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July 26, 2010 in desserts, notfood3 comments

back from hiatus

blueberries and cream

Looks like I fell off the edge of the world for a while there. It was an unplanned hiatus, brought on by minor crises and busy-ness. Here’s the tale, and a “recipe” for blueberries and cream.

Mainly it was the June Dental Crisis

For months I’d been having problems with “sinus infections” and tooth sensitivity and swelling/pain in my upper left jaw. “Sinus infections” is in quotes because I thought they were at the time; now I’m fairly certain some of them were caused by the tooth and not the other way around (“Your tooth hurts? Oh, that must be from a sinus infection”).

It all began with sensitivity in an upper molar last fall. Since I did have a raging sinus infection at the time, my dentist logically ascribed it to that, and told me to get in touch again if it didn’t go away. Go away it did, a few weeks later. Yay! I thought. It got better!

But then from that point on, that area of my mouth was odd. The gums there were prone to infection and swelling, and I babied that tooth’s area with constant flossing and brushing. Then one day, a sliver of the tooth broke off, inexplicably. My dentist had to replace the filling in that tooth and then it became really painful. It all seemed weird.

The new filling came loose after a few weeks and my dentist referred me to an endodontist for a root canal. When I arrived at his office I saw that some of what the $1,000 root canal fee was paying for was mood lighting and leather dentist chairs. However, I’m not complaining, because it was also paying for some really advanced equipment and the endo was not only very skilled and good at explaining things, but also quite relaxing to look at.

After some high-tech x-rays the endo did a football-style play by play for me, drawing lines on the monitor that had my x-rays on it to help illustrate what he was talking about.

That was probably my favorite part.

The giant top molar — you have one too; it’s the one 2 in front of your wisdom tooth, or 1 in front if they’re out; go touch it with your tongue now. I’ll wait. Welcome back. So the top molar was cracked, and cracked so deeply he couldn’t work on it.

“You said you experienced strong sensitivity last fall?”
“And some weeks later it just went away?”
“Yeah, that’s when the tooth died. All your problems since then are because of that.”

I was very sad over my dead tooth. And sad that I still had to pay $540 to not get a root canal. And sadder still that it had to be extracted. The next day I had it pulled. I’m seeing an implant dentist in September to get that business going, which will involve more annoying procedures and more healing periods.

I shouldn’t complain. I rarely get sick. I have no health problems. I’m really glad the worst problem I’ve ever had was a dead tooth. But meh. I can still be annoyed.

This affected the blog

Two ways this affected Shiny Cooking:

1. I didn’t want to post. I couldn’t eat properly, because of pain before the extraction and because of healing gum tissue afterwards. So I didn’t want to cook or try new things or talk about something I couldn’t enjoy much anymore. This was pretty much all of 2010 really, given that I was having constant little infections all winter/spring. It kept me from posting much or wanting to post. I was just sad every time I checked in here or read other food bloggers and wanted to try and do things but couldn’t.

2. Money. Cooking and taking pictures while cooking takes time, but that’s not too much worse than non-blogging-oriented cooking. The posts themselves though, they take quite a bit of time, from writing them to picking out photos and optimizing them to formatting the recipes properly in WordPress.

I get paid for none of this. I get a pittance from my sponsor’s advertising and usually when I post Foodbuzz-themed events I’m getting a stipend that’s quite nice for one post’s work but it’s not enough in the long haul.

Normally this isn’t too huge a problem but with the recent spate of medical expenses plus over $2,000 coming up for the implant I’ve been pushed to neglect Shiny Cooking in favor of other projects that provide some money. I don’t want to have to do that, but that’s the way it is. I’ve been considering some ways I could generate some revenue through Shiny Cooking, but that’s a topic for another post.

For now, you know what’s been going on. As for the future? I have dozens and dozens of post topics saved up, literally dozens. Shiny Cooking will live, because I can’t stop posting forever. In fact, the bug to document everything I eat is coming back.

blueberries and cream

We went blueberry picking at Montrose Orchards last Friday. It was hot and muggy and generally pretty miserable, but I got a little over 10 pounds of blueberries.

The first thing I did with the blueberries, after eating gobs of them by the handful, was make fresh blueberry pie in a walnut-oat pie crust.

The second thing I did with the blueberries was “make” blueberries and cream. I noticed I had a half-pint of unopened heavy cream in the fridge and knew I had no plans for it. So we poured a bit of it over a big bowl of blueberries, spooned on a teaspoonful of sugar, and it was good.

And that’s my return-from-hiatus recipe. Blueberries. Cream. Sugar. Ripe, taut-skinned blueberries bursting under your bite, bathed in silky cream and sweetened just a bit.

Go try some.

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  1. Mandalynn says:

    Welcome back. You have been sorely missed!

  2. Christiana says:

    So glad to have you back!!! I’m happy that your medical ordeal is over and that you are feeling well again. You are needed! Not only for your recipies, also your singular writting style. You are a hoot. Lots of people try hard to be a hoot and never make it. You’re a natural.

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