Nels David Hogaboom
a birth story
Born at home to mom Kelly, dad Ralph, and sibling Phoenix
1:20 AM Wednesday April 7, 2004
8 pounds 7 ounces
21 inches long
April 6th, 9 AM – is it or isn’t it?
A couple hours after I wake up on Tuesday I’m having mild contractions that are only a tiny bit more intense than the Braxton Hicks contractions I’d had throughout the last half of my pregnancy. They are only slightly painful and certainly not too intense. Nevertheless, they are somewhat distracting and never truly subside, coming anywhere from 10 to 20 minutes apart. Ralph senses things are going to go into motion and comes home at noon, starting his two weeks off of work. He calls my mom at about 3 PM and tells her to head up to see us (she leaves about 5 PM). At this point I am hopeful of labor but also feeling somewhat silly at the thought I might be treating everyone to a false alarm. My mom arrives at about 9 PM and she and Ralph start writing down my contractions, calling midwives, and cleaning the house up a bit.
Update: the streaming class is available here on Facebook. A little of the audio is muted but only here and there; you should be able to follow along just fine.
Happy New Year!
Dear readers, I have been working very hard on developing my streaming sewing channel – with loads of help from you all! I am still working on some of the tech assembly – lights, and additional cameras and furnishings – and to that end your donations help me a great deal. If you have the funds, any amount helps. Thank you for your support!
Tonight I carefully slice into a red bell pepper, then a green one, and finally a cheerful purple onion. I cut a quarter wedge from each of these and slice as thinly as my patience will allow. I am exhausted, and I am trying to prepare a new dish. So I move slowly; but I do move. I heat up two types of tortillas (microwave under a damp cloth napkin) and wrap them in heavy foil packets into the warmed oven. Having pickled a jalapeño (while the others roast in oil and salt), I dice it finely and add to the marinade hosting thick tempeh slices. I halve cherry tomatoes into a bowl and gently combine them with a little oil, salt, sugar: set aside. I fry up the seitan chick’n strips – having pre-baked them dry and chewy in the oven – and add the peppers and onions and more pickled jalapeño. The kitchen warms brilliantly with the fragrance of peppers and onions and the family cheers a little. Finally: I slice avocado, bring out the lime cashew cream, and the purple slaw, my husband prepared earlier. We don’t set the table as my work is spilled across it, but join one another convivially on the couch to watch a quaint baking show before we go our separate ways again for the evening.
I have these waves of beyond-exhaustion that come and go. Life is not easy at the moment, but it there is much to be grateful. I am bone-tired but also exhilarated; a nearly bottomless fount of creative energy, and a lot of wonderful support from my community. We have our health. Ralph’s job is going well, and the kids are thriving. We’ve got Christmas handled but that said, it’s always a challenge for me to pace myself during such an intense time of the year.