Hi tech crown

Technology has made the dentists office an interesting place to hang out. Well, I can think of other places Id rather be, but as long as you have to be there . . .

Today I had to have a crown put on to replace the inlay that fell out again and broke off a bit of tooth on the way out. You might recall my initial visit to the dentist.

In the photo above is the computer imagery of the designed crown. The dentist took infrared photos of what was left of my tooth (which involved much internal swearing on his part no doubt; "patient" does not describe my attitude in the dentist chair), then manipulated the image with Sirona software. Its a magical process.

His thoughtful assistant showed me how the image becomes a real-life bit of enamel to put in my mouth.

The raw material is composed of different sizes and colors of enamel, to [hopefully] match the other teeth in your mouth.

The perfect piece is placed in a machine (below, right) that carves the enamel to the computer specifications.

The result is a tiny purple piece of tooth; the minuscule handle (left side) facilitates handling of this wee thing.

The enamel is painted much like pottery, with a dab placed in the middle groove to make the crown look more tooth-like. Here the dentist (left) looks on.

The crown is placed in a miniature kiln.

After about 20 minutes, it is finished but still hot. So it is placed on another, cooler surface (here, a mug) to await placement in the mouth.

Within 2 hours of arriving at the dentists office, I was driving off with a functional tooth. Amazing.

And thus this is another reminder to take care of your teeth so you can enjoy Montanas bounty. If you need a dentist in south central Montana, I can recommend a good one.

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Lavender and a French bakery

The lavender farm

Im crazy about lavender, but I dont get to see much of it in eastern Montana. So one of my first stops when I arrived for my visit in the Seattle area was the Woodinville Lavender farm.

Ive been following them on Facebook and reading about the lavender ice cream bars, the calls for volunteers to help cut lavender, and various activities that make me smell lavender all the way over in Montana. Its a sweet smell, but one better savored near an actual lavender plant.

Unfortunately for me, September is past the lavender season, but I enjoyed walking in the rain among the trimmed plants. They are pretty even after they lose their blossoms.

And of course, this being Western Washington, there were a few plants that did still bloom.

Inside the shop is where you find the full fragrance of lavender. You can also buy dried buds, essential oil, cookbooks and how-to books on growing lavender, and of course the longed-for lavender ice cream bars.

If youre in the area, be sure to stop in!

The French bakery

Down the road is The Vineyard, a fully stocked French bakery, although you might have to slow down to see it. Its nestled among tractors, which I didnt find odd at all since I see big machinery everywhere in Montana.

Marilyn, my hostess, says her husband cannot see the bakery. He has a kind of male blindness that only allows him to focus on the tractors. So just a warning: do not send a man to pick up the brioche for your fancy French dinner. He might come home with farm equipment instead.

And anyway, why wouldnt you go yourself? The brioche is fantastic, making outstanding toast and French toast. I found tasty Opera Cake, which you just dont see all that often. (Note that I have included a link to a recipe. But having made this myself, I can only warn that it is far easier to buy the cake and with much better-looking results.) Coconut cream tarts, cookies, eclairs . . . all the usual goodies in delightful display and good taste.

 

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A new bakery in town

Who doesnt love a nice bakery? Big Timber happily welcomes De Notre Cuisine ("From Our Kitchen"), where locals are enjoying freshly baked cinnamon rolls, scones, and muffins, accompanied by Yellowstone Coffee, Tumbleweed Teas, and Ghirardelli hot chocolate.

Many people lined up at the summer Tuesday farmers market to taste Jay and Kristine Vallandinghams fruit tarts, artisan breads, cheese crackers, granola, fleur de sel caramels, and rosemary cashews. Now everyone can find these tasty treats year round in a cozy shop on the main street downtown.

The bakery opened January 26 and still looks a bit bare. But Jay and Kristine have delectable plans. Chilled shelves will showcase lemon cream tarts, eclairs, deli items, and more. The menu will include breakfast foods like savory croissants and sausage rolls. One room will be a gourmet market, and in another groups will gather for catered meals.

But for now, customers are welcome to sit at a table to watch the world in Big Timber go by or warm themselves by the fire, knitting and sipping tea.

Kristine also points out that if you dont see something on display, ask for it. You can order anything and expect prompt service.

"If its not on the shelf, it doesnt mean we dont have it," she said. "Special orders are not only expected, theyre encouraged. We like to be useful to the community."

Cakes and fancy desserts might take 24 hours, but if you get in early to order dinner rolls, they could be ready that evening. While youre in the shop, look through the book of photos of past culinary marvels, and you will be ready to order red velvet cake, iced cookies, and a dozen other goodies.

My enthusiasm for baked goods can easily be whipped up to a frenzy. But without letting my emotions get out of control, I can say that the food made by the Vallandinghams is very nice indeed. I noticed this last summer at the farmers market, where the fruit tarts always tasted fresh and the rosemary cashews were a perfect balance of savory and sweet.

During my evening visit near closing time at the bakery, the oatmeal raisin scone was light and flavorful. This morning, a cinnamon roll was soft, with exactly the right amount of spice and sweetness, even with a coating of sugar icing.

They could have truthfully named this bakery Just the Right Touch.

De Notre Cuisine

104 McLeod Street

Big Timber

406-932-5115

Tuesday - Friday, 9 am - 6 pm

Saturday, 9 am - 3 pm

Sunday and Monday, closed

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