Allergy Shots and Springtime

Jay got his first allergy shots on Tuesday. He got shots for dogs and cats on his right arm, and trees and dust mites on his left. His right arm is fine; his left arm is not. It's actually so swollen, hot, and itchy that it kept him awake until 3:00 this morning. Two days after receiving the shot, the swelling has not gone down at all.

I called the allergist today, and the nurse recommended tying an ice-filled bag around his arm, giving him B-dryl (which we've been doing), using hydrocortisone cream, and giving ibuprofen. She was going to ask the doctor about possibly increasing his dose of regular allergy meds, and also about taking something on the day he receives his weekly shots. She didn't get back to me.

Needless to say, Jay is not thrilled to get another shot next Tuesday. I just hope the swelling goes down before then.

Meanwhile, spring is here and it's warmer than usual. For the most part, we're keeping the windows closed because tree pollen is very high and grasses have started, too. All four kids are responding with sneezing, itchy, watery eyes, and runny noses.

Let the fun begin!

GF or GFCF Spaghetti Pie

All four kids loved this!

1 lb. Gluten-Free spaghetti

1/2 cup milk or milk substitute
2 eggs
Sea salt to taste
Freshly ground black pepper to taste
Garlic powder to taste
2 cups grated mild cheddar cheese, divided (or Daiya Cheddar Style Shreds)
1 26-oz jar GFCF pasta sauce




 
Preheat oven to 375 degrees.

Cook spaghetti according to package instructions.

When spaghetti is done, drain well, rinse, and return to pan. Add milk, stirring to combine.

In a medium-sized bowl, crack 2 eggs, and add sea salt, pepper, and garlic powder to taste. Add 1 1/2 cups of the cheese.

In a 13x9" baking pan, place half of the cooked spaghetti. Pour half of the egg/cheese mixture over the eggs.

Pour half of the jar of pasta sauce over top.

Repeat the layers.

Top with remaining half-cup of cheese.

Adapted from Kait's recipe.