So, I had dental surgery. That was fun. #sonotfun
Tissue grafting on my lower gums, to be exact. Soft foods for
an eternity 2 weeks and only food requiring a spoon or fork for a bazillion years 2 weeks after that. I would kill for a sandwich right now!
The good news is I get to keep my teeth for many more years to come. Oh, ain’t aging a gas!
Like any surgery, we’re sort of shocked into reality of all those muscles we take for granted. Your mouth is one of them! Aside from not being able to chew, it also hurt to smile, cough, and sneeze. Good times.
And the best part? You’d think being on a soft diet, one would lose weight. Not me. I gained 3 pounds!
I blame ice cream, pudding, and this whipped cream.
I make it all year long, but it’s especially appreciated in the autumn months on top of pumpkin pancakes, french toast, and in lattes.
Normally, I just use a few tablespoons at a time. But I was so hungry. And super cranky to be around. So, I ate the entire cup. For, you know, the sake of my family. Really.
Cinnamon Whipped Cream
Makes 1 heaping cup
Prep time: 5 minutes
• 1 cup cold heavy whipping cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 teaspoon ground cinnamon
In a medium bowl, beat together the whipped cream, sugar, vanilla, and cinnamon with an electric hand mixer on medium speed until soft peaks form, about 2-3 minutes. Place in the refrigerator until ready to use. Enjoy!