Chicken Fricasse

Have you ever made a dish that you remembered to be just amazing, and then a year went by and you weren’t sure if it would be AS GOOD as you remembered? But then you made it and you realized, YUP it is that good, possibly even better than you imagined.

Just me?

Chicken Fricassee is the dish to make for your next Boss over for dinner/Priest over for dinner/Dinner Party/Birthday/Holiday or just a very special Tuesday night. It’s a classic that should be revived because everyone needs to try this to know that food can taste this good. (It actually dates back all the way to a medieval cook book from 1300’s).

The reason it’s lasted so long through history is because its DELICIOUS. The alchemy of the lemon juice, and the wine, and the fresh herbs, and the vegetables, simmered with cream and egg to make a velvety texture, and then tender chicken that soaks up all the juices, along with rice and bread – it actually makes me close my eyes to take in all that is happening in my mouth, which is my test for the best things I have ever eaten.

Julia Child in Mastering the Art of French Cooking describes a fricassee as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. Technically in a fricassee, cut-up meat is first sauteed but not browned, then liquid is added and it is simmered to finish cooking. But most recipes have you brown the meat first, so I guess there is some room for interpretation.

I knew this to be a classic French dish, but when my au pair from Columbia tasted this she said “you are cooking with flavors from Columbia. This is the type of dish we would make after everyone has been partying all night, and they are hungry again at 1 or 2 in the morning, and this is what they all eat to feel better again.” (If that doesn’t make you want to try this recipe I don’t know what will). But I looked and there is a Spanish popular dishes called fricasé de pollo that has spread to other Spanish speaking countries so clearly this dish has travelled not only through time but geography, again because it is DELICIOUS.

To make it, you start by cutting up your veggies (doing this prep before makes assembling this dish so much easier I highly recommend it) and the chicken (I like smaller pieces than a whole breast):

After you’ve browned the chicken take it out of the pan to rest and start building flavor with the familiar flavors of mirepoix + mushrooms (I used a leek instead of onion but it is good either way). Then you add flour + white wine to this and let it reduce:

^I can’t tell you how good this smelled. The wine, the veggies, the bay leaf. You’ll just have to make it so you can smell it too.

Then, add chicken broth and herbs, and while that heats up, stir together cream and egg yolks. Then – and this is the most complicated part of this recipe but still doable –  you add a little bit of the hot liquid to the cream + egg mixture to temper the eggs so they don’t scramble, but instead create this velvety, creamy, rich complex sauce that holds everything together.  (I used a 1/4 cup instead of a 1/2 cup as the recipe calls for to be extra sure I didn’t add it too quickly!)

Then you add this creamy mixture back to the pan and let everything simmer. Then at the end you add lemon juice and fresh tarragon. These flavors go together so well that the whole is greater than the sum of its parts and does that thing that makes me love cooking so much – it becomes something special and magnificent and memorable.

My kids love Rice Pilaf, so I serve it with that but Mash Potatoes or Crusty Bread soak up all that delicious flavor. Or you could just drink it straight. It’s that good.

Last night I was still dreaming of it before I went to bed, and I made a small bowl. And I sat there and thought ‘this is what I would order in any restaurant and be totally blown away and happy.’

I don’t have to wish you Happy Eating with this dish – if you make it I know you will have Happy Eating. Cheers!

xoxo Katie

Chicken Fricassee (I doubled this recipe – printer version here): 

Recipe from the blog Everyday Occasions

4 chicken breasts (I cut them in half for kid portions)

4 chicken thighs (remove skin)

sea salt & black pepper

3 tablespoons of butter

2 tablespoons of olive oil

1 small onion, diced (I used one leek instead, so delicious)

2 carrots, diced

1 rib of celery, dice

8 oz. of mushrooms, sliced

2 tablespoons of flour

1 cup of white wine

3 cups of chicken stock

fresh thyme

bay leaf

1/2 cup of cream

2 egg yolks

2 tablespoons of lemon juice

fresh tarragon

Serving suggestions : Rice, French Bread or Mashed Potatoes

Pat chicken with paper towel.  Season generously with salt and pepper.  Melt butter in a heavy dutch oven. Add oil and brown chicken for 4 minutes on each side.  Remove chicken from pan and set aside.

Cook onions, carrot, celery and mushrooms in the same pot until almost soft.  Sprinkle with flour and cook for another minute until flour is absorbed. Pour in white wine and cook for another minute, stirring.  Add chicken stock, thyme and bay leaf.

In a small bowl, mix cream and egg yolks.  Add a small amount of the hot stew mixture to the cream and yolks, stirring constantly.  Your goal is to slowly warm the eggs so they don’t scramble. Once warmed (after about 2 cups of stew mixture is added), pour into the stew pot with vegetables and simmer for 15-20 minutes, until the mixture reduces and thickens.

Add chicken back into the stew.  Keep simmering until chicken is cooked through.  Keep warm on low simmer or in the oven (about 250) until ready to serve.  Before serving, add lemon, 1 tablespoon of butter and fresh tarragon. Serve with rice, french bread, or mashed potatoes.

See  this and more great recipes from Jenny Steffens at http://jennysteffens.blogspot.com

 

Homemade Chicken Noodle Soup

I realized on my meal plan that I’ve never blogged about a staple meal in our house, probably because it feels so ordinary and I like a little fancy in a recipe to be blog worthy. But sometimes the classics deserve a space too.

Whenever my family comes down with a cold, like countless other mothers, I try to make a batch of this chicken noodle soup. I love how every mom makes it just a little bit differently and puts there own spin on it, so feel free to play around and make this recipe your own. This is my basic recipe but I like to change up the pasta and the herbs each time.

Sure in a pinch a can of soup works, but I don’t love the flavor anymore – it tastes like tin to me and I notice my kids don’t eat it. When you are feeding lots of people its just as easy and way more flavorful and nutritious to take 20 minutes and put a pot of this together. I usually have a batch of homemade stock in the freezer, and it really adds to the homemade, put-marrow-in-your bones feel to this dish, but boxed works fine.

Side note: One of my rules of feeding a family is always feel good about homemade stock, but never feel bad about boxed. Maybe you already know about the peaceful and easy rhythm of using up your rotisserie chicken carcass and bottom of the veggie drawer contents, and how good it makes your house smell. If not, see how I make chicken stock in this (very old!) blog post. 

One of my favorite things about this soup is using really fine egg noodles. They are creamier than spaghetti noodles, but about the same diameter. You might already have a preference, like larger egg noddles, but its fun to play around with the pasta in this soup. Ditalini? Alphabet Shapes? Orzo? All so fun especially for younger kids. But I usually have a bag of this vermicelli egg noodles in my pantry for this soup. It also goes by thin egg noodles in some brands but it’s the same thing.

And as for herbs, play around with those too. In general, bay leaf, thyme, rosemary, sage, and parsley are all perfect here. I use either a tablespoon of freshly chopped or a teaspoon of dried. We like it herby.

I could go on about the health qualities of this soup but I’m not a nutritionist. Ok fine – herbs have potent healing properties and so does garlic, so feel free to double the amount if you like. My mom used to scrape raw garlic on Triscuits when were sick, which you could also do if your children will eat it.

Homemade Chicken Noodle Soup (print recipe here):

  1. 2 T. olive oil
  2. 2 medium onions, diced
  3. 5 medium carrots, peeled and sliced
  4. 5 medium celery stalks, sliced
  5. 5 cloves garlic, minced
  6. 8 cups chicken broth
  7. 1 teaspoon dried thyme (or 1 Tablesoon fresh thyme, I was out)
  8. 1 Tablesoon chopped fresh Rosemary (or 1 teaspoon dried Rosemary)
  9. 4 cups chicken, shredded or chopped – you can use raw or cooked, see recipe for when to add
  10. 6 oz. (about half a bag) thin Egg Noodles
  11. salt and pepper to taste
  12. Fresh parsley for garnish
  13. A splash of lemon juice, optional

Directions:

  1. Melt oil in large pot over medium heat.  Add onion and cook for 3 minutes. Add garlic, cook for 2 minutes more. Add carrots, celery, bay leaves, thyme and rosemary. Cook, stirring frequently, for a few minutes until onion begins to soften and brown a bit.
  2. If using raw cubed chicken add it after herbs and cook for 5 more minutes
  3. Add chicken broth.  Bring to a boil. Reduce heat to medium low.  Simmer for about 5 minutes.
  4. Add noodles.  Return heat to high.  Bring soup back to a boil.  Reduce heat to medium high. Boil for about 20 minutes until noodles are cooked through.
  5. If using cooked chicken add it here
  6. Taste soup and add additional herbs, salt, and pepper to your preference.
  7. Serve with chopped parsley for garnish

Weekly Meal Plan 10/8

Our trip to the mountains up north made us drink in fall, but everyone came home sick. Time to make a quick batch of homemade soon and try to keep the rest of the week simple with leftover quesadillas (a great way to disguise leftovers) and easy meals that double or roast quickly.

Monday

 Rootbeer Pulled Pork Quesadillas 

Had a bunch of this easy crockpot pulled pork recipe from our weekend up north.

Tuesday

Chicken Noodle Soup – everyone was sick 🙁

Wednesday

Spinach & Pancetta Stuffed Shells 

One of my favorite recipes from Giada – fancy enough for company but easy for weeknight dinner. Cook your shells ahead with some oil drizzled in the water and you can keep them in the fridge until you make the stuffing. Also, a great recipe to make double and put into the freezer.

Thursday

Maple Balsamic Rosemary Pork Tenderloin with Fall Veggies

Delicata Squash is so easy to roast and makes any dish feel elegant.

Friday

Think we’ll make our own pizza since we are ordering out on Saturday. This is my favorite pizza crust from one of my favorite food bloggers. It is Todd English’s recipe (Of Olives Restaurant fame).

Saturday

It’s the twins birthday! We are ordering BBQ out for our friends and family to make it easy.

Sunday

Roast Chicken 

Going to make more stock from the bones so I can stock our freezer for the next time we are sick.

Easy Eggplant Parm

I know that Eggplant Parm elicits strong feelings in some people. You either like it or you don’t. If you don’t like it, may I suggest checking out my Chicken Parm recipe? It’s similar in construction and my family loves it maybe a bit more than eggplant parm. Still, we try to eat a meatless meal once a week usually on Fridays and this is one I know they’ll eat.

I love eggplant parm – its such comfort food to me.

It is a great meatless meal, and I’m always astounded at how the eggplant takes the place of meat in terms of meatiness, or substance, in a dish.

This is really an assembly dish, and once you get the hang of it you can make it in 15 minutes. The one point of debate I’ve had with others is that they don’t like this dish if the eggplant gets too soggy. A really easy way to avoid this is to salt it before you start breading it. I lay all the slices in a colander with a big handful of kosher salt covering it. Then I put some weight on it to help extract the water.

My weight of choice was a heavy terra cotta planter (#reallife):

Once you’ve rinsed your eggplant from the salt, its time for the standard flour-eggwash-breading assembly line. Be sure to heat up your canola oil in a large fry pan before you start.

It might seem like a lot of work, but it goes very fast and really gives the dish its decadence.

Once you’ve fried all of the eggplant slices, you layer it in your baking dish, with a layer of sauce on the bottom.

And…that’s pretty much it. The hard work is over. Just pour the rest of the sauce on top and layer slices of mozzarella. Bake at 350 for 30-35 minutes or until cheese is bubbly and browned.

Hope your family loves this dish as much as mine! (ps even the babies loved it!)

Happy Eating, xoxo Katie

 

Easy Eggplant Parm (printer version here): 

2 eggplants, sliced 1 inch thick

Kosher salt

½ cup flour

3 eggs, beaten

1 cup bread crumbs

1 cup parmesan cheese, grated

¼ canola oil + more for frying

2 jars of good quality marinara sauce (we love Rao’s)

1 large package of sliced fresh mozzarella (enough to have 9 slices)

Directions:

Slice eggplant and lay in a colander in layers, generously salting eat layer to draw out water.

When each layer is sliced place a plastic plate or container on top and lay something heavy such as tin cans or a heavy bowl on top. This will help draw out more water. Wait 15 minutes, then rinse well.

 

While the eggplant is being salted, lay out three trays or plates.  Put the flour on one plate, the eggs on a second, and the breadcrumbs, parmesan, and a pinch of salt mixed together on a third.

Preheat oven to 350.

Warm up ¼ cup of Canola oil in a large frying pan on medium heat.

Working in an assembly line fashion, take a slice of eggplant, press it in the flour plate, then the egg plate, then the breadcrumbs/parm mixture. Then place into the hot oil. When the pan is filled, flip the eggplant rounds starting with the first one you put in the pan. It should look golden brown. If not, let it cook for a little longer. When both sides are golden, remove eggplant slices and sprinkle with a pinch of kosher salt while still warm.

Keep working until you’ve breaded and fried all of the eggplant slices.

In a large 9 x 13 inch pan, pour a thin layer of the marinara sauce to prevent the eggplant from sticking to the pan. Then layer in the fried eggplant in slices until dish is full. Then pour the rest of the marinara sauce on top. Lay slices of fresh mozzarella on top.

Bake for 30-35 minutes or until mozzarella is melted on top.

Let cool for 5 minutes, then serve over favorite cooked pasta.

 

Weekly Meal Plan 10/2

Hello October!

Fall is my favorite. We’re planning on heading north for the long weekend, and will be eating out at our favorite places to keep it simple. But I’m planning on doubling the beef stew just in case! It travels really well and gets better each day.

Here’s what we’re having this week. Happy Fall! xoxo Katie

Monday

Root Vegetable Shepherd’s Pie – this was my daughter’s dinner choice since it was her Saint’s Day, St. Therese the Little Flower. I am linking my Root Vegetable version (usually post my Easy Shepherd’s Pie) for a little change.

Tuesday 

Stuffed Chicken Breasts 

Wednesday

Eggplant Parm

Thursday 

Instapot Beef Stew 

Friday, Saturday, Sunday 

Going North & Eating Out – Time to look at all the peak foliage in the White Mountains.

Thoughts On Our First Down Syndrome Awareness Month

I originally wrote this post six months ago for our first Down Syndrome Day (3/21), but I am reposting it again on October 1, since it is Down Syndrome Awareness Month. Getting to know our son, getting to love him, is such a gift and I am still in awe.

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Sometimes our most definitive moments are loud – a birth, a death, an accident, a promotion.

But sometimes they happen quietly, in the smallest of spaces between otherwise ordinary moments.

I was thinking about this the other day as I was giving our baby Ronan a bath. About the path that led me to him, to being the mother of a child with Down syndrome. His birth wasn’t the defining moment for me – it happened much earlier, when I was a grad student working towards my PhD in Philosophy.

I was taking a course on French Existentialism – a lot of Sarte and Camus. My professor was a middle-aged gentleman with a Scottish last name and good sense of humor. In the course of reading the material, there was a section on the randomness of our own existence. I remember my professor expounding on the happenstance of our mom having an egg and our dad having a sperm and they met, and it was you, and if it had been a day, a week, a month later, you wouldn’t be you. It would be a different egg, a different sperm. Logically all of this is true. And the conversation was basically, as soon as you embrace this fact, as soon as you accept that randomness, then you get to move on to clear, rational thinking.  My professor had a pretty clear attitude that anyone who thinks differently is an intellectual peon.

So your existence was entirely dependent on two microscopic physical things meeting. And that’s it. Nothing more. He went on from there to discuss some other point, but I was stuck. Logically, this was true but it left out so much about human existence. Like you are loved, that you are known, that you are fearfully and wonderfully made. I was totally depressed by this idea. I know because when I left class and was filled with these thoughts, someone bumped into me, and they looked at me and said, “Geez, why don’t you try smiling. You look miserable.”

This strangers’ comments woke me up to how low I must have gotten while stuck on this idea – it actually showed on my face. I remember looking around after they said it, at the very modern campus of SUNY Albany in the throes of late winter, and everything was white and brown and stark, with sharp angles and no curves, nothing soft, no color or beauty or life or hope. The world view I was surrounded by – literally and figuratively – was so bleak.

It hit me right then, as I looked around: You get to choose. Beauty or bleakness. Meaning or Randomness. It’s up to you. It’s up to each of us. Either way, it’s faith. We get to choose which version to put our faith into. But what I knew for sure was that without that belief that you matter, that you mean something, that your life has worth and value, that you are loved, everything else we can talk about as humans falls flat. In that moment in between classes on a winter day, I looked up at the sky and thought: I choose beauty. I choose meaning. I choose joy.

And then my eye caught on a tree that was just starting to sprout tiny green buds. The instant I made that choice, I could see life, beauty, new growth.

It was shortly after this that I found out I was expecting my first child.

From the moment I glanced at a positive pregnancy test, I loved my child. And in the next heart beat there was a feeling to protect and nurture this life.

By the time I was seven months pregnant, I was in my second year of my Phd program, and I had to present a paper I wrote for my Medical Ethics class. The paper was on the ethics of aborting children who through testing were shown to have Down syndrome or other genetic problems. I chose the topic since I had a special needs sister. In preparation for this paper, I remember reading a book by a father who had a child with Down syndrome, and he listed all of the difficulties of life with him in his attempt to be honest. It was his account of how he experienced Down syndrome. But between the lines of his honesty, I remember it was clear that intellectual capabilities were very important to him as a writer, and that much of his difficulty came from his son lacking in this sacrosanct area.

My research also led me to a program at Mass General on Down syndrome education. The doctor who led this group was frustrated at how the medical community had previously treated Down syndrome. The goal of this group was awareness. They lobbied that if you look at the actual lives of families who have a child with Down syndrome, they are full of joy and happiness and report high quality of life, much higher than the medical community previously reported. They hoped to connect those who may have a baby with Down syndrome with those families living with those same children to at least explore what life looked like before they decided to abort.

Most people have heard the stories of unsuspecting parents giving birth to a baby with Down syndrome and being told, ‘they will never say I love you. They will never lead a normal life.’ So much fear. We don’t have to look too far in our past to a time when Down syndrome meant institutionalization, and in many parts of the world like China and Eastern Europe this is still the case. (Side note: these children are up for adoption and you can see their faces on the website for Reese’s Rainbow, and it will break your heart.) This group, I was excited to learn, was trying to dispel this fear through sharing stories.

As I researched this topic, I imagined what I would do if I had received this test result for the baby I was carrying. I could follow the logic of my professor for this course – a very liberal, funny, brilliant woman – who held, like my Scottish professor, that this child growing was just a random egg, and a random sperm, and if one of those things was ‘faulty’ then of course, like making a mistake with the measurements of ingredients while making a cake, you could just dump out the batter and start again.

But every cell in my body went against this idea. I fell back to that definitive moment in between my classes, in the courtyard where someone pointed out to me what it did to my soul to believe that one life is just a random occurrence. It can be erased like the period at the end of a sentance.

I realized that there was no way I could do anything but love my baby, with the same love that had sprung up the instant I learned that an egg and sperm had met. That wouldn’t change if they had Down syndrome. It would bring with it concerns and questions, ones that this program at Mass General was trying to address, but throw it out like cake batter gone bad? Erase like a period at the end of a sentence? Impossible. My paper argued that it is a form of selective prejudice that is morally harmful to society, since it impacts the way we view members of that group who are living. My professor made it very clear that she disagreed with my conclusion.

This type of thinking from the professors in my program weighed on me. Continuing to view the world in this secular, rationalist way was making me depressed. Later, a friend whose brother was a priest shared with me that the hardest time of his years in the seminary were the ones studying modern philosophy. I had loved getting my Masters in philosophy at a Jesuit college, couldn’t wait to teach philosophy in literature, and had loved my time teaching logic and ancient philosophy at Nazareth College in upstate New York. But here, over and over, my classes slammed the innocent. When we were reading Justice is Fairness by John Rawls, we were following his treatise about building a fair and just society that broke down barriers based on race, sex and economic status. I can get behind that, says every compassionate, rational person, including me. And then you get to the part where he is building it back up, and holds that if a citizen is mentally incapacitated then they are not protected by the constitution, since only the members of a society that contribute to that society should justly receive its benefits. That’s only fair.

Wait, I thought.  How did we go from making society fair and just to saying that someone with special needs doesn’t have the rights of the constitution? We all know the last time we had human beings who were not protected as equally as other human beings it looked a lot like slavery. Another student in my class was the mother of a child with special needs, and she raised her hand and asked, is he really saying that? Yup, said yet another professor who agreed with this view that faulty humans are less than. It’s the only way a truly just society can be structured.

While other biases such as racism and sexism (which are active in our culture for sure) would not be tolerated in a modern liberal philosophical text book, a bias against the mentally handicapped is supported, championed even, right there in black and white.

My travels in my Philosophy PhD program are certainly not the first time our society has revealed that we hold a deep bias towards those with disabilities. But for some reason that I couldn’t know at the time, it was intensely personal for me to simultaneously be a new mother and buy into the world view that human lives don’t matter unless they are smart, productive, successful. The contradiction between these two experiences, these two viewpoints – that life has meaning in and of itself, or it doesn’t – affected something deep in me. I grew anxious, and snappy. Debating these truths with people who were very satisfied with their choice that life is random and can’t be ascribed meaning grew so exhausting, and everything outside of my smiling boy seemed dark and heavy.

Based on how miserable my program was making me and how happy I was when I was with my son, a happy, healthy, chubby six-month old baby (and the lack of philosophy jobs for sure), my husband and I agreed that it made sense for me to stay home and pursue writing and raise our family. After all of the arguing and emptiness of my philosophy program, it was a relief to focus on nurturing and nourishing things: food as a way to show love, motherhood, writing a novel filled with hope.

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I was remembering this whole path as I squeezed warm water over Ronan’s tiny body, his eyes staring at me, smiling when my eyes met his.

Many people in the world he was born into hold the view that he was just a random egg and sperm meeting. And when they met, they created a defective human. Faulty. Less then. Throw in some medical science to further prove he is just a statistic, and say that the fact that I had him and his brother at 40 was not the result of a meaningful creation, but one of pure, rational probability, since there is a higher incidence of twins and Down syndrome with advanced maternal age.

But what all these statistics and theories can’t explain is why having these boys has made me so indescribably happy. How Ronan is hard-wired for love, for innocence. That I feel a peace that I am exactly where I should be in this universe. How much joy he brings.

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That moment when I realized we all get to choose, and I chose meaning and joy, prepared me more than any other to be Ronan’s mom. And having Ronan feels like that faith was rewarded. Now I get to receive joy over and over again by being his mom. His life is such a gift – he has already touched his family and community deeply. He has already sowed the seeds of friendship with new friends. The same society that views him as not a whole person he is strengthening, softening, building, one person that meets him at a time.

The reality of these two world views doesn’t just play out in philosophy classrooms. Iceland just bragged that they eliminated Down syndrome by eliminating every child that had a positive prenatal diagnosis. Last month, my husband was at a work event and when a gentleman said he had two kids, he added they were pregnant with a set of twins, but one had Down syndrome, so they aborted them both. When I saw one OB doctor in our practice and told her that I wasn’t afraid of Down syndrome, she indicated it was ok for me since I didn’t have a demanding job, unlike her doctor friend who (rationally) decided she couldn’t care for a Down syndrome child and do her job, so she aborted them.

I am not trying to shame these choices. They were operating according to the rationalistic philosophical tradition our society values. Throw out the faulty cake batter.

But I can say now why this view leaves so much out about what is good, about what it means to be human. Just as objectively holding that life is random hurt me down to my soul that day in my philosophy class, holding that a specific life doesn’t matter because of Down syndrome also hurts our society. We are diminished because those lives didn’t matter. Because their smiles are not here.

So how does a society break out of its bias?

By telling stories. By programs like the one at Mass General. As the philosopher Iris Murdoch says, by having a philosophy that can talk about love. She was also a novelist, and came to believe that ‘art goes deeper then philosophy’. What philosophy can’t do, a painting, a novel, a photograph can do. It can move us, it can touch our deepest selves. It can let us speak of love.

Murdoch’s idea that we need to be able to talk about love in philosophy and art gives me hope. It’s hard to talk about systematically, categorically eliminating a group of people like those with Down syndrome if we think – if we see – that are very capable of love. Love casts out fear. And if there is one main factor that leads to eliminating people with Down syndrome, it’s fear.

Uncle Tom’s Cabin did more to end slavery then any philosophical treaty, and it was born of a mother’s love. When the author Harriet Beecher Stowe lost her baby right after childbirth, she thought of the grief of slaves who were mothers and had their children forced out of their arms, and then wrote her famous book that changed society.

Writing and art can say things that were silenced in my philosophy classes – things like you matter. Your life has worth. You are loved.

So maybe the compassion that is being showed by mothers of children with Down syndrome will help people view this diagnosis differently. I am well aware that my voice is just one in a beautiful symphony happening now. And Ronan is only five months old. But I will slowly try to tell his story.

For anyone who gets a test result or a diagnosis of Down syndrome, know that it might test your faith. But you don’t need an existential moment about the meaning of life to know what to decide. You can just listen to the stories of how the mothers that chose keeping their baby had their faith rewarded with immense joy. You can see their beautiful children radiate joy. Choosing that their life matters will always be choosing joy.

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