Baby Wearing While Pregnant

It’s easy for me to know just what to do when my baby starts to become adventurous and explore his or her world. I discovered the joys of baby wearing several years ago and so appreciated the freedom it gave me to get my to-do list accomplished and still have my little one close to me, involved in what I’m working on, and most importantly… out of trouble!!

This summer was no exception! Normally I’d have no problem just setting the baby (I’m talking crawling, early walking age here) on a blanket with a few toys and get some weeds pulled or something else around the yard. The worst I’ve dealt with is a baby with a little dirt in their mouth or sampling the leaves for flavor. But this year, Lil’ Miss Independent would not only walk off, but walk out of sight. I think the problem was that she knew there was a kitty around somewhere and she was determined to find him. The only thing that would give me peace of mind while getting my chores done was to wrap her up onto my back.

Back Wrap Cross while pruning tomatoes in the garden

Only having been familiar and comfortable with one carrying technique so far, all I know is that pretty early in the first trimester, having that band cinched around my sensitive stomach is very uncomfortable and increases my feelings of morning sickness and the baby carrying is quickly abandoned.

Necessity has compelled me to try to find a way to keep Bekah off of her feet and out of trouble while I try to manage the household- particularly the influx of dairy since having fully weaned the calf about a month ago. And after searching I am so happy to report how very comfortable it is to wear her on my back with the Rucksack Tibetan carry!

There is no stress on the belly whatsoever and I actually thought that having her back there balanced out the weight up front and I was able to work in the kitchen doing dishes, stretching cheese, and carving a ham before she nodded off and I was able to lay her down for a little mid-morning nap.

Since we have been getting nearly two gallons of milk a day, I’ve been spending most mornings the past week processing it into mozzarella cheese, 6 quarts of yogurt, and cream cheese. Thankfully, I seem to have worked out all of the kinks I was having with mozzarella earlier this year and I’ve only botched one batch in the last few days. (Turns out that adding the culture cubes makes all the difference in the world in flavor. I had two separate people tell me that batch smelled like bleach!) I’m getting the best stretching I’ve ever had and if I’m not careful nibbling little ends here and there of the chewy, squeaky, buttery, warm cheese is going to mean trouble for my future waistline!!