We’re 23 weeks now, and I’m happily resting in the middle of my second trimester. As I thought about the past few weeks, I found myself categorizing. Good and bad. Love and hate. Why the mind tends towards binaries, I don’t fully know. But I thought I’d share my list with you.
Loves:
Feeling Lucy move. At about 13 weeks, I felt a few random pops in my lower abdomen. If anyone asked, I would say it felt like popcorn popping. But now that we’re ten weeks further along, I can actually feel AND see the jolts that her growing limbs produce. Her favorite time to move is around nine in the evening (right after I eat my most recent pregnancy craving–a slightly underripe banana) and Ryan rests his hand on my belly so he too can feel our daughter.
Kindness of strangers. I finally look unmistakingly pregnant, which means that strangers are now wishing me good luck and their heartiest of congratulations. I’m sure that the belly touching and due-date asking will grow old, but right now I’m happy to share my good news with anyone who might be interested.
Hynobirthing. Ryan and I started our hynobirthing class in early February, and we’ve already learned so much. We’re hoping for a natural birth, and I’m learning tools to help my body and mind relax during the labor process. Our instructor is interesting, engaging, and knowledgable. If anyone in Colorado Springs is looking for a birthing class or a doula, I’d be happy to pass along her information!
Appetite. I’m hungry. All the time. And I’m finally craving food that I know is good for me and baby. Whole grains, fresh veggies and fruit, lean protein, and cheese (lots and lots of cheese).
Hates (or as my father would admonish me to say instead–Strong Dislikes):
Lack of sleep. I’m already not sleeping well, which I hear only gets worse. I’m able to fall asleep easily, but I wake several times during the night, and I no longer can sleep in past 6:30 am. This is fine, mostly, but Ryan and I are trying to catch up on all the Oscar nominated films for 2013 (which means our bed-time has been pushed back and hour or two later).
Bleeding gums and nose. Progesterone is making the vessels in my nose and mouth more susceptible to bleeding. Couple that hormone with a dry climate, and I have had my fair share of bloody tissues.
Nesting. Normally, nesting would be fun. Not so much when all of your belongings are still in boxes.
Pregnancy brain. I’ve heard that pregnancy brain is a myth, but I think otherwise. I’ve definitely noticed an increase in forgetfulness, which isn’t ideal considering that this is my last semester of graduate school and I have a hefty thesis to defend in a few weeks.
So there’s my list at 23 weeks. What I love and dislike about being pregnant. But at the end of the day, I’m so grateful for this little life inside of me, and I’ve felt a deeper connection to my family, Ryan, and God because of this gift. There is purpose in both our joys and our struggles, and I’m learning to embrace both each day.
Before I leave, I want to share one of my family favorite recipes. Spicy Pear Cake. We make this every fall and winter, and it always receives rave reviews from both veteran eaters (my parents, sisters, Ryan) and those that are trying it for the first time. This bread is chock-full of pears. In fact, pears are the weightiest ingredient in this recipe so each bite is moist and sweet.
Because this cake calls for so many pears, it does have a tendency to be more difficult during pan removal. For that reason, I often recommend first-time bakers to pour this into a loaf pan instead of a bundt pan. My family eats our spicy pear cake without any extra additions, but I recently tried the Pioneer Woman’s maple cream sauce on a straggler slice and found it to be even more decadent and delicious. So if you have a sweet tooth, I’d definitely recommend you give her recipe a try along with this one.
Spicy Pear Cake
1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon each ground cloves and ground allspice
2 cups peeled pear chunks (from about 2 large pears)
1. Preheat your oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan OR a standard loaf pan. Dust with flour. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake).
2. Beat your eggs and sugar in a mixer until fluffy. While the mixer runs on low, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Blend into the egg mixture. Stir in the pears and the raisins by hand, distributing them evenly in the batter.
3. Spoon into prepared pan and bake for around 45 to 60 minutes, until springy and dry in the center. Let cool COMPLETELY in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
