Liquid Cheesecake

As much as I hate to admit it, I can’t absorb enough regular food to grow. It’s not a problem with my appetite - I can drain 4 ounce bottles like nobody’s business. It’s just that I can’t keep enough of it down.

Mom and Dad decided that if I can’t keep enough milk down, the milk that stays down better be VERY powerful or I would never gain weight. They consulted a Clinical Dietician at Children’s Hospital to see just how powerful they could make my milk. Dad calls it Liquid Cheesecake and he cooks it up for me every morning. It has 30 calories per ounce. That’s 50% stronger than regular milk!

I now have my own part of the kitchen, just like Mom and Dad. Even though Mom and Dad’s kitchen stuff is more colorful and smelly, mine is pretty cool too. I have my own gram scale for weighing the formula powder and a special sugar called Polycose. Polycose is an easily digested source of carbs but it doesn’t taste sweet because it's made from hydrolyzed cornstarch. I also have little syringes to measure out my Microlipid, which is a 50% fat emulsion that has all kinds of good oils that don’t separate when they are added to my milk.

And guess what? The new milk is so think and creamy that it actually stays in my tummy better than regular milk. I can keep a little more of it down. So now I’m getting stronger. And longer. Little by little.

Some day, I’ll be able to have you all over for dessert.

Love, Owen