Skip to main content

Started maternity leave

Yesterday was my last day at work. I don't go back now until Jan 2013... that sounds so far away at the moment! I'll be calling in to see folk, especially after Smudge is born. But it's all so odd because I know that everything will be so drastically different when I go back. So many people have left, and there are still more to go. Friends of mine... It makes me very sad because in a lot of cases I'm not saying "see you later" I am actually saying "goodbye". Keeping in touch with folk via Facebook & Twitter isn't the same as seeing them every week and going out for meals & drinks.

The lovely ladies from the office did though me a surprise baby shower! I was sent on the tea run - a long one since EVERYONE wanted a brew, even those who never have one... And when I came back there were balloons and banners, and party food, and presents for Smudge! It brought a couple of tears to my eyes *sniff* So we sacked off the afternoon to stuff our faces and natter :oD

And ow I'm home... Its only 10 days until my induction! I'm starting to think now that I will actually get to my induction appointment. I don't think this baby is going to come early on it's own. Mainly because I have been expecting it too, hahaha! My bump is still very high, and baby is still very active. I have a MW Appt on Wednesday and then on the following Tue I'm booked into the hospital at 8.30am. My Braxton Hicks are getting stronger and more painful, and it isn't half hurting my lower back when I need to go for a No. 2 (sorry, TMI) but going off past experience that's simply down to my having a big baby and not because they are showing any sign of coming just yet :o(

I'm getting grumpy now too because I am so uncomfortable so my sleep is broken and I'm tired all the time. The boys are being very affectionate but I feel crowded - especially when they climb over my bump which simply hurts. My belly is covered in bruises from where little elbows have dug in while either Jack or Tom have been clambering all over me. I'm thankful that Smudge has a lot of padding!

I've been pondering the best way to handle going for my induction... It makes sense to me to drive myself there and get a weeks parking at the hosp since that would be cheaper than a taxi there and back. And since induction CAN take a long time (although since this is my 3rd I'm hoping it'll be quick) it means I can take extra stuff like my cross stitch (I am still trying to finish Smudge's birth record) and only actually bring it into the hospital if I have time to do any. If not it can stay in the car. I can also take extra clothes and PJs which can be left in the car unless they are needed.

I am assuming that I will be allowed to wonder off the ward any time I feel.... That might be worth me checking up on!

Comments

Popular posts from this blog

Pretty Princess 💗 No.4 son #boyswhoaregirls #girlswhoareboys

via Instagram http://bit.ly/2G4fgYQ

Wedding List.... (OMG)

A new kitchen.... Really! We need one! So I've been saying to people that we'll want either B&Q or Ikea vouchers... Only I can't say which yet because I haven't choosen which one I like best: B&Q Oak Shaker style: ( on froogle ) ( on their site ) Ikea: Tildaholm BECAUSE... our kitchen is REALLY badly laid out, the storage is dropping to bits, the seal round the sink is black and festering, the oven hasn't worked for YEARS (the hob and grill are ok though), the seal on one of thef ridge doors has gone too, and the floor... half tiled, half bare concret! But now I have to choose which one I like best, and get the measurements sorted out, and then get the prices for what I can have in the space we've got... PHEW!

Recipe Review: Hairy Bikers liver & bacon with onions & gravy

I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers:  Liver and bacon with onions and gravy  and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’  liver , sliced and fully thawed if frozen 25g/1oz  butter 2 tbsp  sunflower oil 4 tbsp  plain flour 1  onion , halved lengthways and sliced 125g/4½oz rindless streaky  bacon  rashers, each cut into 4–5 pieces 1  beef stock  cube 500ml/18fl oz  jus t-boiled water 1–2 tsp tomato  ketchup salt and freshly ground  black pepper Preparation method Rinse the liver in a cola