My cavity drilling went fine today because……
…I had it drilled without any anesthesia!
Call me crazy, but after hearing my dentist’s explanation on why he thought I could probably do without, I was convinced to at least give it a try without the giant probing needle that would have numbed my whole left side lower jaw for the rest of the day.
You see, he explained that a tooth is multilayered. And the nerves are in the inner core (the pink). The top layer is the enamel, which has no nerves so it can’t feel drilling. Then there’s a spongy looking inner layer called dentine that has SOME feeling – depending on the person – but not that much near the top where my cavity was (this was the scariest part – the “maybe” feeling.)
My dentist said he thought based on the x-rays that my cavity was right on the enamel – and I have such a fear of needles I was willing to let him try to drill without a shot. It ended up being totally fine (although I little scary at times!) and the worst part was an increased sensitivity to cold water when he had to clean it. Otherwise, I didn’t feel any pain. So glad!
I was home again (via bike!) within an hour.
Later in the afternoon I told Matt I was getting hungry for dinner and a sample of beer appeared at my desk! Beer makes such a good snack 🙂
Dinner tonight was a simple soup blend (since I was expecting not to be able to chew!)
But since I could chew, I added more 🙂
The soup was a blend of broccoli, broth, greens and beans
The greens were a special pick-up from Whole Foods! The company saw that I had blogged about their frozen kale recently and sent me a coupon to get the newest newest frozen greens – kale, collards and mustard greens mixed! SOOOO convenient!! Not only would this have been a huge pain to clean and trim, but the cost of this bag was such much less than buying these individually.
Greens + Beans Soup
- 1 crown of broccoli
- 2 carrots
- 1/2 red bell pepper
- 2 cloves garlic
- 2 cups frozen greens
- 1 can white navy beans
- 2 cups veggie broth
- 1 tbsp kosher or herby salt
- Fresh rosemary for garnish
- Olive oil for veggie cooking
Cook carrot, broccoli and pepper in olive oil until soft and fragrant. Remove a few broccolis for garnish. Add garlic. Cook for 2 minutes. Add broth, drained beans, frozen greens, and salt. Bring to boil, reduce to simmer for 5 minutes. Blend everything up in a blender or with a stick blender. Pour into bowls. Garnish with cheddar cheese, chopped rosemary and reserved broccolis.
Serve with a gooey slice of pimento cheese toast!
I’ve been playing around on KERF and have a new design debut to do in the next few days. And a new giveaway tomorrow AM!