Keamy Quarterly: July 2022

Opus Plasma Debuts in Salem

Keamy Cosmetic Center

Opus Plasma Debuts in Salem!

Opus Plasma Debuts in Salem
Our introductory event on June 23rd was a rousing success. Our guests learned firsthand from an Opus expert. Lots of questions. Lots of answers.

Lots of fun!

July Newsletter Opus Plasma and truSculpt iD are summering in Salem!
Book your appointment soon! New England summers just fly by!

Keamy Eye & Laser Center

Dr. Keamy continues to offer state-of-the-art advanced cataract technology and treatments. Alcon’s Vivity cataract lens is the latest addition to her stable of high-performance IOLs. BTW, if you have recently been diagnosed with cataracts and are new to the jargon, IOL stands for Intraocular Lens. Back in the day before the Baby Boomers reached the age-50 milestone, cataract surgery was for “old people,” laid-back retirees. No more. The Boomers are having none of that. Demand for full range of vision “lifestyle’ IOLs is booming – pun intended. The Vivity lens provides the same high-performance features to patients that are not candidates for other multi-focus lenses.


Keamy’s Kitchen

Catalan Tomato Bread

This simple, yet sublime Catalan snack will transport you to the breezy and colorful coast of the Mediterranean. Plus, tomatoes are loaded with antioxidants! Serve as an accompaniment to any meal, as an appetizer, or snack. Enjoy!

Catalan Tomato Bread

  • 2 large ripe tomatoes, halved through equator
  • ½ teaspoon table salt
  • 1 loaf ciabatta, halved horizontally and sliced crosswise 2 inches thick
  • 1 large garlic clove, peeled and halved crosswise
  • 3 tablespoons extra-virgin olive oil
  • Flake sea salt, plus extra for serving

If possible, use ripe local tomatoes. Avoid plum tomatoes; they’re not juicy enough. If ciabatta is unavailable, substitute a crusty baguette, cut into 4-inch pieces. Use fresh, robust, highquality olive oil.

Place box grater in medium bowl. Rub cut side of tomatoes against large holes of grater until tomato flesh is reduced to pulp (skins should remain intact). Discard skins. (You should have about 1½ cups pulp.) Stir in table salt. Adjust oven rack 6 inches from broiler element and heat broiler. Set a wire rack in rimmed baking sheet and arrange bread slices cut side up on rack. Broil until browned, crisp, and starting to char at edges, 2 to 4 minutes. Rub toasts with cut side of garlic. Arrange toasts on serving plate. Distribute tomato pulp evenly among toasts and spread to edges. Drizzle with oil and season lightly with flake sea salt. Serve immediately, passing extra oil and sea salt separately.

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