EMT

Today I attended my first Emergency Medical Team meeting. I didn't really know what to expect. I still am not really sure what to expect. It's intentions is to be similar to a code team. We respond to all medical emergencies and are involved in the the  fire drills. All of this sounds fine, but as we were in our meeting I realized wow, we live in a hospital. Every time there is an emergency a mess of people will respond. This is good and bad. It is very hard to function in an emergent situation with too many people involved. There may be 4 anethesists, 5 surgeons, and up to 50 nurses. Oh my. So for now, I will pray there are no emergent situations and if there is one, I will do my best to fulfill my duties as a part of the EMT. I will also try to remember the famous first line of many medical schools "First do no harm".

Tears of Laughter

Last night Tyrone and I went out with Tatyana, Rodrigo,(Taty and Rodrigo are married and have baby Estevam, 5 months) and Jan (Pronounced Yawn, is married to Elizabeth and has daughter Isabella, almost 2 years) all of which we know from the Caribbean Mercy. We went out in a rental car to our favorite place to eat, we call it the Meter Place, cause all the food comes out on meter boards. We thought it would be easier to take the car than to walk, but we were very wrong. Rodrigo was driving (aka zipping) around looking for a parking space, while the other boys were telling him to slow down, turn port side or starboard side. It was a mess. The whole evening was full of laughter and tears (of laughter). Those boys are a very funny combo, I have heard that the only thing funnier is to add their Australian friend Jon into the mix.

Tuesday Night (late for AFM'rs) - Wednesday morning Surprise!

Surprise!!!  If you are reading this on Wednesday after breakfast you are too late!

Someone volunteered to make pancakes AND I showed Maria how to make cinnamon rolls (w/a glaze) she will be baking/making them for breakfast, so there is a good chance you missed them both if you are reading this after 8am...Well you know.

Back to the food for a minute...

Michael Ruhlman has an additional blog that spawned from his new culinary book 'Elements of Cooking' and his latest post is of the most under utilized fresh vegetable that most people I know never use at home, and some restaurants still don't use, the SHALLOT.

Here is a link to his post - SHALLOTS

Response #2

So I have this stuff to make custard. Yes, I know it was not as you may have liked it...but I have to learn to use some of the things on board because I am not familiar with them. Like the custard powder I used for custard tonight. I know how to make custard from scratch...but I don't know how to use some of these mixes, powders, or instant things that make life easier in the kitchen. But thats how you learn. Trial and error...it was a success with some, and a few errors for others.

During the meal I did actually reference a few people of British persuasion what they thought and they gave me good feedback: too thick, but don't make it too runny & it was too sweet.

For the Americans and others here was some feedback: Where's the whip cream? No toppings? Why was it hot/warm?

So here was/is my basic plan: Serve it hot (after I get the right consistency and sugar content) for the people that like it that way, and then prepare it 'pudding style' (cold and thick) with additional 'dessert' like additives for the 'other' people.

But please do realize when I do serve it hot it really does start out a thinner consistency then builds to a thicker one while it sits in those heated pots/dishes.  There were literally no measurements to the directions on the product.  Its all guesswork.

I would like to thank Noah Peet for his input and giving me better instructions on how to fix the custard. Thank You Noah!

[something to add? submit your suggestions to 'THE Q' or submit to the 'REALITY CHECK']