De Quervain’s tenosynovitis

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AKA mother’s wrist syndrome per Wikipedia.

From MayoClinic.com:

If you have de Quervain’s tenosynovitis, it will probably hurt every time you turn your wrist, grasp anything or make a fist…any activity that relies on repetitive hand or wrist movement — such as working in the garden, playing golf or racket sports or lifting your baby — can make it worse.

Note the tendons of the extensor pollicis brevis and abductor pollicis longus muscles, mnemonically known in anatomy class as the snuffbox.

Note the tendons of the extensor pollicis brevis and abductor pollicis longus muscles, mnemonically known in anatomy class as the snuffbox.

So THIS is my problem!

Galactagogue cookies (which sounds way better than lactation cookies)

The first trial of motherhood I have encountered is suckling my child. Pregnancy and delivery were cake compared to breastfeeding. One of the challenges is maintaining an appropriate supply — apparently all kinds of subtle cues can throw it out of whack. And while undersupply is an obvious potential problem, I also learned that oversupply can be a frustration all its own.

Somewhere in my history of surfing the interwebs, I had come across lactation cookies. At the time, I thought, “Ummmm, weird.” How foolish and naive of me. Undersupply can be such a source of anxiety for moms, so what better way to address it than a baked concoction that both soothes and treats it?!

Below is a recipe I found at The Progressive Parent and adapted to my own preferences. I cannot attest to whether the cookies do statistically increase milk supply. I can attest only to their nutritionally dense yumminess.

sweet chocolatey oatmeal goodness.

sweet chocolatey oatmeal goodness.

Lactation Cookies

— with oatmeal and whatever goodies you like — my favorite is craisins and white chocolate/dark chocolate chips! For one 9″ x 13″ pan of bar cookies* (because I don’t have time to drop them into individual cookies — if you prefer normal round cookies, see variation below**):

Ingredients

  • 2 oz (4 tbsp) water
  • 2 tbsp milled flaxseed
  • 1 cup (2 sticks) unsalted butter, softened (3 minutes on 20% power works for me, and then I use the wax wrappers to grease the pan)
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1.75 cups flour**
  • 4 tbsp brewer’s yeast
  • 1 tsp baking soda (or 4 tsp baking powder)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups thick rolled oats
  • 1.5-2 cups mixed chocolate chips/white chips/craisins, in whatever proportions you like — I do 1 cup craisins, 1/3 cup chocolate chips, and 2/3 cup white chips

Directions:

  1. Preheat oven to 350 deg F. In a small bowl, stir together the water and flaxseed. Set aside.
  2. In a large bowl, cream the butter and beat in the sugar. Then beat in the eggs and vanilla. Add the flaxseed mixture from step 1 and stir.
  3. Stir together the flour,** yeast, baking soda, salt, and cinnamon. Stir this dry ingredient mixture into the large bowl to form the cookie dough.
  4. Combine the cookie dough with the oats and craisin/chip mix. This step requires biceps or a stand mixer — the dough will be thick.
  5. Spread in a greased 9″ x 13″ pan. Bake for 15 minutes or until edges are brown and inserted knife comes out clean. Don’t bake for too long or the cookies will crumble.*
  6. Wait for the cookie pan to cool, cut it into bars, grab a glass of milk, and enjoy!

*If you double the recipe to make two pans, they will take about 25 minutes to bake. I might or might not know this empirically.

**If you prefer the usual individual round cookies rather than bars, add an extra 0.25 cup of flour (total 2 cups flour). You can then drop teaspoonfuls — or, for the perfectionists who aim for pi-worthy circles, roll into balls — and bake 10-12 minutes. This is still too much work to me, so I prefer to spread the dough on a greased sheet of wax paper (cooking spray is quick and sufficient for greasing), roll it into a log about 2″ diameter, wrap with plastic wrap, and freeze for at least 2 hours. Let thaw about 20 minutes at room temp and slice 1/2″ thick. Since they are frozen, they bake for 11-13 minutes.

 

 

Fleece sleepers

Status

The water-repellent property of fleece sleepers is especially appreciated at 2am. It enables spit-up to roll right off. Continue reading

Bill Cosby, by way of Jenn:

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I don’t know the key to success, but the key to failure is trying to please everybody.

http://www.newrockstarphilosophy.com

A French perspective on raising children

While speaking with a mentor today, I recalled an article I had read: Continue reading