Unfortunately some residual swelling is still lingering so I don't have great pictures of myself before and after, however I was able to take some before and after shot of my x-rays. The picture on the top is before, and the lower is after surgery. You can see the plates and screws that will remain in my lower jaw and the splits that were cut into the bone. It is amazing to me how a slight change can make such a difference in my bite. The 5mm+ overbite that I had prior to surgery is a thing of the past.
I'm still recovering and relearning how to talk, eat and smile. Overall I am really happy with the result and looking forward to finishing up this two year long process.
My closest friends and let's just say most acquaintances know about my love of dogs. A great day for me would include sleeping in, a great cup of coffee, a few great meals and a fun activity with my pup. Kaya brings Scott and I so much joy everyday. We find ourselves scheduling play dates, day care, and daily activities all to ensure that each day is a great one for her.
Through this journey of being a "dog parent" I have discovered that I really love to photograph dogs. I started with a few of Kaya's friends and have actually made a few of my own while taking photos in the dog park. Here is just a taste of my hobby!
All of the below pictures are unedited and shared without the use of Photoshop in any way. If you are interested in having me photograph your furry friend, please do not hesitate to contact me.
Alright, I have made these little devils for a few years now and this year I have been asked for the recipe enough times for me to warrant a blog entry. These plague our family every fall, several times. When these come out of our kitchen October 1st, it truly feels like fall to us! Even for those who don't enjoy desserts of the pumpkin variety, this is the dessert for you. Not too pumpkin-y, we promise! Everyone I've ever made these for are BIG fans! So, with my compliments and Martha's - Enjoy!
For The Batter
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
For The Sugar Coating
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.