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There’s a song by Patty Griffin that cushioned monthly devestation over the span of this hopeful time, When It Don’t Come Easy, from her Impossible Dream album. This song played in my mind, when we ran out of money for one path and had to figure out another path, and when once on the path that led to where we now find ourselves (despite all the things being supposedly right) it still didn’t happen right away. I know everyone’s body and experience is different, so I don’t claim to have any answers on what finally unlocked this dream of mine to birth our baby. I know some folks will need other types of interventions and solutions to medical problems, but for those of you out there without answers or physical reasons why it hasn’t happened yet, I hope you won’t give up hope.

Disclosures: Mountain Feed & Farm Supply is a paid sponsor of this blog and provided some of the supplies to make this project, including the starter cultures and Greek yogurt strainer, at no cost to me. I realized I haven’t made a batch of yogurt in my ‘new’ house (which was new in November 2014). I wrote about homemade yogurt in Hip Girl’s Guide to the Kitchen and it is mom-tested, by that I mean busy-mom-without-patience-for-projects-like-this-tested. I got a pack of the Cultures for Heath Greek Yogurt starter cultures from Mountain Feed & Farm and proceeded to follow the CFH instructions to the ‘T’,

I was tempted to bring some home with me on the plane to make more of this delicious sauce I whipped up a couple weeks back after a great sale on organic rhubarb and organic raspberries at Whole Foods Market. Combine rhubarb, raspberries and sugar in a large glass or ceramic bowl, cover, and allow to sit at room temperature for up to 8 hours or in the fridge for up to 48 hours. Once all sugar has dissolved bring heat to medium for 5 minutes to soften rhubarb. Use an immersion blender to puree the mixture, or pour the contents of the pan (carefully! ) into a blender and then return to the heat.