Just an opinion, but if the wound was swelling then staples would keep the edges together better than glue (therefore less scarring).
We had a lovely lunch with DS. He is such a Good Bloke (imo, of course).
Various members of our family have health concerns which are occupying my teeny little beely brain so, should I seem distracted, I am.
Best wishes, all,
Soo xx
Hurrah for the lovely lunch. Very much the opposite of hurrah for the causes of Beely distraction.
Gxx
PS: still think sutures would have been better than staples. In my entirely untrained opinionā¦
Gin, Darling
Pleased that you had a lovely time with DS.
It appears to have been an Shite week/month all round, with the Elf concerns. I do hope that things improve, & am Deploying Candles
Sighs & Proffers Pitchers
Carinthia. xx
Well, there we are. I didnāt see the wound, after all.
Soo xx
I meant, I can understand why not glue - it had had ample time to gape and swell by the time closing it was top of their list - but not why staples were preferred to sutures there. Strikes me as brutal.
Still an amateur, me ;- )
Gxx
Closure of scalp wounds, by Neuro types, were usually accomplished by stapling (in my Very Distant Experience). Rarely brutal and short term pain could mean long term gain. Anyhow, I am a dinosaur type ovvan bee.
Best nights, Cellarites,
Soo xx
Note to self: avoid scalp wounds [ grinnity/ crossity of fingers] because I am a wuss.
Gxx
Some of us have no choice but to have scalp wounds given dissolving stitches stitches and staples in our professionally made holes in our head
Now that is when you need to ask the anesthetist for a strong gin and gin cockytail to let the sturgeons play with your head
Morning, Cellarites.
After a walk, weāll go to Morpeth to pick up my re-sized wedding ring and to take Grannyās cut-through ring for adjustment.
Soo xx
Like The Hunting of the Snark but all wrong?
Am doing the ātrainingā bit with the Noo BP monitor.
They arsk for the evening reading on the 3rd day as a starting point, so we should both have got our acts together by then!
A walk, & Morpeth sound lovely, Soo. It will be nice to have your rings back.
Carinthia. xx
In the balmy humid west I have popped the pie filling in the fridge and made shortcrust pastry (I lie Ken made it in his processor)
So later I will be constructing a steak and onion pie for cooking in the air fryer
Spinach to go with it I think
Later in the week I will make hot water crust to raise round a chicken and ham pie
I enjoy making main course pies and steamed puddings
I am not/was never a great lover of steamed puddings, but I think that a pie is the perfect vehicle for tasty interesting fillings & can, like a Cornish Pasty, be a complete meal in itself.
I do not like āstodgeā though, & unless I know the provenance, & itās good, I would, like the Cornish tin miners, leave the ācrimpā.
My Late Mother used to make plate pies, both fruit & meat, & I didnāt like the bit at the edge of the plate which was just pastry, unless it was her fabulous flaky pastry, & S&K pie. We always had to eat it thoughā¦ 
When she became ill, she decided that she didnāt like it either, as it was too dry without fruit or filling, so left it - the only thing she ever left on her plate.
Carinthia. xx
I use all butter in my shortcrust and I substitute a bit of strong flour with the plain flour as I find it makes the pastry easier to manipulate
When I was a child, butter was only used for flaky pastry or shortbread. Much of the time, it was just the 3 of us, & shortcrust was made with half lard & block margarine, which my Mother let soften, & then blended together with a knife. It was very good, & light.
Late SiL only ever used lard for shortcrust pastry, & hers was very good too.
These days, when I make pastry, or buy it, it is always a version with butter, & as few ānastiesā as possible.
I used to make my own Filo pastry for Strudel - not worth it now that there are really good ready-made/rolled/stretched Filo pastries available.
Carinthia. xx
Filo and puff are both bought in the hovel as I am not a masochist Rough puff is sometimes done
Hot water crust is made with half and half butter and lard
I also try to avoid adding water to pastry preferring egg yolks to bring it together
vice versa (i.e. the bulk plain)?
8oz butter
14oz plain flour
2oz strong white
2 or 3 egg yolks to bind it
Ken does it in seconds where I take ages to get it rubbed in
AND he is more consistent leaving no lumps in the rubbing inā¦
ETA a pinch of Maldon helps things along too
Substitute is one of those words, like question, whose meaning has reversed for some people and not for others, so Iād tend to say āI replace some of the strong flour with plainā or āI replace some of the plain flour with strongā, which makes it clear to both lots.