Otoh, we can now see the light at the end of the tunnel, so to speak, at which point I will fall short of having my own personal dedicated chair, with plaque, at the dentist’s office. They’re fixing things to prevent future problems, and while it’s a hit right now, (and I have a headache), I’m pretty confident after a couple more appointments I will be happy with the outcome.
Back from the dentist—one more time.
by CJ | Jan 3, 2017 | Journal | 21 comments
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One hopes you sail into the new year with all your dental woes taken care of!
I have routine cleaning scheduled for Thursday (with possible x-rays, because they now do them every 18 months instead of once a year, and I go in every 4 months).
Oh, and it’s supposed to be raining. Which is always a thrill, since I have to take the freeway to get there.
“my own personal dedicated chair, with plaque, at the dentist’s office”
I saw what you did there 😀
Don’t you want to sit in the Big Chair? The Comfy Chair? Hahaha.
And be poked with the Cushy Pillow (the pointy corner)!
I thought I’d have some Chile con queso while rewatching season 1 of the Expanse. I had bought some ready-made sauce, “Mrs. Renfro’s Chile Con Queso (Ghost Pepper) (Hot!)” Only, I had seen the “ghost pepper” bit but not the “Hot!” bit. I am not a chili-head. You can guess where this is headed, but you won’t guess how or where it ended up!
I heated up a portion of the jar in a bowl and sampled a bit with a tortilla chip. Whoa! Kinda spicy. OK, I can add some cheese. Oh darn, don’t have Velveet on hand. So I added two sandwich slices of Swiss cheese. Nope, still too hot. So I added a few tablespoons of cottage cheese. Mind you, by now, that’s 2 to 3 times the amount of the spicy cheese sauce. Heat, stir, heat a bit more. Sample. Whoa! And Whoa! Again! And then it *really* hit me. *Whoa!!* :cough: :choke: :gasp:
Note that by now, this bore no relation whatsoever to anything remotely Southwestern or Latino. I’m just saying’.
But it was still too caliente, hot and spicy, for me to handle. I’d guess I could put in twice the amount of something like Colby Jack or Cheddar or (ahem) Velveeta, and it might tone it down enough. Maybe add some tomato paste too.
But yeah, too hot for me. I very regretfully disposed of it.
Meanwhile, I’m still suffering the effects of the chili pepper in the sauce. Wow, that ghost pepper is not kidding. So, ah, two slices of pickles and an amount of cottage cheese later (don’t judge me) and the tortilla chips and some tea, and I am once again OK. Also, that mix is probably enough to make any pregnant woman’s cravings envious, right? Oh, man, hahaha.
So I had a snack, but this was not what I had planned. Velveeta is on the grocery list, and Ro-Tel tomatoes with mild green chilis, which is my usual do-it-yourself for Chile con queso. (I’d welcome a good recipe, though.)
The episode of The Expanse was just as good this time around. I’m looking forward to the new season 2, starting in February on the 1st. I have the first book, Liviathan Wakes, by James S.A. Corey (duo writing team) on my reading list.
This was my night tonight. Cottage cheese into Chile con queso? Shudder at the thought!
There will be a batch of more authentic Chile con queso *soon*.
My great-grandmother and my mother were both chili-heads before the term was popular. I am a native Texan. Chile con queso with those ingredients? I am sure my maternal ancestors are shaking their heads and laughing some. 😀 Me too.
I am reasonably sure I am not pregnant. Just so yuu know. :snicker:
Try a shot of straight vodka, swished around your mouth, repeat as necessary. Alcohol dissolves the capsaicin. OTOH, “what goes in must come out”.
Comment made and seen too late to affect the chilis, but appreciated in the spirit in which it was intended. Gave me a good chuckle, too.
No vodka in the house, besides. I did find a bottle of wine which is likely nicely aged, in cleaning out recently. No tequila either. I don’t have any objections, I just hardly ever drink, and know too little about any of it. I was fortunate I was raised that it wasn’t forbidden, it was just not a thing. Very rarely with meals, and that was usually when dining at friends’ homes. — But I did discover I like a margarita with Mexican food occasionally, thanks to friends.
I’m an exception, though, and as long as friends (or I) do it in moderation, that’s fine. Most people do so occasionally.
Shove over and make room for me. A real chili (the plant fruit, not the stew) wimp from TX no less. A dear family friend used to love to eat the japeños straight from the can. His face would turn beet red, he would sweat like he was in a steam bath, sigh, and have another one. Pace’s mild salsa is about as hot as I can go. My mother’s stepfather used to go on about the “palomino peppers” he grew in his garden in Mexia and how he loved to eat them. We’d never heard of them. We did eventually figure out why we’d never heard of them.(I think his mother’s maiden name was “Malaprop” . . . He was a dear man and the salt of the Earth, but there were times when it was extraordinarily difficult to keep a straight face around him. )
Hang in there, C.J.! Hope a certain large envelope from TX arrived safely.
Likewise, I’m sure. I like a touch of heat in salsa and chili, but this fad for exercising one’s testosterone (or feminine equivalent) by guzzling hot peppers until steam comes out of one’s ears I find incomprehensible. How can you taste your food if all your taste buds are burnt off?
I would vote “Guilty” to “Assault, with intent to do grave bodily harm” of anyone who challenges anyone else to tasting Ghost Chili, without clear, assertive warning and positive confirmation that the risks were understood by all!
OTOH, it must be the Deutsch in me; I like horseradish type spiciness. Wasabi doesn’t faze me at all, although I don’t eat great lumps of it straight!
Ach,so! We have roots in common then. I’m from TX’s second largest cultural/ethnic group (Adelsverein). Love that horseradish bite(especially on beef) and Wasabi peas are a personal favorite.
I heard tales of a bottle of Devil’s Tongue Habañero-Infused Olive Oil in MA that owing to blizzard conditions had become too viscous from the cold to pour and had to be set down beside the radiatior to thin out. Why anyone would want such a culinary Molotov cocktail on hand in the first place escapes me.
I have some home-made habanero oil (olive oil infused with habaneros). It’s good for adding a little heat to foods. A few drops – or, since I keep it in the fridge, the amount that will stick to the end of a chopstick – is sufficient for most purposes.
(I used 4 or 6 peppers for a quarter-liter of oil.)
WOL, it did, and they have found great favor. Jane was surprised and delighted; I was just delighted. We are deep in snow right now and they are so welcome!
I favor Empresa brand jalapenos, which are milder. I find Mrs. Reese’s methods of canning preserves the heat intact…even for jalapenos. What she could do with ghost pepper is scary.
#Ghost Pepper: “In 2007, Guinness World Records certified that the Ghost pepper was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce. The Ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013 [1,569,300; the hottest individual pepper was measured at 2.2 million SHU.]. … In northeastern India, the peppers are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance.” Wikipedia
The dentist’s office had to reschedule my appointment – all the other people who were scheduled for cleaning tomorrow had cancelled due to illness.
It’s finally January, the beginning of a new dental insurance cycle. So, I’ve made an appointment to have 3 teeth filled, and then to have the doctor do a consult on getting that tooth she pulled in August replaced with a bridge…..January 24, they tell me…
We got a late Christmas present: the ducks who have been residing in our back yard since October got a new home on a farm upcountry, so no more duck poop on the back lanai! This has emboldened the cats, who used to get an occasional nip if they didn’t get out of the way fast enough. The last couple of nights, we have heard someone tuning up outside the bedroom window; if it’s someone broadcasting their amours, it’s the most well-modulated announcement we have ever heard. No screeches and yowls, no fighting, just the feline equivalent of quietly running the scales. “wow-ow-ow-ow-wow.”
Ideally, one would want, “No ow, lotsa wow!”
But one is human, not feline, and I’m fairly sure “ow” with its various pitch tones, does not mean in feline what it does in human.