and for a snack also.  Try them warm with a scoop of ice cream or serve them for breakfast with some fresh coffee.  I think these would make an awesome brunch item, or be perfect on Christmas morning.  No matter when you serve them, they’ll be devoured!

 

Peach Pie Bars

Peach Pie Bars

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 eggs
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1-21 ounce can peach pie filling (or any other pie filling)

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl beat butter and oil with an electric mixer for 30 seconds. Add in sugar, baking powder, cinnamon, nutmeg and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Using a wooden spoon, stir in the flour.

Set aside 1 1/2 cups of the dough.

Spread the remaining dough in the bottom of an ungreased 9×13 inch baking pan.

Bake for 12 minutes. Remove from the oven and spread pie filling over the warm crust in the pan. Drop the reserved dough into small mounds on top of pie filling.

Bake for about 30 minutes more or until top is light brown. Cool completely in the pan. Cut into bars to serve.

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Recipe adapted from Better Homes and Gardens