Robb had made it to day 6 now of his transplant!!!! Yeh!!
His blood counts are just about bottomed out, so he is pretty tired most
of the time. His counts should gradually start coming back up as the
stem cells grow and multiply. It looks like he is right on track.
They have him leaving here if all goes well on March 11. That is much
quicker than we thought. We will still have to stay in Milwaukee for 2 weeks
after that for follow-ups, but getting home sooner than we thought would
be wonderful.
Robb still has his brain cells cooking enough to state " Do to the weak response
for my recipe request I am demanding some replies. I am sick of eating oatmeal!
I need some recipes to try when I get the hell out of here!", but if none of you
putzes supply any recipes this will be difficult to do!"
Comment from Beth : I think he is just a little feisty right now!!
Robb's sister Julie and husband Dave flew in from Alabama on Tuesday
and were able to spend some time with Robb. The kids also were able
to get here and see their dad. It was so nice to have them here.
Take care for now and I will update again soon. Love Beth
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ReplyDeleteHi Robb and Beth,
ReplyDeleteThe hi was a test run because our first comment didn't work.
We are so glad to hear everything is going well.
You both are in our thoughts and prayers everyday.
We want to keep you informed about whats happening in Green Bay. So here it is. Gas tracker is at $1.91. The salt supply is in jeopardy, and the snowplow bugdet must be running low because the roads were plowed for shit!!! The Green Bay Packers are not going to raise their ticket price for next season, and it looks like Brett is for sure retiring(thats a load off our minds LOL). The current weather conditions are sunny with a high of 10 degrees.
Anyway, Robb I am a little stressed about this recipe thing(just kidding) I really haven't made up my own recipe, but I have changed a few to fit into our meatless lifestyle. Here is one of our new favorites. Let me know what you think.
Spaghetti Squash Supreme
1 medium spaghetti squash (4lbs)
1 can diced tomatoes undrained
2 Tbsp pesto
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/4 cup dry bread crumbs
1/4 cup parmesan cheese
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes or (1 package morning star chicken subsititute)
1 tbsp plus 1 tsp olive oil divided
1/2 lb fresh sliced mushrooms
1 med. onion, chopped
1 garlic clove, minced
1/2 cup chicken broth or (1/2 cup vegetarian broth)
1/3 cup shredded cheddar cheese
Cut squash lengthwise, discard seeds. Place squash cut side down and microwave uncovered on high for 14-16 min or until tender.
In a Blender combine the tomatoes, pesto, garlic powder and italian seasoning process until blended. Set aside. In a large skillet, cook chicken in 1 Tbsp olive oil until no longer pink
remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic in remaining oil until tender. Stir in broth, chicken and tomatoe mixture bring to a boil, simmer uncovered for 5 min.
When squash is cool enough to handle, use a fork to separate strands. In a large oven proof skillet, layer half squash, chicken mixture, and bread crumb mixture. Repeat layers.
Bake uncovered at 350 for 15 min or until heated through. sprinkle with cheese. Broil 3-4 in. from the heat for 5-6 min or untl cheese is melted and golden brown
I know it sounds like a lot of work but it is really good. And, it is low in carbs because there is no noodles in it. So then you can have dessert. How about!!!!
Special k Bars
1 cup sugar
1 cup karo syrup
cook until it bubbles (don't let it bubble to much because then the bars will get hard) Remove from heat, stir in 1 1/2 cup peanut butter mix well. Add 6 cups special k mix spread into a 12x15 pan. Melt 12oz package milk choc chips with (my secert ingredient 1 large scoop of peanut butter) pour over top and refrigerate untl choc is hard. Then eat.
Hopefully you will be able to try some of your new recipes soon.
We cann`t wait for your return home, the neighborhood is not same with out you guys around. Talk to you soon. Love, Dan & Lisa
Good morning Robb and Beth!
ReplyDeleteI will send you a few recipes but I don't know how original they are! LOL We had a tornado touch down Saturday morning in Chewacla Park, just 1 1/2 miles from our condo. Then beginning at 5 a.m. to noon on Sunday we had 4 inches of heavy wet snow. The kids were thrilled and the main attraction for one day in Auburn are all the snow people around town. By this afternoon all traces of the snow will be gone but it was a reminder of what we miss all winter in Wisconsin.
We Praise the Lord for your progress so far Robb and maybe the timing will be close to when Dad was originally coming up if you get our around March 11. That would be another praise! Love you both and glad you had family together over the weekend. Love you both forever and God Bless!
Mom
Robb & Beth,
ReplyDeleteI’m going to supply you with a REAL easy one. My wife brought a recipe with her from her roots in California that is very common in her area. Her hometown is primarily Hispanic in nationality. So, the culture there is, as you can imagine, very Mexican when it comes to cuisine. We make this a few times a year. It’s not the worlds healthiest meal… but… I love it (on special occasions).
Chorizo wraps (you really can’t go wrong with this recipe…a lot of improvising only makes it better).
Chorizo comes in packages very much like brats. So…the quantity to a package may vary. Basically, plan on one Brat sized Chorizo per adult.
• Chorizo sausages (quantity based on # of people)
• Scrambled eggs (2 eggs per adult)
• Hash browns. – You can either peel and chop up potatoes… or simply buy a bag of southern style hash browns from the pig. (That’s what we do at home).
• Large Flour tortillas.
Remove the Chorizo sausage from the casings and break it up as if you were making chili or whatever you use ground beef for. Fry it up in a large frying pan. Be sure to use a large frying pan because you need the room later.
While the Chorizo is frying, Fry up your hash browns in another frying pan. We usually use the bag of frozen hash browns at home… but if your camping… you should rough it out and peel and cut your potatoes. The quantity can vary… I believe we use one potato per adult,
Warm your large flour tortillas in the oven (or if camping, over the flame in tin foil)
When both the Chorizo and the hash browns are almost ready, prepare your scrambled eggs. You know how to do this… so; you’re on your own for this step.
This next part is my own twist. I like to mix the hash browns and the chorizo. Chorizo is a very spicy meat with much flavor. I like to get the hash browns nice and orange… soaking up that flavor.
Now, simply make up your wrap with the ingredients. This is nice because you really can’t go wrong with the quantities of ingredients…or even adding other things… I like onions, but… feel free to mix it up.
Now, I have to reiterate, this isn’t an everyday kind of meal. It’s not the worlds healthiest way to eat, but probably no worse than eating at McDonalds. And it’s a great camping meal. I know it’s not too original…but it’s what I got right now.
Hi Robb and Beth. I am so glad the kids and Dave and Julie were there for a visit. We have been very busy getting ready for Sarah's wedding on April 3rd. We had her Bridal Shower yesterday. We had it in the backyard and it was 87. I know you and Uncle Dick and Auntie Jo probably don't want to hear that. Of course my mom is too warm already. Ok here is another yummy recipe, kind of Mexican food.
ReplyDeleteSour Cream Enchiladas
1 pkg. corn tortillas (not those hard shell folded things)
2 cans Cream of Chicken Soup
1 16 oz. container of sour cream
1 small can of diced green chilies, (not jalapenoes because we know how your side of the family sweats)
2 c shredded sharp cheddar cheese (they still have that in WI right?)
Oven at 350
Wrap about 3 tortillas at a time in paper towel and nuke in microwave about 30 sec. or until soft to roll.
Mix other ingredients together in a bowl. Spoon a heaping T. of mixture into tortilla and roll up. Put all the rolled tortillas side by side in a 9x13 pan, 4x4 and 2 on the end, spread the tops with the remaining mixture. Bake in oven 25 min. Sprinkle with cheddar cheese and bake for 10 more minutes and enjoy! We serve with refried beans and Spanish Rice. Our prayers are with you, Debi
Hi Robb, This is my fifth try to send a great recipe. I saw this Ric's scout troop. Each scout was to prepare one meal for their patrol.
ReplyDeleteMark S. was first. He choose Kraft macaroni. Here is his exact procedure: 1. Open box and remove dry cheese packet. 2. Empty noodles into Boy Scout skillet and throw box into fire. 3. Empty dry cheese powder into skillet stir mixture vigorously. 4. Keep stirring until mixture thickens into a hardened concrete substance in the skillet. 5. Hang skillet on tree branch. 6. Eat peanut butter sandwiches for supper.
Love,
Dad
Might I suggest a plate full of grilled sausage? I would send you the picture (but the blog doesn’t allow it). I took the photo back on 6/23/2005 of a beautiful heaping plate of brats and spicy Italians — 13 sausages in all, accompanying this sausage feast is an ice cold Leinenkugels Northwoods Larger. In the distance you can see your swimming pool... Ah the memories!!!
ReplyDeleteAh the memories... That time you had around 25 brats on your grill during a family BBQ ...when you lifted the lid to check on where all the smoke was coming from, the flames just about ingnited the roofline of your house.
Hope to see you in good health this summer to indulge in yet another sausage feast ...don't take that wrongly!
Cheers, Jay
Hey Beth and Robb,
ReplyDeleteDave and I were very happy we could get to Milwaukee to spend some time with you and other family members. Our plane went through de-icing procedures that lasted 45 minutes. The plane had been sitting for 12 hours prior to our scheduled flight. The pilot made up time in the air and we landed at 6:50 vs. 6:30 - pretty nifty!
We made a new marinated flank steak recipe on the grill Tuesday night. Luke was at a golf tournament, so he will be the true judge - "Mister meat lover, like his Uncle Robb." Looking forward to making it for you guys some day this summer.
Are you a coffee cake eater? I had treat duty for my Bible Study group this morning and made a recipe I haven't in years - that was well received.
Enough on food - How are those counts coming along? Any increase in your lappage around the circular hallway? Any new funky procedures you have witnessed in the past two days or lack there of? HA!
I praise God for the time we had together this past week. EVERY DAY, God's presence is with you... His thoughts of you are countless... and His love for you is perfect!
We love you. Julie and Dave
Hello fellow Cancer Survivor:
ReplyDeleteHope you are doing well. Robert and I would like to come visit on Saturday March 7th we will be in Milwaukee. Just let me know if you will be up for visitors.
Stay Positive!
-Amy Hunsader
I'll make you dinner. Since you were not able to harvest the meat needed this year. Also have a new Salmon recipe to try. Equal parts Maple Syrup and Lite Soy Sauce. Marinated 15 minutes and grill the for 5 minutes a side. Keep in touch as the family is checking for daily updates.
ReplyDeleteyour cuz, Tom