Nolan Louis made his appearance into this world on February 8 at 11:07 pm. He was 8 pounds .6 ounces and 20 1/2 inches long. Our lives changed in that moment and we couldn’t be happier.
My due date was Sunday the 10th and the day before Nolan arrived I had a doctor’s appointment. The word induction was thrown out there for the 17th if he didn’t come on his own. For some reason that terrified me and I went home and cried for the rest of the day while doing “labor induction” exercises on my balance ball.
The next morning I woke up at 6:30am, water broke at 6:45, and we were on our way to the hospital by 7:30. Labor and delivery was fairly uneventful and by late that night we were holding our sweet baby boy.
Last year around this time we were going through the IVF process and wondering if we’d actually get to this point. It’s crazy how fast time goes.
Everyone told me it would all be worth it and they were right. I’d go through it all again for this sweet baby without even thinking twice.
It’s an interesting thing, meeting your baby that you carried around for 9 months. We stare at him a lot in disbelief that he was the tiny human that was responsible for all of those wonderful belly kicks.
We’ve since learned he’s pretty chill (still loves kicking those legs though), loves the simple things (like laying on the floor vs. any fancy baby equipment), and LOVES to eat (duh, he’s my kid).
I’m already nostalgic for his early newborn days where he’d fall asleep with his head tucked under my chin. I could just stare into his eyes all day long and my heart just bursts when he smiles at me.
I had all the intentions to share Nolan’s arrival on the blog much earlier, but I had some content planned ahead that I figured we’d get up first. Now that he will be 12 weeks this Friday (and I’m out of content!) I’m ready to “get back to work”. I use that term loosely because I’m not entirely sure how that’s going to look, but for now my goal is to share a new recipe per week.
For now I just had to pop on and share baby Nolan with you. We are all doing well and hopefully I’ll be back next week with a brand new recipe!