You may or may not have had the luxury of hearing me tell the neverending story of my gum surgery. Either way, it's something you don't want to ever experience.
Thanks to my mom and dad, I have gums that don't seal to the teeth too well. So no matter how much I follow mom and dad's strict teachings to brush and floss every night, their genes don't allow me to adequately clean whatever gets way down in there and attacks the roots of my teeth.
And so I had to find this out from a periodontist 20 years after I left home for college. And this periodontist was required to surgically open up the gum tissue surrounding my molars, clean up the bad stuff, and sew up the gums tighter than mom and dad's DNA ever did.
The result has been laborious in terms of me not being able to chew food on whichever side of the mouth that the periodontist decided to work on this month. Two weeks ago it was the lower left quadrant. He took the stitches out last week and gave me an "A+" on my recovery so far.
In the past couple days I've been able to start chewing soft things like pasta on that side. But the thing that seems to be taking the longest to get over is the cold sensitivity. It ain't no joke. Try chewing on a piece of aluminum foil, and that begins to give you an idea of what I go through even when I drink water that's room temperature. But as I found out with LLMB Reader #1 this week, the one cold beverage that doesn't put the deep freeze on my teeth? You guessed it: A frosty beer. Must be the alcohol. So you know what I'll be drinking until this winter in my mouth is over. Let it snow.
