This weekend started off so perfectly. Mike came home Friday night with little surprise for me:
Yep, that would be an animal style grilled cheese from In N Out. This is only the second time I’ve had fast food this pregnancy and it was exactly what I wanted.
Now that I’m within 12 days of my due date, I’ve been thinking about the whole impending giving birth thing. I didn’t take a birthing class, and I haven’t read all that much (or seen The Business of Being Born – am I the only expectant mother that hasn’t? Because it kind of seems like it). HOWEVER, I have come to the conclusion that I want an epidural, and here’s why:
1. I’m a badass and I don’t need a natural birth to prove it. I’ve run marathons and a trail ultra, I’ve done a half Ironman, and I’m still hitting the gym and lifting weights at 38 weeks pregnant. I don’t need to withstand the pain of a natural birth to prove to myself that I can handle it. I put myself through plenty of painful things on my own, thanks.
2. I’m pretty stoked on modern medicine in general. Modern medical technology made me able to run thanks to the 3 titanium screws in my hip, and it’s done a ton for other people too. I like the advances that have been made in pain management and I want to use them.
3. I take Tylenol when I have headaches. This is going to be infinitely more painful than that. Therefore I want drugs. Strong ones.
I have absolutely nothing against people who choose to give birth naturally. The beauty of this country in this day and age is that we get the choice…and this is mine (I choose my choice!) And now that I’ve posted something (possibly) controversial for the first time, lets talk about this cake.
I bought probably the last blueberries of the season last week and wanted to bake something amazing. Blueberry Boy Bait has always kind of appealed to me, but I wanted to incorporate maple flavor as well. So I took a recipe for that, cut half the butter, replaced some sugar with maple syrup, and added extra blueberries. It tasted kind of like pancakes (and Mike wanted me to call it Pancake Cake), with a hint of maple and plenty of berries. Divine.
(adapted from Smitten Kitchen)
2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon table salt
1 stick butter, softened
1/2 cup packed light brown sugar
1/2 maple syrup
3 large eggs
1 cup plain yogurt
1 cup blueberries
1/2 cup blueberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 F and grease a 13 x 9 pan.
Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Cream the butter and brown sugar together in a stand mixer until fluffy. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the maple syrup.
Add half the yogurt and mix on low until incorporated. Scrape down the bowl, add the flour mixture, and mix on low just until all traces of flour disappear. Stir in the remaining yogurt.
Gently fold in the blueberries using a rubber spatula. Spread evenly in the pan.
Sprinkle the half cup of blueberries for the topping evenly over the cake batter. Mix the sugar and cinnamon together in a small bowl, then sprinkle evenly over the cake.
Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in the pan for 20 minutes before cutting into squares to serve.