Kristie McNealy, MD

Many of you caught snippets of this on Twitter yesterday, but here’s the whole uneventful tale for your reading pleasure . . .

Yesterday while I was doing laundry, I noticed that I was feeling very crampy and uncomfortable.  It was a different sort of uncomfortable than I’ve had before in this pregnancy, so it crossed my mind that maybe I was in early labor.

By the time I got done switching around laundry and got in the shower, I was definitely having contractions.  In comparison to labor with my last baby, I wouldn’t have called them painful, but they were definitely different than the contractions I’ve been having over the past few weeks.

Within half an hour, my contractions were 5 minutes apart and uncomfortable.  Rob called, and I let him know what was going on.  He stopped in at home, and we agreed that he should cancel his next appointment, which would have taken him across town during rush hour.  While we were settling in for a long wait, we found out that his truck was FINALLY done at the shop (he wrecked it before Thanksgiving people), so we decided to go pick it up before it was impossible.

When we got back, I noticed that Heather Spohr had posted on Twitter about the possibility of having her baby.  We are both due during the same week of February, so I thought it would be pretty funny if both our babies arrived on the same random day in January.  A few hours later, I learned that Annabel Spohr had indeed been born, and I noted that this baby better hurry up if he was going to share Annabel’s birthday.

Then, after contracting every 5 minutes for a solid 10 hours, my contractions just. stopped.

So, here we are.  Its a new day, and little M is still safe and sound in my belly.  I should seriously be thrilled that he has plans to be born full term (only 5 days away!), but I’ve pretty much been walking around thinking he could arrive any second since we found out about my shortened cervix way back at 20 weeks.  That kind of anticipation is seriously exhausting!

Honestly though, the only time the wait hasn’t been excruciating was with our first baby.  With her, I went to my 36 week appointment complaining of contractions keeping me up at night.  They checked and said I was 2-3cm dilated.  I freaked out a little and ran to Target to buy nursing bras and other essentials I’d been putting off, came home and washed the baby clothes, and she was born at 9am the next morning.

Today, I’m asking you guys to distract me a little.  I’ve just referred to the baby as little M – the M would be his first initial.  What I want you to do is guess what name we’ve chosen for the little guy.  Bonus points if you guess his middle name too, but please, don’t ruin it if you have inside information 

January is Cervical Cancer Awareness Month, and Hologic, Inc. has partnered with the National Cervical Cancer Coalition (NCCC) to fund cervical cancer screening for women in need.  Hologic will donate $1 towards preventive healthcare for women for every person who “makes the promise” to take care of their health and passes it on to friends through the Promise to Me website.

Hologic is a leading supplier of diagnostic, medical and surgical supplies for women’s healthcare.  In October, they launched the “Promise to Me” program to to raise awareness and provide donations for women who lack access to cervical cancer screening.

Women can use the Promise to Me website to send themselves reminders to schedule their annual exam or mammogram.  Anyone can also request posters and handouts to share with women in their community.

Back in November, I shared a recipe using Chef’s Requested Flatiron Grill Steaks.  It took me a while to get the chance to film my latest creation, but today I’d like to share a recipe and video featuring Chef’s Requested Bacon Wrapped Filet Mignon in pan gravy with vegetables roasted in foil.  This makes a tasty but quick meal that is a little “fancier” than my unstuffed peppers.  For those out there who are counting calories and fearing the bacon, these steaks have just 230 calories, but you can always pull the bacon off, dropping the count to 110 calories.  Not too shabby for some real comfort food.

Bacon Wrapped Filet Mignon in Pan Gravy

• 1 package Chef’s Requested Bacon Wrapped Filets
• 2 T olive oil
• salt
• black pepper
• 1-2 T flour
• 1 c beef stock

1.  Place your pan over medium high heat.  While it is heating, season your tseaks with salt and pepper.

2.  When your pan is hot, add your olive oil.

3.  Add steaks to pan and cook on the first side for 4-5 minutes.

3.  Turn the steaks.  If they are sticking to the pan, try giving them another minute or two before you flip them.

4.  Cook on the second side for 4-5 minutes, and then reduce heat to medium and cover the pan with a lid.  Cook until done, turning every few minutes to cook evenly.  The steaks take about 8-10 minutes per side to cook.

5.  When steaks are cooked to your liking, remove them from the pan, and add about 1 T of flour to the drippings in the pan.  Stir to combine.

6.  Add beef stock slowly while whisking to remove lumps.  If the gravy is too thin, you can thicken it by whisking in a bit more flour.

7.  Allow the gravy to simmer for 2-3 minutes.  If desired, you can season with salkt or pepper at this time.

8.  Pour gravy over steaks, and serve with a side of oven roasted veggies!

Veggies Roasted in Foil

• 1 cup sliced carrots
• 1 potato, thinly sliced
• 1/2 small onion, thinly sliced
• salt
• pepper
• 1 T olive oil
• foil

1.  Preheat your oven to 35 degrees.

2.  Arrange the carrots, potatoes and onion on a sheet of foil.  Add salt and pepper to taste, and drizzle olive oil over top of veggies.

3.  Wrap veggies securely in 1 or 2 layers of foil.

4.  Place in oven and bake for 30-45 minutes, until veggies are tender. Serve with Chef’s Requested Bacon Wrapped Filet Mignon and enjoy!

You can visit the Chef’s Requested website to learn more about their products, sign up for their newsletter or get coupons!

Disclosure:  Chef’s Requested provided the steaks for this video as a part of an ongoing business relationship.  The content and recipe are my own.