"Coffee and love taste best when hot." - German proverb

I was in the dermatologist's exam room by 8:05 and the first nurse who looked at the now-open incision didn't say, "Oh my." (I thanked her for that bit of self control.) She did say, "This definitely warrants coming back in." She washed the wound with a cotton swab soaked with alcohol. Ouch.
The second nurse said I'd need stitches, taped a drape over it, and told me Dr. Ritchie would be right in to stitch it up.
He did come in just a few minutes later and...did nothing. He can't figure out why the site looks so angry - red and swollen - and said he usually gets very good results with stapes. Rather than stitch it closed he said I should clean it daily, keep vaseline and a fresh dressing on the wound, and plan on a two week healing process, "from the inside out."
That's a problem because Pam leaves a week from today for 10 days in AZ with the kids. So I've got to find someone, maybe at the offices, who's willing to change my dressing daily after she leaves. Or skip that part and leave it open. He said that would result in a scab and .... I'm unclear.
In the meantime it's pretty tender, even when covered by a dressing. Oh well. I'm hoping that if I take it easy for a day or two and focus on class preps and inside tasks I can get to the outside chores by the first of next week.

I think I have my Sunday prep done and am nearly there for my class on Tuesday nights. I have to have my handouts done for all four sessions by Monday so Molly can format them, put the church logo on, and whatever else she says is appropriate. They'll go in a notebook for each who attends with the idea that they can add the handouts from each class in the Continuing Ed series to that notebook as the classes are offered.

At 10:00 I walked from the offices to Great Harvest Bakery for my weekly cheat - one of their very good cinnamon rolls and a cup of coffee. I am fascinated by what goes on there and the skills of the crew busy behind the counter baking all manner of breads and pastries. A guy I think was from corporate was there and I overheard them talking about how they could raise the humidity so the dough would prove more effectively.
So much to learn, so little time.

What does it suggest when I walk into the bakery and the manager says, "Weekly cheat?"