Alexander’s Birth Story

Alexander’s story kind of starts out like the beginning of a tall tale:

“Alexander was born in a snowstorm. Some say he was the size of TWO babies….”

The legend of Snorty Pig. No sign of a blue ox yet.

I was just so absolutely sure that Alex was going to be born the week of the 14th. As it crept closer and closer to Christmas, I really started to worry he would be born on Christmas Eve and we would end up missing Christmas morning with the kids. After we made it to Christmas day, it felt like a huge weight just lifted off my shoulders.

Then it was the 26th…the 27th…the 28th…nothing. When someone is significantly past their due date, one thing you don’t want to do is keep asking them how they’re doing or if there is a baby yet. Sara was fielding like a text an hour at that point, but there simply wasn’t anything to report.

I went to work on Monday, and the weather was just terrible. Slush and ice, strong winds, just basically a nasty winter day (something we haven’t had a lot of this year). Around 1:30 Sara called and said, “I’m not sure, but I think you better come home.”

By the time I got a train home and got the kids packed up and shipped off to a friend’s house, she was a lot more sure and we left immediately for the hospital. (Side note: Sara’s parents were standing by, but we didn’t want them to travel all the way to Chicago in the storm. Surprise, Erielle! Two extra house guests for the night!)

We walk out in the cold and snow to go to the car and, I kid you not, someone had their car stuck in the snow, blocking the parking lot of our building. What are the odds of that?? I went over to help push the guy out and I thought, “this guy is never going to believe me”. However, he was doing a pretty good job getting himself out and I decided it would be quicker to let him do his thing then stop to explain “you’re blocking my car and MY WIFE IS IN LABOR” (although I guess it would have been a good story for that guy to tell).

Finally, we made it to the hospital at about 5:20. Unfortunately, so did everybody else. No room in the inn: every room was full, including triage, and there was literally a line of people waiting to get into labor and delivery.

However, to be quite frank, I’m really not sure what all those women were doing there. They were just chillin’ in wheelchairs, checking their phones or whatever. Sara, on the other hand, was in all-caps LABOR.

The rest of them were made to wait outside in the waiting room, but they told us to stay inside the doors so as not to “scare” the others. It was probably for the best, since it meant that Sara spent the worst hour and a half of labor holding onto the wall a couple of feet from the check-in desk. I think it really gave them a little extra…encouragement to finally find us a room.

Sara kept repeating two things to anybody who came into the room:

  1. My right foot is broken
  2. With both of my previous children it took over 2 hours to get an epidural; let’s see if we can do better this time, shall we?

Despite various snafus due to the overcrowding, they did manage to get her an epidural about an hour after we got into the room (we’ll just forget about that hour and a half in the hallway), and things got a lot easier after that. Even though it took another 4 hours from that point, there was always progress, so it seemed like time was moving relatively fast.

And then it was time, and 10 minutes later (!!!) Alexander was here!

2015_12_30_2652

Now, with both of the other kids we found out the sex before the baby was born, but this time we didn’t. We have all the girl stuff and boy stuff, so we figured we were covered either way (in other news, looking forward to finally getting rid of half of all of that stuff!) (Scratch that, 2/3rds — most of it is girl stuff.)

Having done it both ways, I have to say, I much prefer to know. “It will be a surprise!” everybody always says. Yeah, well, it’s always a surprise, whenever you find out. One minute you don’t know, and then the next minute you know. Surprise!

I found the biggest downside of not knowing is that we couldn’t officially settle on the name, and we didn’t have a pronoun to call the baby. “It’s going to be so cute when it’s born, isn’t it?” just seems wrong and saying, “your little brother or sister” every time is a mouthful. So I just didn’t feel as much of a connection to the baby before it was born.

I guess it was a surprise when Sara said it was a boy, but at the same time there was a lot going on just then (too much for them to comment on the sex, I guess). I was feeling very emotional anyway, and I don’t know that I really registered much of a surprise in the moment.

What definitely did surprise everybody was how big he was. 10 lbs 2 oz. and 21.5 inches.

2015_12_29_2687

That was about a full pound bigger than we had expected based on his last ultrasound, but I have to say I’m glad about that. If they had realized how big he was going to be, they probably would have pushed for an induction (or even worse, a c-section). But they didn’t know, and what they didn’t know didn’t hurt them!

So Alex was here; our big baby in a snowstorm.

2015_12_30_2702

Finally it was time for Evelyn and Oliver to come and visit.

20151229_AlexHalbach_019-1764_BW

Were they excited? Well, you could say they were.

20151229_AlexHalbach_048_BW

I’m sure there will be more updates as they come, but expect them to be in fits and starts as our lives find their new levels.

(Note that the last two photographs come from our lovely photographer / surprise babysitter Erielle…more on that in a couple of days.)

Allow me to introduce you to my son: Snorty Pig

I cannot tell you how many times I have looped this video.

Apple Baked French Toast

The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

This is something of an old family recipe, and I am tired of always trying to find it online. Saving here for posterity.

My mom has always made apple baked french toast. It was always a kind of “special occasion” breakfast, but we particularly like to have it on Christmas morning. We prepare it the night before, and then when we get up, we start the oven preheating. We pop it in the oven, and it’s ready to go right about when we finish opening presents!

The Journey:

This is not actually my mom’s recipe; this is just a modified version of one that we found on the Internet. It must be pretty similar. Mom, care to comment?

One thing I would recommend is using bread that is a bit drier, like a baguette or something a little crustier, to soak up some of the egg-liquid.

2015_12_24_2578

All recipes say to peel the apples, but I’m way too lazy for that. I honestly don’t think you need to (apple peels get pretty soft when you cook them), but that’s up to you I guess.

2015_12_24_2581

However, we do have a bit of mitigating circumstances.

Usually when my mom makes it, she uses her “apple peeler-corer-slicer” to peel and cut the apples:

We don’t have one of those. However, as you may know, we have a family tradition of making applesauce every year. Lucky for me, Mom and Ron usually also can cut up apples and give them to us for Christmas, which means we have a supply of already-peeled-and-cut apples, which makes this pretty easy. One jar is not quite enough for a batch of apple baked french toast, so we cut up 3 or 4 apples in addition.

2015_12_24_2584

The Verdict:

Well, it should be pretty obvious at this point that I recommend this one. It’s great for when you have guests, by itself, with syrup, or with whipped cream on top.

2015_12_25_2608

The Recipe:

Recipe inspired by King Arthur Flour:

  • 1 baguette, about 18″ to 20″ long
  • 8 large eggs
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon ground nutmeg
  • 2 dashes cloves
  • 1/4 teaspoon salt (skip if bread is salty)

Topping:

  • 1 jar of canned apples + 3 or 4 apples thinly sliced (~6 large apples if not using canned)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 2 tablespoons melted butter
  • Optional: 1/2 – 3/4 cup walnuts or pecans
  1. Lightly butter a 10″ x 15″ baking pan or similar-sized casserole dish.
  2. Slice a crusty loaf of bread into 1″ slices. Place the slices of bread into the pan.
  3. In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg, cloves, and salt.
  4. Pour this mixture over the bread, and let it soak in while you’re preparing the topping.
  5. Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
  6. To bake immediately, preheat the oven to 375°F. To bake up to 48 hours later, cover the pan, and refrigerate.
  7. NOTE: we cover with tinfoil to avoid burning the top
  8. Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set. If it’s been refrigerated, remove the cover, and bake for 60 to 70 minutes.
  9. NOTE: We always, always do it cold. We put it in the oven while it is preheating, so the glass pan doesn’t break due to temperature shock, and set the timer for 80 minutes.

Big Brother

Alex is fussy, so Sara is walking him up and down the hall. Ollie is doggedly marching behind her with a drum making a “heartbeat” so he can feel like he is “back in mommy’s tummy”.

That’s one good looking baby

Sara and I have been debating on whether he looks more like me or more like her. Thoughts?

good looking baby