Monday, 25 March 2024

Our miscarriage story- one year later






It has been a year since we lost our baby.

One year since I lost all symptoms of my pregnancy.

The insomnia was the first to go.

No more waking suddenly around 4am.

No more fullness in my stomach. 

No more tightness.

In fact, no symptoms at all.

Our family and friends said everything they were supposed to.

'The symptoms come and go', 'You're just a nervous new mum'.

Even the GP said this.

'I will run the tests just for you to feel better. But this anxiety isn't good for the baby'.

It was Easter long weekend. But he ran the blood tests. And ordered the scan. But the holiday meant I couldn't get a scan.

And then he rang...

'I think you need to go the emergency room. Your levels have dropped'.

And so we went. And it was very weird to be on the other side of the waiting room.

The triage nurses kept rotating, as they do. 

The first one attempted to reassure me that my Beta hCG levels were 'within range' for my gestation.

And the others that approached me, it was clear they had not read my file.

'Rate your pain out of 10'. And when I said 0, they were surprised, because I was crying. A lot.

I was lucky that day, because I was seen very quickly by a doctor. Not sure if it was because they weren't very busy or because they classified me as a more emergent triage case.

They did more blood testing. But the problem was, because of the public holidays they had no specialists to do the scanning I needed for diagnostic clarification. 

And when the junior doctor attempted an external ultrasound, she had a registrar with her who in front of me explained that 'this was why we don't do bedside ultrasounds under __ weeks'. He forgot bedside manor at this point.

But the blood tests came back. My pregnancy hormones had reduced further.

'I'm very sorry. I can't tell you good news. But this isn't 100% confirmation. You will need to present to the outpatient clinic on Tuesday when it is open again. This is what they specialise in. The good news is...you get to try for a baby again! That is the fun part!'.

I failed to see this as the bright side. Sex was not on my mind when I was being told our baby had died.

I was told to only present to emergency with excessive bleeding. At this point there was no bleeding.

On Tuesday, after waiting at home for a few days with no certainty, I showed up to the clinic. This clinic takes no appointments. 

My time came. And they didn't understand why I had no scans to show them. I explained that it had been the long weekend. They ordered a scan straight away. Which apparently they don't do for outpatient clients. 

I was alone. My partner had to go to work, because we had no definitive answers or timelines. 

I waited in outpatient medical imaging and was eventually asked to go inside.

The very kind ultrasound technician assisted me through my scan, and confirmed there was no heartbeat.

She was so empathetic, the only real kindness from a health care worker that I had through this experience. And she held me whilst I cried. 

'This will be enough for them to call it, I'm sorry'. She offered to show me through the scans to explain, which I agreed to. 

After this I was told to go home and wait for a call from the doctor. Which happened late that night.

The doctor called and confirmed there was no detectable heartbeat. However, the size of baby did not meet their criteria to officially call it because it was larger than my previous scan. Despite no heartbeat. The hospital policy was to wait another week and repeat a scan. At this point I cried and begged not to leave me alone for another week knowing that my baby had passed and was still within me. I was told that surgery was an option depending only on which consultant physician was on call the next day. 

I was told to present the next day and basically plead my case. I am so glad I had found my voice. 

Both of my parents were on holiday at this time. My mother a nurse, my father a doctor. I chose to risk ruining their plans and call them seeking advice and comfort. Both of which I got.

I attended the next day, ready to fight for my mental health. But thankfully there was none of that. They had already decided to perform surgery on me.

I was placed on the emergency list which meant I would be operated on whenever there was a free space. I arrived at 0700hrs and was operated on at 2000hrs (8pm). No eating or drinking during this time.

The things I remember on the other side (compared to being the nurse) is that the language of the staff truly mattered. I was referred to as the D&C patient (the pregnancy termination patient). I was given vaginal medication by a nurse who didn't explain the steps or warn me about the side effects or trauma.

I shared a room with a woman who was going through the same thing for the second time. I overheard her doctor attempting to comfort her with the explanation that they weren't worried unless it happened a third time.

I was brought down to theatres and was pushed back for another surgery. Which I understand as a nurse who has worked in theatres. 

I was assessed by the anaesthetist. His words were... 'okay, explain why we are doing this today'. Which is normal to gain consent. However, he then continued 'is it because we need to get the rest of what's in there out?' The scout nurse assisting looked mortified. Sad and vulnerable I was only able to reply that the miscarriage hadn't begun yet. 'No nothing has come out yet'.

Doctors refer to what happened to me as a 'silent miscarriage'. No miscarriage symptoms other than the loss of pregnancy symptoms.

Clinicians, your words matter. You see people in their most vulnerable state. Consider your words.  

I am grateful that I remember very little of the theatre room or recovery. I was given pain killers and was able to return home that day. 

But I am not sure that the staff thought anything of the loss I felt. If they had considered that I was more than just a surgical patient. I was losing my child that day. 

My physical recovery was fine. But I am still emotionally recovering a year later. 

To our baby who was loved and lost. We still think of you. To all that have experienced something similar. We still think of you. 

Friday, 24 April 2020

Quarantine Kitchen #3


Middle Eastern Steak with eggplant and cous cous




Hi everyone!

I thought today I would post a recipe that doesn't have to be made with staples.  However, it can be manipulated to do just that if you swap out the fresh eggplant with some frozen veg. You can also really use whatever meat you have in the freezer. This would be really nice with lamb, chicken or salmon.

It is lovely to see that things are settling down in Australia, they are saying they might start to ease up on some restrictions in the next few weeks! 

I hope everyone is making ANZAC biscuits at the moment too!

Here is the recipe! Stay safe and well. xx Sarah




Ingredients (for two people):

  • Cut of steak of your choice. I used a large free range and grass-fed rump steak
  • 1 tbs Dukkah (I got pistachio! It can be found in a normal supermarket)
  • salt and pepper
  • Olive oil
  • 1 clove garlic or garlic powder
  • 1/2 tbs Moroccan seasoning
  • 1 medium eggplant
  • 1/2 cup Cous cous
  • 1/2 cup boiling water
  • 1 tbs Seed mix (or any you might have)
  • Wedge of lemon (optional)
  • Coriander to serve (optional)


The pan I like to use for steak

Method:

  1. Take the steak out of the fridge thirty minutes before you want to cook it. Season with salt and Dukkah on one side.
  2. Cut eggplant into small cubes and heat up 1tbs olive oil in pan. 
  3. Boil kettle 
  4. If using fresh garlic, mince and cook in pan thirty seconds before adding in eggplant. Add salt and pepper. Stir every minute until tender.
  5. To prepare cous cous, place cous cous, salt, pepper, 1tsp olive oil and Moroccan spice into a tupperware container that has a lid. Heat up grill pan.


Cous cous with spice mix


     6. Once water has boiled, place 1/2 cup into tupperware container, stir, and put on lid. 
    7. Cook steak to your liking, dukkah side down to begin with, add salt to exposed side.  


Dukkah spiced steak



     8. Stir cous cous after 5 minutes with fork to fluff it up. Add seed mix and stir again. 
     9. Remove steak once cooked. Rest on board for 5-10 minutes. Cut into slices.
   10. Plate everything, squeeze lemon over the top. Tear coriander and place on top to serve. 
     

ENJOY :) 




Monday, 20 April 2020

Quarantine kitchen recipe #2

Slow cooker chicken minestrone soup




Hi everyone!
Hope you are all still in high spirits. Getting some rest. Doing some deep thinking. If you aren't, perhaps some comfort food will help? Here is the recipe for my pantry staples slow cooker chicken minestrone soup. I made it up! Just work with what you have! Substitute canned stuff for frozen if you don't have some things. Soups are pretty versatile! Also, please don't come for me if you are Italian and you don't believe this to be very traditional. haha. IT BE DELICIOUS THOUGH.

Let me know if you give it a go. This recipe makes a lot, so if you are not feeding a whole family, you can probably halve this lol. Or you can make the lot and freeze some for a rainy day :) 

Ingredients

Curly Fettuccine
  • 2 chicken breasts (optional)
  • 2 cans diced tomato
  • 2 cups stock- I used chicken, but most will work for this!
  • 2 cups water
  • salt and pepper
  • 2 sprigs fresh Rosemary, 1tsp if dried
  • 2 Bay leaves
  • 1 tbs Worcestershire sauce (check yours if you are vego, this can have anchovy in it)
  • 1 can chickpeas, drained and rinsed
  • 2 cans mixed corn, peas and carrot, drained and rinsed
  • 1/2 cup pearl barley, rinsed
  • Pasta of your choice- I used curly fettuccine and broke it up into small pieces
  • 2 garlic cloves, smashed
  • 1 onion cut into quarters
The method is super super easy...put all of the above (other than the corn, pea and carrot mix and pasta) in your slow cooker. And cook on high for three hours and forty minutes. Then take out your chicken, shred it with two forks, return it to the cooker. After this, put in your pasta and vegetables for a further twenty minutes or until pasta is al dente. 

This is a very filling delicious soup. However, I still decided to make a very simple cheesy garlic flat bread to go on the side...because...well...I am a glutton lol. It was a last minute decision, but boy am I glad I did that. Simon my boyfriend referred to it as a 'banger' haha.

If you have the following, it is worth it. But the bread is not a staple so I did not include it in the above.

Take some Lebanese bread and spread butter on top (I hope your arteries are prepared). Then sprinkle garlic powder, salt and dried Italian herbs and cover with shredded cheese. I used shredded cheddar. Cook at 220 degrees for 8 minutes or until golden. You won't be sorry.

The best cheesy garlic flatbread ever
  




Friday, 10 April 2020

Sarah's Quarantine Kitchen


Eggs in Purgatory



Hello all you cool cats and kittens.
I have missed you! 
Since I have a little more spare time these days, and I am sure you probably do too,
I thought I would get back on here and share some more things with you!
Starting with my breakfast haha.

Woke up feeling motivated, and thought I would make something a bit different that you can make using pantry and fridge staples! Perfect for this strange strange period of time.

I hope you are all going well and are keeping busy. 
I am using this as a time of rest and organisation. I am choosing to see it as more of a blessing. Also, I am a bit of an introvert, so this could also be the best thing possible for me lol. 

Okay so let's get into the recipe!

What I love about this is you will almost always have everything on hand to make this. Here is what I used. But I will also include some substitutions or additions that might be nice. 



My chilli plant, having been ravaged by creatures

Ingredients

  • 4 eggs
  • 1 can diced tomato
  • 1 can butter beans (optional)
  • 1 tbs tomato paste (optional but recommended)
  • 1 tbs balsamic vinegar
  • lots of salt and pepper
  • 1 chilli (chilli flakes would also be great in this)
  • 1/2 tbs dried italian herbs (I like to live life on the edge, so I go to town on this and add more)
  • 5 basil leaves (you don't have to have this, but I had it because I grow it)
  • 1 tbs olive oil
  • 2 garlic cloves (can also use 3/4 tsp of garlic powder)
  • half an onion (I buy frozen chopped onion, life saver!)
  • 1/2 cup bacon bits (ham would also be nice)
I served mine with hashbrowns (which I had in the freezer) and some wholegrain toast. 
You can really pick and choose with this recipe. Get rid of the bacon to make it vego. Serve it with some haloumi on the side. That would be bomb. Get rid of the eggs to make it vegan. The butter beans in there actually make it really hearty anyway!


Method

  1. Heat your olive oil in a deep pan on a medium heat. Once it has heated, add your onion and chopped red chilli. If you are using chilli flakes, hold off on that until we add the Italian herbs later.
  2. Cook that for one or two minutes until the onion begins to turn translucent. Then add your fresh garlic.Once again, if using powder, hold off on that. Cook until garlic begins to lightly brown.
  3. Add your bacon bits. Cook for one minute. I don't like this to get too crispy for this dish. But you do you. Leave it longer if that is what floats your boat.
  4. Drain and rinse your butter beans in water. Then add to pan. Heat for thirty seconds. Add tomato paste, stir, heat for thirty seconds. 
  5. Add whole can of tomatoes. Mix all together. Add a good amount of salt and pepper. Followed by your Italian herbs (and chilli flakes and garlic powder if using) and balsamic vinegar. Let that come up to heat and start to bubble. 
  6. One by one, crack your eggs into a small bowl before pouring them into your pan. Leaving a good distance between each one. 
  7. Cover with a lid and let cook for around 6 minutes (poke the yolk to test if it is to your liking). I let mine go a little longer because I don't like runny eggs. 
  8. Once finished, uncover, tear your basil leaves and place on top. Serve immediately.


Space out your eggs!


Hope you all enjoy this. There will be more to come. Let me know if you give it a try!

xx Sarah