The Phone Call That Changed My Life

Twenty years ago I went to the doctor because I was sick. Nothing terrible, just the typical sore throat-headache-stuffy nose-cough that wouldn't go away. It would have been a pretty forgettable appointment if it wasn't for a question the doctor asked and the follow-up phone call from a nurse later that day.

After a quick peek in the ears-nose-throat the doctor determined a prescription was in order and asked if there was any chance I was pregnant.  Erik and I had hoped for this news for a couple of months and I was in the "it's possible but too soon to know" stage. I mentioned this to the doctor and he said that a blood test could reveal the result much sooner than a urine test. Despite my fear of both needles and blood I agreed to be poked and headed home, prescription in hand. I'm not sure exactly how much time passed, but within a couple of hours a nurse called to let me know that the pregnancy test was positive. I was thrilled.

At that moment there was so much I didn't know. I didn't know that this pregnancy would cause insatiable cravings for BYU hot dogs and a strong aversion at times to lettuce. I didn't know that prenatal vitamins were huge and the last thing my body felt like digesting. I didn't know that the exhaustion from pregnancy was nothing compared to the exhaustion from motherhood. I didn't know that I was carrying an amazing baby girl inside me who has become an equally amazing woman today.

It's remarkable how much the news that day changed my life. Although it would still be 8 months before I'd hold my first baby in my arms, I knew at that moment that I was a mother, an instrument in God's hands to bring a life into this world. My mother heart was already born. It's who I am. It's who I was always meant to be.

Be Happy Now

This is from one of my all-time favorite talks. I love it. You can read it here.
Happy Monday!

Texas Caviar

I could live off of this yummy black bean and corn dip. I love it! I've also had it with black-eyed-peas, but really love the black beans. I'm not an avocado lover, so I leave those out. It's affectionately called "Bean and Corns" at our house. It's a great make-ahead recipe and is even better the next day.

1 can black beans, drained

1 can corn, drained

4-5 green onions sliced
3-4 small tomatoes, diced
1/2 bunch of cilantro

about 1/2 bottle of Italian dressing (low fat/fat free works great)
1 avocado, diced (optional)

Put beans, corn, tomatoes and onions in a large bowl. In a blender or food processor mix together the cilantro and Italian dressing. Pour dressing over the bean and corn mixture and stir. Add avocado. Serve with chips or on taco salad.