A little clarification...

I got a call from Dr. Lim (he and Crombleholme are the two lead surgeons) to clarify some of the information from our last big meeting. The most important thing is that they both feel fairly confident that they'll be able to establish an airway through the mouth or nose. They can't say for sure, but there's at least a decent chance that'll be the case. That is what we are REALLY hoping for. They have other options, but this would be the ideal one.
We are both pretty relieved to hear this, because this isn't what we thought at first. He gave us some more information... but that's the most important thing. Right now I'm just worried about getting him out safely, then we can worry about the rest.
I just got a very pleasant interruption! A lady from the gift shop came in with a little stuffed lamb, balloons, magazines and a coloring book... How fun! :) Thanks Grandma and Grandpa Weaver!!!
The flowers we've gotten and the balloons make the room much happier. I've been in this room for over a week now, and it's nice to have some things to make it a little more home like. Thanks!
P.S. Rachel Ray made a really yummy buffalo chicken stromboli on her show... Maybe you'd like it. I"m a huge stromboli fan, thank you Julie N.! Enjoy!

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil (EVOO)
• 3-4 stalks celery, chopped
• 1 large or 2 medium carrots, peeled and chopped
• 2 cups chopped cooked chicken, such as rotisserie chicken, leftovers or cooked chicken breasts
• 1/2 cup hot sauce for extra spicy, or 1/4 cup tomato sauce or tomato juice mixed with 2 tablespoons hot sauce, for mild
• Salt and freshly ground black pepper
• 1 store-bought pizza dough, defrosted
• Flour, for dusting the rolling surface
• 1 cup Monterey Jack cheese
• 1/2 cup blue cheese crumbles
• 3 scallions, sliced
• 1 egg
• A sprinkle of sesame seeds or poppy seeds

Preparation

Pre-heat the oven to 400˚F.
In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4 minutes. Add the chicken and hot sauce to the pan and toss everything together with some salt and pepper, to taste. Set aside and let cool.
When the filling is cool, roll out the pizza dough into a rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with the cheeses and scallions.
Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with your fingers to seal.
In a small bowl, whisk the egg with a splash of water, then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes.