So Micah looks like he** but at least he's gaining weight. His skin is weepy and oozing all over...yucky and it looks so painful. This kid is a trooper.

• 17.2 lbs this morning
• pooping 2x/day
• Pretty happy during day. Play longer stretches without itching. He is getting stronger and sitting up better. Still gets off balance when reaching for toys.
  

I read somewhere that because cortisol levels are higher at night, itching increases then...seems to be true!!! Tonight we will turn on the AC just to try and keep him comfortable at night.

Last night was long. He was up at midnight and off and on until 5:30 AM when I handed him off to Shane who took him on a 2 hour walk around town (their morning routine).

I prepared bottles last night and he has 1.5 TBS of homemade rice milk/bottle....that makes almost 4 oz. of rice milk he'll be getting today.

Homemade rice milk was a cinch to make. Teh most time consuming part is straining it.

Here's the recipe I used:

Home Made Rice Milk

Yields approx. 96 oz.

Ingredients

• 8 c. water
• 1 c. brown rice
  
• 2 Tbsp. honey
• 2 Tbsp. safflower (or sunflower) oil
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• more water to thin; approx. 5-8 c.

Instructions

1. Fill a large pot with 8 c. water, cover and bring to a boil over high heat. (You may add the salt to bring to a boil faster, but I once read that is damaging to your pots, so I choose not to.)
2. Add rice, honey, safflower oil, vanilla extract and salt to boiling water. Reduce heat to low and cover. Simmer for three hours. It will look kind of like rice soup after three hours.
   
   
3. You will blend your rice mixture 2 parts to 1 part water. My blender has measurement marks on the front, so I do 2 c. of rice mixture and 1 c. of water at a time. If you are blending straight off the stove, add cold water to cool off the mixture and not blow the top of your blender off with the pressure from the steam.
4. After blending, strain twice through cheesecloth to catch any rice pulp left behind. I blend for about 2 minutes each batch, so I don’t get a ton of rice pulp left over. I place the cheesecloth in a strainer over a pitcher and pour from the blender into that. The second photo shows my rice milk consistency once it’s been strained twice.
   
   
5. Store in an airtight container in the refrigerator.