Sometimes, patients are really excited to go home.
You’d be surprised how many patients never want to leave the hospital. Some people actually like the food, others think that we’re more like a full-service hotel than a place for patient care, et cetera.
Other patients are more normal. And they want to leave.
We were rounding that morning on a patient that had been admitted the previous day. He was approximately in his forties, walking around the hospital room, while his wife sat on the couch.
Patient: So when can I go home?
Me: Well sir, it looks like we can send you home this morning. We just have to finish up the paperwork.
Patient: Well hurry up, since I want to get LAID!
* stunned looks on the faces of the medical team *
To her credit, his wife immediately whipped out her phone, called her sister, and informed her that they needed a ride ASAP.
They ran out the door five minutes later. And his discharge instructions did recommend exercise.
Afterglow Blueberry Buckle
- 3/4 c brown sugar
- 1/4 c vegetable oil
- 1 egg
- 1/2 c skim milk
- 1 tsp vanilla
- 1 c white flour
- 1 c whole-wheat flour
- 1 tsp cinnamon, plus extra for dusting
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 c blueberries (if using frozen, don’t thaw first!)
- White sugar for dusting
- Cooking spray
- 2 1/2 c blueberries
- 2/3 c sugar
- Zest and juice from 1 lemon
- 1 1/2 c water, plus 1/2 c for later
- 3 tbsp cornstarch
- Preheat the oven to 375 degrees.
- Spray two loaf pans with cooking spray.
- In a bowl, mix together flours, cinnamon, baking powder, and salt. Stir in blueberries so they are all covered with the mixture (this will help them not sink to the bottom of the cake). Set aside.
- In another bowl, mix together sugar and vegetable oil. Add in the egg and stir until the mixture just starts to lighten. Stir in the milk and vanilla.
- Fold in the dry ingredients with the blueberries in an attempt to keep most of the blueberries whole (some of them will get smushed in the mixing process, but that’s okay!).
- Divide mixture between the two loaf pans.
- Sprinkle the top of each loaf with cinnamon and white sugar.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean (besides parts of blueberries, of course). Let cool for 10-20 minutes before slicing.
- While the buckle is baking (or while it is cooling, if you took a recreational break), dump the blueberries, water, lemon juice, and sugar into a medium saucepan. Turn heat to medium high and cook for approximately 10 minutes (you want some of the blueberries to pop, but others to still be a bit whole. It will be boiling. And it might splatter, so wear an apron).
- Mix together the remaining 1/2 c cold water with the cornstarch. Stir this mixture into the saucepan. Cook for an additional minute or until desired thickness. (no pun intended)
- Let sauce cool for 3-5 minutes, then spoon it onto the buckle. Enjoy!