The completion of final exams tells my tired brain that I just finished another term, so I'm now officially halfway through my current nursing program. Honestly, I've never before had such an emotionally draining educational experience. I want to laugh with joy and cry in despair every single day! (and most days, I do... :-)
but it's worth it to have a patient's 11 year old daughter run up to you, hug you, and say "thank you for making my mommy feel better..." Wow. I tried to tell her that all I did was cheer her mom up a bit by chatting and making a game for taking deep breaths, and that I'm only a nursing student and that the doctor and the "real" nurses should get the credit, but the girl's sweet, innocent gratitude persisted... and she made
my world a sweeter, kinder place, and, without knowing it, did far more for me than I ever could have repaid...
People are incredible, aren't they?
And lots of luscious sauteed vegetables are wonderful for people...
Yellow Squash and Portabella Mushrooms in Rosemary Cream 1 T olive oil
8 oz portabella mushrooms, sliced
5 smallish-medium sized yellow squash, sliced
2 cloves garlic, minced
1 tsp rosemary
1/4 cup light cream or whole milk
1/4 cup low-fat milk
1/8 cup chopped parsley
Salt and lots of pepper to taste
~ In a large skillet over medium high heat, saute the mushrooms in the olive oil until they release their juices.
~ Add the garlic and rosemary, and saute for 1 more minute.
~ Add the squash, stir well for a bit, and then cover the skillet and let the squash steam until it's just crisp-tender and not quite cooked all the way through, stirring occasionally.
~ Pour in the cream and milk, and allow everything to simmer very gently, stirring occasionally, until the sauce has thickened just a bit and the squash has finished cooking.
~ Stir in the parsley, season to taste with salt and pepper, and serve nice and warm.
The completion of final exams tells my tired brain that I just finished another term, so I'm now officially halfway through my current nursing program. Honestly, I've never before had such an emotionally draining educational experience. I want to laugh with joy and cry in despair every single day! (and most days, I do... :-)
but it's worth it to have a patient's 11 year old daughter run up to you, hug you, and say "thank you for making my mommy feel better..." Wow. I tried to tell her that all I did was cheer her mom up a bit by chatting and making a game for taking deep breaths, and that I'm only a nursing student and that the doctor and the "real" nurses should get the credit, but the girl's sweet, innocent gratitude persisted... and she made my world a sweeter, kinder place, and, without knowing it, did far more for me than I ever could have repaid...
People are incredible, aren't they?
And lots of luscious sauteed vegetables are wonderful for people...
Yellow Squash and Portabella Mushrooms in Rosemary Cream
1 T olive oil
8 oz portabella mushrooms, sliced
5 smallish-medium sized yellow squash, sliced
2 cloves garlic, minced
1 tsp rosemary
1/4 cup light cream or whole milk
1/4 cup low-fat milk
1/8 cup chopped parsley
Salt and lots of pepper to taste
~ In a large skillet over medium high heat, saute the mushrooms in the olive oil until they release their juices.
~ Add the garlic and rosemary, and saute for 1 more minute.
~ Add the squash, stir well for a bit, and then cover the skillet and let the squash steam until it's just crisp-tender and not quite cooked all the way through, stirring occasionally.
~ Pour in the cream and milk, and allow everything to simmer very gently, stirring occasionally, until the sauce has thickened just a bit and the squash has finished cooking.
~ Stir in the parsley, season to taste with salt and pepper, and serve nice and warm.