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Bumpdate @ 34 Weeks



Disappointment at the GD Clinic


I guess it was too much to hope for.... I didn't get my induction date. They want me to go back AGAIN in another 3 weeks for yet another scan and clinic at 36 weeks. I'm still looking at a 38 week induction, but nothing more concrete than that.

On the plus side, baby is doing well. Still off the chart for growth, but head down and looking like getting ready to go. Nice and healthy. And now I can reduce the number of days a week I check my blood sugars from all 7 days to 2-3 days a week. That's good news for my poor sore fingertips.

The cooler and damper weather this week means I've not been a swollen in my hands and feet as I have been too. So not all bad....

Here's what Fertility Friend says about baby this week:
Your baby now measures about 20.25 inches (45cm) in total length and weighs around 5.5 lbs (2550g). Crown to rump measurement is about 13.2 inches (33cm).
He continues to grow and fatten up, especially in the shoulder area, and kicks regularly.
The fine lanugo hair that covered your baby is shedding, though some may still be present when your baby is born.
Your baby's fingernails are growing. They already reach the tips of his fingers and they may even look quite long and pointy by the time he is born. Your baby may even have some scratch marks from scratching his face with his fingernails.
Your baby is probably feeling quite cramped right now and his movements are restricted by his growing size. 
Oh! And it's our 7th wedding anniversary today too! (aka 13 years together today) Love you Hubby! Xxxx

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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