What is up with this week? So last night I was up have the night numbing a tooth that was giving me no end of pain. What caused this I hear you ask, well let me tell you! I went to the dentist on Monday, and had a deep cleaning done, and all was well. The next day all is still fine, and go to lunch which happened to have chips and salsa. Nothing was problematic at this point either. Then about 8pm or there about my mouth starts throbbing, and it just gets worse until finely I somehow fell asleep. This morning I make a little trip to the dentist to find out what is going on, and come to find out I had gotten a little bit of a chip down inside my gum and it was irritating the tooth under the crown line...
Chips are my arch nemesis! For it was these same chips and salsa (different restaurant) that were to blame for popping and busting my temp crown! One would think I would learn, but I continue to tempt fate apparently! Oh well... I am on the mend, mouth is sore, but getting better at least.
All that said, I fudged a bit on tonight's recipe, I had planned on doing it completely from scratch. However due to the not quite all there state I was in while at the grocery store, I missed a few ingredients, so this is a bit farther off then I had even planned!
Blueberry and apricot Stuffing
2 cups bread bits (bought)
1 cup almond milk (unsweetened)
1 tsp salt
1 tsp pepper
1/2 jalapeno (finely chopped)
1/4 red pepper (finely chopped)
1/2 cup mushrooms (finely chopped)
1/2 white onion (chopped)
1/2 stick butter
1/4 cup apricots (finely chopped)
1/2 cup fresh blueberries (chopped)
1 tsp garlic powder
1 tbsp sage
Melt butter in pan, put in onion, mushrooms, red pepper, jalapeno, blueberries and apricots into pan, saute for a few minutes, add seasonings mix well, add bread bits and milk and mix again. Move contents of pan into casserole dish and cook for 30 minutes in a 350 degree oven.
I ended up adding a tad more salt, but otherwise that's that!
No comments:
Post a Comment