Labor & Birth Story

Oh my goodness that is a wonderful story. Where can I get the receipe from? I sm not due until May but it is always good to keep on hand.

What a wonderful story! I don't even like eggplant, but you had me salivating!
Thank you so much for sharing.
Lots of to Luke John!

Such a cute story ... Congratulations again!

Great story! Congratulations again!! If you don't mind, and you have some time, can you tell me a little more about your experience with Winthrop? That's where I'll be (not until May!) and I'd like to know more about your treatment -- I'm sorry to hear about the evil nurses!! to you and your family!!

Great story Elizabeth!!!!! Give that cute baby of yours a big kiss!!!! And I LOVE eggplant!! Maybe you should post the recipe for whoever's due next (and for those you like eggplant)!!!

Great story and your baby is a doll!!! So cute

For those of us who are non-mom's yet these labors stories always put the fear of God in me, although the moment you hear the baby cry always makes me tear-up.

I am very interested in hypno-birth. I watched a segment about it on Dateline or 20/20 a while back and have done some research. Has anyone ever looked into?

Elizabeth, thank you for sharing this wonderful birth story!! I am so happy for you....and I'm hysterical all at the same time re: the eggplant! That is too funny!
Well either way, Scalini's worked!

Oh, and about the wives tale re: heartburn and the baby's hair - I believe EVERY ounce of that one - Paul was born with a full head of black hair and for each strand, I counted a day of heartburn for me!

Hope you're feeling better everyday, and I hope you get some rest today!

What a great story...you had me cracking up about the cone
Best wishes to your family

Eggplant Parmigiana Alla Scalini's

Ingredients:

• 3 medium sized eggplants
• 1 cup flour
• 6 eggs, beaten
• 4 cups fine Italian bread crumbs, seasoned
• Olive oil for sautéing
• 8 cups of marinara sauce (recipe below)
• 1/2 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 pounds of mozzarella cheese, shredded
• 2 cups of ricotta cheese


Directions:

1. After you wash the eggplant, slice them into ¼-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.
2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.
3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.
4. Sauté in preheated olive oil on both sides until golden brown.
5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.




Scalini's Marinara Sauce

Ingredients:

• 2 Tablespoons of chopped garlic
• 3 Tablespoons of olive oil
• 8 cups chopped tomatoes (fresh or canned)
• 1 cup onions, chopped
• 1/2 cup of fresh chopped parsley
• 1 teaspoon oregano
• 1 teaspoon of crushed red pepper
• 1/8 cup of fresh chopped sweet basil
• Pinch of thyme
• Pinch of rosemary
• One teaspoon salt
• One teaspoon black pepper


Directions:

1. Lightly sauté the onions in olive oil in large pot for a few minutes.
2. Add garlic and sauté another minute.
3. Add tomatoes and bring sauce to a boil, then turn heat low.
4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

Recipe courtesy of John Bogino, Scalini's Italian Restaurant, Smyrna, Ga. (scalinis.com)

Thanks Tammyjill

FYI, one thing I did different: I didn't put 1 1/2 lbs of mozzarella cheese on top, it seemed like way too much. But I made it in a round Corningware baking dish that was deep (vs. a shallower 9x12 pan) so maybe that's why it seemed like too much.

Hmmmn... maybe if you vary the recipe it changes the results which is why making it, not eating brought on labor for me LOL


Thanks everyone who read my birth story, after I posted it, I thought maybe it was more info than you all were looking for...

Elizabeth
Amazing story--def made me tear up-- as for the eggplant that is sooo funny I have never heard that story before--
Luke is adorable--cant wait to see more pics--
Laura