The dog is recovering in normal dog fashion, in that she seems as though nothing traumatic happened to her until she suddenly crashes out into deep coma-like naps. I, on the other hand, am entering into that second-guessing everything stage.
While the vet was right about what needed to be done – the lump had to be sent for biopsy, the tooth was abcessed, the nails too long for non-sedated clipping – I don’t think we’d stay with him in the future, were we staying in Los Angeles. I don’t like that he told me that dogs didn’t have any recovery to worry about when having molars removed — when pressed he admitted that they could possibly get dry socket like humans, and should probably not eat hard food for “a day or two”.
He was also very offhand about the very reason I took her to him in the first place, that she has an infection around her fingernails. The home-care for this is a tiny $20 container of damp antibacterial wipes that are almost impossible to get in and around her nail bed because of the stiff hairs there. I called and asked how well I should be cleaning them – should I be scrubbing them clean or just wiping them down? – and was given another vague answer of “Just wipe them clean as best you can.” To which I answer: well, which is it? Just wipe them clean? Or as best as I can? Because as best as I can involves stuffing the stupid pad up under her fingernails and up under the hairs, which causes her visible discomfort.
It was my mom who pointed out that I like to know precisely how to do things, and my vet is of the old school philosophy that animal recovery just sort of works out if you surgically remove anything weird and then give them some antibiotics.
I sadly set about making the last pie of the Guacamole House, using the phyllo crust alternative, and was not at all surprised that it turned out way too sweet. I mean, I was surprised, but not surprised that the last pie of the house would be a fucked up one.
I had some nectarines going south, and a few Honeycrisp apples, as well as some frozen blueberries and about half a cup of dried sour cherries that needed using. Normally I hate getting rid of food just to get rid of it, but pies are natural recipients of the kitchen-sink method. Anyway, it was a lot of fruit and I added a loose cup of brown sugar, which would normally be just right for the same amount of apples. If they are tart apples, which these were not. Also: overripe nectarines. And ripe blueberries. And a sugary phyllo crust. I mean, it was delicious, I just had to snack on some potato chips between servings of the pie, I’m no fool.