ASPS

Dear Mrs. Figgins:

 My 14 year old is really into basketball, she’s a freshman

in highschool and she wants to join the team.  The only problem is

that she’s been having problems with her chest when she tries to play

and we were told by her doctor that there is no way she can play this

year without a reduction surgery.  She has a F cup bust size and she

is eligable for the surgery but I still feel like she is too young

and might regret it later in life.  Dispite the pain, she still

practices every day and I would feel so bad telling her no.  Any

advice you could give to me would be appreciated. 

Thanks

SK

Dear SK:

Breast augmentation – breast reduction – is a major step for most women, and not uncommon in young women.  It often plays a very positive role helping boost self-esteem and body image. 

Your daughter may benefit greatly from breast reduction.

However, the need for careful screening by a board certified doctor is critical.  It is not just the physical examination; it’s also an assessment of patients’ emotional and mental health and stability.  Remember the  consultation is a 2-way street.  You should assess the surgeon to determine whether he or she is competent, caring, and appropriate.  And the surgeon assesses the patient for appropriateness for the surgery.

Do your homework!

You should never do surgery — at any age or in any patient — unless the benefits outweigh the risks and the improvement that’s possible is greater than the costs and risks of surgery.

“The American Society of Plastic Surgeons (ASPS) is the largest plastic surgery specialty organization in the world. Founded in 1931, the society is composed of board-certified plastic surgeons who perform cosmetic and reconstructive surgery.”

Whether you’re considering cosmetic or reconstructive plastic surgery, you want the skill of an ASPS Member Surgeon—a doctor with more than six years of surgical training and experience, with at least three years specifically in plastic surgery. Their training and experience make them uniquely qualified to perform your cosmetic or reconstructive procedure.”

http://www.plasticsurgery.org/ 

http://www.plasticsurgery.org/Media/Briefing_Papers/Plastic_Surgery_for_Teenagers.html

Mrs. Figgins

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!

The “Date”

Dear Mrs Figgins:

I’m 35, widowed and no children.  I’m going on my first date in five years.  He is a friend of friends and by all reports he’s quite a lovely man.  I’m excited and a nervous wreck and I would appreciate any advice.

Nervous Nelly in Nevada:

Dear Nervous Nelly:

No need to be nervous.   The worst that can happen is that there’s no chemistry.  

My advice is keep it light and just be you.  You’ll know soon enough if you two “click”. 

You just may well end up having a wonderful time, and want an encore.

Good  Luck!

Mrs Figgins             

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!

Character Counts

Dear Mrs Figgins:

I need to break up with my boyfriend so how do I do it?  I love him but I don’t want to be with h him anymore.

Melinda, San Antonio

Dear Melinda:

Love is like war – sweet to begin, bitter to end. 

And how one ends, is a measure of a person’s character.    

Mrs. Figgins

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!

Different!

Dear Mrs. Figgins:

Why can’t a girl think more like a man?  They know nothing about what make a car run. They can’t even change the oil for goodness sake!

Jeremy, Brussels

Dear Jeremy:

It’s true, most girls think in terms of “oil sticks…oil doesn’t stick”.  And, that’s the extent of their mechanical interests. 

However, wouldn’t it be grand if boys could think like girls “it either gets you there…or it doesn’t”.    And, that’s the short answer to most of life’s questions.

Mrs. Figgins

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!

In The Dog House!

Dear Mrs. Figgins:

My wife is pregnant with our first child.  I love her but she is driving me nuts feeling guilty about every little thing “we” eat or drink – even how she sleeps!   

If I don’t chime to make her feel better about her choices, she gets upset because I’m not being sensitive enough. 

I’m beginning to decorate the dog house!

How do men get thru this?

George,  White Plains

Dear George:

Show me a woman who doesn’t feel guilty and I’ll show you a man.

A mother wants the best for her baby and she is always second guessing her choices.  The changes she faces seem endless and overwhelming.

You get “thru this” by by doing everything possible to be sympathetic and empathetic.   When you think you’ve done enough - keep going.

Think of it this way:  Would you like to change places with your wife?

So shape up George,  or  back on time-out!

Mrs. Figgins

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!

Favorite Recipe!

Dear Mrs. Figgins:

I’d like to share my Aunt Nancy’s famous “Chicken Marbella” recipe.

Our family always look forward to this special lunch several times a year at Aunt Nancy & Uncle Louie’s house.

Please feel free to share it!

Jessica, Norfolk   

Dear Jessica:

It sounds absolutely delicious!

No doubt many of us will be trying Aunt Nancy’s recipe soon!

Many Thanks for sharing!

Mrs. Figgins

Chicken Marbella

Chicken Marbella

 Ingredients:

4 chickens, 2 1/2 pounds each, quartered

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

Coarse salt and freshly ground black pepper to taste

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup red wine vinegar

1/2 cup olive oil

1/2 cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 ¼ cup white wine

½ cup Italian parsley finely chopped (you may substitute with fresh coriander)

Preheat oven to 350 degrees.

In a large bowl combine:

chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Place chicken in a single layer in 1- 2 large shallow baking pans.  Spoon marinade over chicken evenly. Sprinkle chicken pieces with brown sugar then pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices.

Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (not pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.

Moisten with a few spoonfuls of pan juices and sprinkle generously with the fresh parsley or coriander.

Use a sauceboat for the remaining juices in case anyone would like a little extra!   

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!

Favorite Recipe!

Dear Mrs. Figgins: 

My grandmother recently passed away.   My Mom and I were going thru her papers last week and came across her old recipe box.  

A family favorite was Grandma’s Carrot Cake.  

I’d like to share my grandmother’s recipe with your readers.  

By the way, we think you should start a recipe section and ask your readers to share their favorites!  

Olga & Julia,  Tampa Florida  

Dear Olga & Julia:

The récipe sounds absolutely delicious. 

I know several people that will want to try it out right away, beginning with me!   

As for your suggestion of a recipe section:  I am inviting everyone to share their favorite recipes from family & friends!   And, yours will be the first entry. 

Mrs. Figgins

Simply Wonderful!

Julia & Olga’s Carrot Cake 

Ingredients:

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 ¼ tablespoons ground cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
3 tablespoons vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/2 cups pureed cooked carrots
3/4 cup drained crushed pineapple

Confectioners’ sugar, for dusting top

Instructions:   

 Preheat oven to 350F. Grease two 9-inch springform pans.  

Sift flour, sugar, salt, baking soda and cinnamon into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.   

Divide batter between prepared pans and smooth tops with a rubber spatula.

Set on the middle rack of the oven and bake until edges have pulled away from sides and a cake tester inserted in center comes out clean, about 50 minutes.   

Cool 15 minutes, then remove sides of pans and place layers still on pan bottoms on cake racks to cool completely, which usually takes about 2-3 hours.  

Gently remove layers from pan bottoms and use Cream Cheese Frosting to fill cake and frost the sides. Dust top of cake with confectioners’ sugar.

Serves 10 good eaters! 

Cream Cheese Frosting

Ingredients:
8 ounces cream cheese, room temperature
7 tablespoons unsalted butter, room temperature
3 cups confectioner’s sugar, sifted
2 ½  teaspoon vanilla extract
In a mixer, cream together cream cheese and butter

Slowly add confectioner’s sugar and continue to beat until fully incorporated. 

Make sure that mixture is free of lumps!      

www.askmrsfiggins.com

Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!