The most recent 20 comments posted to Making Light by Kylee Peterson:

I have another category of broken skin: what the joint specialists called "the worst possible kind of sprain" when I brought a friend to the ER over the summer. She'd jumped up to hit a soccer ball with her head and come down wrong, been carried off the field, and, despite insisting it was just a sprain, was bleeding steadily from a wound on the outside of her ankle. The ankle was incredibly swollen within a minute, which was worrying enough, but we managed to convince her to make an ER visit when the bleeding hadn't decreased despite pressure and ice after half an hour.

The eventual diagnosis was that her ankle had briefly dislocated. A bone had thrust far enough out of alignment to break the skin, then snapped back into place. She had to have surgery that night to repair the membrane that encapsulates the joint, which would be a very bad place to get an infection. She can walk on it now, and the physical therapist says total recovery is certain. If we had let her just go home, maybe not so much.

(The fun part was driving my car onto the soccer field to pick her up.)

Marilee@140: I found Casanegra to be a lot of fun, though somewhat eye-rollingly smutty.

Larry, I think pronouns are okay grounds for assigning other sex-specific referents. :)

I went to a Dr. Rencher for an orthodontic consultation once, and when my cousin finishes vet school she'll be Dr. Barker.

Rhubarb is wonderful, like most sour things. My mom made an apple-cranberry pie a couple of years ago, which she refuses to make again because it was too sour for her. I need to plague her for the recipe again. (But what do salted apples have to do with sourness?)

In theory, buttermilk is more acid than regular milk and this makes a difference in recipes calibrated for it. In my kitchen, I made "buttermilk" pancakes this morning using soy-milk and a little lemon juice and noticed no difference from the plain soy-milk (typo: spy-milk!) version, though I did get some weird-looking curdling effects. There's only a half-teaspoon of baking soda in my recipe, though, and two teaspoons of baking powder, so I think they were planning on people who can't be bothered acidulating their milk.

For flipping last year's turkey, I found that plain yellow dishwashing gloves provided the best compromise among protection from heat, protection from juice, and the all-important dexterity. (The silicone oven mitt performed pretty well, but the dex penalties are noticeable and there's only one of it in the house.)

For Christmas we do appetizers and desserts, and that's all. Everyone loves it.

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