Before I start this post, I just wanted to say a huge thank you to you all for your kind words and well-wishes! It still amazes me that anyone reads my weird ramblings and to know that I have the love and support of so many makes me all teary (the pregnancy hormones are partly to blame!). I did receive a couple of sweetly concerned emails – a “high risk” pregnancy can sound a little scary! I’m happy to let you all know what’s going on; I just didn’t want to bore you with the details. If you are bored by pregnant lady woes, feel free to skip the rest of this intro and check out these awesome handpies!
My pregnancy is labeled “high risk” because I have a blood clotting disorder caused by a gene mutation (it is called Factor II, or the prothrombin gene mutation). I inherited it from my father and I have one copy of the mutated gene. I was tested for it in early pregnancy and found out that I do, in fact, have it. About 2% of the US population has it – most will never know and never have a blood clot during their lifetime! But, my doctors recommended (and I totally agreed!) that a cautious approach is best, as some studies have shown that women with Factor II can experience some icky pregnancy problems (especially relating to the baby’s growth) and are at a greater risk of blood clots.
So, I’m on a blood thinner, and will be for the rest of my pregnancy, which would be no big deal if it wasn’t a daily shot that burns quite a bit! I’m getting used to it though. My hospital stay last week was also related to my blood clotting disorder because I was experiencing a high heart rate, elevated blood pressure, and shortness of breath. These symptoms, on their own, can usually be chalked up to normal pregnancy stuff, but because of my disorder, they were concerned about a pulmonary embolism (blood clot in the lungs), which are fatal in about 30% of cases. Luckily, my scans were clear and I’m just experiencing some pregnancy-induced tachycardia (high heart rate). My blood pressure stabilized and I was kept overnight for observation.
Thanks for bearing with me -I just wanted to explain everything to you! Back to our regularly scheduled post…
I promised you embarrassing stories that I’ve been itching to share. Here is the first of several!
My husband came with me to my first prenatal appointment. They were going to do an ultrasound and then I would meet with a nurse practitioner. I was super excited for my husband to be with me during the ultrasound, but since I was due for my annual “lady” visit anyway, I figured that they might go ahead and do that while I was there, and frankly, my husband does NOT need to be in the same room as a speculum in use. Just…no. So, hubby was with me to see the little kidney bean shaped baby and then banished to the waiting room for the rest of my appointment.
The nicest nurse practitioner in the world comes in. She is super smiley, and I LOVE super smiley people. They put me at ease. She has the personality of a sweet grandmother, which makes my subsequent awkward comment even more horrifying.
She looks at the empty chair in the room and asks where my husband is.
Now, in the second before I answered her, I didn’t think much about the question. I didn’t consider how she knew I was married or that my husband was in the building, but not with me. My brain made the assumption that she knew my husband had been with me, and now he wasn’t.
So, I said…
“Oh, he was just here for the fun part.”
By fun part, I meant the ultrasound. It wasn’t until a second later that I realized that, from her perspective, I was probably referring to the “sexy time” that resulted in why I was there in the first place.
She quickly moved on with the visit and I never got to clarify that I was not referring to my reproductive activities.
So…yeah…roasted strawberry handpies. You know you want some!
- 1 lb strawberries
- ⅔ cup granulated sugar
- 2-3 refrigerated pie crusts (each pie crust makes about 5 pies, depending on size of cutter)
- 1 egg plus 2 tablespoons water
- Sanding sugar, optional
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Cut strawberries into 1 inch pieces (approximately uniform size). Place in a bowl and sprinkle sugar onto top. Toss to coat. Place strawberries on baking sheet.
- Bake for 10 minutes. Stir, and then bake another 10 minutes.
- Allow strawberries to cool before using in handpies (can be made in advance!).
- Unroll pie crusts onto lightly floured surface. Cut out circle shapes with a cutter. Place pie crust circles on a baking sheet lined with parchment paper. Add a small amount of roasted strawberries and juice to the center of each circle (how much depends on the size of the circle cutter you are using. Less is more!).
- Beat egg with water in a small bowl. Using a pastry brush, lightly brush the outside of the pie crust circle with the egg wash. Fold over each circle over filling, making a half moon shape pie. Using a fork, press tines into the edges to seal the filling inside. Brush tops with egg wash and sprinkle with sanding sugar.
- Bake pies at 375 degrees for 12-15 minutes.