Tasty Thursday

Went to see Dr Schmidt the other day.  Of course, I’d already had my official post-op check-up back in February when my sutures were taken out, but because I coordinated that with a visit to Dr B it was on a day that Dr Schmidt wasn’t actually in the office.  So, when the nurse called me back, she said, “Okay, refresh my memory…what are we doing today?”  Apparently most people only come see the doctor when they’re told, rather than telling the doctor they want to come see them, which is what I’d done.  I explained that since I hadn’t actually talked to him since I got my surgery results, I wanted to discuss reconstruction.  When Dr Schmidt came in, I explained to him that I’d decided I didn’t like the idea of the latissmus dorsi flap reconstruction because I didn’t want to lose the muscle in my back.  I told him that I was seriously considering DIEP reconstruction, which is the one where they make a new boob from your gut fat.  I told him that Dr Haerr had said I could have reconstructive surgery as early as June, and so I wanted to get the ball rolling now.

Dr Schmidt is so cool.  Gotta love him.  He told me his concerns about the DIEP surgery—mainly that it’s a 10 hour procedure as opposed to a 2 hour procedure, with makes it inherently more risky.  But he also added that it gives the best cosmetic result. Then he said, “We’ve got you scheduled for another mammogram in June.  In between now and then, do your research.”  Then he added, “I’m going to refer you to a local plastic surgeon, because your skin looks really loose, and I think they might be able to do a tissue expander and implant.”  Believe it or not, loose skin is a good thing in this case.

Keep in mind that the tissue expander was my original preference because it’s the least invasive option, but as a general rule it isn’t done after radiation.  Dr Schmidt continued, “Talk to the surgeon about doing a tissue expander and see what she says.  Now, when she sees you’ve had radiation she’ll probably immediately say LD flap, but ask her about the tissue expander.  If it ends up not working, you haven’t lost anything and you can pursue whatever method you like.”

It never fails.  Whenever I go to see Dr Schmidt, I never hear what I expect to hear.  I’m just thankful that this time it was GOOD news.  So, I’ll be meeting with a plastic surgeon in a few weeks.  I’ll keep you posted. 

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Okay all you BC survivors out there.  You’ve got a little less than a week left to send me your stories of the most insensitive comments you’ve received.  (See original post HERE) Deadline is March 18th.  

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I’ve decided to start a new tradition here at In The Pink.  Those of you who know me in real life, know how much I love to cook.  And not only that, but I love to talk about cooking.  So, from here on out, each Thursday shall be known as Tasty Thursday.  On Tasty Thursdays I’ll post something food related.  Maybe a recipe.  Or a story about food.  Maybe my Ode to Mayonnaise.  This week, I’ll kick off Tasty Thursday with a recipe I made recently that was very, very yum.  This one comes from the April issue of La Cucina Italiana. 

Portafogli Imbottiti

1 lb pork loin

2 oz pancetta, finely chopped

1 clove garlic, minced

finely chopped parsley

mozzarella cheese

flour

olive oil

¼ c white wine

1 Tbs tomato puree

½ c chicken broth

1 Tbs lemon zest

portafogliCut pork widthwise into four slices and butterfly each slice to create a pouch.  Open each pouch and pound both sides.  Combine the pancetta, garlic, and a bit of parsley, and place inside each pouch, then top with mozzarella.  Close the pouch, and gently pound edges to seal.  Lightly flour pouches.  Coat a large skillet with olive oil and heat over high heat.  Brown pouches until browned on both sides.  Transfer to plate. Pour off and discard any excess fat from the pan.  Add wine, puree, and broth.  Bring to a boil and return meat to the pan.  Add 2 Tbs finely chopped parsley and lemon zest.  Cover and simmer for about 3 minutes.  Transfer to a plate, drizzle with sauce and serve.

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