Sylvia Jeffreys Opens Up About Having IVF - "So Much Goes Into Having a Successful Embryo"

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Earlier this month, Today Extra presenter Sylvia Jeffreys, opened up on air about her fertility struggles as she and husband Peter Stefanovic prepare to welcome their second child.

Speaking to fellow mother Brooke Campbell about IVF treatments and the "daunting and overwhelming" experience of deciding what to do with unused frozen embryos, she shared her own experience. "Brooke, I know from my personal experience with IVF that so much goes into having a successful embryo." Holding back tears, Sylvia continued ". . . and having something sitting there that gives you the opportunity to make life for your family."

IVF specialist Dr Ric Gordon who also took part in the interview outlined the four options available for unused frozen embryos - storing, donating to science, donating to a couple and disposal.

Clearly knowing that is something she, like Brooke, would one day have to consider, an emotional Sylvia wrapped the segment: "It's such a fascinating topic, and Brooke obviously something so raw for you right now, so thank you very much for sharing."

"The silver lining in having unused embryos is that you've had your miracles. You've had your babies. So that's the beautiful part of it," she added.

When it was recently announced on-air that Sylvia and Pete were expecting baby number two, she joked about the chaos of having two under two running around.

"We're so thrilled after not the easiest path first time around; we're grateful for this gift, another boy," she told Today Extra viewers. "Two boys under two is going to be wild if you have any advice on how to handle the chaos, let me know," she joked.

We hope all goes well for the new parents as they prepare to welcome baby number two.

Related:

Sylvia Jeffreys Gives Birth to a Baby Boy and the First Pictures Are Adorable

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Adele Talks About Her Recent Weight Loss on SNL - "I Know I Look Really, Really Different"

Over the weekend, Adele stepped onto the Saturday Night Live stage to host her first-ever episode. The 32-year-old singer started by thanking the show for helping launch her career after she first performed on SNL back in 2008. Before revealing why she was back to host this time and not just perform.

"My album's not finished, and I'm too scared to do both. I'd rather put on some wigs, have a glass of wine or six and just see what happens," she said during her opening monologue.

She then when on to acknowledge her recent weight loss, which sent the internet into meltdown back in May.

"And I know I look really, really different since you last saw me. But actually, because of all the COVID restrictions and the travel bans, I had to travel light - I could only bring half of me, and this is the half I chose," she said, to cheers and laughter from the audience.

A week ago she revealed that she would be hosting SNL via an Instagram post, "Bloooooody hellllll I'm so excited about this!! And also absolutely terrified!", the post began.

"My first ever hosting gig and for SNL of all things!!!! I've always wanted to do it as a stand alone moment, so that I could roll up my sleeves and fully throw myself into it, but the time has never been right. But if there was ever a time for any of us to jump head first into the deep end with our eyes closed and hope for the best it's 2020 right?", she continued.

"It'll be almost 12 years to the day that I first appeared on the show, during an election . . . which went on to break my career in America, so it feels full circle and I just couldn't possibly say no!"

Aside from publicly addressed her weight loss for the first time, Adele also delivered a hilarious bachelor skit, wore a chic off-the-shoulder black dress, and sang a mashup of her biggest hits.

Scroll to watch some of the best bit from Adele hosting SNL.

Related:

These Photos Prove Adele and Nicole Richie Have a Down-to-Earth Friendship

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Raspberry Muesli

This delicious, easy to make, naturally sweetened Raspberry Muesli is a fabulous staple for any healthy pantry. Oats are a really nourishing, mineral rich grain that are high in fibre and protein. The nuts and seeds provide more nourishment in the form of fat soluble vitamins, protein and essential fats to keep you feeling full…

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Coconut Chicken Salad

I love this Coconut Chicken Salad, it’s long been a family favourite. Poaching the chicken breast in coconut milk makes it so lovely and tender. Combined with the fresh sweet and sour flavours in the salad it is a divine, nutritionally balanced meal. Cool, fresh and crunchy, this will be perfect on a warm sunny day!…

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Chia Berry Jam

This Chia Berry Jam is so quick and easy to make and tastes very similar to regular jam. My kids certainly wouldn’t know the difference. With World Health Organisation’s daily sugar consumption recommendation being three teaspoons for children and six for adults, this Chia Berry Jam lets you enjoy the sweetness of delicious fruit without…

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Sausage Pumpkin Pasta

Sausage Pumpkin Pasta is savory, creamy, indulgent and perfectly spiced.  This is hearty, delicious and comforting!

Serve this with a  fresh green salad with this quick and amazing Ranch Dressing. And pair it with some Homemade Easy Cheesy Garlic Bread, or Italian Bread Twists for a dinner that’s sure to please!

Pumpkin Sausage Pasta

Believe it or not, but pumpkin isn’t just for dessert. If you have pumpkin in your pantry that needs to be used, but if you can’t stomach one more dessert then this is the recipe for you. It’s savory, rich  delicious and still uses up your pumpkin.

This sausage pasta recipe with pumpkin sauce is so easy, and will leave your home smelling absolutely wonderful. It’s such a comforting dish for those chilly days. And because it’s so quick you can make it even after a busy crazy day.

Pumpkin Pasta with Sausage Ingredients

Your family is going to love this. And if you don’t tell them, they’ll never know there’s pumpkin in it!

• Pasta: Use a good sturdy pasta like Penne
• Olive Oil: Perfect for pasta dishes
• Sausage: Use extra lean sausage for a healthier dish
• Garlic and Onion: Finely chopped and minced
• Red and Yellow Pepper: Chop into bite sized pieces for easy eating
• Chicken Broth: Could use Beef or Veggie Broth
• Canned Pumpkin: Please don’t use canned pie filling, that would be bad
• Heavy Cream: Can sub out for half and half.
• Ground Nutmeg: Just a little bit add such a rich complex flavor
• Salt and Pepper: Add more or less to taste
• Parmesan Cheese: Freshly grated

How to Make Pumpkin Pasta

It’s a quick and easy and on your dinner table in 30 minutes. Perfect for any day of the week!

1. Cook: In a skillet over medium high heat add the olive oil and brown the sausage. Once it’s cooked remove to a paper towel lined plate, drain the fat from the skillet and return to heat.
2. Saute: Add more olive oil and saute the garlic, onion and peppers till tender
3. Sauce: Add the chicken broth, and pumpkin to the pan and bring to a boil, add the sausage, reduce the heat and then stir in the heavy cream
4. Simmer: Simmer the mixture 5-10 minutes
5. Cook: Cook the pasta al dente
6. Combine: Return the drained pasta to the pot, pour the sauce over the pasta and toss gently to coat. Top with parmesan cheese.

Tips for Making Sausage and Pumpkin Pasta

• Sausage: There are so many varieties out there that you can use, pick what you love. Hot Italian, sweet Italian, pork, turkey or chicken sausage. If you don’t use a ground sausage, however, be sure to remove the casings.
• Vegetarian: Skip the sausage all together for a vegetarian meal.
• Sage: If you love the taste of sage with your pumpkin throw in 2-3 leaves in your sauce while it simmers, then remove.
• Pasta: Use a sturdy pasta to pair with sausage. Things like Orecciette, Rigatoni or any chubby big pasta will work well.
• Al Dente: Don’t over cook your noodles, you don’t want them soggy. They will absorb some of the sauce so keep them firm.
• Vegetables: If you don’t like peppers you can substitute them for zucchini, or other vegetables of your choice.
• Pumpkin: I really like to use the canned pumpkin puree, it makes it so smooth and creamy. Homemade pumpkin will work just as well and give it a nice fresh flavor. I would blitz the homemade puree to make sure it’s super smooth before adding it to the sauce.

Storing Pasta Skillet

This is even better the next day!

• Fridge: This keeps really well in an airtight container for up to 4 days in the fridge. Leftovers taste even better.
• Freeze: You can freeze the sauce before or after you add the noodles. Both will keep in an airtight container for up to 2-3 months. Thaw in fridge and warm in a saucepan on the stove or in the microwave. You may need to add some broth or water to thin the sauce.

More Savory Pumpkin Recipes to Love

• Cheesy Butternut Squash Pasta
• Simple Butternut Squash Soup
• Slow Cooker Pumpkin Chili
• Creamy Pumpkin Soup
• Turkey Bolognese with Roasted Spaghetti Squash

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Sausage Pumpkin Pasta

This sausage pasta recipe with pumpkin sauce is an easy dish to make — it takes less than 30 minutes from start to finish. 

Course Dinner, Main Course

Cuisine American

Keyword pasta, pasta recipes, sausage pumpkin pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Servings

Calories 659kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 pound extra lean sausage
• 2 teaspoons garlic minced
• 1 medium onion finely chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 2 cups chicken broth
• 1 cup canned pumpkin not pumpkin pie filling
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper
• 1 pound penne pasta
• Freshly grated Parmesan cheese

Instructions

• Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove.
• Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
• Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
• Season the sauce with the nutmeg, salt and pepper, to taste.
• Simmer mixture 5 to 10 minutes to thicken sauce.
• Cook the pasta according to the package directions and then drain.
• Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta.
• Top the pasta with Parmesan cheese and enjoy.

Notes

Updated on October 25, 2020

Originally Posted on September 17, 2014

Nutrition

Calories: 659kcal | Carbohydrates: 65g | Protein: 23g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 784mg | Potassium: 628mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7364IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 3mg

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Delicious Keto Giveaway!

Cookies, and cereal, and bake mix, oh my! Who wants to win a $150 gift card for delicious keto treats? I have been waxing poetic about the delicious HighKey products for a while now so I thought it was time to put my money where my (hungry) mouth is. That’s right, I am giving you...

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Sabbath Ramblings: Lust & Pride.

I'm constantly inspired by the deep wisdom of Jesus, and also currently captivated by his extraordinary transformation following a forty-day

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Homemade Donuts

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.

Have a hankering for more comforting fried dough? Try this Easy Beignets Recipe, or these delicious and tender Apple Fritters. You can even skip the fair and make your very own homemade Funnel Cake!

Homemade Donuts Recipe

Do you prefer baked donuts or fried donuts? I do love both but I think I love fried yeasted donuts just a little bit more. If you’re a tiny bit afraid of frying like I used to be, my biggest tip is to invest in a thermometer! Knowing the oil temperature made a huge difference in my frying confidence.

Easy Homemade Donuts Ingredients

This homemade donut dough is exactly the same as my milk bread dough. The list of ingredients is very simple and can be halved or doubled easily to make less or more donuts in just a pinch.

• Heavy cream: Used for the added fat content for more tender bread dough.
• Whole milk: You can use 2% milk but remember more fat yields more tender bread. And we’re not adding eggs or butter in this recipe, so the fat comes directly from milk and heavy cream.
• Granulated sugar: For added sweetness in the dough. The majority of the sweetness will still come from the glaze.
• Active Dry yeast: to help the bread dough rise.
• Salt: For flavor.
• Flour: All purpose flour will do.

Note: The recipe calls for exactly half heavy cream and half milk so you can replace both the heavy cream and milk with half and half if you wish.

How to Make Homemade Donuts

1. Heat up the cream, milk and sugar and allow it to cool down a bit before adding the yeast to activate it. Tip for working with yeast: make sure the liquid mixture is not too hot or you will kill the yeast.
2. Once the yeast mixture is bubbly, mix it with the flour and salt to form a dough.
3. Shape the dough into a ball and place it in an oiled bowl. Allow to rise until at least double in size.

Cutting Homemade Yeast Donuts 

1. Roll the dough out to about ½” thick and cut with a donut cutter if you have one. Don’t have a donut cutter? I used a 3” round cookie cutter for the outer ring and a 1 ½” round cookie cutter for the donut holes.
2. Reroll the scraps and donut holes to cut out more donuts. Option: You can keep the donut holes for frying if you want, but you’ll end up making less donuts.
3. Tip for rerolling: You will need to allow the dough to rest a bit when rerolling so the gluten has time to relax, otherwise when you cut the donuts, they will shrink.

Frying the Donuts

1. Heat the oil in a thick bottom pot. I used a cast iron pan. Use a thermometer to keep the temperature between 350°F – 375°F. You will need to adjust the heat during the frying process.
2. Fry 3 – 4 donuts at a time depending on the size of your pan until golden brown, flip the donuts halfway through frying. Don’t crowd your pan.

Homemade Glazed Donuts

I included 2 options for glaze in this recipe: a vanilla glaze and a chocolate glaze. Both are very easy sugar glaze made with powdered sugar and milk. But there are endless options of glaze you can try to pair with these donuts.

• Try a sweet maple glaze like in these baked apple donuts.
• Go fancy with a brown butter glaze like in these baked pumpkin donuts.
• Or embrace the holiday with an eggnog glaze like in this eggnog pound cake.

Storing Donuts

Fried homemade donuts are best the day they are made but they will stay soft up to 2 days, just keep them at room temperature in a lightly covered container.

More Sweet Breakfast Recipes

• Pumpkin Muffins
• Coffee Cake
• Cinnamon Roll Pancakes
• Creme Brûlée French Toast

Print

Homemade Donuts

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword fried donuts, homemade donuts, yeast donuts

Prep Time 30 minutes

Cook Time 25 minutes

Resting Time 2 hours

Total Time 2 hours 55 minutes

Servings 10 donuts

Calories 229kcal

Author Trang Doan

Ingredients

Dough

• 1/2 cup heavy cream
• 1/2 cup whole milk
• ¼ cup granulated sugar
• 1 teaspoon active dry yeast
• ¾ tsp kosher salt
• 2 cup all-purpose flour
• Extra flour for rolling
• Oil for frying

Vanilla Glaze

• 1 cup + 6 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoon milk
• A tiny pinch of salt

Chocolate Glaze

• ½ cup powdered sugar
• ¼ cup dark cocoa powder dutch-processed
• A tiny pinch of salt
• ¼ teaspoon vanilla extract
• 7 teaspoon whole milk

Instructions

• Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
• Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
• Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 5 minutes.
• Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl.
• Cover, and let rise in a warm place for 1 - 2 hours until at least more than double in size.
• Turn the dough out onto a lightly floured surface and roll out to about ½” thick. Use a 3” round cookie cutter to cut out the donuts and use a 1 ½” round cookie cutter to cut out the donut holes.
• Reshape the dough including the donut holes into a ball and let it rest for about 10 - 15 minutes before you roll it back out and again and cut into more donuts. Continue to do this until you have cut out all of the donuts. Or leave the donut holes if you’d like.
• Heat the oil in a heavy pot to 360°F, use a thermometer to monitor the temperature during frying as you may need to adjust the heat, try to keep the temperature between 350°F - 375°F.
• Drop 3 - 4 donuts into the hot oil, depending on the size of your pan, and fry until golden brown, flipping the donuts halfway through cooking. Don’t crowd the pot.
• Remove the donuts from the hot oil and rest them on a wire rack placed over a baking sheet to drain excess oil or simply place them on some paper towels to absorb the excess oil.
• To make the vanilla glaze, whisk together powdered sugar, salt, vanilla extract and milk in a small mixing bowl until smooth.
• To make the chocolate glaze, whisk together powdered sugar, cocoa powder, salt, vanilla extract and milk in a small mixing bowl until smooth.
• Dip the donuts into the glaze of your choice and place them on a wire rack placed over a baking sheet to allow excess glaze to drip off.

Notes

This recipe makes 10 donuts if you reshape the donut holes. You can leave the donuts holes if you wish but this will reduce the amount of whole donuts.
When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut.

Nutrition

Calories: 229kcal | Carbohydrates: 42g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 187mg | Potassium: 67mg | Fiber: 1g | Sugar: 22g | Vitamin A: 195IU | Calcium: 29mg | Iron: 1mg

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Here’s All the Culture News You Missed This Week

From an immersive concert livestream by Billie Eilish to the latest season of David Letterman’s talk show, here’s all the news you missed this week.

Billie Eilish announced an immersive virtual concert
Billie Eilish is here to entertain us all this weekend. The Grammy-winning singer will be performing at a multi-dimensional virtual concert on Saturday, October 24 at 6pm EST. Using state-of-the-art XR technology and multiple cameras and 3D environments, Eilish will be performing live with her brother Finneas on a 60ft x 24ft stage surrounded by giant 360 LED screens, providing a rich immersive experience. The Where Do We Go? livestream will also include a pre-show of exclusive merch and content, including a teaser of the upcoming Apple TV+ documentary Billie Eilish: The World’s A Little Blurry. The livestream will be viewable on demand for 24 hours for ticket holders. Get your tickets here.

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from rehearsal 🤍 in the show i’ll be bringing you inside my head in crazy xr environments. aaaaaand there’s gonna be a pre-show before with trivia and a never before seen scene from the doc 🤗 tickets at livestream.billieeilish.com

A post shared by BILLIE EILISH (@billieeilish) on Oct 20, 2020 at 8:53am PDT

Spotify launched a daily wellness playlist
Given how stressful daily life has been since the coronavirus entered our lives, Spotify’s new playlist couldn’t be more welcome. Called Daily Wellness, the playlist features a mindful mix of music and motivational podcasts that can be found in the ‘Made for You’ shelf on mobile, web and desktop. Refreshed twice daily, the content is curated for listeners based on their unique listening habits and preferences. The evening edition is specifically built to help prepare for a good night’s sleep and includes meditation podcast Daily Breath with Deepak Chopra and poetry from The Slowdown.

Spotify listeners in Canada, Australia, Philippines, Malaysia and Singapore can now get a dose of #DailyWellness. Tune in to enjoy that much-needed “me time.” https://t.co/IyqWvikGNY

— Spotify News (@SpotifyNews) October 20, 2020

David Letterman released new episodes of his talk show
The third season of My Next Guest Needs No Introduction hosted by David Letterman is now available to stream on Netflix. The first four episodes of this season feature guests Kim Kardashian West, Robert Downey Jr, Dave Chapelle and Lizzo, who all sat down with the legendary talk show host for a one-hour interview. High-profile guests on previous seasons include Barack Obama, Tiffany Haddish, Tina Fey and George Clooney.

The pitch: Dave's got questions, they've got answers. Four more episodes of #MyNextGuest are now streaming on @Netflix. @KimKardashian @RobertDowneyJr @lizzo #DaveChappelle pic.twitter.com/kOy5QUdUKV

— David Letterman (@Letterman) October 21, 2020

The Toronto International Festival of Authors kicked off this week
Featuring 200 virtual events and activities such as conversations, readings, performances, podcasts and more, the Toronto International Festival of Authors’ 2020 edition is now live. The lineup for the opening day of the festival on October 22 included An Evening with Margaret Atwood and a virtual storytelling tour about Toronto’s Indigenous history. The rest of the events scheduled for the 11-day festival (which concludes on November 1) include a free event with philosopher and The School of Life co-founder Alain de Botton, an interview with acclaimed Canadian novelist Emily St. John Mandel, and a conversation about “The Politics of Black Lives” featuring author and Ryerson professor Dr. Cheryl Thompson. Get details here.

We are excited to bring you our most innovative Festival yet! With an incredible lineup of authors & over 200 free virtual events, it will be the largest literary festival in Canada this year. Registration opens worldwide on September 29. https://t.co/nwYQrrwk5v #FestofAuthors20 pic.twitter.com/lpzAF0gPiY

— Toronto International Festival of Authors (TIFA) (@festofauthors) September 22, 2020

Euphoria announced two bonus episodes coming soon
HBO show Euphoria starring Emmy winner Zendaya is releasing two special episodes ahead of season 2. According to Deadline, the first special episode (titled “Trouble Don’t Last Always,”) will follow Rue over Christmas and will debut on December 6 but details for the second episode are still unknown. Zendaya shared a teaser for the first of the two episodes on Instagram on Monday, captioning, “We really missed them. Two special Euphoria episodes coming soon. First one December 6th on @hbo.”

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We really missed them. Two special Euphoria episodes coming soon. First one December 6th on @hbo

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And ICYMI, we spoke to actress Sasha Lane about her new sci-fi show Utopia, and rounded up some ideas for a fun Halloween celebration at home.

The post Here’s All the Culture News You Missed This Week appeared first on FASHION Magazine.

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