In case you're curious, here's how the cats have responded to Lilah's arrival:
Yup, they don't care that much. (Mirando is snuggled into the Boppy, which is a breastfeeding pillow, a fantastic invention. And also a good cat bed.) I guess from their perspective, not much has changed. They still get fed and petted. Mirando still snuggles with us in bed. Geronimo still gets brushed once a week. They don't care much for her crying (which fortunately she doesn't do much of), but other than that, they don't mind her at all. Every once in a while they'll sniff near her head or feet, but they don't get that close.
Thank you to everyone who enjoyed my birth story. The main reason I decided to share it is related to Areli's comment--all the birth horror stories out there. When I was eight months pregnant and flying back from visiting my family at Thanksgiving, one of the flight attendants told me all about her emergency c-section during which she almost died and her baby had to spend two weeks in NICU. Um...thanks? Seriously, what would possess someone to share that with a pregnant woman? And I had such a great birth experience that maybe my story can help balance out the horror stories some idiot has told you.
Knitting: Thank you to everyone who felt ripping out the HP sock was unnecessary. I love you guys. I'm still on the leg, but almost to the heel flap. Speaking of which, my next pair of socks, I want to try a short-row heel. As I was catching up on my blog-reading, I fell in love with these stunning socks by Turtlegirl. I like my Gryffindor socks (which are more or less from Knitter's Handy Book of Patterns) but the look of her short-row heel is lovely. I have some Sunshine Yarns sock yarn in Strawberry Banana that will be my next pair of socks.
Reading: I'm about halfway through The Thirteenth Tale. The word "unputdownable" gets thrown about a lot in literary criticism, but it is no exaggeration here. This book is riveting. I'm a little bummed that there are only 200 more pages to read. Oh, I forgot to mention that when I got to the end of The Fourth Bear, I was delighted to see the following: "Thursday Next returns in The War of the Words, July 2007." I squealed and jumped up and down. I am not kidding, I did. Yay! A Harry Potter movie, possibly a Harry Potter book, AND a Thursday Next book all in the same month? Best. July. Ever.
Writing: We had a couple of rough nights without much sleep. Last night was better. But at any rate, laundry was almost above my capabilities the last couple of days, much less creative output. Back to revising today, though.
Cooking: Hey, I cooked again! We had almost nothing in the apartment so I improvised Bean and Cheese Enchiladas with Fiesta Rice from random stuff in the fridge and pantry. Matt and I agreed that they were really quite good, and the filling for the enchiladas would also make awesome bean dip. I probably would have used black beans instead of kidney if we'd had any, but it was good this way. Cilantro would have been a nice addition, too. I've never made my own enchilada sauce, but that might be fun sometime.
Bean and Cheese Enchiladas
1 can refried beans (14.5 oz.)
1 can kidney beans, well drained (14.5 oz)
2 cups shredded cheese, divided
2 cans enchilada sauce, divided (I think these are 12 oz.)
2 cloves garlic
12 corn tortillas, warmed according to package directions
sliced green and black olives for garnish
Preheat oven to 375. Spray a 9x13 pan with cooking spray and cover with a thin layer of enchilada sauce. In a food processor, combine beans, garlic, 1 cup of cheese, and 1/4 cup enchilada sauce. Process well. Divide evenly among tortillas, rolling and placing seam side down in the pan. Cover with remaining enchilada sauce, reserving 1/2 cup for Fiesta Rice (if making). Top with remaining cheese, then olives. Bake at 375 for 30 minutes, or until bubbly.
Note: I used 2% sharp cheddar for filling and 2% Mexican cheese blend for topping, because that's what I had.
1 cup white rice
1 can diced tomatoes, drained, liquid reserved (14.5 oz.)
1 tsp salt (adjust to taste)
About 1/2 cup enchilada sauce (left over from enchiladas)
1 cup frozen corn
1 tsp cumin
Combine all ingredients except reserved tomato juice and enchilada sauce in a small saucepan. Pour tomato juice and enchilada sauce into a measuring cup and add water to total 1 1/2 cups liquid. Add to pan. Bring to a boil. Cover tightly and reduce heat, simmering 20 minutes, or until liquid is mostly absorbed. Remove from heat and let stand 10 minutes. Fluff with fork and serve.