Stuck in Neutral

Well I had another doctor's appointment today and I'm still not dilating nor is there any change with my cervix. My due date is Saturday so the doctor is going to let me go until next Thursday, my next scheduled appointment. If I still haven't gone into labor or made any progress by then he'll admit me into the hospital Thursday night, start a drug to help the cervix "ripen" and then induce me on Friday.

I guess I should have told the doctor my mother was three weeks late when she had me!

Re: Stuck in Neutral

So sorry!!! {{{LABOR VIBES!!!}}}}

Re: Stuck in Neutral

The week of my due date I was in a similar situation, but I was dialated 1cm and 50% effaced. My Dr. scheduled my induction on the day when I turned 41 weeks. Well, I went into labor the day before my planned induction. The little ones have a way of coming on their own to prevent induction. So don't give up hope that you'll go in the next few days.

Have you lost your plug, yet?

Re: Stuck in Neutral

I'm not sure if I lost it or not. Not really knowing what to look for has made that hard to figure out. I kept waiting for the plug-like thing to show up but now I understand it could be just like a heavy discharge...sorry TMI.

Re: Stuck in Neutral

I'm sure you are doing this already but go for long walks. You could also try sex.

Re: Stuck in Neutral

There is also this:
Here is a recipe you can try to get things going!!


Yum … The Baby's Coming!
Scalini's Restaurant Serves
a Powerful Eggplant Parmigiana



Oct. 16— Nearly 300 baby pictures decorate Scalini's old-fashioned Italian restaurant in Cobb County, Ga.


All of the babies pictured on the Italian restaurant wall were born after their mothers ate the Scalini's eggplant parmigiana. The $9.95 plate of breaded eggplant smothered in cheese and thick marinara sauce is "guaranteed" to induce labor, the restaurant claims.

The eggplant legend began not long after the restaurant opened 23 years ago.

"Two or three years after we began, a few people had just mentioned to us they came in when they were pregnant, and ate this eggplant and had a baby a short time after that," said John Bogino, who runs the restaurant with his son, Bobby Bogino. "One person told another, and it just grew by itself by leaps and bounds."

To date, more than 300 of the pregnant women customers who ordered the eggplant have given birth within 48 hours, and the restaurant dubs them the "eggplant babies." If it doesn't work in two days, the moms-to-be get a gift certificate for another meal.

Good Morning America certainly isn't making any promises, but the restaurant has graciously shared the recipe. Here it is:


Eggplant Parmigiana Alla Scalini's

Ingredients:

• 3 medium sized eggplants
• 1 cup flour
• 6 eggs, beaten
• 4 cups fine Italian bread crumbs, seasoned
• Olive oil for sautéing
• 8 cups of marinara sauce (recipe below)
• 1/2 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 pounds of mozzarella cheese, shredded
• 2 cups of ricotta cheese


Directions:

1. After you wash the eggplant, slice them into ¼-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.
2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.
3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.
4. Sauté in preheated olive oil on both sides until golden brown.
5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.




Scalini's Marinara Sauce

Ingredients:

• 2 Tablespoons of chopped garlic
• 3 Tablespoons of olive oil
• 8 cups chopped tomatoes (fresh or canned)
• 1 cup onions, chopped
• 1/2 cup of fresh chopped parsley
• 1 teaspoon oregano
• 1 teaspoon of crushed red pepper
• 1/8 cup of fresh chopped sweet basil
• Pinch of thyme
• Pinch of rosemary
• One teaspoon salt
• One teaspoon black pepper


Directions:

1. Lightly sauté the onions in olive oil in large pot for a few minutes.
2. Add garlic and sauté another minute.
3. Add tomatoes and bring sauce to a boil, then turn heat low.
4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

Recipe courtesy of John Bogino, Scalini's Italian Restaurant, Smyrna, Ga. (scalinis.com)

Re: Stuck in Neutral

MM - I'm stuck in neutral too. I've been 90% effaced and a fingertip dialted for TWO WEEKS. I've gone on 30 minute walks every morning and I'm so over the sex thing I want to scream! My due date is a week from today and my dr is not a big fan of inducing...which I'm okay with for now. Good luck and hang in there - hopefully ourbabies will be here SOON!

Re: Stuck in Neutral

labor vibes

Re: Stuck in Neutral

Re: Stuck in Neutral

Thanks for the labor vibes and recipe!

Jenny - Labor vibes to you! Atleast you are making a little progress. My due date is tomorrow and I am literally closed up tighter than a drum! No dilation, no effacement. Nada! This kid is never coming out!