Here's what's going on this week with Whisler Baby Boy 2009: 

Baby Stats:

Size: 15 inches
Weight: 3 pounds

Baby Developments:

Baby's brain can now control his breathing and body temperature.  Little dude's skin is looking less wrinkled as he packs on the pounds. He's starting to look more like a Pampers model and less like a Depends model. He's now beefing up on the energizing and insulating white fat he'll be born with (unfortunately, white fat is not energizing and insulating for adults).

And speaking of energy, our little Energizer Bunny is on fire these days. Laura is feeling her share of kicks, punches and elbows, especially when lying down.  This week, little man is a little over 15 inches long—about the length of a loaf of bread—and weighs about 3 pounds, as much as a Macbook Air laptop.  That was for all you Mac folks out there.

What We're Doing:

Laura passed her glucose test with flying colors.  Sweet.  Typical results range from 70 to 120 and she scored a 71.  It means her body processes sugars well and she won't be prone to gestational diabetes.  Unfortunately, that positive light is shadowed by her chronic pain that has the doctors stumped.  These sharp, shooting pains were thought to be gall bladder related, but the ultrasound showed her gall bladder within normal limits.  We have been referred to her surgeon for another opinion and see where things go from there.  That appointment is next week.

On a side note, during the ultrasound, the technician is not allowed to show the baby unless ordered by the doctor.  However, he was positioned close to the gall bladder so as we watched the screen we were pleasantly surprised to see a chubby, right arm pass through our field of vision, which of course Laura immediately felt in the rib cage.

Oh, and by request from my father, here are the latest baby bump photos.

Farm Report:

Week 29's vegetable is arugula.  It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads but also cooked as a vegetable with pastas or meats. In Italy, it is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it won't wilt in the heat. It is sometimes used as an ingredient in pesto, either in addition to basil or as a (non-traditional) substitute.

Mark's rating: 9 out of 10

Laura's rating: 8 out of 10

This is a must have leafy green for salads. Try a small handful mixed with romaine lettuce, spinach and other mixed greens. I will try this on pizza soon.