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It was bound to happen... - Micole Khemarrica — LiveJournal
It was bound to happen...
I got good news/bad news from the podiatrist this week: The good news, my right foot is not developing a bunion like my left foot had.  The bad news is that the pain I've been experiencing is due to a misaligned bone, the metatarsal bone of my big toe.  The only way to correct this misalignment is to slice through the bone diagonally, reposition it to a better alignment, then pin and screw it into place.  This obviously is a surgical procedure and I will have to stay off my foot for 12 weeks to recover.  The surgery is scheduled for the week before Thanksgiving, as it was the only date the doctor had available.

Now, I always figured I would need surgery on my right foot eventually, based on all the problems I had with my left foot and the comment of my previous podiatrist that I had pronation (a misalignment of the foot structure leading to heel pain and foot pain).  The X-ray of my right foot and subsequent physical exam demonstrated I actually had a 'neutral' heel alignment and not pronation.... but my right toe's metatarsal bone is rather higher than the rest of the foot, leading to the ball of my foot not resting on the ground like it should, thus pain.  This also explains why the foot inserts I have been given over the years haven't done much to relieve the pain -- inserts adjust the heel position, which in my case wasn't the place of misalignment so nothing changed.

I'm being pragmatic about this.  Having the surgery done now is better than waiting until I can't walk on my foot because of the pain, likely interfering with my business, which is still in its infancy now but I am confident will pick up soon.  But this does mean I'll be stuck on the couch again for weeks without any hope of working in the kitchen for a time.  I've yet to hear how much of a deductible the insurance is going to stick me with, so I'm worried about finances.

What this means in the short term is this: I will still make pies, up until the surgery and then wait until just before Further Confusion to do pie orders for pickup.  I have just under one month to prepare for this, and I plan to make the most of it.  Once I'm stuck on the couch, I'll be taking commissions (I'll be posting this to FA, too) as art doesn't require me to stand.  I do have an art panel and table reserved in FC's art show, so maybe I'll make a little money there as well.  So I'll be down, but not out! 

Current Mood: anxious anxious

9 comments or Leave a comment
tuftears From: tuftears Date: October 18th, 2013 08:48 pm (UTC) (Link)
*hugs* You take care of your foot! Hope you recover quickly and well.
(Deleted comment)
khromat From: khromat Date: October 19th, 2013 07:41 pm (UTC) (Link)


I can make both savory and sweet pies, yes... I'm just famous for my spicy pumpkin pie. :)

If I could find a ready supplier for rabbit meat, I'd make my award-winning Rabbit Pye more often. I have also made Lamb Pye and meat pasties, although I have not made Cornish Pasties yet (I should try at some point).

For purposes of the Cottage Food Service requirements, I am only advertising the fruit pies, but special orders are always negotiable.
niall_shapero From: niall_shapero Date: November 3rd, 2013 06:45 am (UTC) (Link)

Re: Pies

Would it be possible to make meat pies that would pass the "diabetic" test? (That is, no sugars used) And what would be the costs?

(Thinking first of my old favorite, steak-and-kidney, but lamb pie also sounds good).
khromat From: khromat Date: November 3rd, 2013 09:56 pm (UTC) (Link)

Savory Pies

Sugar is only used in modern meat pies as a preservative, so yes, I can make diabetic-safe meat pies.

I would need to run a food cost analysis to determine a price, but in general meat pies are smaller than fruit pies (yay, pasties) so that will help the price.

The exception, of course, is Renaissance style "savory pyes" which were giant standing-crust affairs designed to use the crust as a storage box (called a "coffin") for the baked meat inside... My Rabbit Pye, for example, was a $40 pie just for the size and cost of materials in 1992, and I wasn't selling that just making it for RenFaire feasts at our guild. Then again the 10" diameter 2" high Rabbit Pye served 50 people. :)

P.S. A friend took two of those Rabbit Pyes to Pennsic one year as barter material since I couldn't make it.... and returned to me with 7 offers for camping space for the next Pennsic and 2 offers of marriage. :D
niall_shapero From: niall_shapero Date: November 4th, 2013 01:25 am (UTC) (Link)

Re: Savory Pies

Ok, then diabetic-safe pies are a go (I did have to ask - remember, I'm just an omelet and soups guy in the kitchen, not a baker).

Ah ... 10" diameter, 2"high Rabbit Pye...serves FIFTY!?!?! I'd not be looking for something that ... err ... HUGE. Can the recipe be toned down a bit so that one hungry guy might just be happy with the "pie" himself?

Seven offers of camping space, two of marriage. Hmm...(no comment - "get out of the gutter, you're blocking my snorkel!")
khromat From: khromat Date: November 4th, 2013 06:06 am (UTC) (Link)

Re: Savory Pies

As I said, modern meat pies aren't that big. I would likely make a batch of hand-pies (i.e. pasties) and sell them in sets (4 or 6, depending on the recipe).

niall_shapero From: niall_shapero Date: November 4th, 2013 06:33 am (UTC) (Link)

Re: Savory Pies

Good - then you might be kind enough to try and estimate a cost for a set of pies (4? perhaps?). I imagine that they'd be best hot out of the oven, but I can't imagine them lasting long - with four, I'd eat one myself, give one each to George & Ellie (old friends in Menlo Park), and one to Kay...
chefmongoose From: chefmongoose Date: October 20th, 2013 05:38 am (UTC) (Link)
Oogh about surgery. Not fun, but I agree.. the sooner you get it done, the better off you'll be. Also, don't go too crazy at FC. Best of luck!
niall_shapero From: niall_shapero Date: October 23rd, 2013 05:39 am (UTC) (Link)

I do hope

that you're feeling better, soon (surgery is rough - may you recover quickly, and may the problems be corrected thereby).
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