Breckan's Birth Story

Stats: Breckan was born August 16, 2010 at 10:04 pm, 7lb 5oz, 19.25 inches, 9/9 on apgar.

Seeing my son for the first time.

Our family of three.

My water partially broke on Monday morning at around 7:30. I went in to see the midwife at about 9:30 and I was only 2cm, 90% effaced. She instructed me to come into the hospital at about 1:30 pm. We arrived at the hospital, and when I was checked at about 3pm I was still 2 cm but 100% effaced. Labor wasn't progressing fast enough. They suggested pitocin, which I freaked out about, because I heard about the devil juice making contractions right on top of each other. My midwife said to wait an hour, and if I still hadn't progressed she would start it. An hour later, sure enough, I wasn't progressing so I was given pitocin. It wasn't very high of a dose, even at the end, but at one point they were very close together and my midwife noticed, so she turned it down. Pitocin was started at 4pm. Contractions kicked up, and it was intense, but I kept myself going by rocking back and forth and picturing peaceful places and riding the contractions like waves, trying not to tense up. All went well, and besides pitocin I was able to deliver without pain medications! I felt this intense urge to push, the midwife checked me, and I was 7cm but she said that I probably had a few more contractions and I would be at 10. Sure enough 10 minutes later, I was at 10 and she said, "push whenever you feel the urge. If you feel a burning sensation, take a few breaths...that is your skin stretching" So I was pushing whenever i felt the urge and WOW was it a relief! I had no "ring of fire" exactly, I just felt the small tear at the top, not the bottom, 1st degree, about 3 stitches. It doesn't hurt to pee though, its just a little uncomfortable. My husband was able to help out the shoulders and I was able to grab him out of me after 30 minutes of pushing. It was so amazing! I wouldn't have done it any other way!

The anticipation is killing me!

Once we turned the big "37 weeks," the anticipation of Baby Fee's arrival has been killing me. I guess because once I became full term, I assumed that his arrival could happen at any time. Everything is ready, and I mean EVERYTHING. I even have the car seat snapped in and ready to go in my car! (I know, I am crazy). Maybe it also has been more difficult at this time because of my discomfort and the fact that everything is complete. All we need is our little boy. After carrying him for almost 9 months, I can't believe that it is almost time for him to be here. I am looking forward to seeing his face for the first time, and even for the sleepless nights. Having two months off of work is going to be fantastic. I feel like I am in such a rut design-wise, and the two months will definitely help. It will feel like I am coming back to a new job once I start up again!

In ending, I have a little message to my baby boy: Come and meet your Mommy and Daddy!

Raspberry Shortbread Bars

From: Food&Wine.com (Melissa McKinney)

Ingredients

This is such a summery treat! I love anything with raspberry filling and I decided to try out this Food and Wine recipe that just looked too good to pass up.

 Ingredients:
2 C flour
1 t baking powder
1/4 t salt
2 sticks unsalted butter, softened
1 C sugar
2 large egg yolks
1/2 t vanilla
3/4 C seedless raspberry preserves or jam

Grated dough on top of the preserves

Confectioners' sugar, for dusting

Directions:
In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.

Final product!

Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.

Bake on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars. Dust the tops with confectioners' sugar and serve.

Fresh Guacamole

Close up shot of the Guacamole

I was walking around Fresh Market yesterday afternoon, and I happened to stumble upon some ripened avocados. These puppies are in season here. We have about 3 trees growing in our backyard, but they are too young yet to produce. We are patiently waiting on our neighbor's avocados to be ripe so we will have even fresher ones, but for now, Fresh Market ones will do!

I happen to love avocados, and what better thing to do with them than to make guacamole! So I picked up some fresh limes, tomatoes, onions and cilantro and got to mixing. I don't really have a set amount of each ingredient, I just play it by "taste."

2 Avocados
Juice of 1/2 a lime
Chopped onions, tomatoes, cilantro to taste
Salt and pepper to taste

Directions: Smash avocados, add the lime juice, chopped ingredients and salt and pepper. Mix, and viola! You have some fresh guacamole. I like to serve with tortilla chips of course!