Went to the dentist

The first dentist I called asked if I could come in immediately, so I did. They were pretty close too. About two miles, which is walkable, but I took the bus so I could get there quicker. He basically just filled the tooth. He said it would need a crown at some point in the future but he wants to let the nerves heal first. I am going back in Thursday for a cleaning and some more fillings. I've been neglecting my teeth badly, so it's kind of a relief to just be getting stuff done, even though it's too damn expensive.

I still can't feel half of my mouth from the novacaine. I haven't eaten any solid food since I broke the tooth. I made a pureed veggie and cheese soup last night for dinner that turned out really good.



I just threw together some stuff I had in the fridge. It has 30 points for the whole recipe and makes around 9-10 cups, so one cup is about 3 points.

1 medium zucchini
2 cups raw cauliflower
6 cups prepared chicken boullion or chicken broth
2 T dried minced onion
1 T ground sage
1 t black pepper
1 cup half and half
4 .75 oz slices 2% American cheese
1 cup shredded 2% cheese (any kind)
2 T corn starch

Add together six cups of water and boullion (or chicken broth), minced onion, ground sage and black pepper and bring to a boil. Add coarsely chopped veggies. Boil for about 5-7 minutes until veggies are cooked soft. Turn heat to medium low and place veggies plus about one cup of liquid into a blender. Blend on high until smooth. Return blended veggies to the pot. Add half and half and stir. Tear American cheese into smaller pieces and add to the pot and stir until melted. Add shredded cheese and stir until melted. Mix corn starch with a little water to make a paste and stir into the soup until well blended. Continue cooking on low heat until the soup thickens a little.

Don't add any salt to it because between the boullion and the cheese it's a bit salty already. If you want it less salty I'd use a little less boullion, or use low sodium chicken broth instead.

Jeremy suggested using the same base to make potato leek soup. I had the idea of adding goat cheese to it. Maybe we'll pick up some leeks and potatoes tonight and make it.