Bumpdate @ 36 Weeks

Where is the time going?

I am torn between feeling like time is dragging - like when I'm hot and swollen and can't sleep - and wondering where the heck time is going! I'm back at the GD Clinic this Wednesday and this time..... Please let it be this time.... This time SURELY she will give me my actual induction date! She said 38 weeks. That's just two weeks away!

Things on my countdown list are passing. Jack has been on his first overnight with the Beavers (over emotional post to follow), the kids all finish school & nursery half way through this week, this time next week I'll be considered "term". I only have a maximum of 4 days left at work too, which is more likely to be 2 1/2.

It's all getting quite real! Eek!

Here's what Fertility Friend says about baby this week:

Your baby is now considered full term. He weighs approximately 6.5 lbs (2950g) and his total length is about 21 inches (47cm). Your baby's crown to rump measurement is about 14 inches (35cm).

By now, your baby's head may have engaged into your pelvis.

You may feel that your baby occasionally has hiccups from his "practice breathing".

Though your baby is considered full term, he is still growing and developing both his body and his brain.

He is still laying down fat at a rate of more than half an ounce every day.

Fertility Friend

Fingers crossed for an induction date on Wednesday!

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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

CharlieBeth's "My Life As Mumma Walker"

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