Douglas Alpenstock wrote:
Susan Mené wrote: I am a nurse, educated and, more importantly, experienced. I have been up to my elbows in feces and blood more times than I can count, forearm deep cleaning out cavernous pus-filled wounds while thinking "man, I am so hungry" 'cause in 34 years of nursing I have gotten 5 meal breaks. I have been punched in the jaw so hard that it knocked me into the wall three feet away (and I got right back up). Being called a see-you-next-tuesday doesn't even catch my attention; it's happened too often. Disoriented people and drug addicts, my oh my!
And I was, and always will be, a nurse who looks every person in the eye and treats them with compassion and respect. Let us begin.
Hey Susan. I can't speak to the politics but I know how much of a difference front-line "soldiers" like you make. So here's a tip of my hat to you. It's a tough gig, and a precious few who can handle it.
Anne Miller wrote:As Douglas suggested, thanks for being there for all of us.
Unfortunately I cant get medical care with out all of that ...
They even took my picture the last time I was there as if my drivers license was not enough ...
Barbara Simoes wrote:One year (probably about thirty years ago) I was entranced (and still kind of am) by hanging, braided garlic and strands of peppers. Mind you, I live in Vermont, so we don't really have a dry climate, especially now, but I was able to air dry my hot peppers by just stringing them up. I don't know where you live and if this would be possible, but it is pretty and pretty easy!
Wynne Kelch wrote:
Susan Mené wrote:Has anyone had success in pressure/water bath canning (have to check which one is appropriate)? Do they get mushy and do they lose their heat?
The other thing I do might be the most fun: cheese-stuffed jalapeños. I slice the jalapeños in half and seed them, and then pipe in a mixture of sautéed onion, cream cheese, grated cheddar, and an egg. If you like spicier you could add the seeds to the piping mixture. I dip the cheesy top in buttered breadcrumbs and bake at 425 until browned and bubbly. Or, freeze on a sheet pan, store, and bake from frozen some other day.