At 26 gestational weeks, after an amniocentesis and genetic testing, he was diagnosed with Diastrophic Dysplasia, a rare type of dwarfism.
Now four years old, our son Kai is happy, healthy, and full of mischief.
The purpose of this blog is to lend support and encouragement to others in similar situations and to share the tremendous experiences we've had and will continue to have as we raise our little, little boy.
Friday, January 25, 2013
Monday, December 24, 2012
Thursday, June 28, 2012
Tuesday, June 26, 2012
And of course, Target's "ABC trashcan". He can't read, but The Boy recognizes letters when he sees them!
This was in Kai's fortune cookie at dinner the other night. Strange? Ironic? Coincidental? Truly fortuitous? Kai has lots of medical opportunities in his near and distant future. I wonder which one will be "interesting."
P.S. Potty training is going great! He reminds me now when he need to use the bathroom. Our biggest impediment now is (oddly enough) ME! Lifting Kai onto and off of his little Lightning McQueen toilet is taking a toll on my back and tailbone, which are always weak and achy starting at about 20 gestational weeks (this is thanks to a 20-year old tailbone injury).
Thursday, June 21, 2012
FIRST thing's first: Baby is doing great. This week is 16 weeks for me. I'm mostly over being sick. I'm just in that awkward is-she-getting-fat-or-is-she-pregnant stage. We've already had an ultrasound and Baby's long bones are measuring on track with his gestational age with no indication of dwarfism (more later on how I feel about that). We'll have another ultrasound on July 5th to re-measure.
NEXT, all kinds of Kai cuteness from the past few months:
Monday, April 30, 2012
From the Recipe Book Everyday Food
"Rhubarb is a vegetable, although it is typically used in jams and desserts; its tart flavor makes it the perfect companion for fresh strawberries, or in this case, strawberry ice cream."
Prep Time: 15 minutes
Baking Time: 35 minutes
2 lbs fresh rhubarb
1 1/2 cups sugar
3/4 cup flour
1/2 cup (1 stick) unsalted butter; chilled, cut into pieces
1 cup rolled oats
1/4 teaspoon ground cinnamon
Strawberry ice cream, for serving (optional)
1. Preheat the oven to 400 F. Slice the rhubarb stalks on the diagonal into uniform 3/4 inch-thick pieces. Place in a 9x13 inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.
2. In a food processor, pulse the remaining 1/2 cup flour with the butter until the clumps are pea-sized. Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.
3. Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream, if desired.