I had a call in to my doctor this morning, but no one has returned it yet. I guess they are not too concerned anyway. So I spent some time doing my own research online (insert doctor's wince and eye roll here - but it's their own fault for not calling me back). What is happening appears to be fairly normal perhaps...or not - but I'm leaning toward the normal. And with that, I will cautiously wait for the eyelid twitches, the light glare and the plopping rainsplots moving across my eye "windshield" to diminish over time.
I had eyelid twitches for quite a while after the original surgery, and they went away - the twitches, not the eyelids. Evidently my eyelids don't like people touching them. I am thinking that the glare may go away, along with the floating rainsplots and hazy clouds that float by when I move my eyes or head (insert "high hopes" here!).
In between all the glares and clouds, there are some really nice views. I guess if that's the way it is going to be from now on, I will learn to deal with it. I am, however, praying for improvement. These clouds are distracting, much like the big cumulus clouds that lumber by in summer, putting you in shadow in the middle of a sunny day!
 |
| Long, dull brownish black fur instead of short, shiny reddish brown fur |
Got my call back from the doctor - said to try lubricating eye drops as it sounds like a drying of the eye surface... ok. I will try that.
And the deer wandered off for a bit, but came back. Noah is keeping his eye on them. He sees himself as a big game hunter.
I wish I could see a deer from my window. :)
ReplyDeleteI've never tried fish chowder. I think I'd have to get it at a restaurant because I'd be skeptical making it myself. But that bowl of chowder does look yummy!
Used to see moose from my window here, but a home was built in their browsing area and they left.
DeleteChowder is very easy to make. The recipe here (http://www.food.com/recipe/down-east-haddock-chowder-5150) is probably pretty good. I use most of the same ingredients except that I pan-fry the fish instead of boiling it. Then I have to add water to the evaporated milk when I make the milk base, sometimes adding more regular milk, carrots and celery to the potatoes, onions and fish. Oh, and I've put corn in it, which is kind of a combination fish and corn chowder - very yummy! It's even better the second day. You should try it, but I wouldn't trust it to be very authentic unless you are in Maine, New Brunswick, Nova Scotia or Newfoundland. It's not supposed to be a "fancied up" chowder with dill, wine, cloves or other such frippery. Very basic is best!