Sleepless Nights

Author: Veronica

  • Our day in pictures

    Not pictured: My children covered in preserved cherry juice.

    Thank you to Frogpondsrock (Mum) and Liz and Jarod for spending the afternoon with us! It was lovely.

  • Getting into things they shouldn’t…

    Yesterday evening, after dinner, I took myself to my bedroom with a book in order to get some peace and quiet and hopefully stop my back aching quite so much. I could hear the children running around the house screeching and playing; with Nathan occasionally breaking in to ask them to PLEASE go and play in their bedroom.

    It was relaxing, right up until my son came into my room, tucked himself under my chin and nearly asphyxiated me with the smell of perfume. It seems, during their playtime, Isaac had tipped the remains of a bottle of perfume all over himself.

    It wasn’t pretty.

    For the record, a little bit of perfume is lovely – a lot of it is nauseating.

    This morning, after a good wipe down, a bath, a sleep and another wipe down, he still smells vaguely of perfume whenever he tucks himself under my chin for a cuddle.

    It could be worse however – there was a time when taking my eyes off Amy meant that she would fingerpaint the kitchen with butter, or the hallway with nappy cream. At one point she smeared both sudocreme and bepanthan into her hair, leaving her looking punky and smelling like sweet baby bottoms for a week. Waterproof nappy rash cream is not designed to shampoo out easily.

    Nowadays Amy hides herself in the bedroom with a pair of scissors, paper and the sticky tape, madly creating before anyone discovers her absence. Despite the little bits of paper she leaves everywhere that refuse to vacuum up, I can’t say I mind this style of creative expression.

    It’s certainly less frustrating than discovering an entire box of cocoa tipped out, or the corn flour tipped onto the floor!

    What do your children get into when you’re not looking?

  • For future record

    Today, after a miserable night, I went searching through my blog archives. Long term readers know this, but I was hospitalised while pregnant with Isaac, with fears of preterm labour (short story: 24 weeks pregnant, lost mucus plug, positive fetal fibronectin test, steroids, antibiotics, 3 days in hospital for observation).

    I knew that I was about this pregnant when it happened, but I couldn’t remember all of the details. You see, I’d bled on and off through the entire pregnancy to that point, so one more period of bleeding wasn’t entirely a memorable event. Only what happened afterwards is what sticks in my mind.

    I’ve been having braxton hicks contractions for the last few weeks, but they’ve intensified in the last couple of days. No major cramping, they’re merely uncomfortable and not coupled with any bleeding, or true signs of labour.

    As I was reading back through my archives, my blog was able to tell me that the braxton hicks contractions started at about the same time with Isaac’s pregnancy. That at 27 weeks they were uncomfortable and irregular. That he was still born full term, after two weeks of serious prelabour.

    This is reassuring.

    When people tell first time mothers to write everything down because they’ll forget, we scoff in disdain. What is happening to us is SO IMPORTANT that there is no way we’d forget any of it. Six years later I look back on Amy’s pregnancy to find myself hazy on the details. I know I was sick. I know the nausea came back with its friends, exhaustion and joint pain at about 22 weeks. I remember being incredibly miserable.

    But I can’t remember the details like when braxton hicks contractions got uncomfortable and how badly my ribs ached when my uterus forced them to stretch.

    It’s why I’m grateful that I blogged the pregnancy with Isaac, so that I can refer back to it this time.

    So far, this pregnancy seems a perfect mix of both full term pregnancies I’ve had. The nausea, pain and exhaustion have increased in the last few weeks. The braxton hicks contractions are uncomfortable, but not a sign of anything greater. My ribs continue to ache and my skin is breaking out and I’m spending a lot of time laying on my bed with a book.

    All in all, things look perfectly on track to finish in the same way I gestated and birthed Amy and Isaac.

    While I’m nauseous and exhausted and crampy, knowing that this happened last time too (and the result of that pregnancy is draped over my lap right now, stroking my hair) is reassuring. I’m not going mad and I’m not going into preterm labour. I’m just not very good at pregnancy.

    So I’ll follow the advice of my midwives from previous pregnancies. I will make sure I’m only doing light things around the house. I will rest lots and I will eat good food as often as I can. I will medicate as necessary and I will drink as much water as I can hold without audibly sloshing.

    And, it should all be okay.

  • Roasted Capsicum Bruschetta

    Early in this pregnancy, I couldn’t eat a lot of anything that didn’t involve salad. Recently, it seems that we’re moving back that way again, with salad, toast and tea making up a good portion of my diet. Throw in the occasional piece of fruit and I’m calling it a balanced diet.

    Balanced ish, anyway.

    But this recipe? This recipe I love.

    Ingredients:

    baguette
    olive oil
    clove of garlic
    1 red or yellow capsicum
    a punnet of sweet cherry tomatoes
    half a red onion
    green top of a spring onion
    1 tspn red wine vinegar
    sugar
    salt
    parmesan shavings to serve, or other delicious cheese

    Method:

    Preheat the oven to 220C.

    Slice the cheeks off your capsicum and coat in olive oil, before throwing into a hot oven and leaving for 20 minutes, give or take.

    While the capsicum cooks, slice the red onion finely and toss into a bowl with halved cherry tomatoes, spring onion, red wine vinegar and salt and sugar to taste. Set aside.

    Once the capsicum is cooked, throw it into a small bowl and cover tightly with clingwrap. 5 minutes in its own steam will make it easier to take the skin off.

    Split your baguette and rub with a clove of garlic (split), before toasting under the grill. Drizzle with olive oil (and more garlic rubbing if you like).

    Take the skin off the capsicum, before slicing into pieces and tossing through the tomato and onion mixture.

    Serve individual portions on pieces of toasted baguette, topped with parmesan, or other cheese.

  • 23 weeks. Yes, already. Yes, I know how big I am. Thank you.

    23 Weeks

    New this week:

    My uterus reached the level of my ribs and has been pushing on them steadily, causing all sorts of havoc and mayhem. Namely dislocated ribs that either cause me to throw myself at Nathan’s feet wailing “FIX ITTTT”, or leap to my feet to relocate the ribs under my breasts so that I can continue to breathe. Fun times, fun times.

    The rising level of my uterus is also promoting large amounts of reflux, extra nausea and a need to sleep propped up on four separate pillows, and that’s not counting the pillows supporting my hips. Which also hurt.

    Have I mentioned pregnancy when you’ve got Ehlers Danlos is not much fun?

    On the flip side, no symptoms of pre-term labour, or bleeding. So really, all the important bits are happening how they should.

    Isaac finally felt his sister kick – but only because she kicked him in the head while he was trying to get a cuddle. I laughed. He wasn’t impressed.

    I expect most blogging from now on will be done from bed with a laptop however, sitting up in my computer chair is getting progressively more uncomfortable. My blood pressure insists on regularly bottoming out, meaning that my feet need to be raised most of the time and it’s just miserable.

    I’m holding onto the fact that at the end of this, I get a baby, all going well. I’ll be happier once I hit 27 weeks and happier again to hit 34. Til then, day by day.

    And now I need a nap.