We can't believe I made it to week 40!
I am now close to 3cm dilated, and have flu like symptoms hmmm
We went for a beautiful walk in the camellia gardens today.
I just know it won't be long now.
Tuesday 2 August 2011
Sunday 31 July 2011
Supermarkets are hazardous!
Today was an exciting day because we went for a short trip to the shops to get ingredients for taco dinner. Some bonehead spilled rice all over the floor in aisle 10 and guess who went for a ride on it? Me! Thankfully I fell forwards onto my knees and hands so my bump was protected. I met the store manager and had to fill in an accident report. Talk about drama! I seem to have escaped with only a bruised knee. Phew.
I thought the fall might have triggered labour but, alas, no. So this afternoon I ate half a packet of prunes and we had extra hot chilli tacos for dinner! Come on Bean!
I thought the fall might have triggered labour but, alas, no. So this afternoon I ate half a packet of prunes and we had extra hot chilli tacos for dinner! Come on Bean!
Friday 29 July 2011
Just sitting, waiting......
Hmmm so far no action yet. The little Hinchey bean has been very kind in that it gave me some time to have a lovely lunch at Jack of Harts & Jude cafe yesterday with daddy and our dear friends Jen & Stu. I had the organic beef burger with home made beetroot and a big chunk of hummingbird cake. Yummmm!
Last night we watched some more episodes of Lost. We're up to the last season with only 3 episodes to watch. I hope bean is polite enough to let me see the finale tonight.... I also wouldn't mind watching the mighty Dragons v Rabbitohs game tomorrow afternoon.
So far today I've been eating, eating, stretching, had a visit from the Jehovah's witnesses, and now I'm chillin on the back verandah in the sun with my shadow (oscy the cat) by my side. Happy days :)
Bean is still moving heaps and I have had none of the signs that labour is coming. Just a bit of pelvic pain from running out of room.
I have had the Jack Johnson song 'sitting waiting' playing in my head all morning hehe
Stay tuned.....
Last night we watched some more episodes of Lost. We're up to the last season with only 3 episodes to watch. I hope bean is polite enough to let me see the finale tonight.... I also wouldn't mind watching the mighty Dragons v Rabbitohs game tomorrow afternoon.
So far today I've been eating, eating, stretching, had a visit from the Jehovah's witnesses, and now I'm chillin on the back verandah in the sun with my shadow (oscy the cat) by my side. Happy days :)
Bean is still moving heaps and I have had none of the signs that labour is coming. Just a bit of pelvic pain from running out of room.
I have had the Jack Johnson song 'sitting waiting' playing in my head all morning hehe
Stay tuned.....
Wednesday 27 July 2011
No baby yet, but here's Kat's savoury muffin recipe instead
Another favourite from the baby shower:
Preparation Time
25 minutes
Cooking Time
30 minutes
Makes
12
Ingredients
Olive oil (optional), to grease
3 bacon rashers, trimmed, chopped
3 medium (about 550g) Desiree potatoes
225g (1 1/2 cups) plain flour
3 tsp baking powder
125g (1 cup) grated cheddar
1 bunch fresh chives, chopped
1/2 bunch fresh Continental parsley, chopped
80mls (1/3 cup) olive oil
2 eggs, lightly whisked
125 mils (1/2 cup) milk
Salt & ground black pepper, to taste
Method
Preheat oven to 180°C. Brush 12 medium (125mls/ 1/2-cup) muffin pans with the olive oil to lightly grease, line them with paper cases or use Cook the bacon in a non-stick flying pan over medium heat for 5 minutes or until it starts to brown. Remove from heat.
Peel and then coarsely grate the potatoes. Squeeze out any excess liquid from the grated potatoes using your hands.
Sift together the plain flour and baking powder into a medium bowl. Add the cooked bacon, grated potatoes, 90g (3/4 cup) of the cheddar, chives and parsley and stir to combine.
Whisk together the olive oil, eggs, and milk. Add to the potato mixture, season well with salt and pepper and stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with the remaining 35g (1/4 cup) cheddar. Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
Notes
These muffins are great for brunch, added to a lunch box or picnic hamper, or served at a barbecue instead of bread. The cheddar can be replaced by 100g (1 1/4 cups) grated Parmesan.
Variations: Potato & dill muffins with smoked salmon: Leave out the bacon and replace the chives and parsley with 1 tbs chopped fresh dill. Split the cooled muffins and serve them spread with cream cheese and filled with smoked salmon. Sweet potato muffins: Replace the potato with the same quantity of orange sweet potato (kumara), leave out the bacon and add 1 1/2 tsp ground nutmeg with the flour..
Source
Good Taste - October 1997
Good Taste - October 1997, Page 96
Recipe by Anneka Manning
Preparation Time
25 minutes
Cooking Time
30 minutes
Makes
12
Ingredients
Olive oil (optional), to grease
3 bacon rashers, trimmed, chopped
3 medium (about 550g) Desiree potatoes
225g (1 1/2 cups) plain flour
3 tsp baking powder
125g (1 cup) grated cheddar
1 bunch fresh chives, chopped
1/2 bunch fresh Continental parsley, chopped
80mls (1/3 cup) olive oil
2 eggs, lightly whisked
125 mils (1/2 cup) milk
Salt & ground black pepper, to taste
Method
Preheat oven to 180°C. Brush 12 medium (125mls/ 1/2-cup) muffin pans with the olive oil to lightly grease, line them with paper cases or use Cook the bacon in a non-stick flying pan over medium heat for 5 minutes or until it starts to brown. Remove from heat.
Peel and then coarsely grate the potatoes. Squeeze out any excess liquid from the grated potatoes using your hands.
Sift together the plain flour and baking powder into a medium bowl. Add the cooked bacon, grated potatoes, 90g (3/4 cup) of the cheddar, chives and parsley and stir to combine.
Whisk together the olive oil, eggs, and milk. Add to the potato mixture, season well with salt and pepper and stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with the remaining 35g (1/4 cup) cheddar. Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
Notes
These muffins are great for brunch, added to a lunch box or picnic hamper, or served at a barbecue instead of bread. The cheddar can be replaced by 100g (1 1/4 cups) grated Parmesan.
Variations: Potato & dill muffins with smoked salmon: Leave out the bacon and replace the chives and parsley with 1 tbs chopped fresh dill. Split the cooled muffins and serve them spread with cream cheese and filled with smoked salmon. Sweet potato muffins: Replace the potato with the same quantity of orange sweet potato (kumara), leave out the bacon and add 1 1/2 tsp ground nutmeg with the flour..
Source
Good Taste - October 1997
Good Taste - October 1997, Page 96
Recipe by Anneka Manning
Monday 25 July 2011
Week 39 Ob checkup.... Not long to go!
Dr Booth said today that baby will come in the next few days! I am 2cm dilated and 50% effaced for you medical buffs out there. Daddy chris and I are so excited about meeting our little person soon!!!
I'm still feeling fab, been doing 1hr of yoga each day and had a fantastic sleep last night.
I am craving caramel but have resisted so far as I don't want to inflict any lactose intolerance symptoms on bub or hospital staff hehe
Chris and I are spending the day together and making the most of it. Went to Bunnings and walked every aisle making sure I sniffed all the good hardware and wood smells all the way round. We are now waiting in Centrelink to hand in the papers for my paid parental leave (thankyou federal government)
Then were off to grab a bite to eat.
Who knows what my next post will be???!!
I'm still feeling fab, been doing 1hr of yoga each day and had a fantastic sleep last night.
I am craving caramel but have resisted so far as I don't want to inflict any lactose intolerance symptoms on bub or hospital staff hehe
Chris and I are spending the day together and making the most of it. Went to Bunnings and walked every aisle making sure I sniffed all the good hardware and wood smells all the way round. We are now waiting in Centrelink to hand in the papers for my paid parental leave (thankyou federal government)
Then were off to grab a bite to eat.
Who knows what my next post will be???!!
Monday 18 July 2011
Week 38 obstetrician visit
We've just been to see Dr Booth again and everything went well. A lovely strong heartbeat, and bub is still growing but has not cracked 9lb yet. The big news today is that my cervix is 1cm dilated, but it is still thick, so this means that my body is getting ready to bring baby hinch into the world but at least not for a few days yet. Yay- that means I should make it to my next massage with angel Zarah on Thursday!
So far I have gained 8kg for this pregnancy which is very healthy.
My favourite food this week is cherries! Alas, they are from the US but I just have to have them :)
So far I have gained 8kg for this pregnancy which is very healthy.
My favourite food this week is cherries! Alas, they are from the US but I just have to have them :)
Sunday 17 July 2011
Baby shower guacamole recipe
By popular request, here is my recipe for guacamole, as enjoyed at the baby shower:
2 avocados, mashed roughly with a fork
1 lebanese cucumber, de-seeded and finely diced
1 clove garlic, crushed
1 tsp smoked paprika
1/2 tsp to 1 tsp chilli powder (or less if you are a wuss)
1 tbsp lemon juice
Salt and pepper to taste
>> combinbe everything in a bowl and serve with your favourite corn chips, crackers, carrot & celery sticks
I use indian Kashmirilal chilli powder because it is a bit more smokey and brilliant red colour. Enjoy!
2 avocados, mashed roughly with a fork
1 lebanese cucumber, de-seeded and finely diced
1 clove garlic, crushed
1 tsp smoked paprika
1/2 tsp to 1 tsp chilli powder (or less if you are a wuss)
1 tbsp lemon juice
Salt and pepper to taste
>> combinbe everything in a bowl and serve with your favourite corn chips, crackers, carrot & celery sticks
I use indian Kashmirilal chilli powder because it is a bit more smokey and brilliant red colour. Enjoy!
Subscribe to:
Posts (Atom)