28 & 29 Week Update [Glucose Test + Childbirth Class]

I can’t believe that I am already in my third trimester and that in less than 3 months, we’ll be able to meet our Lil Bean in person! According to The Bump, at 29 weeks – Lil Bean is about the size of an acorn squash. Over the next couple of months, he’ll double/triple his weight!

29 Weeks | Taken this morning

My doctor’s office recently offered a two-session childbirth class at our local hospital that went over sort of what to expect during the labor process. Robb was unfortunately out of town during the first class and had to miss it but I was glad to have him home and able to attend last week. As last week’s class dove more into actual labor/what to expect after giving birth, it seemed more important. Robb had lots of questions so it was nice to have an environment where those could be asked. We also had the opportunity to visit the maternity ward upstairs to see where I would actually be giving birth. The delivery rooms were nice (and big) while the recovery room was surprisingly on the small side!

I also had my glucose screening test last week. The glucose screening test checks a woman’s blood glucose (i.e. sugar) level to see how the body processes sugar and is a preliminary test to check to see if I might have gestational diabetes (high blood sugar that starts or is found during pregnancy). If my blood glucose is too high and I test positive, then I’ll have to go back for an additional test. A lot of women, especially ones who are wanting a natural birth, are starting to forgo this test. My mom had gestational diabetes when she was pregnant with me so if I’m susceptible, I want to have an idea now so I can make the appropriate changes.

At my 24 week appointment, they gave me this sugary drink that I needed to drink about 45 minutes before my glucose test. I kept it in the fridge so it was nice and chilled. I was offered either Orange or Fruit Punch and I went with the fruit punch. The flavor wasn’t so bad during the first few sips (it tasted like a thick HI-C Fruit Punch) but as I kept drinking, I could feel it turning into acid in my stomach. That being said, some of the side effects of drinking the beverage included nausea, diarrhea, lightheartedness, etc. but thankfully I had none of those.

My appointment went well and since my mom was off work, she was able to come with me. My weight was good, my blood pressure was great, my belly measured right on par, and most importantly, Lil Bean’s heart-rate was nice and strong. The phlebotomy technician who drew my blood for the glucose test was just as gentle as can be. This was only the second time that I’ve EVER had blood drawn and she makes it so I don’t feel it at all. So now we wait for the results of the glucose test.

This past Sunday, Robb and I went up to Morris Farm Market to pick up some pumpkins for decoration (and to enjoy the abundant free samples that they offer). It was also their annual Fun on the Farm event which featured lots of activities for kids, hay rides, a petting zoo, live music and more. We had a great time and it made the perfect “date day” for us. I think that we are both excited at the thought of being able to take Lil Bean to events like this one day!

I love the variety of pumpkins/squash offered at Morris Farm Market – Black Futsu, Cinderella, Fairy-tale – I can find varieties here that I might not normally find anywhere else.

Look at all of those gorgeous pumpkins!
We’re so adorable!

Even after purchasing a ton a pumpkins, I wanted a few just “regular” ones, so we stopped to a small patch down the road and pick up a couple of pumpkins that would be great to carve.

Our fall display is almost done but I still need to pick up a few mums to complete the look and will hopefully do that in the next day or so. This is what our front porch looked like last year:

Cowboy Candy – Sweet Pickled Jalapenos [Recipe]

Even though I can, I’m not quite at the production level of a lot of homesteaders. Our garden is on the smaller side because of our location so what we don’t eat fresh typically only equates to a couple of quart jars or freezer bags. One vegetable that I always seem to wind up with an excess of is jalapenos. We’ll use the peppers in salsa (canned and fresh), pico de gallo, and just mixed in with dinner but somehow we always end up with way too many peppers.

I hate seeing them wasted so enter “Cowboy Candy”. Basically Cowboy Candy is sweet pickled jalapenos sliced into rings. They are delicious and addictive with a nice sweet heat that stays with you but doesn’t overwhelm you.

The recipe is super easy. First you start off with chopping your jalapenos peppers. Honestly, this is the hardest part of this whole recipe. I have to make my sweet pickled jalapenos in small batches as slicing the jalapenos is tedious and tends to take my breath away from the fumes. I usually wear a pair of gloves when I chop any sort of hot peppers for my safety. I learned the hard way that taking out your contacts at night after chopping peppers is not fun.

Once your jalapenos are all chopped and you take a little break for some fresh air, you’ll get your pickling liquid together. My pickling liquid is pretty basic – apple cider vinegar, water, sugar, salt, and garlic cloves. You bring it all to a boil on the stove, stirring gently to dissolve the sugar and salt. Again – key word is to stir gently. The liquid is hot and it will not pleasant if you get it on yourself.

Once everything is nice and dissolved, you’ll add your sliced jalapenos. Make sure that they are submerged under the liquid. They won’t cook long so I usually stand at the stove, stirring them until they darken in color.

After cooking in the pickling liquid, you’ll add the jalapeno rings (AND the garlic) into your sterilized jars. I had a couple of red jalapenos that I tossed in as well which ended up looking really pretty mixed in among the green.

Your pickling liquid will cook a few more minutes and then you’ll add it to your jars. I ended up with almost a perfect amount of everything. The jar on the right is a little low but I think that if I hadn’t been lazy and had chopped just one or two more jalapenos, it would have been perfect.

These two quart jars will last us until about December as we love to eat them with pretty much everything. I ‘m planning to do another few jars once I get out to the garden to pick some peppers.

My method for canning is a little more old school (think a la your grandmother’s era) which is why I didn’t include canning instructions below. If you are wanting to store these for long term, I suggest searching for water bath canning so that you have the most accurate safety information.

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Cowboy Candy - Sweet Pickled Jalapenos
Servings
2 Quart Jars
Ingredients
Servings
2 Quart Jars
Ingredients
Instructions
  1. In a medium saucepan, combine garlic, water, vinegar, sugar, and salt. Bring the ingredients to a boil, stirring carefully to dissolve the salt and sugar.
  2. Add the sliced jalapenos, making sure that they are submerged. Let the jalapenos cook for 4 minutes and then use tongs to transfer the jalapeno rings to a clean - sterilized - jar.
  3. Reduce heat and let your liquid simmer for an additional 10 minutes before ladling the liquid over the top of the jar, leaving about 1/2" head space or so (you'll probably end up with just enough liquid to cover your jalapenos).
  4. Pop on your sealing lid/band and let the jars cool before sticking them into your refrigerator. Be patient and let them sit for a few weeks before digging in to them.
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