Monthly Archives: April 2010

I Know Every Mile Will Be Worth My While

Tomorrow afternoon, I will run the first of three legs for my The Relay team, Eat.Blog.Run. I will run in spite of the fact that I was sick last week and have a nasty lingering cough; that my run last Thursday was my first on pavement in a month; that my run on Monday was awful; that my left knee hurts or that I feel woefully under-prepared. You may think I’m crazy. If so, you are not alone.

In the six weeks since I committed to this race, I’ve been asked by friends, colleagues, family and strangers variations of one question: Why? Or, asked another way, “Do you really think this is a good idea?” which continues (unstated, of course), “because I don’t.”

I wish this skepticism was new to me. But it’s not. I’ve dealt with these doubts before, from others and from myself. Afterall, what fun is life if you only do what you’re confident you can accomplish?

The irony, at least to me, is that I am a lot less confident than people who know me may believe. In fact, yesterday, I joked with a colleague that she hurt my ego and she said, “I highly doubt that.” I replied, as we were both laughing, “Are you saying I’m egotistical?” “No, no. I just don’t think of you as lacking in confidence,” she replied. Shows what she knows.

The truth is I use these challenges, these “big hairy audacious goals” as Jim Collins would call them, to build my confidence, to build my character. I need to do these crazy things to prove to myself that I can.

I love the feeling of euphoria that comes from accomplishing a goal (especially a physical one). That feeling is what I think about as I’m training. It’s what I’ve been dreaming about for the past six weeks. It’s a feeling of satisfaction that nourishes my soul. It motivates me to keep going when everything in my mind and body are telling me it’s too hard.

People in my life have done the same for me. They’ve motivated me, pushed me, they believed in me even when I didn’t necessarily believe in myself. They had the foresight to see what I was capable of in spite of myself.

My family tops that list (I’ll still never forget the feeling I had the first time Scoot told me that he was proud of me) but there are others. They include my third grade teacher Mr. Silvers, my sixth grade teacher Mrs. Saperstein, my junior high English teacher Mr. Airoldi, my junior high guidance counselor Mrs. Krumboltz, my counselor/therapist Dave, my best friend’s parents Anne and Don, my club soccer coach Mr. Tippit, my political science professor and pre-law advisor Professor Weiner, my assistant dean Dean Johnson, my political science professor Professor Pomper, my college roommate Catherine, my former colleague and dear friend Erin, and my soccer team’s captain Dave. Like the proverbial angel on my shoulder, I carry these people with me as I run, and in life. I know that they are my biggest cheerleaders. I need them.

The others, the parents of friends who thought their kids were too good for me, the teachers and professors who graded me on what homework I turned in rather than what I learned, the soccer coach who told me, at the age of fourteen, that my success on the field was attributable to him and my failure was attributable to me, those people have been proven wrong time and time again. I carry those devils on my shoulder with me as well. The doubters, the skeptics, the people who are expecting to rubberneck as I crash and burn push me to keep going. I need them too.

To my angels, I say a heart-felt thank you. I am nothing without you. And to my biggest fans, DJ and B-Bop, I hope someday you’ll understand that I push myself to achieve my goals in large part so you’ll know you too can do anything you put your mind to.

To my devils I say, doubt me. Go ahead. I’ll just continue to prove you wrong.

I can go the distance.

**If you’d like to follow the progress of me and my teammates, follow @EmmieJ and @eatblogrun on Twitter. I’ll try to keep my Facebook status updated as well. If you live in the Bay Area, come out and cheer us on! Google The Relay to find a course map.**

Getting Fresh with Emmie and Mel – Week 8: Green Smoothies

So Mel has been talking about wanting to make crazy smoothies for weeks now. I’m so glad she decided to write a post about them. Since I’ve been training for my relay this weekend, I’ve been thinking a lot about how to maintain a healthy diet. What better way than to drink your fruits and veggies? 

- EmmieJ 

* * * 

About two years after I had my first daughter (who will be 10 next month OMG!) I spoke with my PCP about the drop in my energy level and some trouble maintaining my weight. She sent me down to the lab for blood work which confirmed that I had an underactive thyroid or hypothyroidism. I’ve been on medication ever since, but lately I’ve been feeling a little blah. I believe it has a lot to do with my thyroid as well as my lack of exercise and taking time for me. So this past week I made the decision to do whatever it took to get myself healthier, physically and emotionally. 

I’ve been seeing a lot on the internet about green smoothies. There  are  tons  of  websites and  recipes  out  there.  I didn’t follow any one specifically, but without the information or recipes I obtained from these sites and a few others, I would’ve been lost.  

Green smoothies are a combination of about 60% fruits and 40% raw vegetables to create a blend that is not only pumping you with tons of vitamins, but it will give you a natural energy boost. These smoothies are a complete food because they still have fiber, unlike juicing.  According to these sites, those who consumed green smoothies regularly started to enjoy eating more greens and would actually crave them. They said I would stay full longer and that even my kids would enjoy them. I was sold.  

You will find that the recipes used various types of greens.  I decided that spinach would be my choice of greens to start off with.  According to Nutrition Data and Wikipedia, spinach is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is low in calories (about 10 per cup) a great source of vitamins A, B6, C, E and K, as well as magnesium, folate and folic acid, iron and potassium. To improve iron absorption, eat your spinach with vitamin C-rich foods such as orange juice, tomatoes, and citrus fruit. 

Saturday morning before the kids were up, I told Tim I was off to the store to get stuff for breakfast.  I picked up some organic baby spinach, mangos, bananas, pears and gala apples.  I also grabbed a couple of those new Yoplait Greek yogurts that I saw on The Biggest Loser the other night.  (I’m not a huge fan of Greek yogurt unless it’s in the form of tzatziki and smothered on top of a chicken gyro, but I know it’s suppose to be good for you and it has 2x the protein people!!! 2x more than what I have no clue.  Hey, I’m just trying to be honest and whatever Jillian Michaels or Bob Harper say is truth in my book.) Ahem, back to the smoothie.  So, I get home and send a tweet of course and then I go in and tell Tim that we are about to get our smoothie on.  

Many sites recommend a Vita-mix blender, which is like $400 bucks so unless you have money throw around, you can use a strong blender with ice crushing like I did or some mention the Magic Bullet. If you are going to use bananas, some recommend freezing them (peel first) beforehand.  

What I used in the order they were place in the blender: 

  • A handful of ice cubes (about 6)
  • 1 banana peeled and broken into chunks
  • 1 apple w/skin cut into chunks (no core)
  • 1 mango (no skin) cut into chunks
  • 2 huge handfuls of baby spinach (about ½ of the package of Olivia’s)
  • 1 Yoplait Greek Yogurt (honey vanilla flavor)

Here is a picture after the fact because I forgot before I started. I also suck at taking and editing pictures, so please bear with me. Thanks.

 

I started the blender and poured about ½ cup of water through the top to help it blend. It took a bit at first because it has to break up the ice. Once it was well blended, I added another handful of spinach. In total, I think I used ¾ of the package. It was thick like a milkshake, but it says you can add water or juice until it’s the desired consistency.  

It was really good and I was surprised that even though I only used one banana; I could really taste that the most.  Haley tried it and said that she would rather me not use banana next time.  However, I’ll let the pictures tell you what Rory thought. 

She refused to give it up, but I had to take it and put it in a sippy cup because she almost spilled it a few times. So I gave her back her cup of water in the meantime while I did this.

 

She was NOT amused.

 

Once the tears stopped, Tim, Rory and I enjoyed our smoothies.  The next day I made them again but used a pear (skin on) in place of the banana.  To give you an idea we had lunch at about 11:45 and then got ready for Haley’s lacrosse game.  We didn’t get home until after 6 and I realized we weren’t as hungry as we probably should’ve been.  Tim and I are hooked and will be making these daily.  He plans on adding some whey protein powder to his and we’ve learned that you can add Things like crushed almonds and ground flax-seed.  I’d like to hear from anyone who has used these as meal replacement in the morning or before/after working out.  What are your favorites and any other helpful tips or information you can share? 

Thanks! 

- Mel

The Lazy Family’s Guide to Going Green

Seeing as I was raised in one of a number of cities that claim some ownership of Earth Day, I feel as though I’m compelled to write a post commemorating it.

So here are five things my family any lazy family can do to go green.

1. Decrease use of toxic home cleaning products by only cleaning the house twice a year. (Except the guest bathroom, of course. That should be spit shined twice a month.)

2. Reduce water usage by letting laundry pile up as long as possible and then pack the washing machine to capacity.

3. Reduce paper tissue waste by letting the kids walk around with runny noses and wrapping paper waste by not giving gifts.

4. Minimize greenhouse gas emissions and use of fossil fuels by playing hookie from work and school and just lying around the house all day.

5. Reduce the need for fertilizer by allowing dog poop to sit in yard until it dissolves.

Who said it ain’t easy being green? Oh right, a frog. What does he know?

Happy Earth Day!

Getting Fresh with Emmie and Mel – Week 7: Radish

I have been incredibly busy and stressed the last couple of weeks, in part because I’m in the middle of a 5 or 6 week stretch where I’ll be away from home every weekend. Weekends are the time that I meal-plan (yes, I plan the meals even though Scoot cooks them) and grocery shop so in addition to the fact that my house is a mess, my sleep is out of whack and my yard desperately needs some mowing and weeding, I get nervous about not eating well. Now, before I go any further, let me note that there are a couple of really awesome reasons why I’m not going to be around on the weekends, so I’m not complaining. But I still wanted to head down to the salad bar and meet some new veggies over a nice cold glass of milk. (Wait…what are we talking about?) 

Anyhow, my parents had received a delivery of their co-op produce while they were on vacation so my mom had plenty to share. Most of it I tried already or was lettuce and really? I feel like if I bring you all lettuce you’d laugh in my face. So I said, “F it. I’m gonna cook some radishes. I can just roast them, right? Toss ‘em in some oil and sprinkle on salt and be done with it. Right?” And that’s basically all I did. The end. You’re welcome. Oh, you want more? Ok… 

-EmmieJ 

* * * 

Radishes are root vegetables in the same family as turnips and mustard. I learned from some website (woohoo…I can say website without the AP style guide saying I’m wrong!) that I forgot to bookmark that one serving of radishes has as much potassium as a banana and as much ascorbic acid as an orange. They’re very low on calories and are mostly water. But pregnant ladies, listen up…they’re also high in folic acid! Woohoo! So…if you’re pregnant and you can’t stand taking those gawd awful vitamins because you burp and the nasty metal flavor comes up and makes you throw up, just grab a handful of radishes and go to town. 

Most people eat radishes raw on salads, but I had to be different. 

We got home from the Bay pretty late on Sunday but my MIL had given us a bag of cooked rice for the road and I had pre-cooked a meatloaf and left it in the fridge for just such an occassion. (I know us too well.) I threw together a “salad” of Romaine lettuce and ranch dressing (classy, I know) so everything was basically ready to go. 

As I was getting things out of the fridge and unpacking the random treats my MIL gave us (we also got Fuji apples and Rice Krispies treats…what can I say, she loves us), I preheated the oven to 375 degrees. 

I washed and trimmed the radishes. These are pretty small ones but the spring radish seasons runs from April until June so they were probably harvested on the early side. 

Fresh radishes.

 

I quartered them (or halved the smaller ones), tossed in a bit of extra virgin olive oil (not very much though…I was scraping the bottom of the barrel), sprinkled wish Kosher salt and popped them in the oven for 20 – 25 minutes. 

Wait…hold on…I lied. I really put them in for like 15 minutes but the rest of dinner was done heating up and we were hungry and it was getting late and I just had to get dinner on the table, ok? BUT, trust me…do the full 20 – 25 minutes because mine, while delicious, were not yet carmelized and we all know that the carmelization is the super yummy part. 

Not quite carmelized but still oh so good.

 

I put one on DJ’s plate and told him all he had to do was eat it. (He hates being my guinea pig.) A few minutes later I looked and it was gone. “Did you eat it or throw it away?” I asked. “I ate it,” he said. I was amazed I didn’t witness any the death scene enactments he usually puts on when I make him try something. “Does that mean you liked it,” I asked hopefully. “No.” Oh well, a mom can dream. 

As for me and Scoot, we both thought they tasted pretty good. I ate about half on their own and the other half ended up getting enveloped in my gourmet salad. Both ways were great. 

I’d definitely make it again. 

* Apologies for the awful cell phone pictures. Our regular camera was out of batteries and I was trying to hurry.* 

** Random tip for parents: radishes’ genus is named after the Greek word for “quick growing.” From seed to harvest only takes a few weeks so they’re an awesome plant to add to your kids’ garden.** 

***Question: My friend Chantel asked what a radish tastes like and I couldn’t explain it to her. Some website said it tastes like mustard and turnips but I’ve never tasted them (other than the liquid mustard variety…heh) so I don’t know if that’s accurate. What do you think? If you’ve tasted radishes before, what do you think they taste like?***

Twitter Friends, Could You Do Me A Favor?

If I follow you on Twitter, could you do me a favor? Go check your timeline from sometime between 12 am and 4 am Pacific Time. Do you see your “Daily Twittascope?” Yeah, well, so did I.

If you don’t *really* need your horoscope to be spammed/tweeted to every one of your followers, would you mind going into your permissions area and denying access to it? For reals. It’s annoying as hell. I don’t even read my own horoscope, why would I want to read yours?

Thanks!

Getting Fresh with Emmie and Mel – Week 6: Spaghetti Squash

When I was a kid, my mom made spaghetti squash and I was absolutely amazed with it. I mean, it’s a squash for gosh sake. And then it turns into…spaghetti? How cool is that? (Dude, I was like six…let me have my moment.) Well, true to form, Mel comes and shows how bad ass spaghetti squash can be. You see why I like her so much? Without further ado…   

- EmmieJ   

* * *   

In my last post I mentioned I was going to work on cooking up some squash next. If you are like me, you were probably all “Ewww, what? Why?” Because let’s face it, it’s not the most appealing group of vegetables. They come in odd shapes, the skin is tough and when I’ve ever seen it cooked it just looked like a pile of orange mush.   

I was inspired a few weeks ago when I read a post over here, which was in turn inspired by the new show Food Revolution hosted by Jamie Oliver. I began searching Google and found what a spaghetti squash looked like, how to know when it’s ripe and how to cook/prepare it.  I searched a few other sites like Live Strong and Nutrition Data and found that spaghetti squash not only have both omega-3 and omega-6 fatty acids, but some important vitamins and minerals. So I decided to cook up some of it for the family this weekend.   

At the grocery store I searched for the most yellow spaghetti squash I could find. They all looked exactly the same, so I started feeling around for soft spots because, according to the site, it shouldn’t have any. I brought it home and stuck it on the bottom shelf of the fridge for 3 days. I realized the cooking part would be the easiest. It would be the convincing your family what you are making for dinner and getting them to jump on board with it is when you have to put your game face on.    

Saturday I started preparing it. It said to cut it length wise, but honestly I couldn’t find a knife that would get through it. I even tried putting it in the microwave for 2 minutes, twice and nothing.    

Spaghetti squash coming out of the oven.

 

Tim asked what I was doing and when he heard I was making spaghetti squash for dinner he was all “Sorry, but I don’t see myself eating that. I hope you are making something else to go with it…” I asked him if he even knew what it was and how I was going to prepare it.  His answer: “Um, yeah, the yellow thing you just took out of the fridge. You’re going to have to grate it up and make it look like spaghetti.”   

So of course I laughed at him, explained how it’s not the same orange mush I myself had feared and that once it’s cooked, the flesh will scoop out into strands that resemble spaghetti. I told him, “People on the internet cook it and said they’re kids even like it!” I was determined to make him believe he would like it because how could I get the kids to try it if he wouldn’t.   

Since my cutting efforts failed me, I place the squash on a baking sheet.   

It says to poke holes but I had already had at it with a knife so I figured I was good.   

Put the oven on 375 and waited about 30 minutes. After 30 minutes, I was able to slice it and placed both sides face down on the pan and surrounded it with water. Back in the oven it went for another 30 minutes.    

Once they were out, I was ready to dig in. I took a fork and scooped out the darker strands and the seeds and then scooped out the soft spaghetti like flesh into bowls. As the recipes mentioned, kids prefer just a little butter and parmesan cheese but I did have a simple tomato sauce prepared just in case.   

For the kiddies...

 

I tried the dish with butter and cheese and it was really good. It was light and a little sweet, but buttery and yummy. The squash isn’t as soft as pasta, at least that’s not how it came out. It has a snap to it, I guess you could compare it to al dente, but it’s not as thick either. I would prefer to eat it this way. Haley tasted it this way as well and said, “It doesn’t even taste like squash!” which I really don’t understand considering she’s never had squash in her life, but I’ll take it. That had Tim digging in and although he thought the butter and cheese was good, he took a bowlful topped with tomato sauce and it was gone within minutes.   

Rory, she spit it right out. I have a feeling this was due to texture, but she’s only 18 months old so I plan on introducing it to her again in the future.   

With tomato sauce

 

- Mel

The Party Is Just Beginning – Eat.Blog.Run.

I had a conference call on our drive home yesterday…one that wasn’t for work!!! (Thank Gawd!) In fact, the call was with a number of my Eat.Blog.Run. teammates. Together, we’ll be eating, blogging and running our way through 200 miles of the San Francisco Bay Area as we “compete” (I use that term loosely) in The Relay.

The race starts in Calistoga and finishes in Santa Cruz. My legs are 7.1 miles in Marin County, 3.7 miles in San Mateo County and 6.2 miles in the Santa Cruz Mountains. The race as a whole will take us around 33 hours, give or take, starting at 7 am on Saturday, May 1st and ending the afternoon of Sunday, May 2nd. DUDE, THAT’S THREE WEEKS AWAY!

I’m nervous that I’m slightly out of my mind, but mostly I’m excited, especially after talking to my teammates today. They’re an awesome group of bloggers.

But I could use your help. Here’s how:

1. If you’re in the area, come cheer us on! You’ll find a map of the routes at the link above. I’m running legs 11, 23 and 35 but all of my teammates would love the encouragement.

2. Follow us on Twitter to watch us freak out over our last three weeks of training and be part of our team as we tweet our way across the finish line.

3. Ditto on the official Eat.Blog.Run. blog. We love comments like, “You can do eeeettt. You can do eet ALL NIGHT LONG,” because, well, we’ll be running all night long.

4. If you or someone you know wants to support us as a sponsor, let me know. We could use things like water, food and snacks, etc. for the days of the race. We’d be happy to show our gratitude by acknowledging your support.

5. If you’re a member of DailyMile, follow me over there as I wrap up my training for this crazy race.

I’m amped. I can’t wait to tell you how it all goes!

Who Wants to Be A Blogger?

I’m not the most prolific blogger. This I know. Across a number of areas of my life, I suffer from an excess of inertia. What, you don’t remember high school physics? Inertia is the amount of force in takes to change the movement of an object. Perhaps you remember the saying, “An object at rest stays at rest and an object in motion stays in motion unless acted upon by an outside force.” That is intertia. (Thank you Newton.)

What it means for me is that it takes a lot to get me going but once I go, I go like a mad woman. When it comes to blogging, it plays out something like this: I wait days, weeks even, to write a post. I sit down to write it and it takes me hours. I have to get everything perfect. End result: I don’t post much and my posts are really long.

It’s no surprise really. My sophomore year in high school we spent our entire English class learning to write five paragraph essays. First paragraph: state a hypothesis. Second through fourth paragraphs: explain your three main arguments. Final paragraph: Conclusion. As I progressed in school, I continued to excel at that style of writing and it serves me well in my career. But that style, my style, also stifles me when it comes to this place. I don’t express myself for fear I haven’t fully thought out my position or my argument supporting it isn’t complete.

This frustrates me beyond belief because I’m way too young to have the whole world figured out and I think people who think they do are ignorant and arrogant – a dangerous combination indeed. I let the perfect become the enemy of the good here (or even the adequate, or mildly annoying…but whatever, this is my place, I can be annoying if I want, right?).

So here, today, I’m resolving to stop trying to be so darn perfect. It’s not me. Really. I’m going to start throwing up thoughts and ideas and shorter posts, even if they’re not my final answer. Because unlike on a gameshow, I don’t want this place to be my hot seat. I don’t want to walk away for fear of getting the next answer wrong.

I hope you’ll enjoy whatever it is that I have to say on here. I hope this will help me gain some momentum in my blogging. And if you’re a blogger and a perfectionist, let me phone-a-friend. I’d be very interesting in knowing how you restrain yourself from letting the perfect become the enemy of the good on your blog. Any advice?

Getting Fresh with Emmie and Mel – Week 5: Leeks

Wow…I come back from vacation and it’s like I don’t know how to do anything anymore. Sorry this post is delayed. On our drive back from Disneyland, we had to swing through the Bay Area to pick up our dogs that my parents had graciously entertained while we were gone. I called my mom in her office to tell her that we were there and about to leave and wouldn’t you know it, she said another bag of produce from their co-op had arrived. I went through the goods and decided to grab some leeks. I have made leek soup before but every time I told someone I was going to try leeks they said, “Yum, I love potato leek soup.” But, leeks aren’t just for soup, people.   

This is the scene that always comes in my head when I think of leeks. (Image from http://blu-ray.com)

 

 - EmmieJ  

* * *  

“What is a leek?” you may ask. Well, it looks like a green onion on steroids. It’s green leaves are tougher than an onion’s, however. It smells like a cross between onion and garlic but not as strong as either. It’s like a gentle giant. The leek is related to garlic and onion in the Allium family of vegetables. According to the World’s Healthiest Foods, a high intake of Allium vegetables can help lower bad cholesterol, raise good cholesterol, protect against a number of cancers, and stabilize blood sugar. And you know what? They taste good too.  

Seeing as I’m a lazy bones, I didn’t want to do something really complicated. I DO HAVE A VACATION TO RECOVER FROM! I started looking online for recipes and stumbled upon a leek salad recipe that looked yummy and easy. Woot! Double bonus: I had all except for one ingredient already in my cabinets. I headed over to Safeway and picked up two more leeks (the recipe calls for 8 but I halved it) and some tarragon.  

 Here’s what I used:  

Ingredients. Notice the huge leeks are from the organic co-op and the puny ones are the ones I got from Safeway.

 

It was really easy to make the salad. Here’s how:  

  • Cut off green leaves and bottoms of white bulb from leeks. Slice once down the middle and finely chop.
  • Cook in boiling water for 7 to 10 minutes. Remove, drain and immediately rinse in cold water.
  • While leeks cook, prepare vinaigrette using 1/4 cup olive oil, 1/8 cup white wine vinegar, 1 clove of garlic (pressed), 1 sprig tarragon (finely chopped), 1/4 teaspoon Dijon mustard, and freshly ground salt and pepper.
  • Place drained leeks in bowl and toss with vinaigrette and voila…

Leek salad.

 

You’re supposed to “chill well” but I didn’t have time so I threw it in the freezer for a few minutes while I was dishing up and it was fine. I could see serving it to guests very cold but this worked for a quick mid-week family meal.  

Because of the vinegar, it ended up a bit like the kind of coleslaw that doesn’t have mayonnaise in it. Do you know what I mean? Pickly. It was about the same texture as the seaweed salad served at Japanese restaurants. Maybe a smidge crispier. If you wanted it more al dente, you could just cook it for a bit less time, I suppose.  

The moment of truth came when I set it on a plate with some spaghetti and mini-meatballs and garlic bread. The boys…drumroll please…ATE IT! Kind of. DJ had it with Caesar dressing (which he calls “spicy ranch”) on it. Weird, I know, but whatever, if there’s ranch dressing on something he’ll eat it so let’s go with it, shall we? He liked it so much he had leftovers the next day in his lunch. I was impressed. And excited.  

This recipe is definitely going to be added to our salad rotation. I hate making multi-ingredient salad during the week because of all the chopping. But this was so easy since it was just one vegetable. Plus, I imagine it’d be good with other pre-made or store-bought vinaigrettes as well so I may give that a whirl too. Anything to add some variety and deliciousness to our dinners.

Legacy

One year ago today, my friends Heather and Mike lost their sweet baby girl. Nothing I write here can express the depth of my sorrow for their loss. Nothing I write here will make you or me understand the unfathomable nightmare that they have been through and the pain they will live with for the rest of their lives. I wish with all my might that there were something I could do to bring her back, to take away their pain. Though I know I can’t, I also know that Maddie’s infectious spirit lives on in ways big and small.

Because of Maddie, a community came together to show support for one of its own.

Because of Maddie, hundreds of children were held tighter, loved deeper, appreciated more.

Because of Maddie, her baby sister Annie has more cyber aunties and uncles than a girl could know what to do with.

Because of Maddie, gardens and balloons and websites and blogs and fingers and toes and ballpoint pens and blackberries all turned brilliant shades of purple.

Because of Maddie, thousands of families are getting the help they need to endure the ups and downs of a stay in neonatal intensive care units across the country.

Because of Maddie, tens of thousands of dollars have been donated to the March of Dimes to help keep other families from enduring the tragedy that Mike and Heather went through.

What an amazing legacy to build in seventeen short months.

May we all continue to keep Maddie and her family in our thoughts and prayers and, more importantly, support them in our actions. Maddie, may you continue to rest in peace.

Later this month, I’ll Marching for Maddie at the Los Angeles March of Dimes March for Babies. Please consider clicking the link in my sidebar to make a donation. You can also support families with babies in NICUs by donating to Friends of Maddie, the charity Heather and Mike set up in Maddie’s honor.

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