Trey decided to come a little early and was born at 3:09 pm. He weighed 6 lbs 8 oz and was 19 in long. The actual birth of Trey went well for both him and Tricia. Tricia only spent 2 to 3 min pushing and before we knew it Trey was here. However, the moments leading up to Trey's birth were a little more scary and uncertain - we were a few minutes away from an emergency c-section. Things were good when we arrived at the hospital but after a few moments Trey's heart rate was up and down and some points it got dangerously low to the point were even the nurses and the doctor were a little nervous.
What seemed like was going to be the last check before making the decision to deliver Trey via c-section the doctor was surprised to find Tricia dilated to a 10 and figured we were good to go. So after a few minutes of pushing Trey entered the world.
As always, the experience was great and reminded us of just how blessed we are to have the technologies we have to ensure that both mother and son were safe. We were very grateful to all the nurses and doctors that helped and for all you friends and family that were able to visit.
Here are some pictures and videos for you to enjoy.
What a cute family!
How freaking cute!!!!!!! He is adorable Tricia! I am so happy for you guys! I want to call you and see when is a good day for you guys for me to bring some dinner!!!
ReplyDeleteSo excited for you, he is a beauty!!
ReplyDeleteChewy, Chunky Blondies
ReplyDelete(Source: Dorie Greenspan “Baking: From My Home to Yours”)
2 cups all-purpose flour (I did 1/2 white and 1/2 wheat)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature (I did Can't Believe Not Butter sticks)
1 1/2 cups (packed) light brown sugar
1/2 cup sugar (I did Splenda)
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
(I did 1/2 c. semi-sweet chips)
1 cup butterscotch chips or Heath Toffee Bits
(I did 1/4 c. Heath)
1 cup coarsely chopped walnuts (I did 1/4 c.)
1 cup sweetened shredded coconut (I did 1/2 c.)
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan and put it on a baking sheet.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.
Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.