The Southern Belle Blogs

life as a semi-crunchy mom

Tag: dinner (page 1 of 3)

Week 37 Update [Breech Baby Confirmed]

Week 37 was a bit of a rough week, more so emotionally than anything. Robb and I went on Tuesday to my ultrasound appointment and they confirmed that Lil Bean was breeched (Lil Bean and I both checked out healthy otherwise). On the bright side, we did get to see Lil Bean waving at us and learned that he has a fat lower lip (he must get his lips from me). The technician also stated that it appears that Lil Bean is currently in the 90th percentile and weighs a little over 8 pounds (she said that she could be off a pound either way).

37 Weeks!

When we met with the doctor, he gave us a few options – we could try external cephalic version (ECV), which is an attempt to physically turn Lil Bean so that he’s head down. There’s about a 50/50 chance that it would work and no guarantee Lil Bean would stay that way until it’s time for labor. He also stated that it could be risky for Lil Bean depending on why he was breeched. We could just see if Lil Bean would turn on his own or we could go ahead and schedule a cesarean. He told us to take the weekend to discuss our options and do some research but our minds are made up.

I’ll be calling Monday to schedule my C-section. It’s a bit ironic because at the very beginning of my pregnancy, I wanted a home birth (which Robb nor my mom felt comfortable with as this was my first pregnancy).

It’s not what either of us wanted and it is a bit upsetting. We are both disappointed that we won’t have the “full” birth experience – the anticipation of if “it’s time”, the rushed journey to the hospital, Robb hearing me moo like a cow, etc. My pregnancy has been so easy this entire time and I’ve been so confident that I would give birth naturally that a C-section never crossed my mind. Ever.

But that’s okay. I know that if it was meant for Lil Bean to turn then he would have. It feels like he has tried but he just can’t make it happen. It could be many things – umbilical cord wrapped around something, he could be stuck because of my size versus his size, or it could be something with me (I did see where the technician notated that my placenta was in a different position than what is common). My health and Lil Bean’s health is what matters most. If I lived in a larger city with more options, I would maybe attempt to give birth vaginally but where I am, I need to make the best choice for us. Besides, I don’t want to end up in a situation where I have to have an emergency C-section after being in labor for hours upon hours.

Our doctor did a good job of explaining things, especially the timeline. Basically once everything gets started, it’ll only be about 45 minutes until I get to touch Lil Bean.

On a lighter note – here’s some other pictures from last week!

Belle has become addicted to cuddling with me during my pregnancy – not that I mind, I love her warmth!

The obligatory Thanksgiving plate photo – yum.

Cranberries that I made – I LOVE cranberries and made sure to buy an extra bag to throw in the freezer.

Shrimp Po’boys and Remoulade [Recipe]

Being raised on the coast, I grew up surrounded by fresh seafood to the point where I won’t order seafood typically in a restaurant if I have my doubts on its freshness. I hate frozen seafood as it tends to taste a bit… fishy to me.

A few months ago, my grandfather went and purchased several hundred pounds of fresh shrimp at a ridiculously cheap price so all of us in the family bought a few pounds off of him. Robb and I ate a couple of pounds freshly steamed and froze a few more pounds knowing that we would need to make it a point to eat them before they ended up freezer burned.

Enter shrimp po’boys.

The finished product – yum!!

My mom started fixing shrimp po’boys a few years ago when we were just looking for something new for dinner. I absolutely fell in love with them. Our shrimp po’boys are ridiculously easy to fix – fried shrimp, lettuce, tomato, and baguette, but it is our remoulade sauce that elevates the dish.

A remoulade is a sauce that typically mayonnaise-based with the addition of herbs and other spices. Our recipe is super simple but the secret is to fix it the night before to let all the flavors blend and meld together.

Remoulade for Po’Boys

  • 1 cup mayonnaise
  • ⅔ cup ketchup
  • 3-4 tbsp minced horseradish
  • 1 tbsp creole seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp lemon juice

Mix together and refrigerate. Best if made the night before.

I used House Autry fish fry seasoning to bread my peeled shrimp. I filled up a pot a few inches with vegetable oil, heated it up on medium high until the surface shimmered.

The finished shrimp. I tested the hot oil with a few shrimp of breading to test that it was ready then added the shrimp – SLOWLY – and fried for a few minutes. We don’t use napkins, so we used a piece of newsprint.

On Robb’s request, we steamed about half of the shrimp using some beer and a blend of Old Bay and a spicy seasoning that we had picked up at Whole Food’s earlier. The steamed shrimp were absolutely delicious and we certainly ate our fill of them!

Steamed shrimp!

Robb enjoying our feast before I fixed our po’boys.

Older posts