Phew! It's Saturday, the super-busy-crazy week is over, and for the first time in a while I can breathe. I had my first two tests on Monday (the first tests of the semester are always nerve-wracking, you never know what to expect). On Tuesday I spent the morning in a c-section for my Labor and Delivery rotation (this is not the place to be discussing the details of that event, it's rather unappetizing), followed by an evening of battling one of the worst headaches I've ever experienced (I just gave up and was conked out by 7pm on some over-the-counter, yet surprisingly potent, drugs). Wednesday was my first day on the pediatric floor. I got home late that evening after holding and feeding (through a stomach tube) an 8 month-old in end stage renal failure, on daily dialysis, and waiting for a kidney transplant so he can live. Yes, I appreciate my health and my ability to eat through my mouth. And everything wonderful about my life. Just not how tired and emotionally drained that experience made me. Thursdays I have off. Usually I love Thursdays! But this one I spent studying for my first Peds test, which was yesterday morning. And now it's over. That was my long exhausting week. Does that explain why I've been a little slow posting recipes lately?
I often think about how I'd like to share with you more about my nursing life. It's a fascinating world that I have only begun to discover. But, like I mentioned above, I'm not sure if a food blog is the right atmosphere for sharing the gory details of that world. I am also concerned that I would reveal too much about my patients and violate their privacy, and my oath to protect it. But I'm going to try and include you more in the events of my daily life by sharing little anecdotes and lessons I learn on the hospital floor. Right now I have three little worlds that I live in: nursing school, my home life with family and friends, and my world of cooking and food. I hope to bring the three closer together, and in the process you can get to know more about me, and the other big adventure I'm on.
When I started this blog (over a year ago), I didn't even know for sure that I'd be going back to school or what career I'd settle on. All I know, now halfway through my nursing degree, is that I made the right choice. It's not easy (and really, I wouldn't want it to be), but I'm happy. I get stressed, and tired, and
Here's a scrumptious and healthy recipe that one of my readers (she's a nurse, too!) shared with me. And now I'm thrilled to give it to you! It's a no-nonsense side dish that can accompany a variety of main courses. The balsamic vinegar and garlic make tender-crisp roasted asparagus spears absolutely irresistible!
INGREDIENTS
1 lb. asparagus, ends trimmed
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
DIRECTIONS
1. Preheat oven to 425 F. Lightly grease or line a baking sheet with aluminum foil.
2. Toss the asparagus with the vinegar, olive oil, and garlic. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
3. Roast in preheated oven for 15-20 minutes (depending on the size of the asparagus), turning halfway through, until tender-crisp.
Serves 4.
(Recipe courtesy of Meghan Jenson)
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