Family Files!

Unless this little stinker comes within the next 13.5 hours, this baby will officially be late (and this Mom and Dad will officially be annoyed — I guess it’s our first lesson in parenting-patience!).

If need be, I will be induced Thursday, 1/19, at 8:30PM. Massachusetts General Hospital found that first time Moms and babies do better starting inductions at night so they can sleep through some of the laboring and aren’t as exhausted when it comes time to push.

But we’re still hoping I go into labor on my own before then! Our friends, The Nerneys, swear that the fried clams from Woodman’s in Essex are a sure way to bring labor on … but I am a Vegetarian … although I did think about it for a minute. We’ve also heard that spicy food is the way to get things going, but with all my indigestion and heartburn, I don’t dare. And yes, we’ve even heard the one about sex. Well, let’s just say that that one doesn’t work. I may go for a walk around the neighborhood today — there are lots of hills — in hopes that the long-walk theory works.

Tomorrow (1/12/06) is my official due date, and other than some irregular (but normal) cramping and pressure yesterday, there are no signs that this little one is coming any time soon! So my doctor tried to coax things along during my exam this morning by “sweeping the membranes,” which can get contractions going, usually within the next few days. I am still 1 centimeter dilated, but about 50% effaced (thinned), and all still looks good with the baby and the pregnancy.

My doctor will schedule an induction for as soon as 1/19 (1 week after due date) but no later than 1/26 (two weeks after due date) — I’ll find out the exact date of the induction tomorrow. I also have another appointment scheduled for next Wednesday 1/18 — the doctor will do one last exam and an ultrasound … but I’m hoping to go into labor before then!

Today is the last day to get your BABY PREDICTIONS in–good luck!

Just 4 days until my due date of January 12, and no signs that this little one is on its way out. When the heck is this baby coming?

Yesterday my very cavernous inny officially became an outy — I’m hoping this means the baby is done cooking! Exactly one week to go until January 12th — yikes!

I had my (hopefully) second to last OBGYN appointment today — my last scheduled appointment is next Wednesday 1/11. I am due the following day, Thursday 1/12, and if I haven’t gone into labor by then, they will talk to me about inducing. My doctor was on vacation, so I met with Dr. Friedman instead. The baby’s heart beat sounded good, and he/she kicked back at the doctor’s prodding. Somehow I managed to lose 2 pounds this week, but the baby is still growing on schedule. Right now it should be about 20 inches long and weigh in at a bit over 7 pounds (I think in my case it is quite a bit over a bit). I met Marty for lunch at the new State Street building after my appointment, and spoiled myself by taking a cab all the way home to Melrose. I figure at 39 weeks I’ve earned the right not to have to climb “the hill.” Anyone that has been to our house knows just what hill I refer to — it is akin to a stair stepper and the only way to get from the train to our home.

I finished setting up the nursery a couple of weekends ago. We painted it orange (Benjamin Moore’s Golden Dunes) and furnished it with mostly stuff we already had: a big chair and ottoman; an unfinished bookcase of Marty’s that he stained; an old, green dresser that belonged to my grandmother; and lots of old books/toys/decorations that either belonged to us, family, or that we’ve collected along the way. Big thanks to Marty’s Dad and Vicki who bought the things we didn’t have: a crib, a rug, a closet organizer — and not to mention a bunch of baby gear!

At 38.5 weeks, I couldn’t muster up the energy to whoop it up on New Year’s Eve. So instead, Marty and I met Julia and Ethan for an early dinner at The Craigie Street Bistro in Cambridge on New Year’s Day. The restaurant was offering the “Chef’s Whim,” which meant whatever the chef felt like preparing with the ingredients he had on hand. It was delicious!