Today’s blog post comes from one of my amazing Alpha Chi Omega sorority sisters named Cressie Boggs. She has educated me on Trisomy 18 through her personal experience with her daughter, Caroline. If you don’t know what T18 is, please read her story below (feel free to share it too!) and check out the yummy cookie recipe she shares at the end!
My name is Cressie Boggs and I want to share my daughter Caroline’s story with you. Caroline is 10 months old and I am her voice. Let me start by sharing our story of how Caroline joined the world…
I am a very positive person. I know everything happens for a reason, although I may not understand it at the time. I was glowing from being pregnant with my third child. I was proud of my family and excited for my two children to have another sibling join them in our Bogg Family. Everything about my pregnancy was normal up until 23 weeks.
Here I am, a pregnant mother at 23 weeks pregnant, my husband and I were brought into our midwives office and asked to sit down. She informed us that our unborn child tested positive (via materniti21 blood test) for Trisomy 18. At that moment, I was confused and unsure what the future laid ahead for my family and I. Next thing I know, I found myself researching and learning about Trisomy 18.
Plantain Pancakes have become a staple to our Saturday mornings. You may catch them often on my Instagram account because they are my ‘splurge’. I love how simple they are with only two ingredients, plantains and gelatin. The trick to this recipe is to have ripe plantains. I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies. When you mash-up a plantain, it will look like a banana mashed up. You want to eliminate any bumps and have it almost to a liquid. However, when you pour the batter on to the pan, it sets better than a banana. The key is to let the pancakes cook until golden brown before flipping. If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).
After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!
Have you ever heard of mofongo? It’s this amazing combination of fried plantains (my new favorite food) and pork rinds mixed together. My oh my, I do not think you have lived until you have made mofongo. Do not let the unattractive balls turn you away! This recipe is simple and easy to create, not to mention….the party it will create in your mouth!!
For the recipe, I have used avocado oil or coconut oil as my fat of choice for frying the plantains. I enjoy those two oils because I find they are mild in taste and allow the plantains and pork rinds to carry their own flavors and not be covered by an oil taste.
When picking out your pork rinds, please read labels. I have been surprised by the number of ingredients I can not pronounce listed. I try to stick to clean and simple pork rinds. I have found a local hispanic market which makes them fresh in town and I have purchased online from US Wellness Meats.