Me and H.P. had a nice long talk last night. That would be my higher power. I confessed that this was now getting a little harder and to send me a sign, any sign of what was going on.
When we finished talking, I got up to go to the bathroom and had started bleeding. Right through the progesterone.
So, the sign was to go ahead and sleep in rather than get my ass up too damn early on a cold morning and take a blood test at the big fancy clinic? I slept in.
This morning I had to go to the drugstore anyway, so I went ahead and picked up an HPT, just to waste money.
The RE and I have had our little BFN talk and this is the part where I’m special: I’m going back to Clomid. Yes, it seems I’m the only woman to ever try IVF and go back to Clomid (ok, maybe not the only one, but you find me another one. My acupuncturist has never heard of such a thing either). I’m telling you, I was the Clomid poster child and it got me pregnant once. Remember when I told you I was having a massage in Bali and I heard a voice telling me to do another round of Clomid? Yeah. Listen to your inner voice kids, even the crazy voices usually have a message.
I don’t know about you but dancing with wild abandon in my living room always makes me feel better no matter what. That, and cooking. So, I’ve made a delicious soup and in between stirring, danced like my life depended on it–hair flinging all around and I think at one point some spit even flew out of my mouth.
I leave you with the video for L.e Ti.gre so you can see if it works for you and the soup recipe which is perfect for these cool days.
Parsley Potato Soup
Delicious, nutritious, and freezes well.
4 cups potatoes, peeled and cubed
4 slices bacon
1 large onion, chopped
½ cup chopped celery
¼ cup fresh chopped parsley or 1/3 cup dry parsley
4 cups chicken stock
2 cups milk or half and half
3 tablespoons cornstarch
Salt and pepper to taste
½ teaspoon nutmeg
Fresh parsley for garnish
Pour chicken stock into saucepan and heat on medium. Meanwhile fry bacon until crisp. Remove from pan and crumble into warmed stock. Saute onion and celery in the bacon fat until golden then add to saucepan along with potatoes and parsley. Bring to a boil and cover and simmer until tender. Stir in the milk and continue cooking until hot but do not allow it to boil. Mix cornstarch in a small cup with 2 tablespoons of water. Add this to the soup continuing to cook and stir until thickened. Add the nutmeg and add salt and pepper to taste. Enjoy!