I want to start off — again — with the Garry cochlear implant update.
He is doing better. He is less wobbly, can usually get up and down the stairs, but I’m glad we have a handrail. His ear is still sore.
Not internally, but externally and I suspect it’s his addiction to wearing headphones for watching television that is preventing it from healing as fast as it otherwise would. In the end, he’s a big boy.
He has to make his own decisions. I don’t think the irritation he’s causing is serious. There’s no sign of infection or oozing or any of the things that would normally alarm me, but it is definitely redder and more sore-looking than it was earlier in the week. It might be better if he left it to heal, but hey, it’s his ear.
Overall, things are gradually getting more normal. Not “normal, normal,” but close to what I think normal might be — for us.
Finally, we are close to his getting all that fancy techno-headgear that should enable him to really hear. Pretty exciting!
Garry will get his own superpower.
A class you wish you would have taken?
I still wish I’d taken a few photography courses so I’d have a better grip on the terminology of photography. I know how to do most of the stuff, but I often have no idea what it’s called. I took one course, a long time ago on wedding photography, but that was more than 50 years ago.
I decided to take a webinar given by Topaz this week on how to use the filters to make the pictures better, but more natural. There are a lot of free webinars online and I usually skip them because I’m at a point where “going to school” is on the bottom of my to-do list.
But since I don’t have to travel and it’s free, why not? Maybe I’ll learn something useful! Can’t hurt, can it?
Are you scared of heights?
Not as much as I was when I was younger. I get dizzy on the edge of a drop and I have what I think is a healthy fear of falling. That includes falling individually or falling in a car or on a horse or any old way.
Are you a good cook? If so, do you consider yourself a chef?
I’m a good cook. I’m definitely not a chef because I’m simply not careful about measuring quantities and reproducing the same recipe the same way each time — and that is the difference between a cook and a chef. (An actual chef taught me that.)
Making sure the same recipe comes out the same way each time. I’m much more of a “what do I have in the fridge?” kind of cook. With a couple of exceptions, I doubt any two meals of mine have ever come out the same twice!
What did you appreciate or what made you smile this past week?
I was very happy with the Manhattan chowder. I should have cooked the bacon longer, but otherwise, it was as good as any red chowder I’ve ever tasted.