We went to see the Hematologist yesterday. He was super nice and very understanding. (And he has the same last name as my IVF dr!). He looked over all my bloodwork that the IVF doctor had done. He said that based on those blood results, my medical history, my age and how far along I am, that I would be okay to go off of the Lovenox. But he understood my concerns, given my history of miscarriages and all that I've gone through to get to where I'm at, and said that if I wanted to stay on it, I would be fine too because I'm on such a very low dose of Lovenox. So the bottom line is that it's up to me. I think I know which way I'm leaning towards, but I still want to continue to pray about it. I'm glad that we were able to get a second opinion and don't feel pressure to do anything that we're not comfortable with. I refelct on my feelings in the temple and know that it will be okay, no matter what.
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On a different, but yummy, note....I made this Crab Bisque recipe on Sunday and it was delish! So easy! Thanks to
Goodeness Gracious for the recipe. She altered the original recipe a little bit (so go check out her blog and see how she added a little kick to hers), but I stuck with the original (except I didn't add the green pepper pepper). And I cooked mine in the crock pot.
Crab Bisque
1 celebry rib - thinly sliced
1 onion chopped
1/2 c. green pepper - chopped (I didn't add this ingredient)
3 T butter
2 cans of cream corm (I used cream sweet corn because that's all I could find)
2 cans cream of potato soup
1 1/2 c. milk
1 1/2 c. half and half
2 bay leaves
1 tsp thyme
1/2 tsp garlic powder
1/4 tsp white pepper (I just used black)
3 cans of crab meat, drained, flaked & picked (you can find can crab meat in the tuna section of your supermarket. It's much cheaper than fresh crab meat and taste just as good. I used the Bumblebee brand and would recommend using
4 cans).
Saute celery, onion and peppers in butter until tender.
Add Cream corn, soup, milk half & half.
Add seasonings and mix well.
Add crab meat and cook through.
Remove bay leaves.
Serve hot or let cool and freeze for up to 3 months.
You can cook this on the stove, but I threw all the ingredients in the crock pot on low for about 5 hours. Enjoy!!
