Ciao my (not) friend!
Saw my Orthopedic surgeon today. I am very excited to share that he granted my most immediate and fondest wish.
is no longer necessary. I can also use my elbows full range of motion, or at least as much of it as I have. Which is actually quite a bit. It’s the supination/pronation movements (rotating palm up to palm down) that are causing the most discomfort. I have exercises for that though.
Barring any setbacks, I should be turned loose for full load work by Christmas. So now Ms. Kim, my PT gal, can start me working on strengthening the ol’ puddle of jello I used to call a bicep. Even bowling will be considered. Now, the boys all ready got me a full time sub for the season. I am certainly not going to get in the way of that, but I will make myself available to sub (on my own team!) after I throw a dozen or so games in open bowling. I am afraid that I may have lost a little velocity. I’ve been unofficially timed at around 25 – 26 mph average speed, but losing 5 or 6 mph might actually be a benefit. We’ll see come January when I crank it up again.
New Orleans was fun, again. Got treated for an inner ear infection the day before we left. Turns out the meds I was on were totally ineffective and I got re-treated the day after we got home. Essentially spent 5 days in Nola with an undertreated ear infection. That part sucked, but Nola was, as always, a blast.
I got to eat turtle soup, duck & chaurice hash, gator gumbo – all of which I’d never had before. Happy to report that I’d eat any one of them again without hesitation. Also got a cookbook with dozens of recipes for gumbos and soups from many of the finer restaurants in the area. Have already done a corn-tomato chowder with shrimp (awesome with fresh ingredients). Have plans to do a pulled pork & black eyed pea gumbo soon. I’m doing up 3 pork butts for little Miss Avery’s first birthday party next month and I’m saving a pound or two of smoked pork for the gumbo. Yes. I am already drooling. If you’re nice I’ll save you some. If you’re nicer, I’ll send you the recipe – just ask.