Friday, August 30, 2013

39 Weeks and Graduates of the Bradley Method!

Today I am 39 weeks pregnant. This afternoon my doctor told me that I am 3 centimeters dilated and 90% effaced. Our baby could come at anytime!

Honestly, childbirth has been a big fear of mine ever since I was a little girl. Perhaps I have heard too many horror stories about birth from other women or seen too many dramatic renditions of birth from Hollywood.

Of course, my greatest encouragement is knowing that God will be with me. And my next greatest encouragement is knowing that my husband will be with me! But I also have to say that taking the Bradley Method comprehensive 12-week childbirth education course has given me a HUGE boost of confidence--along with a wealth of information.

You can read about the Bradley Method here.

http://www.bradleybirth.com/

It is a method based on the principles of Dr. Robert A. Bradley, who lived from 1917-1998. His book Husband-Coached Childbirth, first published in 1965, is one of the most well-known books on natural childbirth. Dr. Bradley advocated two main concepts: that childbirth is safest, most efficient, and most fulfilling without the use of pain medication, and that trained husbands make the best labor coaches.

 
 

I read the book from cover to cover, and I would recommend it. However, the Bradley course itself was even more helpful than the book. Ben and I met at our instructor's home one evening per week for 12 sessions. There were two other couples in our class. We studied everything from proper nutrition and exercise during pregnancy, to how the process of labor works, to the benefits and risks of common hospital procedures, to relaxation techniques and pushing positions to use during labor, to caring for a newborn. Our instructor presented information in class in an interesting way, took time to answer our questions, and then gave us various articles to read at home. Occasionally we had to research a topic and give a presentation in class. We even had to go through a "labor rehearsal" during one of the last classes!

A few evenings ago was our last Bradley class, so Ben and I can now say that we are graduates of the Bradley Method! I am so glad that we took the course together so that we could learn everything together. I truly believe that knowledge is power. I feel so much more confident about the labor and birth now that I know what to expect and what I want!

Still, several questions remain. Will Ben and I be able to remember everything that we have learned? Will I be able to give birth without pain medication as I hope to do? And WHEN will our sweet baby arrive??? We are ready for you, Baby Boo! 

Thursday, August 15, 2013

Zucchini Madness


This week has been zucchini madness! On Friday I made zucchini bread. On Monday I made zucchini quiche. On Tuesday I made zucchini cake. Today (Thursday) I made zucchini muffins and a different kind of zucchini bread, looking forward to finally using up all of my zucchini. But alas (see distraught picture above), I still have half of a huge zucchini on my kitchen counter! I am almost afraid to look in our garden, for fear that I will find even more zucchini!

Despite the overabundance that we are experiencing, I have to admit that I love baked goods with zucchini in them. I have to share three of my favorite zucchini recipes.

Blueberry Zucchini Muffins (adapted from www.alaskafromscratch.com)

http://www.alaskafromscratch.com/2012/07/11/blueberry-zucchini-muffins/

(Note: I have slightly revised the original recipe for purposes of health/convenience, substituting whole wheat flour for some of the white flour, substituting lemon juice for lemon zest, and omitting the crumble topping. The original recipe, though not as healthy, is fabulous! I recommend trying both versions.)

3 eggs
1/2 cup canola oil
1/2 cup applesauce
3 teaspoons vanilla
2 cups sugar
2 cups zucchini, grated
1 teaspoon lemon juice
2 cups white flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 cups fresh blueberries

Beat together eggs, oil, vanilla, sugar, zucchini, and lemon juice. Mix in dry ingredients. Fold in blueberries. Scoop into prepared muffin tins, almost completely full. Bake at 350 degrees for 25-30 minutes or until muffins are golden and cooked through. Makes about two dozen muffins.

Zucchini Cake (from my former piano instructor, mentor, and friend, Melanie Munro)

3 eggs
2 teaspoons vanilla
1 teaspoon salt
1 3/4 cup granulated sugar
1 cup vegetable oil
2 cups grated zucchini
1/2 cup chopped walnuts or pecans
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon grated lemon rind (lemon juice seems to work fine, too)

Beat eggs until firm and light and foamy. Add sugar, oil, zucchini, vanilla, and lemon rind. Combine dry ingredients and add to zucchini mixture. Blend well. Add nuts and blend. Pour into greased and floured tube cake pan. Bake at 350 degrees for 50-60 minutes until well done. Sprinkle after cooled and on a cake platter with powdered sugar. Makes 10-12 servings.

Zucchini Chocolate Cake (from my mother-in-law, Kandy Barnett)

1 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
1/4 cup dry baking cocoa, unsweetened
3 cups grated zucchini
1/2 cup buttermilk
12 ounces chocolate chips

Cream together sugars, butter, oil, eggs, and vanilla. In another bowl combine flour, allspice, cinnamon, salt, baking soda, and cocoa. To the creamed mix, add zucchini and buttermilk. Mix well. Add dry ingredients; mix well. Pour in lightly greased/floured 9 by 13 inch baking pan. Sprinkle chocolate chips over batter. Bake at 325 degrees for 35-40 minutes or until toothpick inserted comes out clean.