Jaw Surgery

Well after three years of working towards the jaw surgery I had it done.

This started with a sinus infection that lasted for 6 months. I did have one at the start but it turns out that I was having TMJ pains, I was unhinging my jaw to eat, talk, yawn and all sorts of other things. This caused my joint to no longer be round.

I then had to wear a dental splint, 24 hours a day taken out only to brush my teeth, for a year to figure out how bad my bite was. At the end of that it was found out that my lower jaw was too small and that I have been grinding and clenching my teeth all the time, I wore a hole into the splint.

Braces were the next stage of treatment and then jaw surgery. A year and a half into the brace treatment it was also found that the upper jaw did not fit the bottoms, there was a see saw effect the right side would touch and the left side would not and vice versa. So also needed the upper jaw broken to fit the bottom. I needed a La Fort 1 and a sagittal split osteotomy.

I had the Surgery on the 29th of Dec. It was an overnight stay at the hospital, having people wake you up every 2 hour for vitals, having the alarms on the IV pump go off every hour or so and then having the ice melt every hour I did not get much sleep. But at least I had pain meds.

This hurt more than I thought it would and drinking is very hard. My jaw is banded shut. I am drinking by taking sips from a spoon, I feel like a little kid again having my mom feed me meds and trying to use a sippy cup to drink. I can not use a straw. That and I can not feel my lips so drooling is a large problem.

Tigress’ Can Jam

I joined Tigress’ Can Jam. I will be canning something as least once a month.

S J Tucker song

Jam making on Sunday

Lets see I made plum almond jelly, spiced plum and walnut jelly, plum jelly, three batches of mixed fruit jam and two batches of cranberry sauce. I was tired after all of that. The Plum jelly did something funky. It was my first go at jelly and I think that I boiled it to hard.

Ilona Andrews' new book is out

Ilona Andrews has a new book at. YAAAaaaa!!!!! It is called On The Edge and is not part of her Kate Daniels series. I am so excited.

Plum Pepper Jam

This is a sweet and spicy jam. How hot the jam is depends on what kind of peppers you use. This goes well on chicken and pork. It is good with eggrolls. When mixed with cream cheese it makes a decent dip.




Plum Pepper Jam
3 1/4 cups finely chopped plums
1 1/2 cups chopped green or red peppers
1/2 cup chopped jalapeno peppers
2 1/4 cups sugar
3/4 cups cider vinegar
1 box low sugar pectin

In a 8 quart sauce pot stir in plums, peppers and vinegar.

Measure the sugar into a separate bowl. Mix 1/4 cup sugar and box of low sugar pectin in a small bowl.

Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover, bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude chart. Remove jars and place upright on a towel to cool completely. After jars seal, check seals by pressing middle of lid with finger. If the lip springs back, lit is not sealed and refrigeration is necessary.

Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year.

Peach Pepper Jam

This is a jam that can have as little to as much heat as you want. It all depends on what type of peppers you use. It goes well with chicken and pork. Great on crackers. If mixed with cream cheese it makes an excellent dip.

Peach Pepper Jam
2 1/4 cups peeled and finely chopped peaches
1 1/2 cups chopped green or red peppers
1/2 cup chopped jalapeno peppers
1 1/2 cups sugar
3/4 cups cider vinegar
1 box low sugar pectin

In a 8 quart sauce pot stir in peaches, peppers and vinegar.

Measure the sugar into a separate bowl. Mix 1/4 cup sugar and box of low sugar pectin in a small bowl.

Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover, bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude chart. Remove jars and place upright on a towel to cool completely. After jars seal, check seals by pressing middle of lid with finger. If the lip springs back, lit is not sealed and refrigeration is necessary.

Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year.