March 18, 2009
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Ben Ye-Hello World!
With this child, I had two fasle alarms in the previous week before he was born. One night on the 14th of February, I was coughing like a mad man and finally put a muscle somewhere near the side of the lower left ribcage. I was in so much pain that I think I smacked my husband’s hands away when he came near to touch me. I thought I would sleep it off until the pain was so unbearable that I had to wake him up at 4 in the morning to take me to ER. The fact that I was coughing continuously didn’t help. When I got to the ER, the nurse freaked out when I told her I was at 37th week and she thought I was having backpain labor. Eh, I don’t know I was that lucky but she rushed me to maternity on the 8th floor anyway.
I got a prescription for Percocet and it was a god-send. I got cough syrup with codeine too. It seems funny now [I can reassure everyone that it was not at all amusing back then when I had to embrace myself for pain everytime I cough] but I was high for a couple of days and I liked it. >.<
[Percocet]
On the 22nd, I woke up and I felt a big woosh of thing fell out from my vagina, I thought my water broke. My husband and I both panic because with Duke, my water broke first too. By the time I got to the hospital, the doctor confirm that it was just a fasle alarm and that big woosh of “THINGS” were just mucus. Whoever heard of mucus falling out from a vagina anyway! [Yes, this is my second child but the two pregancy were so different that I felt like I was pregnent again for the first time.]
On the night of the 26th, I was feeling weird around 10 or 11 at night. I was afraid that it was another false alarm so I didn’t say anyway to my mother. I told my husband and he thought I should go to the ER again but I waited until 5 the next morning when it finally hit me that I should be safe than sorry. It really didn’t matter if the nurses recognized me and they probably knew that all pregnent mommies are paranoid anyway. RIGHT? So, around 6 in the afternoon, I was fully dilated and Ben was born half an hour later. On the side note, I have to give it to kayoko . I do not know how she can look so clean, so radiant, so pretty after childbirth. I was a mess. I was sweaty, smelly, swearing and sobbing at the same time. I lost it man and I was sobbing. The nurse, Shuana, had to totally scream to get me out of the truama-induced hysteria.
Now, I am just glad Ben is here.
Comments (3)
what if you taught college courses? the pay still sucks, but it might be a little better? or, coach hs sports after school?
pharmD…the 4 years are killer. a friend’s going through that right now, and she wishes she was more organized at applying and went with a cheaper school.
whoa
you okay? percoset works wonders, doesn’t it?
makes me wonder what the person who invented it needed it for in the first place! -I hope that everything is absolutely wonderful with you, gotta run chat later
Summer is here and it is probably not an exaggeration to say
everybody’s favorite summer dish is barbecue. Barbecue, although
originated from Europe initially, has been uniquely developed to be
American’s signature dish over centuries. In 19th century in Southern
United States, barbecue was predominantly for pork as pork was low
maintenance meat there was available. Many southern states had
developed their own unique ways of barbecuing since then, using local
ingredients such as oak, hickory woods, chili powder, and tomato base.
Although condiments may vary among states such as Kansas or Texas, one
thing the early barbecuers knew was that there had to be natural
burning energy sources such as wood, which can add smoky flavor to the
meat and enhance their overall barbecue experience. The Americans using
certain woods in their barbecue is very similar to how early Koreans
used certain blacked wood chips for Korean barbecue.
This Korean
fusion baby back ribs barbecue is a fusion dish that I created with a
different barbecue sauce recipe combined with a Korean and American
flavor together and a unique method of preparation. Baby back ribs are
prepared using similar ways as to Korean steamed ribs called Galbijjim
in the beginning to soften the texture of the ribs before grilling.
Then later the sweet, spicy, and overall flavorful sauce is added to
the barbecue with a kick of smoky burning hickory wood chips. Follow
the steps below and you will have a great barbecuing experience.
http://www.homecookingdiary.com/search/label/Barbecue