Affirmation
Turns out dairy is not such a good idea for Benjamin yet. The peacefulness we experienced on Thursday and Friday quickly disappeared on Saturday. I guess it was the calm before the storm.
Saturday afternoon, when I got home from work, it was like someone had flipped a switch with Ben. It’s really hard to describe, but really, it’s like a child on drugs. Really. I promise.
His speech deteriorates, his eyes get wide and glazed over, he loses the ability to discern whether or not we are teasing with him (which we do often), he gets super-duper hyper and more aggressive, he makes incessant noise, and suddenly thinks he cannot do anything for himself. Among other things.
What a downer. I had been so hopeful.
But I’m going to choose to be thankful. I really am. Okay, I’m going to try. And trust that the Holy Spirit will work (extra-supernaturally) in me to give me the strength and patience I need.
I am going to be thankful because all of this is just affirmation that we are doing the right thing. It reaffirms to me that I’m not just some nut-job mom who says her kid has “dietary issues” (try to imagine me sarcastically holding up my fingers in quotes) to explain his behavior. It reaffirms to me that my countless hours of reading and researching has not been in vain.
Mostly though, it’s affirmation that we should keep doing what we’re doing and keep pushing to get it all figured out.
We will.
Camping, Take 2
aka GFCF Camping
After a wonderful getaway with my amazing husband, we decided to take the kids camping again. (I am on a mandatory five day vacation where I work.) The last time we went camping was in May, right before we discovered Benjamin’s gluten/casein intolerance. That trip started with a big gluten-stuffed meal at IHOP. Nothing like loading your child full of junk that will make him sick, eh?
This time, we headed out fairly early for a breakfast of smoothies and Lara Bars, courtesy One Stop Nutrition…a much better way to start the trip. Of course, I had to make a caffeine stop, but still much better than IHOP.
I had commented to Jarid that we should get gas while we were still in town, as it is quite a bit cheaper than near the freeways. We both spaced it, and before we knew it, we were looking at prices of $4.19/gallon. No matter, though, since there was one more gas station out in the toolies…surely it couldn’t be more than $4.19, right? Except that it was $4.45. As in four dollars and FORTY FIVE cents!!!! Out of sheer principle, we decided to chance it, even though we had less than a quarter tank of gas. If it was a straight shot, no big deal. But to get to Payson, we’re looking at climbing several 6% grades. We literally coasted in neutral on the downhill portions…right into Payson where we were greeted with $3.97/gallon!!!
From there, we were off to our next mandatory destination: the Payson Wal-Mart. Even though we have created a packing list, there were still a few items we needed before setting up camp. Flip-flops for me (those are a must have, camping aside!), a fishing license for Jarid, sinkers, fishing poles for the kiddos, velveeta cheese for bait, marshmallows, and ice…and we were finally on our way!
I’d like to divulge the location of our favorite campsite, but then I’d have to kill you. 
Fortunately, our particular site was vacant, so we got right to work. Within minutes, the tents were up…and we were hungry. Since it was early afternoon, we didn’t want to start a fire yet, so we popped open the portable grill and slapped down the meat. For Jarid, top sirloin; for the rest of us, hotdogs from Applegate Farms. Oh, and cantaloupe.
Then it was off to the creek to catch some fish. As expected, the little ones got bored quickly, so daddy was left to bring home the bacon trout himself. With the attention span of our children, there was only time to catch one. But oh the joy of watching daddy kill, behead, and gut the poor thing. As this production continued, I decided to try my hand at fishing. Considering that I grew up in Montana, it’s really sad that this is my first time fishing. Beginner’s luck? Maybe…
When we finally decided to call it quits, Kaiya was soaked head to toe, Benjamin had long since forgotten his fishing pole, and Jarid had a trout in the net.
After all the hard work, of course, we were hungry again. So we started the campfire and Jarid finished off the steak, and we all had cilantro-lime-chicken-onion-bell pepper-potato packets. (Ben’s was potato-less, as we are avoiding potatoes, apples, and raw tomatoes for him). As we grilled the corn, the sky began to darken and the rain came. So we at corn-on-the-cob in our tent. And raw coconut. Yum.
We had planned to roast a few marshmallows (which are gluten-free for sure, probably casein-free!), but by the time the rain stopped, our little troopers were tuckered out. We moved them into their tents and they fell fast asleep. We weren’t too far behind. Camping is hard work!
Last time we camped, we all froze. I ended up climbing in with Ben and Kaiya to make sure they stayed warm enough. This time, Jarid and I didn’t actually crawl into our sleeping bags until sometime in the middle of the night. Even then, it was just a bit chilly.
Breakfast consisted of eggs and pure maple syrup, along with a huge load of watermelon. After-breakfast dessert, as promised by daddy, was roasted marshmallows with a bit of gfcf chocolate (which is surprisingly good) and peanut butter on top. Fake s’mores!
After taking some time to pack up, we took a quick hike up to the top of the hill, with Benjamin as our guide. A quick wipe-down and a fresh change of clothes and we were on our way home.
GFCF camping? Doable, for sure. Easy, in fact. A little planning and fresh food, and you’re good to go!
Enjoy the pictures. If you click on them, you’ll be able to see a larger version. Be sure click on the one with my big goofy smile to see my “catch”.
Sprouts!
Nope, not talking about the store (though it IS one I frequent often).
Not talking about PBS Kids Sprout (though they do show Thomas the Train, which Benjamin loves).
I’m talking about sprouted grains, seeds, nuts, beans, and even rice (is rice a grain?).
Do you know what sprouting is? Or its purpose?
Sprouting is soaking, draining, and rinsing at regular intervals until your object germinates, or…sprouts! When you sprout, you are activating important enzymes necessary for digestion. Sprouting also destroys enzyme inhibitors, like phytic acid. If you don’t know what that means, or don’t care, just know that sprouts contain an abundance of nutrients.
I’m really just discovering the world of sprouting, but it IS of particular interest to me because of Benjamin’s diet. We are finding out (like Sara), that enzymes may play an important role in the gluten/casein free arena. After all, a gluten/casein intolerance is basically an inability to digest those proteins. I have yet to figure out if sprouts can be as effective as enzyme supplements, but……it’s worth a shot, right?
I’ve already started sprouting my rice before I cook it (which shortens cooking time!), and I LOVE the taste and texture. I am going to try sprouting my pinto beans before I make the most fabulous refried beans ever.
I also have yet to figure out if the nutritional benefit of sprouting is negated by cooking. Hmmm… But, just in case y’all want to go on the journey with me, here are some links.
Sprout People - they have TONS of information.
Provident Storehouse - their main site is dedicated to preparedness, but this link is an “Intro to Sprouting”.
Primal Seeds - easy to read, all on one page, basic information
Sprout Master - sells sprouting trays and other products.
Wikipedia on Sprouting - the neutrality of the article is disputed, but it gives a starting point and basic information if you want to research it more.
The Verdict
Benjamin’s test results came back today. To give you a quick rundown, here is the verdict:
“You have active dietary gluten sensitivity”
“It is recommended that you follow a strict and permanent gluten free diet”
“You have an autoimmune reaction to the human enzyme tissue transglutaminase, secondary to dietary gluten sensitivity”
You have an elevated fecal fat score which is usually due to “gluten-induced small intestinal malabsorption/damage when associated with gluten sensitivity”
You have an elevated level of (anti-casein) IgA antibody, at 35 units…levels “greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet”
“Gene analysis reveals that you have one of the main genes that predisposes to gluten sensitivity and celiac sprue”
“Each of your offspring has a 50% chance of receiving this gene from you, and at least one of your parents passed it to you”
“You also have a non-celiac gene predisposing to gluten sensitivity”
So what does it all mean? It means Benjamin has an autoimmune disorder that makes him unable to process gluten and casein. It means mom or dad probably passed the gene on to him and something “triggered” the gene to activate. We are in agreeance that mom probably passed it on. (Jarid hardly has ANY health problems!) It means that two and a half years of searching/struggling/wondering has finally come to an end, for good. It means this is a permanent way of life! Praise the Lord it isn’t something worse……(see the post below).
Yay for definite results.
Progress, Basketball, and Sweat
So, we’ve been doing the gluten/casein free thing for about 5-6 weeks now. I think? I really don’t think I can put into words how much of a difference it has made for all of us. Though Jarid, Kaiya, and myself aren’t strictly gfcf, I cook all of our meals that way because it’s too exhausting to even think about cooking two separate dishes for each meal. Anyway, for Benjamin, he has so much more clarity of mind, he’s much more confident, he is able to make fewer rash decisions, his behavior has improved immensely, and his comprehension level has shot through the roof. Suddenly, I have a child who can write his name with almost no help. He even tried to write the word tornado the other day. I have a child who went from not wanting to jump into the pool when daddy is right there, to a child who will run and do a cannon ball without his ”floatie”!?!?! Without having seen the “before”, you can’t even begin to understand what a huge success this is! Remember, when someone has a gluten/casein intolerance, ingesting those foods is like being on drugs. There are days where it’s almost like you can literally see the fog clear. It brings tears to my eyes.
Not only has Benjamin improved, but I can tell you with certainty, that Kaiya’s behavior has improved as a result. Not because of the gluten/casein, but because of Benjamin’s improvement. All of that leads to a less stressed mommy.
And, I continue to feel better as I make this change in my life. (I’m still waiting for the clarity of mind, though!) If I cheat and have some cheese or a piece of bread, etc…, I will pay for it the next day. My stomach turns very sour and I get really bad heartburn. REALLY bad. I won’t push the topic, but if you have some sort of ailment that has hounded you for a while, you might try going gluten free. Just try it. It won’t hurt.
So, we are almost half way through the summer basketball season. What that really means is we are half way through the tryouts. Aka: job interviews. Right now, Jarid is attending a camp where he is vying for a job opening in the JUCO (junior college) league. This is a really important stepping stone. All of the camps are important, because this is where he’ll get exposure. NCAA and NBA officials will be watching. Assignors for Division I conferences will be watching.
I was able to go watch one of his games yesterday and it was so much fun to see how he has improved just since the season ended in March. His physical stature has changed since the beginning of the season (he’s put on almost 30 pounds of muscle!!!!), but the biggest change is his confidence. I have no doubt that he will do extremely well this year….there shouldn’t be any problem getting a few JUCO games. And who knows what else may come his way.
And finally, it’s hot. I went running this morning at 5:50 and it was already hot enough that I was sweating just from the heat, not the exercise! It is actually kind of annoying that I couldn’t gauge the intensity of my workout from how hard I was sweating. I would guess that it was already 75-80 degrees out. I think I heard that it is supposed to reach 110 today.
Blech.
But praise the Lord for progress and basketball, yeah?
Zucchini Bread!!!
It looks like a lot of ingredients, but if you’re patient, the end result is pretty good really good!
- 1 1/2 cups brown rice flour
- 3/4 cups almond meal
- 1/4 cup sorghum flour
- 1/4 cup teff flour
- 1/4 cup corn flour
- 1/4 cup tapioca flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 (heaping) tsp guar gum
- 3 tsp cinnamon
- 3 eggs
- 1/2 cup coconut oil
- 1/2 cup zucchini puree
- 1/4 cup maple syrup
- 1 cup agave
- 3 cups grated zucchini
- 1/2 cup chopped pecans
Preheat oven to 325. Lightly grease two bread pans. Mix dry ingredients in a large bowl. In a separate bowl, whisk wet ingredients. Add to dry ingredients, and stir well to mix. Gently fold in zucchini and pecans. Pour half of the batter into one bread pan.
And then have fun by adding the ingredients below to the remaining batter for triple chocolate zucchini bread!
- 1/4 cup cocoa
- 1/4 cup coconut
- 1/4 cup coconut milk
- 1/4 cup almond milk
- 1/4 cup gfcf chocolate chips
- 1/4 cup cacao nibs
Bake for about 1 hour, or until toothpick comes out clean.
***The original recipe, which I got here, called for 1 1/2 cups of oat flour. Because I didn’t have any gluten-free oat flour, I substituted the sorghum flour, almond meal, teff flour, and corn flour. I also added tapioca flour.
You really should check out the original recipe and compare the changes. I am finding that in baking and cooking, most recipes are pretty flexible.
Pantry Staples
Just for Kibbles.
Anyway, my sister asked what foods I always have on hand for cooking and baking. A few of you have seen my pantry, but she hasn’t. So she doesn’t know what a complete disaster it is. Not to worry: I’m off to organize that as soon as I’m done here. Unless I find something to make. Like more zucchini bread (recipe coming soon!).
I digress. The list. With notes and hints and tips. And lots of links.
Coconut Oil
- use in place of butter on toast, pancakes, waffles, etc…
- use as oil in most baking recipes
- low melting point means that in the summer in Phoenix, it’s liquid when sitting on the shelf
- even though it is a saturated fat, I feel very comfortable using it based on studies I’ve read, research that has been done, etc…; if you wish to read more, start here or here
- buy unrefined, unhydrogenated, unfractionated; try Spectrum brand, usually found in the baking aisle with other oils
Agave Nectar
- use in place of refined sugar
- sweeter than sugar, so you can use less (use 3/4 cup agave for every cup of sugar)
- low glycemic index means it doesn’t affect your blood sugar as quickly or severely
- highly soluable and shelf stable
- mix 1/2 agave, 1/2 pure maple syrup to use on pancakes, waffles, etc…
- found in the baking aisle next to the honey and sugars
- click here to learn more
Flax Meal/Flax Seeds
- high in fiber
- high in omega-3’s
- mix 1 T flax to 3 T water and use as a replacement for one egg
- add it into everything: salads, breads, pastries, cereal, etc…
Tomato Sauce/Paste
- adds flavor to nearly any dish or casserole
- tomatoes are high in lycopene, which is an antioxidant
- easily make your own paste: core a bunch of tomatoes, puree (including seeds), simmer on medium-low for a few (or 8!) hours until paste forms and add your own seasonings if desired, put some in the fridge to use soon, freeze the rest
Beans
- pinto, black, garbanzo
- high in protein and fiber
- more complete protein when eaten with rice
- cheap ($0.89-1.19/lb)
- go herefor a tutorial on soaking and cooking beans from scratch…it’s so easy to soak and cook in the crock pot: virtually effortless!
- soaking reduces flatulence
- homemade refried beans are so yummy (recipe coming soon!)
- add beans to many dishes and casseroles
- roasted garbanzo beans are yummy…kinda like corn nuts (recipe coming soon!)
Rice
- brown, wild, japonica, etc…(no white rice allowed!)
- high in protein and fiber
- more complete protein when eaten with beans
- sprouted rice is just as yummy, but easier to digest..and fun to watch!
- use with most skillet-type meals, especially those with sauce or juice
Popcorn
- multi-colored organic popcorn found in the bulk section
- great, cheap snack for kiddos
- great, cheap snack for mom (and co-workers!!!)
- cook on the stove over medium-high heat (7 on my stove) with coconut oil
Almonds (and other nuts)
- chop and add to any salad
- chop and add to breads and muffins
- make almond milk as an alternative to cow’s milk for casein free diet (Ben LOVES almond milk, Kaiya loves to say “walmond milk”)
- use almond meal (left over from making almond milk) in breads, crackers, muffins, etc…
- good source of protein
- good source of good fat
Grapeseed Oil
- make sure you use expeller pressed
- better for sauteing than olive oil because it has a higher smoke point (point at which oils begin to break down)
- very subtle flavor
- I believe it’s about the same price as olive oil
Coconut Milk
- perfect gfcf solution for making creamy dishes
- when stored in the fridge, it’s more solid, but “melts” at room temperature
- subtle coconut flavor
- found near the Asian foods
Whole Grain Flours
- no need to ever have refined white flour in the kitchen: whole wheat pastry flour is an okay substitute, otherwise just use whole wheat
- gfcf flours include coconut, teff, sorghum, corn, brown rice, millet, buckwheat, amaranth, tapioca, and potato, among others
Spices/Seasonings
- sea salt
- cumin
- paprika
- turmeric
- dill
- pepper
- pure chili powder
- etc…
Onions
- good source of vitamin C, iron, and calcium
- sauteed onions add so much flavor to almost any dish
- raw onions, when a mild variety, add flavor to sandwiches, etc…
- guacamole!
- salsa!
- click here to find out how to cut an onion
Nutritional Yeast
- not Candida albicans
- good source of B vitamins
- cheesy, nutty flavor
- great for gfcf diet to include cheesy taste in casseroles, crackers, etc…
Whew. That took longer than I thought it would. Guess the pantry will have to wait until after we are done swimming!
Things I’ve Learned (aka GFCF Basics)
In the short time (3-4 weeks?) that we have been gluten/casein free, I’ve learned so much. So I thought I’d share. And I’ll start with the basics.
- Gluten is not just in wheat. It is found in rye, barley, and triticale. The general consensus is that oats are included as well. Oats do not inherently contain gluten, but are typically grown in the same soil, and can therefore cause problems for those who are sensitive or intolerant.
- Wheat has many names: durum, graham, kamut, semolina, and spelt, among others.
- Gluten is hidden in nearly everything processed. So that means I have to check every ketchup bottle, every can of beans, orange juice with added calcium (what is the source of the calcium hydroxide or malic acid???), chicken breasts (trust me on this one!), vinegar (and check when a product contains vinegar), etc. Raisins can be coated with flour to prevent clumping. Some packaging is coated with flour to prevent sticking. It’s everywhere.
- People with gluten intolerance/sensitivity are everywhere. In fact, celiac disease (where gluten actually damages the intestine) is severely under diagnosed. A low estimate is that 1 in 133 people have celiac disease. A high estimate is 1 in 10. Either way, that’s a lot of people! Jarid read that in Italy, it is mandatory to be tested for celiac disease before a child enters kindergarten. He also read that in some schools in L.A., they have banned parents from bringing in foods (i.e., cupcakes, cakes, etc..) that contain gluten because the teachers were complaining about kids’ behavior after eating that kind of stuff. I will try to find the actual stories for reference.
- Sensitivities and intolerances (which are different than allergies) can manifest themselves in many different ways. Here is a list of diseases that are probably associated with celiac disease. You’d be surprised. ADD/ADHD, Crohn’s Disease, Cystic Fibrosis, Multiple Sclerosis, and Irritable Bowel Disease…just to name a few. My take is that these ailments may be exacerbated by gluten (and maybe casein). For some people, it is manifested as physical ailments like upset stomach, diarrhea, etc. For some, including children, it is manifested as mental/behavior problems.
- Celiac disease is rarely disputed. Intolerances and sensitivities are, especially when in reference to behaviors.
- To put it very simply, celiac disease and gluten/casein sensitivities and intolerances are an inability to break down those proteins. Those proteins wreak havoc on the gut, get into the bloodstream, and consequently wreak havoc on the brain and the nervous system.
- To grossly oversimplify it, if those proteins are not broken down properly, they take on opium-like properties when they reach the brain. You know, opium…..poppy seeds….yep. So you get this: a person on drugs. Remember, this is a gross oversimplification.
- Ultimately, it’s a metabolism problem or an auto-immune problem. It involves enzymes, or their lack thereof!
- There will continue to be more research/education/information about this family of diseases and disorders…and how it all affects the body.
- Even though we are doing this for Benjamin, I’ve been doing it with him and I feel fabulous! To be quite honest, when I’m not eating wheat/gluten or dairy, I don’t feel bloated! When I’ve cheated, I feel like garbage and can barely button my pants! Not only that, but my mind is clearer and I am able to adapt easier and handle stress better.
Okay, so that’s the stuff I’ve learned about gluten/casein. Now here’s the stuff I’ve learned as we adapt to this diet.
- If you are going to do it and want to see results, you must commit to it and do it 100% 110%.
- You will spend hours in the kitchen. So you’d better learn to love it.
- You will have disasters in the kitchen.
- You will spend hours on the internet trying to find new recipes.
- You will spend WAY more time reading labels.
- You will have to try new foods and ingredients.
- It won’t kill you to try something new.
- It helps to make extras to freeze.
- You have to read labels.
- In the beginning, you will have to give up variety in your meals. Find something that works and stick with it while you work on the next thing.
- Specially made GFCF foods are expensive and may be just as bad as other processed foods, even with out gluten and casein.
- Eating out, in the beginning, is nearly impossible. But honestly, I am thanking God for Chipotle. I love Chipotle anyway, but that is one place I can take Benjamin and (for now) order a gluten/casein free meal!
- It’s not that expensive if you realize that you don’t need all the processed foods or convenience foods. For example, you don’t really need to buy special crackers as a snack. Either make your own or give your child an apple. Know what I mean?
- Learn to read labels. Did I mention that yet?
- If you don’t know what it is, go without. When in doubt, don’t.
- The best way to avoid an “infringement” is to make your own food. From scratch.
That’s all I have for now. I’m sure I’ll add to it many, many times. Feel free to ask questions or comment!
Edible Sunscreen?
These days, sunscreen is an interesting topic around here. Not only do we live in Phoenix, where I’m sure the temperature reaches 200 degrees in January (okay, I’m slightly exaggerating), but we now need to make sure our sunscreen is gluten/dairy free. **see note below
Before I get onto the edible stuff, allow me to step up onto my soapbox for a while.
Have you ever picked up a bottle of sunscreen and looked at the ingredients? Can you pronounce most of them? If not, you should put the bottle back. (Good rule of thumb, by the way, when you look at the ingredients on any food: if it’s more than three syllables and you can’t pronounce it, don’t bother.) If you see poly, methyl, paraben, EDTA, or butyl, among other things, you’re better off without it. Most of these are chemicals, synthetic materials, and fillers, none of which really contribute to a healthy lifestyle. Polyethylene, for example, is an ingredient in many cosmetics. This is what we use to make plastic bags. Did you catch that? We are putting plastic on our skin. Our skin that is the largest organ in the body. Do you think there might be a correlation between skin problems and our modern cosmetics? Do you think there might be a correlation between the rise of skin cancer and these chemicals? I do.
Now don’t get me wrong. My house isn’t chemical free, by any stretch. Nor are my sunscreens and cosmetics. Not yet, anyway. But I’m learning as I go and making choices accordingly.
Anyway, as an alternative to traditional sunscreen, we might look at using coconut oil or really research it to find a gfcf solution.
As complement to good skin care when we’re in the sun, why not eat your sunscreen? You can find the entire article here, but Natural Health Magazine gave some interesting information on foods that help prevent damage from the inside out. Ultimately, it comes down to antioxidants which can help reduce the dangerous free radicals in your body. So as not to bore you, here is a list of some of the foods, broken down by their helpful ingredients:
- Carotenoids: tomatoes, watermelon, pink grapefruit, strawberries, and red/yellow/orange peppers
- Omega-3s: herring, mackerel, trout, salmon, or fish oil
- Flavonoids: dark chocolate, raw cocoa
- Polyphenols: green and black teas
- Sulforaphanes: broccoli, spinach, chard, or kale
Most of those are yummy, and things we eat on a regular basis. If not, we’ll try to add more into our diets, especially during the summer months. And we’ll probably experiment a little to see how our skin reacts sans sunscreen.
*Note: current studies indicate that gluten/casein molecules are too big to be absorbed through the skin; however, since children tend to put things in their mouths, we will steer clear so as not to take a chance!
New Pancake Recipe and Verses and Benjamin
If you can imagine, I have found a new pancake recipe that I love. It is super simple, and extra delicious. This one is courtesy Bob’s Red Mill.
- 2 cups Teff flour (an Ethiopian, gluten-free grain!!)
- 4 tsp baking powder (gluten-free)
- 1/2 tsp sea salt
- 2 cups water
- 2 T vegetable oil
Mix dry ingredients in a bowl. Add liquid ingredients and whisk. Cook on a griddle over medium heat. (Because there are no eggs, they cook quite quickly on each side)
Tonight, I added coconut and flax meal, and we topped ours with strawberries and our pure maple syrup/agave mix. The kids loved them.
Now, about those verses. Psalm 139:14 says,
“I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well.”
And Philippians 1:6 says,
“Being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”
The first is factual. We ARE fearfully and wonderfully made. It doesn’t say that we might be. It says that we are. The second verse is a promise. He WILL carry on the good work he has started in us.
So, why recipes (gluten-free!), verses, and Benjamin? Because we have recently found that Benjamin is gluten-intolerant (and probably possibly dairy or casein intolerant). And because God’s word promises that Benjamin is fearfully and wonderfully made. Even with a simple protein intolerance. And God’s word also promises that He will carry on a good work in Benjamin’s life. He will carry it on to completion, even in the midst of a crazy-strict new diet. Even in the midst of a world filled with gluten and casein! (I also think this means he will carry on a good work through Jarid, Kaiya, and myself!!!)
Someday, I may write about our journey to that discovery. For now, suffice it to say that this a brand new boy. No lie.
We covet your prayers as we take on a new giant.
Feel free to comment or email me if you are interested in hearing more or have questions. There will definitely be more to come on this particular issue.
