At least someone is enjoying the weather today, so I thought I’d document it for posterity!
I had the oral surgery yesterday. It was pretty extensive and includes an incision almost to the center of the roof of my mouth. But amazingly, I am doing GREAT today. The doctor did not prescribe antibiotics. Really weird for such intensive surgery. All he said was do salt water rinses. Fortunately, he did prescribe pain pills, but he wasn’t too happy about doing that.
I think it’s great that doctors are trying to cut down on overuse of antibiotics, but I don’t think senior citizen are an appropriate age group to experiment on. It might be better to start on 20 somethings with fantastic immune systems. I’m keeping a close eye on it and at the first hint of infection, I’ll go go my regular doctor who will provide standard treatment.
And if I ever need an oral surgeon again, I’ll find another one!
I’m still eating pureed foods, but I thought I’d share the skillet quiche I concocted the day before the surgery. At least, that’s what I named it since I couldn’t think of anything more appropriate. 🙂
It evolved when I realized I had two yellow crookneck squash that were going to have to be thrown out if I didn’t use them that day. So I trimmed them and decided to shred them… maybe make low carb hash browns out of them. But after I got them grated, I noticed I had a little piece of cabbage that needed to be used up, so I shredded a little of it.
I put 1-1/2 T butter in a skillet, added the squash and cabbage, then seasoned the squash with celery seed, salt, pepper, minced garlic flakes, and a few red pepper flakes. Next I cut up some green onions and sprinkled them over the squash. I had two cherry tomatoes left in the refrigerator, so I sliced those and added them. I cooked them slowly until they were soft on the bottom, then turned the veggies over with a spatula.
Next I topped everything with the rest of the leftover country ham and bacon that I had, and cooked until all the veggies no longer tasted raw. Then I poured 5 beaten eggs over the mixture and cooked until the eggs began to set. Finally I covered the eggs with shredded cheddar and pepper jack cheese and cooked until the cheese started melting. Then I turned off the heat and put the lid on the pot so the eggs would finish cooking and the cheese would finish melting.
If you let this concoction set for about 10 minutes, you can cut it in quarters or sixths and serve it like a quiche. Kinda. 🙂
I thought it turned out okay. Ron really liked it. But the best part is that it helped me get rid of a bunch of leftovers without them looking or tasting like leftovers!