This week has been a terrible, bad, no-good week. I haven’t had a bad week that I can remember in quite some time, so I was probably due for one. Monday morning, I loaded the girls in the car to drop off at daycare, return home to load the dog in the car, and road trip 3 hours to Detroit for Lily’s cardiology follow-up appointment. I got in the car to find my check engine light flashing. FABULOUS!
I drove like a crazy person 15 minutes out of my way to drop off my car and was fortunate enough to get a loaner car from the dealership. I raced home, loaded Lily in the car, and was on my way to Detroit and arrived only 5 minutes late for our 12pm appointment. Crisis averted for the moment.
However, the news from the cardiologist wasn’t good. Lily was in v-tach…again. While her heart rate was 260 bpm at her hospitalization, it was still 180 bpm on Monday and she was started on a second arrhythmia medication.
We left hopeful, but her appetite and nausea has been off and on ever since and she has fluid accumulating in her abdomen. She had 4 additional medications added to her regimen today for a total of 8 medications. Needless to say, there have been lots of tears shed this week as we continue to try and navigate these waters with Lily’s best interest in mind. Being a furbaby mom is so emotional – every day there are ups and downs with Lily and it’s been tough.
Tonight? Lily’s appetite is good, she’s awake and begging for attention – the bulldog we’re used to. Sending up lots of prayers for our baby girl and no matter what, we just want what’s best for her. With all of the craziness going on, Mark and I have been struggling to get in workouts, focus on our jobs, and give the girls the attention they need and deserve. Hey, they got baths tonight – woo! I know this will pass and we just have to tackle each day as they come.
My goal for tomorrow night is to make dinner. A REAL dinner. Like this dinner – a dinner everyone loved. Piper wanted to bathe in this corn puree and you’ll want to, too. Don’t delay getting summer’s sweet corn to make this recipe all the better.
- 7 ears corn, shucked
- 1½ cups 2% milk
- 2 Tbsp cornstarch
- 2 Tbsp butter, divided
- ¾ tsp kosher salt, divided
- 1 lb raw shrimp, peeled and deveined
- 1 Tbsp Creole seasoning
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 Tbsp olive oil
- 1 pint grape tomatoes, halved
- 1 Tbsp fresh thyme leaves
- 5 garlic cloves, minced
- ½ cup green onions, sliced
- ¼ cup dry white wine
- Cut kernels from corn cobs; set aside ½ cup kernels. Place remaining corn kernels in a food processor and pulse until almost creamy; transfer to a pan and add milk and cornstarch.
- Place pan over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.Stir in 1½ tablespoons butter and ¼ teaspoon salt. Remove from heat; cover and keep warm.
- Sprinkle shrimp with Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1½ teaspoons butter to skillet; heat until butter melts. Add shrimp; cook 1 minute. Add tomatoes, thyme, garlic, and remaining ½ teaspoon salt; cook, stirring occasionally for 3 minutes. Add onions and reserved ½ cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine and cook a final 30 seconds. Serve shrimp mixture over creamed corn.