It's Been Awhile!

I know it's been awhile since I've posted, it's been a busy and complicated ride the past few months.  Shortly after my last post in November, I began having a horrible tooth ache and ended up having to get a root canal.  It was awful and scary.  Having an infection like that is a big risk to inducing preterm labor and with twins, that risk is even greater.  Thankfully, after two types of antibiotics, the infection got under control and shortly after, the root canal was administered.  It's not my first root canal, but it was my first without having pain meds to manage the infection prior to the procedure, and that sucked!!  Combine that experience with the holidays, getting uncomfortably large and raising a Kindergartner, well, I just failed to update my blog.  :(

I am now 34 weeks!  Such a victory for a twin pregnancy.  The babies (Keegan and Kenzie) are now 4 1/2 lbs each and are very healthy.  As for me, well, I'm am sore!  My legs ache, my back aches and I have heartburn like no other.  Keegan likes to sit sideways at the top of my belly and Kenzie is breech.  Not the most comfortable of positions for them to be in.  At the last ultrasound, Keegan was sitting on Kenzie's face, brotherly love I guess.  Stay tuned for pics of the birth.  As for now, here is a recent pic of Kaylor and I and Keegan and Kenzie's nursery.

 

What NOT to say...

When you're expecting a baby, you always come across people that have "advice" or stories of their own child rearing experience that they want to share.  With our first child, I received lots of advice on what type of delivery I should shoot for and what doctor I should be seeing.  No, I don't want to have an all natural birth, thank you though. 

As far as having a twin pregnancy, I could write a short novel on what not to say to a mother expecting two.  I have had strangers ask about my pregnancy and when I tell them we are expecting twins, I have heard everything from "Ohhh, I'm sorry", to "Better YOU than me".  People don't realize that these twins are a blessing to us, and although this is going to be a super challenge, trust this, we will be able to handle it.  The reaction is usually less negative when they ask what we are having and I tell them it's a boy and a girl.  It's like that makes it better for them.  Well it was great for us from the beginning!  And I make sure to tell them how excited we are to be expecting two little blessings.

Recipe of the Week

Italian Meatloaf

Prep time: 15 minutes
Cook time: 60-70 minutes
Yield: 6-8

Meatloaf:

• 1 lb ground beef
• 6 oz Italian sausage
• 1 14.5 oz. can stewed tomatoes
• 1 c. bread crumbs
• 1/2 c. chopped onions
• 1/2 c. chopped green peppers
• 1 egg (beaten)

Filling:

• 1/4 c. Parmesan cheese
• 1/2 c. Ricotta cheese
• 1/2 egg (beaten)
• 1 t. Italian Seasoning

Topping:

• 1/4 c. Parmesan
• 2 T. breadcrumbs 
• Fresh or shredded mozzarella (optional)

Directions

Turn oven to 350 degrees and grease a loaf pan.  Finely chop onion and green pepper, set aside.  Beat egg in a small bowl and set aside. Mix ground beef, sausage, stewed tomatoes and bread crumbs.  Stir in the beaten egg and then fold in onion and pepper.  

For the filling, start by beating 1 egg in a small bowl.  Mix together Parmesan cheese, Ricotta cheese, Italian Seasoning and salt and pepper.  Add half of the beaten egg to your filling and mix well.  Add the other half of the beaten egg to the meatloaf mixture.  

Place half of the meatloaf mixture into the loaf pan, patting it down.  Add the filling mixture making an even layer.  Top with remaining meatloaf mixture.

For topping, mix 1/4 c. Parmesan with 2 T. breadcrumbs.  Sprinkle over top of meatloaf.  *Optional~ top with fresh or grated mozzarella.*

To prevent dripping, place loaf pan on cookie sheet and cover with tin foil.  Bake meatloaf at 350 degrees for 60 minutes.  Remove foil and bake until topping is melted and golden brown.         

Note:

I have made this without the filling and it is just as yummy!!!  Topping can also be eliminated if ingredients are not on hand.  This makes superb meatloaf sandwiches the next day! 

Twins at 23 Weeks!

Cervical Cerclage - What is it?

From the moment you find out you are having twins, I can guarantee you will hear or read about your biggest risk, preterm labor. Preterm labor is characterized by contractions or irritability of the uterus between weeks 20-36 of gestation that cause effacement and/or dilatation of the cervix.  Here is the horrifying part - Preterm labor is the greatest cause of newborn illness and death in the United States.  How does this affect twin pregnancies?  Statistics show 70% of twins are born early. Eeeek!! 

When my doctor suggested that I have the surgical procedure called a cerclage, I wasn't sure what to think.  He explained that when a woman’s cervix is weak (sometimes called an incompetent cervix) she is more likely to have a baby born prematurely because the cervix shortens or opens too early. In order to prevent premature labor, a surgical procedure called cervical cerclage can be administered.  A cerclage is used to surgically close the cervix to prevent these early changes in a woman’s cervix, thus preventing premature labor. A closed cervix helps a developing baby stay inside the uterus until the mother reaches 37-38 weeks of pregnancy.

How does he know I have a weak cervix?  Well, considering my first baby was almost 24" long, that right there is an indicator that my cervix may be incompetent.  Secondly, just the fact that I am carrying twins, automatically puts me and my poor little cervix at risk.  My doctor (whom also delivered me 30 some odd years ago) told me, "If my daughters or wife were pregnant with twins, they would be getting a cerclage, no questions asked.  But it's NOT the standard of practice."  Hmmmm, so I could be spending thousands of dollars for something I'm not sure I need?

Then he said something that really stuck with me, "If you have the procedure, you will never know that you needed it.  But if you don't, and you have preterm labor, you could lose the babies, and then you would know that you needed it."  At that moment, I realized I did not want to take any risks, and I would be getting this procedure.  

There are several types of cervical cerclages currently used in practice.  The McDonald cerclage, uses a stitch procedure.  The Shirodkar cerclage, uses a band, somewhat similar to surgical tubing.  Using a stitch procedure has a higher risk of infection, and cannot be placed as high on the cervix as a Shirodkar.  My doctor strongly believes that the Shirodkar is a much more effective procedure and has a higher success rate of prevention.  So at 12 weeks gestation, I had the Shirodkar procedure.  

In the second post regarding the cervical cerclage, I will discuss how I managed through the procedure, recovery and associated costs.

Recipe of the Week

Sloppy Lasagna 

Cook time: 45 minutes

Yield:  8 servings

• 1 box curly edge lasagna noodles
• Salt
• 2 tablespoons extra-virgin olive oil
• 2 pounds ground beef and pork mix
• 1 medium onion, finely chopped
• 1 small carrot, grated or finely chopped
• 3 to 4 cloves garlic, finely chopped or grated
• Freshly ground black pepper
• 2 pinches ground cinnamon
• 3 tablespoons tomato paste
• 1 cup white wine
• 1 (28-ounce) can diced tomatoes
• A handful basil leaves, torn (if you don't have fresh, use 1 tablespoon dried basil)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 to 2 1/2 cups milk, eyeball the amount
• Nutmeg, to taste
• 1 1/2 cups grated Parmigiano-Reggiano
• 2 cups ricotta cheese

Directions

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season generously with salt and pepper.  Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.  Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

Note:
This is a Rachel Ray recipe I found and modified.  As an Italian, I have a certain way of making my sauce, and it usually doesn't include cinnamon.  But I will say, the cinnamon in this sauce was top notch, especially with the white wine.  Don't leave those two ingredients out.  The grated carrot was a great way to sneak in some extra nutrients and neither of my picky eaters noticed it was in there.  Best thing about this meal...LEFT OVERS!

I'm NOT a Bore!

Kaylor asks, "Mom what are you going to be for Halloween?"  When I tell him, "A pregnant lady!"  He grumbles, "Awe, that's BORING!"   So just for my little Police Officer, I sneak into the costume box and find the good ol' trusty devil horns.  Into the bathroom I go to give myself some red, red lips, black liner and puff my hair up just so.  When I come out, he looks me up and down.  "Mom, you look so PRETTY, what are you?"  I point out the horns and his face lights up.  "You make a really cute she-devil Mom!"  He takes off and runs into his room to get his costume on...with a HUGE smile.  I guess I'm not THAT boring!