Thank you for the kind comments yesterday. It means a lot. I think sometimes just talking (writing, really, but sometimes I feel as if I am talking to you more than writing. . . blogging is weird like that) about it helps.
So does sleep. Emma had a great night of sleep last night. She went from 10 - 4 and since I went to bed when she did, I really got a nice chunk of sleep, too. It was just what I needed.
Unfortunately, I am still feeling anxious and eating is difficult. I know one night of good sleep isn't going to reverse the sleep deprivation of 7 weeks, so I am just hoping for another good night tonight and trying to eat small snacks throughout the day to keep up my energy.
One very weird thing about me is that the more that I can't eat, the more I want to feed those around me. I don't really want to take the time to analyze that, but there has got to be some deep pyschological issues there - I'm sure something freudian that I can blame my mother for :). In any case, I made a new crockpot chicken recipe last night that was super easy and I really enjoyed it (well, the making of it and watching my family enjoy it). I thought I would pass it along so you can enjoy it, too.
Crockpot Chicken and Wild Rice
4 chicken breasts (Can use bone-in or boneless - I used boneless)
Salt and pepper to taste
1 can cream of mushroom soup
1 small onion, diced
1 box Long Grain and Wild Rice with Seasonings
1/2 c. sour cream
1/2 c. grated parmesan cheese
Place chicken in bottom of crock pot. Season chicken with salt and pepper. Sprinkle diced onion over top. Top with cream soup. Cover and cook on low 7-8 hours. Cook rice according to package directions. Before serving, stir rice and sour cream in. Top with grated parmesan cheese. Serve hot.
To make it easier, prepare the rice the night before and place in refrigerator. Before serving, stir cold rice and sour cream in and let cook for another ten minutes or until rice is heated through, then top with cheese.