It’s hard to believe that in only 1.5 weeks I could deliver a perfectly healthy and developed baby. The average mama at Mountain Midwifery delivers at 41 weeks and 3 days. It would be super convenient if Grace would make an on-time arrival (which would be very unlike her father and mother).
This last week we were able to take our birth recovery and infant care class. It’s our favorite class to-date. We are incredibly excited to bring Grace home and love and care for her – even if we really don’t know what we’re doing. I think some of the things we are going to choose to implement for our family won’t be understood by most and will solicit much unwanted advice. But, as my very wise father says – opinions are like assholes; everyone has one and they all stink. I will remind myself of this often in the first few months of motherhood, I’m sure.
Since there’s really nothing else thrilling going on, I’m going to brag on my husband. Chris works a lot. He works weird hours. Whenever he’s not working he’s doing something for our house or for Grace. Not only is he showing acts of love through service, but he’s taken much of his extra time to go to all these baby classes – which most men would find to be agonizing and useless. Each class makes him more excited to meet Grace and more amazed by the entire progress (despite the fact that his years of Biology courses have given him more knowledge of reproduction and birth than most people).
Even with everything else going on, Chris is constantly seeking to serve me. He’s always asking what he can do to help me, constantly tells me how good I’m doing and compliments me on how good I look. Watching Chris seek to serve me and serve our unborn daughter I know he’ll be a great dad.
We’ve finished our four weeks of natural birth preparation class… and we are 100% prepared to have a baby! Not. Despite the fact that I’m sure I won’t remember much of the class when labor is super intense, I’m glad that the midwifery takes such an interest in educating us. It’s also great that they include the dads so much. When we were going to the OBGYN they hardly ever acknowledged Chris was in the room – and here he’s empowered as an important role in preparation, labor and infant care.
This Sunday we finally got a crib in Grace’s room. My family in Loveland (who are really my brother’s in-laws) hauled down a used crib from Loveland that was given to us by a wonderful friend. Even though Grace won’t be in her crib for a while, it certainly makes our expanding family more of a reality. (As if a look in the mirror isn’t reality enough.)
Now for all the bitching and moaning I’m entitled to do as a pregnant person… Sleeping is tough these days. I got around 3 hours of sleep last night. I’ve developed a little bit of a restless leg syndrome during pregnancy – so falling asleep is fairly difficult. Not to mention I pee 3 times, Grace punches my right side most of the night and rolling over is terribly difficult with an extra 21 pounds strictly packed on the front of my torso.
But really, I feel pretty darn good – all things considered – and I am in no rush to meet our daughter. She can stay in there and get nice and chubby until 40 weeks!
At 33 weeks I am sleeping less, eating less and working more. Sleeping less because I have a ninja living in my uterus who’s active at all hours of the day (better not keep that up outside the womb). Eating less because I’m just not as hungry – or I’m sick of eating all the time, but I can’t decide which it is. Working more because the company I work for a small but mighty and pushing out a ridiculous amount of work.
Despite all of the above, I still feel pretty good. I find it hard to believe I could get any bigger. I think the weight is going to have to start distributing throughout other body parts (not just my boobs and belly) because I just don’t think they can handle it anymore.
We finished week three of natural birth class and have only one more in the series. This last week we discussed active labor. I believe I’ve decided that I’d like to bake during early labor – I like to do it and it will keep me busy. But, active labor sounds serious and there will be no baking during that time. We also discussed what would happened if we get transferred to the hospital (this would happen if something is not normal). It really was not an uplifting class, but ended with a video of a midwife in South America birthing her own baby in a beautifully tiled bathtub. It was intense. Not sure if I liked it or not, but one can only hope my birth story goes as well as hers.
Home update: Chris and I have spent the last week painting the ceiling and walls in our dining room and living room. I anticipate it will be done Monday. Grace’s crib arrives on Sunday and we can FINALLY get that room put together. I know you want pictures… in due time they will come…
For years I thought I hated blue cheese. My whole childhood was spent thinking blue cheese was disgusting. I blame my mom for this. She hates blue cheese. (I should note that she also hates beer, but I was not disillusioned by her opinion on that subject.) My dad and my sister love blue cheese – but I just thought that since my mom didn’t like it it couldn’t be good.
This recipe combines three of my favorite things: apples, blue cheese and bacon. Bacon is the reason I could never be a vegetarian – but I’m sure I’ll go into that in a different post. These bacon and blue cheese pies are so easy, fast and delicious, but they taste like you slaved.
After a series of Better Homes and Gardens recipe fails, this one was a winner. I’ve made it a couple times and love it so much I had to share.
Bacon and Blue Cheese Pies
1 8 1/2 ounce package corn muffin mix
1/2 cup all-purpose flour
1/3 cup blue cheese crumbles (I use more – because why not?)
1 large Granny Smith apple, cored and thinly sliced
Fresh Thyme (optional, but highly recommended)
- Preheat oven to 400 degrees F. Grease two baking sheets or line with parchment paper; set aside. In a skillet cook bacon until crisp. Drain; reserve 2 tablespoons drippings. Chop bacon.
- Meanwhile, in a medium bowl combine muffin mix, flour, chili powder, egg, and milk with a fork. Use your hands to knead dough until it comes together. Divide dough into four portions. Place two portions on each prepared baking sheet and press to 6-inch circles using floured hands.
- Top each circle with half of the cheese and a layer of apple slices, leaving a 1-inch border. Fold edges around apple slices, using floured hands if necessary. Brush apples and crust with 1 to 2 tablespoons reserved bacon drippings.
- Place baking sheets on separate oven racks. Bake for 10 minutes. Top each pie with remaining blue cheese and the bacon; return to separate racks and bake for 5 to 7 minutes more until edges are golden. If desired, sprinkle with thyme.
We ushered in week 32 with snow and crazy cold weather. I think we’ve had more snow so far this winter than all last winter combined. [Insert global climate change comment here.] With the frigid cold and icy weather, my walks are few and far between these days. It’s amazing I still keep my amazing figure [insert eye-roll here].
Week two of natural birth class complete. This week we watched a video on the stages of birth. It was horrifying. Chris thought it was great. He says he’s happy to have a better idea of what’s going to happen. I also have a better idea of what’s going to happen – but I’m not as happy as he is. We were both also crying (or at least teary) at the end when the mamas were holding their babies (and they surprisingly looked like they had not just pushed a baby from their vagina). I looked around to see what other hormonal pregnant woman and emotionally supportive partner partner were crying – I believe we were the only ones.
In others news, the Broncos got slaughtered in the Superbowl – in case you haven’t yet heard. Luckily, I was in good company with good food. I am just outraged that Sherman is now wearing a Superbowl ring. What an ass.