Pregnancy Update: Week 33

It's been since, what, 18 weeks that I last gave an update? Geesh! Well, maybe no one really cares all that much, but one thing I wish I had done a better job of when I was pregnant with Brady is document my pregnancy. Mostly because in the 3 1/2 years that have passed, I have forgotten what aches, pains, highs, lows I had the first time around, so I find myself constantly wondering things like, "When did heartburn kick in? How much did I weigh at week "X"? When did my energy wane? When did I start sleeping poorly? When did the Braxton Hicks start?" You get the idea....

So, even though we have a mere seven (EEK!) weeks to go, I wanted to give an update, a photo, and plan to do so weekly from here on out.

The second trimester was basically uneventful, but did bring regular headaches, lightheadedness, and digestive woes. Thankfully I managed to get a control on the first two by not completely eliminating caffeine some days (doctor suggestion!) and by ensuring I regularly took my vitamins and consumed as much iron-rich food as possible. I passed my glucose screening (YUCK!), maintained healthy weight and blood pressure counts, and generally just had a boring time of it, thankfully!

The third trimester began with the new year, and despite it usually being the worst trimester, I found myself energized, productive, alert, and generally feeling great! Plus, the mild winter has been a bonus as I have no winter coat that fits me, and after my mom's spill on the ice last March, everyone in my family is extra-cautious of slippery surfaces! 

Cue week 33....

In a matter of a few days, I went from feeling big but good to exhausted, achy, emotional, non-productive, no energy, heartburn, infection, sleeplessness, crankiness, on and on and on. I'm a pleasure to be around, I'm just sure :)

I honestly feel like my body is wrapping up this pregnancy very soon, although I need to mentally continue to plan for another late arrival. Braxton Hicks started at week 31, and while they were annoying and regular in the evenings, they weren't bad. This past week the accompanying cramping has been so bad I have woken from a sound sleep and even started timing them one evening thinking they were progressing. It's so weird how regular and strong they are, and yet....nothing. It could be a LONG 7 weeks at this rate!

Baby is over 4 pounds now, and after this week, his lungs are basically mature. We FINALLY have his room set up, thanks to the help of my parents, and even though basement progress is slower than we'd like, we at least don't have to bring him home to a room that looked like it belongs on "Hoarders."

I asked this question on Facebook, and I think we know what we are going to do, but I thought I'd post it here, too: Assuming the pregnancy remains uncomplicated, would you rather deliver at downtown Mercy hospital which is over-crowded but fully equipped with a NICU, or deliver at Mercy West where you are basically the only patient but has no NICU? I know, I haven't presented all information in this question, as both have distinct advantages/disadvantages, but it's good to get opinions in case someone shares something we haven't thought about yet!

Farm Boy Casserole

I don't think cooking gets much easier than this: take a bunch of comfort food-type ingredients, throw 'em together, and call it a casserole. Joel is a meat-and-potatoes kind of guy, so I know when I make this for supper, he's gonna love it! Give this fast, easy, cheap meal a try while it's crazy cold outside!

The Stuff:

1 lb. ground beef

1 can drained green beans

1 can drained corn

1/2 c. chopped celery

1/2 c. chopped carrots

1/4 c. chopped onion

The Sauce:

1 can cream of celery soup

1 c. shredded cheddar or monterrey jack cheese

2 T. olive oil

The Stir:

In a large skillet, brown and drain the burger. Set burger aside, and using the same skillet, coat the bottom with the olive oil and layer in the frozen hashbrowns until the bottom of the pan is well covered. Let simmer on medium-high.

While the hashbrowns are defrosting, mix together the vegetables, burger, and celery soup and pour on top of the hashbrowns. Cover the skillet and let everything simmer until veggies have softened and it is warm throughout.

I like to use my Pampered Chef skillet that can also be used in the oven up to 400 degrees. Once the casserole is done, I sprinkle the cheese on top and stick the uncovered skillet under the broiler at 400 degrees until the cheese starts to brown on top.

Try adding or substituting other veggies, or give ground turkey a try instead of beef - the sky's the limit! Bon Appetit!

Basement Project: If You Build It, They Will Come, pt. 1

Who is they? I don't know. Friends. Family. Rodents. Hopefully not rodents.

Stealing a line from the famous Iowa movie, the basement project began as a sort of vision. No one whispered random remarks in our ears - not that kind of vision. But more of the kind of vision when two people talk about what the future might look like and their hopes for their family as it grows.

When we purchased our house in 2008, we immediately began thinking about what to do with the 1,600+ square feet of unfinished basement we had to work with.

View into the Office.

Bedroom and Bathroom

View from the bedroom closet into the bedroom and family room.

Middle of the Family Room.

We knew the necessary items: an office, a 4th bedroom, a large rec/entertainment room, storage, etc. But we started dreaming about how and why the space should be used. It went beyond simply "slapping up some walls and calling it good". We developed a purpose, a vision, for the space. And my-oh-my has it been a roller coaster of fun, chaos, headache, confusion, indecision, vision, expense, and creativity. I'll be posting much more in the coming weeks on our basement progress - stay tuned!