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Operation Flip Baby

21 Nov

At my 33 week appointment on Thursday, Hazel was in the breech position.   Only 15% of babies by the 33rd week are breeched.  She still has until approximately the 37th week to turn head down and then after that the chances goes down drastically as the baby is usually too big to make such a big transition.  In the US,  at this point, they will manually turn the baby from the outside, it looks extremely painful for the mother but works about 50% of the time.  This procedure can also lead to an emergency c-section. They do not preform it in Switzerland.  I don’t know whether to be happy or sad about that because the procedure looks so awful for the mother and the baby.

It is possible for babies to flip right before labor.  I asked my mom if she had any experience with a breeched baby and apparently one of her kids flipped the night before she went into labor.   If Hazel does not flip, I will have to have c-section. Which I do not want.  I am so excited to go into labor and would be disappointed to miss out on that experience.

After reading much information, the most common reasons a baby is breeched is due to a ligament in the mother’s stomach being too tight, a sacrum that is not in its correct position, stomach muscles that are too strong, if the mother’s thyroid is low-functioning  or a heart shaped uterus.  A chiropractor is very helpful in fixing the first two problems with something called the Webster Technique, which then creates more room in the uterus allowing the baby to turn head down. But of course the chiropractors here do not do preform that technique.  I will seek out a acupuncturist Today which also may help.  As well, as someone to preform moxibustion (burning incense by my little toes. It should help the baby flip?)  I’ll try anything!

In the meantime there are many things I can ‘try’ which some ladies have sworn work.  These include:

-Holding a frozen bag of peas at the top of the stomach so the baby will go away from the cold

-Playing soothing music at the bottom of the stomach to attract baby

-Shining a bright light at the bottom of the stomach

-The pelvic tilt: I lay on the floor, put my hips on the couch, support my back with pillows  3x a day for 5-20 minutes

– Chest to knees: Also 3x a day 5-20 minutes

-Inversion: done for 30 seconds at at time, many times a day. This helps stretch the ligaments.

Techniques are encouraged to be combined and best done when the baby is active.

I still have a few weeks left, and am hopeful she will flip.  Only 3% of babies do not flip by labor.  But if the umbilical cord is wrapped around their neck, there is nothing that will get them to flip.  Hopefully, we are just dealing with a stubborn baby  who will eventually flip 🙂


Hello Third Trimester!

13 Oct

I can’t believe that I am now 28 weeks and officially in the third trimester!  I don’t know where the second one went  (Ah! A little panic as I remember we still have no where for the baby to sleep!) ! I have, however, noticed a big change which happened in one week.  I am so tired, out of breath and achy.  I still have a pathetic stomach for someone who is officially in the third trimester but I feel like it is huge.  This last week, I’ve had SEVERE round ligament pain.  The ligaments in my stomach have to stretch and move away for my growing stomach.  It hurt so badly, some days I could hardly walk and the pain almost made me throw  up a few times.  I guess this  occurs in some women when they are undergoing a growth spurt.  But my growth spurt is not visible yet…

Saturday we went and toured a private hospital’s birthing unit.  It was a nice hospital. I guess I really have nothing to compare it to as I’ve never had to stay in a hospital before.  The food is really good there, though.  Overall, it was very nice but I found out I’d have to get a different doctor than the one I already have which sounds like a pain and I like my doctor.  So we’ll go tour the other hospital at the end of the month and see how that one compares.

Here’s another purchase we made for the nursery.

One of the only rocking chairs available in Switzerland.  And gliders?  Forget about it. Non-existent.

But do you see the little thing sitting on the rocking chair?  That is the owl I made for Hazel 🙂

Today,  I  got a package of American food from a supplier here in Switzerland!  In the mix;  Canned pumpkin, so much easier than roasting a whole pumpkin!  Peppermint extract, Quaker Instant Oatmeal, Banana Cheerios, Seriously they DO NOT have Cheerios here! Of all things!  I also got, a little teeny can of eggnog,  pre-made graham cracker pie crust, Helman’s mayonnaise  and candy corn.  Which may be a mistake because they are so addictive!  I was sooooo happy when I received my package!  Now if I could just find some maraschino cherries……..

Tomorrow we are off to Denmark for an early Christmas celebration with Christian’s family.  In a few weeks I will not be able to fly!!!!!!!!!!!!  I’m having difficulty dealing with this fact.  I may not get on another airplane until March or April! Yikes!

Poppy Seed Bread

11 Aug

Poppy seed bread is and always will be one of my most favorite foods things. It is so moist and sweet, it really should be called poppy seed cake. The recipe my mother uses is most definitely the best in the world.

I am so happy my mom gave me this cookbook with the poppy seed bread recipe in it. The cookbook is an accumulation of recipes by ladies  ( I think there are  few recipes in there by men, too)  from my Grandma Hain’s Catholic church.

I’ve used this cookbook a lot. There are so many recipes in this cookbook that my mother made while I was growing up.

Unfortunately, today I could not make this recipe because I did not have any pudding mix in the house.  Or instant cake mix.  So I found a recipe  with a picture that looked very similar.

Before I  post the recipe I used, look at these bread pans I have to work with. No, I can not find the normal bread pan in Switzerland:

They are in two pieces, magically held together by who knows what.

I always wonder when they will drip batter out of the bottom. Well, today was my lucky day.  The batter leaked out and burned, leaving the oven and the whole apartment a smokey mess 😦 .  I quickly transferred one pan of batter into a cupcake tin and wrapped foil around the other.

Next time I’ll bring some proper bread pans back from the US!

Orange Glazed Poppy Seed Bread


for the bread:
3 c. flour
2-1/2 c. sugar
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 T. poppy seeds
1-1/2 c. milk
1 c. + 2 T. vegetable oil
3 large eggs, slightly beaten
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract

for the glaze:
3/4 c. sugar
1/4 c. orange juice (I like to use freshly squeezed.)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tsp. unsalted butter, melted and slightly cooled

Preheat oven to 350°. Spray two 8-1/2″ x 4-1/2″ loaf pans with cooking spray and set aside.

In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined.

In a separate medium bowl, combine the rest of the ingredients – the milk, vegetable oil, eggs, vanilla, and almond extract.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.

Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes, or until toothpick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops. It will seem like alot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once cooled. Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans.

This recipe definitely comes in number 2 of all time best poppy seed bread recipes!

***Warning, it is extremely difficult to stop eating poppy seed bread!***

S’mores Gooey Cake Bars

5 Aug

The other night a first happened.  Christian was wanting something sweet to eat and I didn’t.  When the situation is reversed, I am completely motivated and will quickly whip up a batch of brownies.  Poor Christian,  I just brought him a chai tea latte and told him that would have to do.

Today I thought I would make up for that insensitivity on my part with these:

Gooey S’mores Cake Bars

This  recipe is from I obviously had to make a few alterations for the items I could not find in Switzerland.

First of all, there was no yellow cake mix at the store.  There was chocolate, lemon and marble.  I bought the marble cake mix and omitted the cocoa powder.

There are also no graham crackers to be found so I bought these digestive cookies which have a similar taste. But they do not compare to graham crackers.

White Chocolate S’mores Gooey Cake Bars

1 box yellow cake mix

1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers   ( the digestive cookies I used were thicker than graham crackers so I crumbled the cookies up)

10 ounce bag white chocolate chips   ( I didn’t feel like white chocolate so I used chocolate chips and a few caramel chips)

2 cups mini marshmallows

1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan :)

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars :) Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

12 to 16 servings

Gooooooey is the perfect description for these.


2 Aug

I have not been able to stop thinking about donuts for the past few weeks.  I believe any normal person would have fulfilled their craving by now but there is one small problem, the donuts in Switzerland do not have sugar in them.  Okay, they do have sugar but no more than one tablespoon per 25 donuts. I have often bought donuts here to savor a craving for sugar only to be severely disappointed. I’ve now learned my lesson.

In the beginning of September we will be in San Francisco. I have already taken note of the top bakeries’ names and locations. In addition,  to the names and locations of the bakeries located closest to our hotel. This afternoon as I was deciding what to make for dinner I realized I did not want to make dinner. I wanted to make donuts! Sorry Christian!

I went to and typed in ‘donuts’. As my mouth was watering, I knew I was making the right decision.

I decided on a recipe  for BAKED DONUTS 

Here are my donuts in the making:

And here is the finished product. Half glazed, half cinnamon sugar:

Maybe I should have fried them instead of baking them or maybe I just need to wait for the real deal in the US, but these donuts did not please my donut craving.  The texture was almost there but not quite and the icing was completely off.  For that reason, I will not post the recipe.

Of course the donuts were sweet.  Consequently,  they didn’t last to see the next day.