Off to the dentist (and other stuff)

I’m embarrassed to say it, but I haven’t been to the dentist for a cleaning in over 2 years *gasp* – since before Ava was born.

I grew up going to the dentist for cleanings every 6 months without fail. Mom was very good about that. It was something I kept up for the most part after I left home. I prided myself on not having a single cavity until I was in my late 20s and was shocked when it finally happened.

Anyway, my regular dental appointments were easy to keep up, that is, until I had Ava. It seems once you become a mommy, you don’t always take the time for necessary upkeep for yourself that you need to. I know I should have gone, but then there was a change in our insurance and we didn’t have coverage at *that* dentist anymore, and I just let it go from there.

Well, as a result of my lackadaisical attitude, I think I now have more than a few cavities. :(

It’s not that I haven’t taken care of my teeth since then – I still brush and floss regularly – but I really think the professional cleanings make a good deal of difference.

I bring all of this up because I finally made myself an appointment and am going for a cleaning tomorrow (Tues.) morning. I’ve never been afraid of the dentist or had any worries about going there, but I admit I’m a bit afraid of what they may find tomorrow. However, I know it’s better to get in there sooner than later, before any problems I may have worsen.

I’ll keep ya posted. ;)

——————————————–

In other news, had a nice weekend here. Went back to the dairy farm on Saturday and saw the goats again. Then had a yummy lunch of Chinese food and hung out at Jody’s work (the place was empty) and played a round of pool. Jody won. :oP On Sunday I had a maternity photoshoot for a friend, which went pretty well. Didn’t do much for the rest of the day, other than spend some time outside because it was gorgeous out, but that was cool with me. Oh, and I made my own marinara sauce (yum!) using fresh tomatoes and we had pasta (that Barilla Plus brand which is really good) for dinner.

Today, after a trip to Vitamin Cottage for some groceries, I tried out a recipe for Black Bean and Sweet Potato (with Kale) Enchiladas from my “Vegetarian Mother” cookbook. Got to use up some of the veggies we got from our Door to Door organics delivery this morning. :) I even made my own enchilada sauce! I took some pics, but I have to admit it wasn’t as delicious as I hoped it would be. It was good, but just not *WOW* good. I may post the pics and recipe another day.

That’s all for now.

Related Posts with Thumbnails

5 thoughts on “Off to the dentist (and other stuff)

  1. Ever since my sister showed me how to make enchilada sauce, I never buy the canned stuff again.

    Dental work has to wait for Thailand visits because we have no insurance and it’s cheap quality work there. Had 2 wisdom teeth extracted a few weeks before we left for only $100. And that was cause they were impacted too!

    Good that you’re going, take advantage of that opportunity! Has Ava seen a dentist yet?

  2. I don’t even want to tell you how long it’s been since I saw a dentist. Fortunately, I have good strong teeth and healthy gums. I’ve had two cavities in my life. One with each pregnancy. Well there. Now you know how long it’s been.

    The enchiladas sound delicious. I think I might have to make some tonight. Let a know if you find a good enchilada sauce. I’d love to make my own since the stuff at the store has so many additives. Oh, and I love Barilla. You just can’t seem to mess that pasta up. It’s the only brand I’ll buy.

    Have I mentioned that I am really jealous of your goat time. We’re looking for one to replace poor Pagan who wandered off this winter. There was a miniature goat show in the next town over last weekend. But I was dying to take a walk, so I didn’t make it. Maybe I’ll find another soon.

    Good luck with your dental appointment. I hope that it is painfree and inspires you to return soon.

  3. I just found this while looking for something completely different and it made me think of you. Maybe you” enjoy it.

    Ancho Chili Sauce
    Preparation Time: 45 minutes

    2 dried ancho chilies, tops and seeds removed and torn in half
    3 cloves garlic, skins on
    1-14 ounce can chopped fire roasted tomatoes
    1 ½ teaspoons dried oregano
    1 ½ teaspoons cumin
    1 tablespoon canola oil
    Salt

    Yields: Scant three cups

    1. Set a heavy, ungreased skillet or griddle over medium heat. Toast the chilies by laying them flat on the hot surface, pressing them flat with a metal spatula – after about 15 seconds, they will crackle a little and release a smoky aroma. Remove from heat, transfer to a small bowl. Repeat with remaining chilies. Cover chilies with 1 cup very hot water and allow them to rehydrate for 30 minutes.
    2. While the chilies are rehydrating, place the unpeeled garlic cloves on the hot surface of the same skillet or griddle. Roast the garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins.
    3. In a blender, place rehydrated chilies and water, garlic, tomatoes, oregano and cumin and process until smooth. In a heavy skillet over medium-high heat (it can be the same one), heat oil. Pour the blended sauce into the skillet, be careful as it will splatter a bit. Cook, stirring constantly, for about five minutes; the sauce will sear and thicken slightly. Remove from heat and season with salt to taste.

    It was paired withthe following:

    Chard Zucchini Enchiladas with Ancho Chili Sauce

    By omitting the usual step of frying the tortillas before filling them, these enchiladas are lightened and made speedier; the vegetables provide a nutritional boost. You can use prepared enchilada sauce in place of the Ancho Chili Sauce if you like, but do try the homemade sauce sometime as you’ll be amazed by the difference. Vegans could easily leave out the cheese or substitute soy cheese.

    Servings: 4-6
    Time: 45 minutes (including 20 minutes baking time)

    2 tablespoons canola oil
    1 medium onion, chopped
    2 medium zucchini, quartered lengthwise and sliced crosswise
    1 teaspoon oregano
    1 bunch chard, coarsely chopped
    Salt
    Freshly ground black pepper

    8 whole wheat tortillas
    1 ½ cups shredded jack cheese (6 ounces)
    Ancho chili sauce (recipe follows), or substitute 2-14 ounce cans red enchilada sauce

    1. Preheat oven to 350 degrees.
    2. In a large skillet, heat oil over medium heat. Add onion and sauté until onion is translucent and beginning to brown, about 5 minutes. Add zucchini and oregano and sauté for 3 additional minutes. Stir in chard and sauté until chard wilts, about 5 minutes more. Season with salt and pepper to taste.
    3. In a 13X9 baking pan, spread ¾ cup ancho chili sauce. For each enchilada, place ½ cup chard-zucchini mixture and 1 tablespoon cheese in the center of a tortilla. Roll the tortilla up and place it in the baking pan, seam side down. Repeat with remaining tortillas and filling. Top enchiladas with remaining sauce and cheese. Bake tortillas until bubbly and golden, about twenty minutes. Serve immediately.

    Enjoy!

  4. Thanks for all the well wishes. :) It wasn’t as bad as I expected. I have some decay, but my gums were in better shape this time than they were over 2 years ago. It seems flossing every day REALLY DOES help! :)

    Nelly – You should get yourself back in there before too much time passes. ;)

    Amy – I’d love your enchilada sauce recipe some time. The one I made was good, but a little too thick. Might need more water next time.
    Ava hasn’t been to a dentist yet, but that’s something I plan to get on soon since she’s getting close to age 2 now. Yikes! Where did the time go??

    Rowan – That’s great that you have such good teeth/gums. Jody is the same way, even if he doesn’t brush.
    Hope you can find a new goat soon. :)
    And thx for the recipe. I will chk it out.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>