Last day of work!!!

So begins the last month of preparation for our little guy! And little is apparently what he is. Our obstetrician saw that my fundal height had been a little behind for the past month or so but in the last couple of weeks started to to fall a bit more behind (31 cm at 34 weeks). She assured me I shouldn't worry and the size of the baby has nothing to do with how I've eaten or anything. But she is sending us to get another ultrasound before she sees us again, just to measure baby again and double check that everything's fine. Ultimately, he'll likely arrive as a six-pounder. No complaints there.

Today I work for four hours and am then free to knit and nest as much as possible in the next month, or however long until babe gets here! The lifting is getting really hard, especially with the nerve pain I'm getting in my sitting bones. Not to mention just awkward with my winter jacket and big belly in the way.

I have gained just over 24 pounds as of today.
Now if they would just call about that ultrasound, I'm excited to see our baby one more time before he's born!

<3

Mmmushroom Soup

Mushroom soup is controversial... it is right in the league of things like olives and raisins, those food items that one either- as they say- loves, or hates. All of the aforementioned foods fall into the former category for me, and I like to think it's because I have slightly gourmet tastebuds.  I happen to worship the glory of the mushroom, in all its salty, flavourful richness, and always have. As someone who even enjoyed those cans of cream of mushroom soup as a kid, I admit my love for them is not fickle, but as I've learned to cook over the last several years I have gained new appreciation for the methods that best honour the flavour and texture of these beauteous gems from the world of fungi.

This recipe is something that does capture these qualities, in creamy, luxurious soup form. As I have craved little during this pregnancy other than lots of pure fruit juice and a good bowl of soup, I cannot help but give the recipe, titled "On Golden Pond Mushroom Soup", from La Dolce Vegan by the famous Sarah Kramer a respectful mention. Creamy, mushroomy, dill-y perfection. It definitely outshone the mashed potatoes I also made for dinner, and my baby now has the hiccups (whatever that may mean!). I am very excited that I have leftovers for tomorrow.

32 weeks, 5 days

Coming up on 33 weeks! Belly has grown substantially in the past two weeks, as I’ve had confirmed by everyone I know.  Fundal height measured 30 cm, at the last appointment when I was 32 weeks, which is quite normal.

I often try to figure out what position the baby is in, and usually can’t. It just doesn’t feel like it could be the shape of a human. I try to use the hiccups as a guide to where the head is sometimes, and it still doesn’t always make sense based on where I’m getting kicked. Maybe it’s some other animal instead of a human!

I’ve gained about 23 pounds so far. I am more into smoothies now than any other time in the pregnancy which is fabulous because the Vega powder we use has tons of protein and iron and other stuff, all in one scoop. It’s like extra multi-vitamins in food form.

The more I think about the fact that there are 7 weeks left, the weirder I feel. I am enjoying this last bit, because I have the knowledge that without a doubt, a bomb is soon going to drop on our lives and change it forever. I am of course nothing but excited for this, but am still going to enjoy the last few weeks getting everything ready (I have so much left I want to make!) and resting.

I have been able to cook more during the last few weeks because my iron stores have begun to replenish themselves. The difference I feel since starting the supplement is amazing. Still breathless, but less heart pounding, better sleeps and much higher overall energy.  I have made things like granola bars; Shepard’s Pie with lentils, bulgar, and veggies; vegan mac and cheese;  Miso Soba Noodle Soup; and lots more salads.  It is great that I’ll be finished work at the end of February so I can keep this up while Patrick continues to work like crazy to the finish, so he can have a few weeks off when the babe is born.

I need to get off the computer now, I am making Squash-stuffed Canelloni for dinner! Happy kicking and hammock laying, my precious little baby!

You’re mine and I made you

Dear Baby,

We have been together for almost 30 weeks! Only eight or so more until we become separate and part of the same world.  You are spending a lot of your time these days curled up sideways. I love looking down and imagining you in there, and will cradle you lots when you’re outside my uterus and in my arms.  You sure move and kick lots, sometimes turning upside down, and I often feel your small arms, hands and feet moving along the walls of your little home, especially when I rest my arms there; you seem to like resisting pressure.  I hope you’re still content in there, even though there’s less and less space as you grow bigger.  You often get the hiccups (just like me), much to my amusement.

Your father and I keep reading Goodnight Moon to you every night. I promise to keep reading it to you before bed after you’re born. I think you’ll recognize it.

When I think of you, I sometimes get a feeling like a balloon swelling up inside me that I have no control of, filling me almost over capacity with delight and happiness.  I am indescribably excited to hold you for the first time and count your little fingers and toes, and see your eyes, nose, ears, mouth, knees, and belly for the first time. So is your dad.

I’m making you a moon lantern, a colourful quilt, a cosy sweater, a snuggly wrap, some paintings, a gi for you to wear when we introduce you to our friends at the martial arts gym where your dad works, some fun hats, and even custom onesies. There will be a friend who makes you a mobile with fuzzy felted creatures to look at when you lie in bed.  There are so many colours in the world and I can’t wait for you to see it all.

I don’t know when your birthday will be or how the delivery will unfold, but I am counting on one that keeps you as safe as can be, and brings you into the world unharmed. And that’s what will happen; there will be helpful people to ensure it.  Just make sure you flip upside down, with your back facing my front, and we’ll both be fine!

Babies are born all the time, but you’re mine, and I made you. Perhaps it is in my biology to feel this way but it doesn’t make it less exciting. You and the task of helping you along your path already mean the world to me.  

Love, your mama

31 Weeks and Low Iron

Day two on blackstrap molasses.

We got a call from our obstetrician shortly after our family doctor made the referral, and ended up having an appointment with her just two weeks later. She seemed really great; easy to talk to, asking lots of questions and interested in the answers to them.  We hadn’t even yet finished seeing our family doctor, but as we’ll be seeing our obstetrician every two weeks from now on, we gladly cancelled our last appointment with her. One of the main things that happened from this new appointment was that I got another blood work requisition because my haemoglobin levels hadn’t been checked as they routinely should at 28 weeks (Just one more reason to never go back to this doctor).  Two days after I completed the blood work, my obstetrician called and told me that my blood count was low.  I felt this was a very helpful discovery, as it helps explain the exhaustion I’ve felt the last few weeks. Another symptom I’ve felt a little nervous about is the heart palpitations I seem to get a few times a day, notably when sitting down and without physical activity. It’s a strange feeling of too little oxygen in my blood and an acute awareness of my heartbeat, which is very fast these days.  So I’ve yet to really find out if it’s the low iron levels that’s causing that or not. It’s a little weird when I can’t get to sleep at night because I feel like I’m out of oxygen. Hopefully after a week or two of taking blackstrap molasses (two tablespoons of this will provide 70% of your usual daily need) and orange juice (vitamin c improves iron uptake) in the morning, consciously eating more iron-rich foods, and taking a ferrous gluconate supplement, I will start to see a difference in these symptoms.

Iron rich foods include:

-fortified cereals

-Oatmeal

-Tofu

-Soybeans

-Kidney beans

-Sea vegetables

-Lentils

-Spinach

-Chickpeas

-Blackstrap molasses

-Raisins

Besides that, the prenatal classes have been great. We’ve had three so far and they are very comprehensive and the public health nurse who teaches it is great. The classes have me thinking much more about labour and what will work best for us. Sometimes I get stressed, as there’s a lot of information out there, but then I remember that the baby is the only thing that matters.  For the second prenatal class Patrick and I brought the snacks, as there was only a budget for snacks for the first session. I made white bean hummus with roasted garlic and dill with a lots of veggies, and mini cinnamon coffee cake muffins.

I feel a little chaotic as there’s much more I want to think and write about, but I have to go to work. Only four days to go, though, and then three days off to rest and nest. :)