Ok. Peanuts Valentine's Day special on in the backround. I've armed myself with a double-shot of Bailey's and decaf, with a plate (yes, plate) of warm, home made, chocolate-chip cookies (always ready in the freezer, for needy moments like this), and I'm ready to celebrate the holiday d'amour, by myself, blogging. I cannot wait until D and I actually reside in the same city again!
35 days and counting...
Actually, on the suckiness quotient, today sucked much less than last Valentine's Day. Last year my cousin and I were having our what-nots diddled for our "one-day" work-ups, for what has come to be known as, "Last Shot With My Eggs, 2005, the Collector's Edition." Only one, in a long list of holiday-IVF anniversaries, that I would like to forget. Today, I finished the wedding invitation I've been working on for the last month. Then, just as I was rushing to get to my orthodontist appointment (I'm on the twice a month plan, now) a gorgeous tropical bouquet of flowers arrived at my door. I had told him not to send anything, because I'd be gone all day, running errands, but sweet boy that he is, he ignored me, and they literally came, one minute before I left. They reminded me of Africa. Nice. After orthotorture, I dropped off my job at the printers, and thought what a nice day to order wedding invitations. My train of thought was broken as I tripped over the threshold and crashed into a row of folding metal chairs. Probably not the best wedding omen...Oh well, I had the foresight to book a one hour massage with a new therapist at my chiropractor's office. Lovely, even though I smelled like Ben Gay afterwards. Then I had my chiropractic adjustment, and that was good, too. When I got home, I decided to take a Jacuzzi bath to rinse off the Ben Gay and soak my back. I wanted that tub so much, after living in a house for four years with NO.TUB.AT.ALL. and now I rarely use it, because we run out of hot water, before it fills up, and its a bitch to clean. Not that I let that stop me, I just boil water on the stove in my four largest pots. Its very Laura Ingalls.
I did have IVF business, today. Dr. L sent me my new calendar. It's not the same way my US clinic does things, but I'm letting it go. He says its works really well, and I'm too exhausted to question it anymore. I'm sorry it was so confusing. But first, he forgot to account for the three Lucrin/Lupron shots, then when he did, he had me starting estrogen before my last shot, with an ultrasound only six days later. I asked a friend who is doing DE at my US clinic with the Depot Lupron protocol, what her calendar was. They have her doing her last shot of Lupron then several days later, taking a course of 17 BCP's, then taking 10 IU's of regular lupron, reducing to 5, while simutaneously starting estrogen for the transfer. It was explained to her, that after your first shot of Depot Lupron, your body floods with estrogen, creating a mini-lining (hers was 6 mm). Then, it just sits there while you continue your Lupron, monthly because you don't get a period again, while you're on it. They think its best to bring on a period with BCP's to get that 2 or 3 month old lining out of there, and I have to agree, it makes sense. Dr. L assures me that it shouldn't be a problem, but again, I don't think he's that familiar with this use of Depot Lupron. I'm going into it, thinking it won't work, and I'll be pleasantly surprised if it does. Have to start building my shell of defense.
My meds came on Friday, so it seems very real now. Howard, the UK pharmacist, is a sweetie. He sent me "best wishes for my upcoming cycle." Great service and prices, too. I saved $500 each on the three doses of Depot Lupron over US prices!
We also booked our flights today. So, yeah, that makes it real, too. My first ultrasound is now on May 24th. We fly out on May 20th, with a 14 hour lay over in London, and arrive in Cape Town the morning of the 22nd. So we have a good day and a half to recuperate before getting down to business. We looked into business class and using our miles, but on the longest leg, from London to Cape Town, we couldn't upgrade on British Airways, anyway. Oh well. I flew to Switzerland and back last year in coach, without even getting up to stretch my legs, because of the hassle factor. Won't be doing that again, with this new blood-clotting issue...
Alex came down last week, and we had a great time, watching bad chick flicks, eating my famous crémè brûleé and generally having a good time, bitching about our nearly useless, reproductive systems. Apparently, my prometrium worked for her, and Big Red's in town, over at her place.
No offers on the house. Looks like we're taking the corporate buy-out in March. My realtor still sucks, and I wash my hands of the situation.
I guess that's it. I think I'll top off my very weak Bailey's buzz with a Combunox, left over from my oral surgery. That ought to kick my bad back's ass. Take it while I still can. Do you like the new look? Something different while I decide whether to upgrade when my TypePad account expires in June. (Beta month, we'll see...)
I'll leave you with my famous crémè brûleé recipe to make for your loved one, if you're so inclined. Makes every day Valentine's Day. Cheap and impressive, too. The caramel "crust" is golden and pretty, and doesn't have that burnt taste that comes from the usual blow torches and broiler methods of carmelizing.
Crémè Brûleé
Do not pre-heat oven. Boil a kettle of water, on the stove, for later use. Place 8, 6 oz. ramekins in a large, parchment paper-lined Pyrex baking dish. In a small saucepan, heat 3 cups of heavy (40% milk fat) whipping cream and 1 whole vanilla bean, (split lengthwise, to expose the seeds) just until very hot. Do not boil. In a medium bowl, preferably one with a pour spout, stir together 8 egg yolks and 1/3 c. of sugar. Remove the vanilla bean from the cream, and with a sharp knife, scrape the seeds into the cream. Gradually, so as not to cook the eggs (tempering), add the hot cream to the egg mixture. Stir in 1 tsp. real vanilla extract. (use a tablespoon or so of a favorite liqueur or a few raspberries, if you like, at this point) Pour the custard into the ramekins, dividing evenly. Carefully pour the boiling water from the kettle half-way up the outside of the ramekins (bain Marie), being careful to not spill the water into the custard. Set the pan in the in the oven and turn it to 250 degrees F. Bake, without opening the oven door for 90 minutes. Remove the ramekins and allow to cool before chilling them for at least two hours.
Spray and set aside, a Pyrex measuring cup with non-stick cooking spray. In a heavy saucepan, stir together 1 cup of sugar and 6 T. of water. Stir constantly, and bring to a boil. Stop stirring and allow the syrup to boil undisturbed until it turns a deep amber. 340-370 degrees F on a candy thermometer. Going by color is easier. Immediately remove from the heat and carefully pour the caramel syrup into the Pyrex cup, to stop the cooking process. Quickly pour a very thin layer of caramel onto each custard. Rotate each ramekin to spread the caramel evenly. If the caramel becomes too thick to pour easily, microwave it for a few seconds to re-liquify. Refrigerate the crémè brûleés for at least 1 hour or up to 8 hours. (The caramel softens and they start to get beads of water on top, after that) Enjoy.