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Thursday, February 24, 2011
Friday, February 18, 2011
Skin Cancer on my Eyelid
I had a what I thought was a sty on my left lower eyelid for a few years. It would get bigger and bigger and then finally it started to spread further. I decided it was time to get it checked out.
I went to a big time eye center here in Dayton. The first Doctor was concerned enough with it that he contacted one of the eye plastic surgeons to see if he could come see me right away. Someone must have been looking out for me because he happened to be in between Patients. He came over right away. He was concerned enough that he scheduled a biopsy of the area the following week. The Nurse came into schedule me and told me how lucky I was.....there was normally a 2 to 3 month waiting period to see this Doctor.
Left eye before biopsy
So I came back the next week for the biopsy. The biopsy went well. They numbed the area and the area around it. When I got home I went to bed to rest awhile. When I woke up I had terrible pain in my left eye. It was red and swollen. Long story short.......I had rubbed my eye in my sleep and because I could not feel it I rubbed it hard enough to give myself a corneal abrasion.
Corneal Abrasion
Eye after biopsy and cornial abrasion
So after a week of treating the cornial abrasion and a scare that I might have lost some vision in my left eye, I got the results. It was Basal Cell Carcinoma. The Doctor was concerned enough with it that we told the nurse to bump some surgery's and get me in the next week. He explained to me that the area would have to be removed and that he would have to go 2 to 3 mm beyond it to get clean margins. Depending how much they had to remove would determine how much reconstruction they would have to do. With those words, I got a little worried. I have had skin cancer before but in regions that they could just cut it out or burn it out. We are talking my face here........reconstruction?!?!? I am real scared!!
So a week goes by. I have lots of people praying for me and I am praying hard too. Thank you all!
So another long story short.........the surgery went well. It was not best case scenario and a section about as wide as a finger tip had to be removed. The Doctor had to cut the corner of my eye in order to get enough skin to close the area. He reconstructed the corner of my eye by pulling the upper lid down and sewing it together.
After getting the Post Op dressing off
~~~~~~~~~~~~~~~~~~~~~~~~
2 Days after Surgery
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
7 Days after surgery after getting half of the stitches out
I get the rest of the stitches out next week. The Doctor says I will have "relatively normal looking eyelid" when it is all said and done.
So the moral of the story is........if you have areas on your body that don't look right, go get them checked out.
It could be skin cancer!!!
I went to a big time eye center here in Dayton. The first Doctor was concerned enough with it that he contacted one of the eye plastic surgeons to see if he could come see me right away. Someone must have been looking out for me because he happened to be in between Patients. He came over right away. He was concerned enough that he scheduled a biopsy of the area the following week. The Nurse came into schedule me and told me how lucky I was.....there was normally a 2 to 3 month waiting period to see this Doctor.
So I came back the next week for the biopsy. The biopsy went well. They numbed the area and the area around it. When I got home I went to bed to rest awhile. When I woke up I had terrible pain in my left eye. It was red and swollen. Long story short.......I had rubbed my eye in my sleep and because I could not feel it I rubbed it hard enough to give myself a corneal abrasion.
So after a week of treating the cornial abrasion and a scare that I might have lost some vision in my left eye, I got the results. It was Basal Cell Carcinoma. The Doctor was concerned enough with it that we told the nurse to bump some surgery's and get me in the next week. He explained to me that the area would have to be removed and that he would have to go 2 to 3 mm beyond it to get clean margins. Depending how much they had to remove would determine how much reconstruction they would have to do. With those words, I got a little worried. I have had skin cancer before but in regions that they could just cut it out or burn it out. We are talking my face here........reconstruction?!?!? I am real scared!!
So a week goes by. I have lots of people praying for me and I am praying hard too. Thank you all!
So another long story short.........the surgery went well. It was not best case scenario and a section about as wide as a finger tip had to be removed. The Doctor had to cut the corner of my eye in order to get enough skin to close the area. He reconstructed the corner of my eye by pulling the upper lid down and sewing it together.
After getting the Post Op dressing off
~~~~~~~~~~~~~~~~~~~~~~~~
2 Days after Surgery
I get the rest of the stitches out next week. The Doctor says I will have "relatively normal looking eyelid" when it is all said and done.
So the moral of the story is........if you have areas on your body that don't look right, go get them checked out.
It could be skin cancer!!!
Bittman Recipe- Banana Bread
Banana Bread
Makes: 1 loaf
Time: About 1 hour
The best banana bread is a balancing act: It requires a fair amount of fat to keep it moist and to lighten the crumb; a little whole wheat flour gives its some substance. And in my opinion, the result should be sweet—but not overly so. Though coconut is my favorite secret ingredient, feel free to omit it or add more nuts, raisins, or other dried fruit instead, if you like. This bread keeps better than most quick breads, though it probably won't be around too long.
8 tablespoons (1 stick) butter, softened, plus butter for the pan
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut
1. Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter.
2. Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients, just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
3. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean when done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.
From the Cookbook:
Makes: 1 loaf
Time: About 1 hour
The best banana bread is a balancing act: It requires a fair amount of fat to keep it moist and to lighten the crumb; a little whole wheat flour gives its some substance. And in my opinion, the result should be sweet—but not overly so. Though coconut is my favorite secret ingredient, feel free to omit it or add more nuts, raisins, or other dried fruit instead, if you like. This bread keeps better than most quick breads, though it probably won't be around too long.
8 tablespoons (1 stick) butter, softened, plus butter for the pan
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut
1. Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter.
2. Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients, just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
3. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean when done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.
From the Cookbook:
Sunday, January 16, 2011
I know it is gross
ok....I know it is gross, but I just had to share my Kitchen injury.
I sliced a big hunk out of my right index finger when using my brand new (and very sharp) mandoline slicer.
Matt said he need to hire me a "keeper" to watch over me when he is not around.
But I know he just loves it when I wake him up and say "Honey, I cut myself and I can't get it to stop bleeding"
I know...... I'm a mess!
Wednesday, January 12, 2011
Wednesday, January 5, 2011
What's for Dinner -Awesome Burritos
Awesome Burritos- Carolyn's Variation
1 to 2 lbs ground beef (I used ground venison)
1 can refried beans
1 can black beans
16 oz chunky salsa
2 cups Cheddar Cheese
Flour Tortillas
Olive Oil
Brown meat and drain.
Stir in beans, salsa and cheese. Heat until cheese is melted.
Warm Tortillas.
Using a ice cream scoop, place 2 scoops of beef mixture in center of tortilla. Wrap into Burrito shape. Place seam side down in lightly greased 9 x 13 pan.
Brush lightly with olive oil.
Bake uncovered at 350 degrees for 10 to 15 minutes.
Serve with salsa and sour cream.
Yum!
*New Cookbook I got for Christmas.
Easy, Cheap Dinners!
1 to 2 lbs ground beef (I used ground venison)
1 can refried beans
1 can black beans
16 oz chunky salsa
2 cups Cheddar Cheese
Flour Tortillas
Olive Oil
Brown meat and drain.
Stir in beans, salsa and cheese. Heat until cheese is melted.
Warm Tortillas.
Using a ice cream scoop, place 2 scoops of beef mixture in center of tortilla. Wrap into Burrito shape. Place seam side down in lightly greased 9 x 13 pan.
Brush lightly with olive oil.
Bake uncovered at 350 degrees for 10 to 15 minutes.
Serve with salsa and sour cream.
Yum!
*New Cookbook I got for Christmas.
Easy, Cheap Dinners!
Tuesday, December 14, 2010
What's for Dinner- Vinegar Pie with Pat a Pan Pie Crust
I love to find and try old recipes.
Matt got me a great Amish Cookbook for my Birthday. Yesterday I tried these recipes.
PAT-IN-PAN PIE CRUST
Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies, you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie.
(Makes pastry for a single-crust 8- or 9- inch pie)
Ingredients:
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk
Directions:
Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled.
If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
VINEGAR PIE
This is an old recipe, common from the great depression. It is like a sugar or custard pie with a light lemon taste. And yet.....there is no lemon in it!
1 c. sugar
2 eggs
1/8 tsp. salt
2 tbsp. butter
1 c. cold water
3 tbsp. flour
4 tbsp. vinegar
1 unbaked pie shell
Mix sugar and salt with softened butter. Add eggs and blend well. Make a smooth paste of the flour and a little of the water. add to sugar mixture with vinegar and remaining water. Pour filling into the unbaked pie crust. Bake at 425 degrees until edge of crust is golden brown, then reduce heat to 350 degrees. Bake until silver knife blade inserted in filling comes out clean. Makes 6 servings.
Recipe from:
Matt got me a great Amish Cookbook for my Birthday. Yesterday I tried these recipes.
PAT-IN-PAN PIE CRUST
Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies, you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie.
(Makes pastry for a single-crust 8- or 9- inch pie)
Ingredients:
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk
Directions:
Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled.
If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
VINEGAR PIE
This is an old recipe, common from the great depression. It is like a sugar or custard pie with a light lemon taste. And yet.....there is no lemon in it!
1 c. sugar
2 eggs
1/8 tsp. salt
2 tbsp. butter
1 c. cold water
3 tbsp. flour
4 tbsp. vinegar
1 unbaked pie shell
Mix sugar and salt with softened butter. Add eggs and blend well. Make a smooth paste of the flour and a little of the water. add to sugar mixture with vinegar and remaining water. Pour filling into the unbaked pie crust. Bake at 425 degrees until edge of crust is golden brown, then reduce heat to 350 degrees. Bake until silver knife blade inserted in filling comes out clean. Makes 6 servings.
Recipe from:
Wednesday, December 8, 2010
What's for Dinner- Lazy Womans Cake
Lazy Womans Cake
This is a super moist chocolate cake!!
3 cups general purpose flour
2 cups sugar
2 eggs
1 c. oil
2 tbsp. vinegar
2 c. water
1 tbsp. vanilla extract
2 tsp. soda
5 tbsp. cocoa
Stir well.
Bake in a 9x13 inch pan at 350 degrees for 30-45 minutes
This is a super moist chocolate cake!!
3 cups general purpose flour
2 cups sugar
2 eggs
1 c. oil
2 tbsp. vinegar
2 c. water
1 tbsp. vanilla extract
2 tsp. soda
5 tbsp. cocoa
Stir well.
Bake in a 9x13 inch pan at 350 degrees for 30-45 minutes
Tuesday, December 7, 2010
Pictures from our Texas Vacation
Matt and his Dad
Matt, Me and a Moose
Cow Coliseum, Forth Worth Stockyards
Christmas Tree at Bass Performance Hall
It's all about the 'stache, Baby
Matt getting ready to fly
me getting ready to fly......so excited!!
Longhorns!!
Cattle Drive, Fort Worth Stockyards
My Texas Cowboy
Me with Horns!
Thank You Dad and Genny
We had a great time.
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