
Tonight at 10:20 p.m., E's creepy umbilical stump fell off, leaving what I'm sure will end up being a very cute belly button. Yay for nothing on my baby being creepy!!!!
When did I grow up?
So, one week out of the hospital, I’d like to say that I’m pretty alright at this parenting thing. Hubby is amazing. E is a champ, and we’re all working together to make this thing work.
She is feeding, sleeping and pooping exactly as she should. I never thought I’d care so much about another human’s feces, but there you have it. The day it turned colors like it was supposed to, it was a cause for celebration. It’s also a great sign that I am not yet a failure at the whole breastfeeding thing. For anyone thinking about attempting this feat- think about how far you made it in labor before begging for the epidural. If you made it halfway, or had the epi turned off prior to birth, then you can attempt it. If you rolled into the hospital at 1 cm and mild contractions and begging for the drugs, you may want to think again. Next to labor, this pain is the most mind-numbing and toe-curling I’ve ever experienced. However, it’s best for the Pup and that’s good enough for me. You also have to be prepared for your baby to make this horrible face when offered a boob.
Other than that, we’re settling into a rhythm, and really enjoying being a family. We did the first sponge bath, mostly to fix up her totally hot hair. We've finally gotten everything organized. And I've already lost 19 of the 26 lbs. I gained. If this keeps up, by the time I quit feeding E, I'll be at my goal weight rather than my prepregnancy weight. Yahoo!

Thought we'd be going home this a.m., but unfortunately, baby E was a little early, has a severe cae of jaundice, and needs to finish toasting up in her little EasyBake Oven. Doesn't she look fetching in her goggles. The good news is that I was finally moved to a private room.
When we arrived at the hospital, the security guard who approached to let us know that we had to use the new, far away entrance took one look at me and jogged off for a wheelchair. We then spent 15 minutes in registration, despite being preregistered, before FINALLY getting to Labor and Delivery and strapped into the monitors. Contractions were coming at 4 minutes (photo is of me mid-contraction). Luckily, Dr. Hannah answered her page quickly and arrived shortly thereafter to check me for dialation and membrane rupture. She attempted to break my water, since I wasn't sure. Let me tell you, this isn't a gentle or delicate procedure. YOW! She also determined that I was at 4 cm dialated. She couldn't remember the last time a patient made it to 4 cm at home and told me that I was super-tough. I promptly requested my epidural. The anesthesiologist was AWESOME, and within 10 minutes, I wouldn't have been able to tell I was in labor, were it not for the fact that I was strapped down to a bed by an IV, heart rate monitor, fetal heart rate monitor, contraction monitor, amniotic fluid re-filler, catheter, epidural.... and possibly another few gadgets... I stopped counting. The nurse checked me a short while later and I had progressed to 6 cm. She estimated at that point, that we'd be having a baby shortly after the lunch hour.
for trouble, so I had to get her out quick. At 45 minutes of pushing, I hit the was and didn't think I was going to be able to do it. It hurt so badly, and I was so tired. Thank goodness for nurses. One of my nurses talked me through the pain, let me cry a little and got me ready for the next push. Not long after, out popped our baby girl. All three of us cried. As she emerged- which looked like the doctor trying to a salmon at Pike Place Market, I was overwhelmed by that parenting instinct to count the little pink toes (all I could see). Due to her technical prematurity (she was born at exactly 36 weeks), she had to be whisked away by the NICU staff to be checked for breathing. I could only hear her cry and listen to everyone tell me how gorgeous she was while the doctor fixed me up. They put her on my chest soon enough, though, and despite a seriously gnarly looking head, being covered in womb-cheese, and medical eye goop, she was the most beautiful thing I'd ever seen.




little one feel cozy in the belly-house for at least a couple more weeks!
add more hotels, restaurants and entertainment venues to the area, making it more of a "destination." The article didn't mention any refurbishment to the ship itself, but I have to hope that such work is included in the plans.
Hubby and I went to visit the ship last year, and were disappointed to find it mostly rundown, with horrible gift shops, etc. It looks like they haven't done any refurbishment, let alone maintenance in the 40 years the ship has been docked in Long Beach. I'm sure it was dazzling in its day, but now needs work. No customer is going to be willing to pay over $100 a night for a musty, small stateroom with peeling paint. The touring exhibit of artifacts recovered from the Titanic, however, was absolutely amazing. If it comes near your town, I highly recommend going. But I digress. It'll be great for the City if they can do some refurbishment and start bringing in some dollars to this gre
at piece of history again.
My parents spent their wedding night on the Queen Mary, and someday I'd love to stay onboard too – preferably when it doesn't so closely resemble a roach motel. And as long as they never make me go in the propeller room again. That place has some serious bad juju. It is the place on Earth that I am most frightened of. I didn't have a bad experience in there or anything, it just felt so wrong. Bad, bad juju. Karma don't lie, people. Look at this creepy picture!
that IS there is Dewar' s. This confectioner makes the best taffy chews ever. Because my mom and her sibs grew up out there, we generally have a few boxes around at the holidays. Here at work, one of the bigwigs makes an annual trip and brings each department a box. I think I destroyed our department's box in 72 hours. I especially like the peanut butter and almond flavors. Peppermint is good, as is the caramel. The chocolate caramel, I can take or leave. Y'all should really try this stuff.
The nesting instinct has also kicked in with a vengence. I spent yesterday out with Mom and got just about everything I need to create a baby's room. Art is on order, and linens will wait until after the showers (I'm certainly not going to spend the money if someone's going to buy it for me!) . Other than that, we'll start putting the room together this week. To the left is a picture of the empty crib.... it's about all she's got going on in her room for now. More pictures to come as I do some decoratin'.I don't know what happened to Hubby and I recently- maybe it's the hours of watching Food Network, Top
Chef, Hell's Kitchen and Ramsay's Kitchen Nightmares. Maybe it was the amazing gourmet meal we had in Hawaii. Maybe I'm just appreciating food more now that I'm "eating for two." Whatever it was, we've decided that we have a passion for simple, well cooked food. Food can be better than what you find at Friday's. And should be.
So, to celebrate our anniversary, Hubby and I took a drive down to Century City to visit craft , the newly opened Tom Colicchio restaurant. If you aren't familiar with this guy, he's a judge on Top Chef, and certainly not bad to look at. Bald-by-Choice is a brave look for a white dude. The location of this restaurant isn't ideal, at least not for those of us who don't work in the buildings immediately surrounding the restaurant. However, we were going on a busy Friday lunch hour, so I can't give it points off for that. The décor is simple and elegant, from what I could see. It was an ideal SoCal day, and we were seated out on the patio, so I didn't get a great view of the dining area. I can tell you, as a pregnant woman, that the restroom is lovely, and the stalls are spacious. A nice change from having to waddle in and straddle the bowl to get the door closed, as you have to in most public restrooms.
The menu looks to be changed often to incorporate fresh ingredients. Everything is ordered a la carte and is meant to be shared. I like that. A lot. Here's the rundown of our meal:
Hubby started with the Heirloom Tomato and Basil Seed salad, which he really enjoyed. We're both struggling a little to get over the "picky eater" syndrome of our childhood, and it did not escape our notice that the basil seeds were periwinkle blue and a little slimy, and that there was a small cube of clear jello-like something in the middle. Hubby said both were pretty tasteless, and that the flavor of the tomatoes was the real gem.
For the main course, Hubby had seared diver scallops that were like CANDY. Simply but perfectly, cooked in butter, they just peeled apart and were unbelievable. I had braised beef shortribs with root veggies. So tender, so flavorful. Probably would have tasted a little bit better had it been a cool, rainy day rather than 80 degrees and sunny, but that's not really important. We also shared a side of roasted assorted mushrooms. YUMM-AY. The dishes, served in individual sized cast iron pots, were just the right size to fill one person, and offer a taste to another. Two entrees and a side was more than enough for us, and I ended up taking home a little bit of the beef, and enjoyed it on a sandwich the next day. One small complaint- the food could have been a little warmer. We're assuming the heat level of our food was an anomaly.
Biggest downside for craft at lunch was the crowd. "Power players" from the surrounding offices peopled the joint, and we were unable to escape their inane chatter about how they just landed this huge deal. Coupled with the name dropping, it wore on our nerves, and perhaps caused us to rush, just ever so slightly through our Salty Chocolate Tart with Vanilla-something (nutty, coffee taste) Ice cream. Which was delish, by the way. Maybe the tart filling was a little too close to tasting like cake batter, but the juxtaposition with the salt was really interesting and yummy. Leave it to me to try the chocolate dessert. I couldn't bring myself to order the Olive Oil gelato. Yes. Olive Oil. I'm not that much of a foodie, yet. I would have ordered a glass of wine and two or three of the artisan cheeses on the menu if I weren't in such a delicate position. I've come this far, I can't cheat now….
All in all, I give craft high, but not ideal marks. I'm sure we'll be trying the food there again.
Going here is my next goal. Oh, and I want to try Sprinkles bakery. And go back to Enterprise Fish Co. for some amazing lobster bisque. And Lares for the best Mexican food in LA. Mmmm. Food.