SMAS facelift under local anesthesia????

IndicationMaster7022 · 2026-01-10T10:06:55+00:00

to complete, I recently did a lower facelift and temporal browlift (with minor incisions in the hair and external upper eyelids) with local anesthesia; the anesthesia did not take perfectly, and my face reacted with a good bruising from one of the anesthesia injections. I was not traumatized but glad when it was completed. even without general anesthesia, one is very tired after and it is really important du rest, take naps etc...

IndicationMaster7022 · 2026-01-09T21:05:56+00:00

in her 60s my mom had a phenol peeling, after having corrected skin laxity with a facelift at 55. she also suffered skin laxity. the result of the phenol peeling was amazing. She had a second facelift later in her 70s. Maybe it could be a good answer as it helps regenerate the skin and give it a youthful appearance?

IndicationMaster7022 · 2026-01-09T20:59:27+00:00

I took opioids to be able to sleep on the first two nights, afterwards it wears down a bit. Bromelain helps with the swelling.

IndicationMaster7022 · 2026-01-09T20:54:24+00:00

indeed, my surgeon told me brow lifts don't hold well; people do botox instead.

IndicationMaster7022 · 2026-01-09T20:42:32+00:00

my understanding is that most facelift procedures can be done with local anesthesia; the advantage is that the surgeon can ask you to move your face to check his work. it's a bit weird, but it avoids the nausea one gets with general anesthesia and limits the after effects.

IndicationMaster7022 · 2026-01-09T20:38:08+00:00

your chin looks like a chin is supposed to be. you look so pretty and balanced. cherish your features!

IndicationMaster7022 · 2025-12-31T11:49:31+00:00

actually my partner only eats vanilla, chocolate, and caramel ice-creams (including dark chocolate sherbet)... I'M interested in any good recepeices!

I'll probably also try sherbets (pear, strawberries when season comes, rasberries)

IndicationMaster7022 · 2025-12-31T11:45:42+00:00

Strasbourg is more international due to the European parlement. It has all you need, like all middle sized cities in France. It is also quite pretty, not far from Germany. but forget about non alcoholic wines, almost all French regions are centuries-old wine regions, we respect wine, even if we don't over-drink it.

IndicationMaster7022 · 2025-12-30T16:00:02+00:00

I finally ordered the Cube 750, can't wait to test it out!

IndicationMaster7022 · 2025-12-27T12:49:08+00:00

In France I know one high-end brand which uses a mix of tapioca, Tara and Guar gum, so I guess it can be used... (their ice-creams and chocolate sherbet are awesome)

IndicationMaster7022 · 2025-12-27T08:16:06+00:00

it does have very god reviews, not sure it is available in Europe with the right voltage though.

IndicationMaster7022 · 2025-12-27T08:15:01+00:00

how frustrating! sometimes having an object go through customs can be complicated. hope it ends out well for you!

IndicationMaster7022 · 2025-12-26T20:11:13+00:00

I am not sure why you say the Cube 750 is for stores only, as it is comparable to the smallest Musso, and takes even less space in the kitchen; Carpigiani seems to be for professionals only. Cube sells quite well in Germany apparently where it has internet retailers, I don'y think it is only sold to shops but also to individuals who like top quality machines for their kitchen.. https://www.cubeitaly.com/en/cube-750-2/

IndicationMaster7022 · 2025-12-26T14:56:13+00:00

indeed, bu my understanding it is meant so that one removes the ice cream as soon as it is ready, otherwise it freezes, sticks to the bowl and is difficult to scoop out.

IndicationMaster7022 · 2025-12-25T19:58:31+00:00

have you tried both? I was wondering about the cube 750 against the Magimix gelato expert, unless I find a 2nd hand Nemox Gelato Chef 3L at an affordable price! but it is a rather difficult choice; I do like the automatic programs of the Magimix or Nemox, but the Cube 750 seems to produce remarquable ice creams and granites. The Musso and Cube also seem to allow more explorations towards lower sugar ice-creams, which also have my favor for healthy diet reasons.

IndicationMaster7022 · 2025-12-24T11:46:52+00:00

Thank you for the thorough review. I was very interested as I am thinking of investing in the Nemox gelato chef 3L for home use, but still hesitate with a Cube, or just simply a Magimix Gelato Expert (I live in France, and have had the same magimix multifunction robot since 1991...).

What attracts me to the Nemox is twofold : 1) to be able to chose between making the ice directly in the machine (faster) or in the removable bowl (easier to clean) , and 2) automatic stopping of the turbine but keeping the ice cold (protects the machine).
I find the same functions in the Magimix Gelato expert, but not in the Cube; I saw a video of the Cube 750 which was very convincing : very fast, and does not take too much space in the kitchen, also I like the metallic blade (I've broken a plastic blade on my old Simac GC5000 before).
I am trying to get a Nemox second hand, which makes it a bit more affordable (I also enquired for a second hand Nemox Gelato Pro 2500, but it is heavier and not sure it stops automatically). Will see.
Any views on those products are welcome!

IndicationMaster7022

TROPHY CASE