First of all, I want to talk about my Brother Sam/Elder Brickey!! He went to the MTC Wed. and his first few letters are really wonderful! He's the "baby" in the family and the last single missionary of all my sibs. WOW. Anyways, he's doing fabulous and really happy. I'm incredibly proud of him and all he pushed through to get where he is. GOOOO SAM!!! We had family stuff last weekend and it was great.
Now on to the tough part of my weekend. I have a really good reason I go into details about how sick I was at the end, so hang on people!
Then Sat. night I started feeling a cold coming on. My ears were killing, I was achey, I had a pretty high fever, my throat KILLED, I was dizzy, clammy, and just feeling yucky. I couldn't sleep cause I couldn't breathe well. Laying flat made me feel sicker. I did the whole propping up pillows, cough drops, pills for a sever cold and sleeping pills, herbal teas, and nice soft vicks tissues for my wittoe nose, none of which did much of anything. Even IB profen didn't work, which was a first for me. I still pushed myself hard last week because SO much was happening at schoolade and work, but I seriously couldn't work. I did come in one day, but I shouldn't have.
Finally I decide to go into the Instacare on Friday morning-ish (we don't have a FP Dr.) to see someone about a mess...ME! Well that's when I was told all the fun problems I was having.
"Just a virus right?" EEEEEEHH! WRONG. While my immune system was down with a cold strep came to get me, and then a flu strand snuck in after it. Sweet, just what I needed. Somewhere along the way my cold turned into a major sinus infection on top of all this. I guess there isn't a shot for a sinus infection, or at least they didn't think it was smart for me to have it and I agree, but there is one that will work for Strep. So, I got the shot, pain meds. to help me sleep, and anti-biotics.
Oh how I wish this was the end of the story but NO. Sorry to you and me.
After I get home, I do as directed. 2 lortabs every 6hrs for pain. This was so I can sleep. 2 amoxicillin antibiotics 3x a day for my infection. I figure I'll take them all at the same time. Even with taking the 2 lortabs I'm feeling the pain come back after a few hours but I don't care. I figure by Sunday I won't need the pain pills cuz I'll feel better so I try to get some sleep. Wake up, take my next dose, around 5:00p.m. Make dinner, veg for a bit, ya know try to get better. 11:00p.m. rolls around and I want to get to bed. I really haven't hardly slept. I take my next doses...Then I feel very weird. I feel hot and cold. I'm WAY WAY sicker than I was before. Emil says I'm turning gray. I had to really focus on breathing. If I didn't I noticed I was passing out because I wasn't breathing. I asked for a Priesthood Blessing. It helped me, but not the way I wanted. *Side note* Let me tell you something about myself. I HATE throwing up. I'd rather feel as sick as I have, get no sleep, and gain the 10lbs back that I lost from throwing up this weekend before I throw up EVER AGAIN. SERIOUSLY. I hate it more than anything else. But I'm also a whimp. I don't like being physically uncomfortable whatsoever. I'm such a dork and need to grow up! *End of side note*
This is where it gets kinda "graphic" so if you don't wanna read about throwing up, you better skip this paragraph. I ran to the toilet and puked. When I puke it's VERY violent. So violent it SCORCHES my throat and I burst blood vessels in my eyes every time. Several of them until some parts of my eye are BLOOD red. Not only that but after you have a child your bladder...well changes ;). For me, it's worth my sweet Angel so it's OK. Because of this even if I don't need to go #1 one BIT, I do when I throw up. Besides this, something else happened. I also bursted blood vessels in my throat. The outside of my throat began to rash. The more I threw up the darker it got. I eventually was a purple splotchy collection of burst vessels on my neck. Then I started throwing up blood. Not just a little bit but quite a bit. But I KNEW I needed to try and drink so that the next time I threw up it wouldn't hurt so much. Not even 2 mins after I started sipping on water I needed to puke again. But I held it in for an hour so that it wouldn't hurt so much. This continued each hour until 7a.m.
At this point, I'm so exhausted. I'm clammy and shaking uncontrollably. I'm very cold, but when I get warm I'm sweating and it's too hot. Laying down makes me sicker. But standing I feel good. I finally sat in the bathroom waiting to puke and nodded off about 5 mins at a time (I knew cuz Emil had to get up for work soon) and that was nice.
Emil has been up with me laying on the floor nodding off so he can get rest before a full days work. The dogs are snuggled with him and come lay by me each time I throw up. They were all so sweet to stay with me. No word/barking needed. Just being there with me. But I told him to climb into bed the last few hours so he can stay awake at work.
I weigh myself and I've lost 10lbs since Friday morning. WOW. Definitely NOT the way I wanted to lose weight! No way. I start to cry and continue my prayers for relief. I puke again and start to feel OK. Emil goes to work and I nibble on some bread and water. After 30 mins of not trowing up I lay down and stick a cough drop in my mouth and sleep for 2 hours.
I get up and notice I feel a bit better. I decide to take my antibiotics. This is about 10a.m. Then I feel REALLY sick again. I try to nibble on yogurt and Sprite. SPRITE! The first soda I've had in MONTHS. And it's the first thing that helps. But not for long. The puking starts up again...and again and again.
Finally Emil is home about 4:00p.m. He calls the Instacare, my voice is GONE cuz of all the intense vomiting, and they call in a anti-vomiting/nausea RX for me and say not to take the lortabs anymore. By this time both Emil and I think it was the lortabs that made me sick. I take a look and the mg in the pills and almost freak out!! The bottle says 500mg a PILL. I'd had 3,000mg of lortabs in less than 24hrs.!!!! Holy cow! What a blessing I did throw it up, even though it's made me sicker I needed it to get out of me body!
Through out this time of feeling so ill I thought of Jesus Christ. How he knew all that I was feeling. Not only did he feel that, but every other pain, sin and illness I've EVER felt. To really be thinking clearly about this when I couldn't even function in any other way was moving. I felt something new. Not only did he do this for me, but EVERYONE.
I began to cry for another reason. I was so thankful. I began a private prayer and thanks and gratitude for my Savior. I couldn't kneel without puking but in my own private way experienced something very beautiful in the midst of something difficult for me at that moment. Something I've had before, but not when I've been physically ill. I don't know that besides being pregnant, I've EVER felt this sick. Mind you, this was definitely not my first time OD'ing on something or feeling ill, so that's really saying something.
So I am thankful for Him. I just am. What a beautiful thing He has given me and every living creature. I'm constantly in awe.
Oh, and one more thing! On the plus side of this, I did my hair in a different way today and it's really cute. Yay!
3.29.2010
3.16.2010
Recipes!!!
Update: To date Emil has lost: 41.8lbs. and I have lost 31.6lbs!! WAHOO! However, while his waist size has changed drastically, mine hasn't :(. I mean I'm down about 3 sizes, but I think I'm just loosing it slower there because I gain it there the quickest. But I feel a lot smaller than that, in my clothes and just feeling so good each day that it's ok!
People keep asking for me to share the recipes I've been using so I figure that if I list the sources, I won't get sued...right?? I sure hope so!!
I know it's long but so many of you wanted me to share, so here ya go! Hope you try them out!!
Veggies with pasta!
Serving size, 2 (but it's SO much that I do 4. So for us, that's only 135 cals and about 5 g of fat! Awesome. If you need more servings, I recommend adding more veggies not pasta, it's healthier.)
370 Cals a serving 9.6 g fat
2 Zucchini
1 medium purple union (don't like/wanna cut one? try use union powder..about 1 tbsp. Not as good, but still works)
4-6 Spears of Asparagus
24 cherry tomatoes, cut in HALVES (just buy the pack of them, that's what I do)
1 Red Bell Pepper (I do 1/2 of a red and a orange bell pepper)
1/4-1/3 of a can of Artichoke hearts (optional, but sure adds great flavor!)
1/2 Cup Feta Cheese (SO GOOD FOR YOU)
1/4 Cup Marinara Sauce (optional, I don't add it for me but Emil likes it. Instead I spray Salad Spritzers Ranch flavor, 5 sprays but 10 is serving size)
1 Cup dried penne pasta, or other bit size pasta
1/2 Cup grated Parmesan cheese
1 tsp Balsamic Vinegar (I just "sprinkle" on top instead of measuring)
2 tbsp Lemon juice
1 1/2 tsp pepper
1 tsp salt (I use sea salt, if you want less sodium use Morton's low sodium salt)
1 1/2 tsp minced garlic (optional)
1 tbsp Olive Oil
Start boiling water for pasta. Cut up Zucchini, bell pepper, and asparagus into bit sizes. Cut union in half. Place flat side down and cut into wedges. Start oven on HI Broil. I use 9 by 13 pan lined with tin foil to broil veggies in. Place veggies in foiled pan, add artichokes, and if using garlic add it. If water is boiling, add a bit of oilve oil and salt then put 1 cup dry wheat pasta and turn down to medium. Stir occasionally. Cut cherry tomatoes in half. Set aside.
Base veggies in pan with olive oil and sprinkle salt and pepper on veggies. I mix it all together well with a rubber scrapper so as not to tear foil. Place in oven and roast on broil for 10-15 mins total, turning over half way. Because there are so many veggies, this takes a bit but it may be faster in your oven so check on it periodically so it doesn't burn! When veggies are done, mix up again and add Parmesan & feta cheese, vinegar IF using, lemon juice, mixed up again. Let cool for 2-4 mins. Then add tomatoes, pasta and which ever sauce you are using. I set sauces aside and we just add them in.
I LOVE this dish. Some of this comes from a book called "Eat Healthy, Lose Weight" and some just comes from good 'ol me! I think you could try using the veggies you like but it will change the fat and cals in the serving size.
Peanut Butter Cups
We use all organic ingredients. This FABULOUS recipe comes from the book "The Kind Diet", it's 100% Vegan! My source is my book but I got it online at: http://www.thedailygreen.com
I make this every week, Emil can't live with out it! I've added all the *remarks.
"Back in the day, I was obsessed with Reese’s Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use." -Alicia Silverstone
SERVINGS
12
INGREDIENTS
1/2 cup Earth Balance butter *It's at Good Earth & Smith's or other health food stores.
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
PREPARATION
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. *I add Agave Nectar to taste b/c I needed a little bit more sweet. Still is great!
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving. *We stick it in the freezer for the week and they only take about 5 mins to soften. They are kinda too soft if you only use the fridge but try it and see if that works for you.*
Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz0iOl1R7Ji"
"I adore couscous, and this is a wonderful way to prepare it. Not only is it tasty, it looks gorgeous on a big serving plate as the centerpiece of a meal. You can complement it with a simple salad or let it be the beginning of a feast that includes soup, hummus, and veggies. This recipe serves six, but you can halve it or just make a big batch and keep leftovers in the fridge." -Alicia Silverstone
SERVINGS
6
INGREDIENTS
2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes
1 1/2 cups zucchini, cut into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads *This is WAY too pricey for us. We left it out and it was still great!*
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped *This is just green unions, I didn't know that!
PREPARATION
1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron *I just put long ways thin sliced pieces or green unions in it and it was still fabulous!*, and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/moroccan-couscous-recipe#ixzz0iOlurQS7
I've made all of these and they are DELISH!! LOVE THEM!! I'm even having a PB cup right now, haha!
Most the ingredients have come from Walmart, Smith's and Good Earth. I don't shop at Fresh Mart/Alberston's so I'm not sure about that. We have a health food store here but it's too expensive, it's called Shangrilay. Agave Nectar is like honey, so it's where the baked goods are. The whole grain chips I got from Good Earth. Couscous is by the rice in most stores.
I've been recently using this website for ideas. It's still new to me but I usually use the 500 Cal meal section. There's a stuffed Portobello mushroom recipe in there that is GREAT with Spaghetti...that's what we just ate for dinner, YUMMO. But each section seems to have some great info.
Rule of thumb for veggies, if you like them better roasted do it! Eat them in a way that you enjoy! This is primarily how I've been cooking veggies for dinner, and the more I try different veggies the more I understand how and which ones go together. You can add brown rice or couscous with it and some seasonings and it's great!
If you really are interested in it check it out. They even have just heatlhier recipes and 30 minute quick ones! So far I really like it!
Really, your gonna cook anyways right? The only way to see if you like something new is to TRY it. The more I've been cooking I've figured out what things I can leave out of recipes or substitute and know what goes well together.
We only eat about 1400-1600 cals a day and sometimes that is TOO MUCH food! How? We eat energy dense foods. Foods that have low cals but are "heavy"/keep you fuller longer=VEGGIES or FRUIT!
Let me know if you try any of these, they are all worth the good health I promise! I'd love your opinions or tips on any of them!! :)
People keep asking for me to share the recipes I've been using so I figure that if I list the sources, I won't get sued...right?? I sure hope so!!
I know it's long but so many of you wanted me to share, so here ya go! Hope you try them out!!
Veggies with pasta!
Serving size, 2 (but it's SO much that I do 4. So for us, that's only 135 cals and about 5 g of fat! Awesome. If you need more servings, I recommend adding more veggies not pasta, it's healthier.)
370 Cals a serving 9.6 g fat
2 Zucchini
1 medium purple union (don't like/wanna cut one? try use union powder..about 1 tbsp. Not as good, but still works)
4-6 Spears of Asparagus
24 cherry tomatoes, cut in HALVES (just buy the pack of them, that's what I do)
1 Red Bell Pepper (I do 1/2 of a red and a orange bell pepper)
1/4-1/3 of a can of Artichoke hearts (optional, but sure adds great flavor!)
1/2 Cup Feta Cheese (SO GOOD FOR YOU)
1/4 Cup Marinara Sauce (optional, I don't add it for me but Emil likes it. Instead I spray Salad Spritzers Ranch flavor, 5 sprays but 10 is serving size)
1 Cup dried penne pasta, or other bit size pasta
1/2 Cup grated Parmesan cheese
1 tsp Balsamic Vinegar (I just "sprinkle" on top instead of measuring)
2 tbsp Lemon juice
1 1/2 tsp pepper
1 tsp salt (I use sea salt, if you want less sodium use Morton's low sodium salt)
1 1/2 tsp minced garlic (optional)
1 tbsp Olive Oil
Start boiling water for pasta. Cut up Zucchini, bell pepper, and asparagus into bit sizes. Cut union in half. Place flat side down and cut into wedges. Start oven on HI Broil. I use 9 by 13 pan lined with tin foil to broil veggies in. Place veggies in foiled pan, add artichokes, and if using garlic add it. If water is boiling, add a bit of oilve oil and salt then put 1 cup dry wheat pasta and turn down to medium. Stir occasionally. Cut cherry tomatoes in half. Set aside.
Base veggies in pan with olive oil and sprinkle salt and pepper on veggies. I mix it all together well with a rubber scrapper so as not to tear foil. Place in oven and roast on broil for 10-15 mins total, turning over half way. Because there are so many veggies, this takes a bit but it may be faster in your oven so check on it periodically so it doesn't burn! When veggies are done, mix up again and add Parmesan & feta cheese, vinegar IF using, lemon juice, mixed up again. Let cool for 2-4 mins. Then add tomatoes, pasta and which ever sauce you are using. I set sauces aside and we just add them in.
I LOVE this dish. Some of this comes from a book called "Eat Healthy, Lose Weight" and some just comes from good 'ol me! I think you could try using the veggies you like but it will change the fat and cals in the serving size.
Peanut Butter Cups
We use all organic ingredients. This FABULOUS recipe comes from the book "The Kind Diet", it's 100% Vegan! My source is my book but I got it online at: http://www.thedailygreen.com
I make this every week, Emil can't live with out it! I've added all the *remarks.
"Back in the day, I was obsessed with Reese’s Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use." -Alicia Silverstone
SERVINGS
12
INGREDIENTS
1/2 cup Earth Balance butter *It's at Good Earth & Smith's or other health food stores.
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
PREPARATION
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. *I add Agave Nectar to taste b/c I needed a little bit more sweet. Still is great!
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving. *We stick it in the freezer for the week and they only take about 5 mins to soften. They are kinda too soft if you only use the fridge but try it and see if that works for you.*
Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz0iOl1R7Ji"
"I adore couscous, and this is a wonderful way to prepare it. Not only is it tasty, it looks gorgeous on a big serving plate as the centerpiece of a meal. You can complement it with a simple salad or let it be the beginning of a feast that includes soup, hummus, and veggies. This recipe serves six, but you can halve it or just make a big batch and keep leftovers in the fridge." -Alicia Silverstone
SERVINGS
6
INGREDIENTS
2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes
1 1/2 cups zucchini, cut into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads *This is WAY too pricey for us. We left it out and it was still great!*
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped *This is just green unions, I didn't know that!
PREPARATION
1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron *I just put long ways thin sliced pieces or green unions in it and it was still fabulous!*, and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/moroccan-couscous-recipe#ixzz0iOlurQS7
I've made all of these and they are DELISH!! LOVE THEM!! I'm even having a PB cup right now, haha!
Most the ingredients have come from Walmart, Smith's and Good Earth. I don't shop at Fresh Mart/Alberston's so I'm not sure about that. We have a health food store here but it's too expensive, it's called Shangrilay. Agave Nectar is like honey, so it's where the baked goods are. The whole grain chips I got from Good Earth. Couscous is by the rice in most stores.
I've been recently using this website for ideas. It's still new to me but I usually use the 500 Cal meal section. There's a stuffed Portobello mushroom recipe in there that is GREAT with Spaghetti...that's what we just ate for dinner, YUMMO. But each section seems to have some great info.
Rule of thumb for veggies, if you like them better roasted do it! Eat them in a way that you enjoy! This is primarily how I've been cooking veggies for dinner, and the more I try different veggies the more I understand how and which ones go together. You can add brown rice or couscous with it and some seasonings and it's great!
If you really are interested in it check it out. They even have just heatlhier recipes and 30 minute quick ones! So far I really like it!
Really, your gonna cook anyways right? The only way to see if you like something new is to TRY it. The more I've been cooking I've figured out what things I can leave out of recipes or substitute and know what goes well together.
We only eat about 1400-1600 cals a day and sometimes that is TOO MUCH food! How? We eat energy dense foods. Foods that have low cals but are "heavy"/keep you fuller longer=VEGGIES or FRUIT!
Let me know if you try any of these, they are all worth the good health I promise! I'd love your opinions or tips on any of them!! :)
3.02.2010
Who's on first?
These are some of my favs of Abbott & Costello, comedians from back in the day.
And some more fun with them! I watched some of their movies growing up over and over. They are HILARIOUS!!
Awww...these bring back some really good memories. Don't you love things like that? Me too.
And some more fun with them! I watched some of their movies growing up over and over. They are HILARIOUS!!
Awww...these bring back some really good memories. Don't you love things like that? Me too.
3.01.2010
The Concert
As part of my creative arts class we are required to go to "events/concerts/plays/etc." and write a paper about it to get credit. I'm really enjoying it a lot! Emil has come to a few things, but missed out on this one. This is Eileen Ivers. I just got back from her concert and I'm about to start some more home work in other classes. But I wanted to share her with you a bit, I really hope you like it and take 10 mins to check this out. They really respect their history and lives of their ancestors, as I suspect you do too.
She has plenty more videos of her music on youtube, but this is one that they did tonight. It really was AMAZING! She rocks! The band came to our class this morning too and talked about the instruments they play. They are a really unique band! There's a ALL KINDS of drums player, the much needed bass and guitar players and then a guy on the accordion! HA! Then of course, this amazing lady, who I met and seems pretty cool, playing the violin/fiddle. Here's two vids of her music, really fun stuff! p.s. I thought you might like this DAD!! I SO wish we could have gone togeth! It made me miss you.
Now, back to the books! I've got midterms this week, wish me luck and a new brain, I've almost fried the one I've got!! :)
She has plenty more videos of her music on youtube, but this is one that they did tonight. It really was AMAZING! She rocks! The band came to our class this morning too and talked about the instruments they play. They are a really unique band! There's a ALL KINDS of drums player, the much needed bass and guitar players and then a guy on the accordion! HA! Then of course, this amazing lady, who I met and seems pretty cool, playing the violin/fiddle. Here's two vids of her music, really fun stuff! p.s. I thought you might like this DAD!! I SO wish we could have gone togeth! It made me miss you.
Now, back to the books! I've got midterms this week, wish me luck and a new brain, I've almost fried the one I've got!! :)
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