Names and Stuffing/Dressing

I realize that my last name is complicated. However, there are still unacceptable things to call me.

I was born with a Polish last name that isn’t quite pronounced the way it’s spelled. It actually used to be far more complicated, but my great grandfather had changed it, assuming that people would still know the basic pronunciation of the Polish language. That essentially means that I was always really good at identifying telemarketers as a kid, since they always said my last name with two syllables instead of three.

For most of my patients, I introduce myself as Dr. So and So, but then normally tell them that they can call me by my first name if a wave of confusion washes over their face. However, I always have to say the “doctor” part the first time I meet someone- in the hospital, everyone and their mother is walking around in a long white coat. There’s also the fact that every patient tends to assume that any female they meet in the hospital is a nurse, and then I get paged incessantly about how the “doctor hasn’t been in to see the patient yet” when I’ve spent 30 minutes already that morning explaining everything.

But, I digress. To the story at hand.

It was the same drill as always, “Hi Mr. Patient, I’m Doctor So and So.”

Each day, this gentleman got more and more casual. At first, I was still Dr. My Last Name. Which then became Dr. Megan. Which became Megan.

Which then transformed into something else entirely.

When I was in the process of discharging my patient, he thanked me for providing him with good medical care during his visit.

Except he said, “Thanks Doctor Babygirl, I had a great time.”

When asked, he couldn’t even understand why this wasn’t appropriate to say.

Multiple Names Stuffing/Dressing

Stuffing/Dressingin my family you don’t dare call this by the wrong name unless you want a lecture

Ingredients (makes 3 cups stuffing)

  • 5 slices wheat bread, toasted
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 stick butter
  • 1/4 c dried cranberries
  • 1/2 c white wine
  • Salt
  • Pepper
  • 1 tsp poultry seasoning

How-to

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Saute onions and celery in the butter (just do all at once- no need to pre-melt the butter) in a medium saucepan.
  3. In a large bowl, rip up toasted bread into small pieces. Add in celery, onions, butter, and cranberries.
  4. Stir in poultry seasoning (sometimes I go up to 1 1/2 tsp).
  5. Add in wine (start with 1/4 cup and continuing adding as the bread soaks up the wine). If necessary, add more wine to soak wheat bread (you want this to be pretty moist so it doesn’t try out).
  6. Salt and pepper to taste.
  7. Stuff into birds (this makes approximately 3 cups) for stuffing or bake in a casserole dish for 30 minutes, covered with aluminum foil, for dressing.
  8. Serve with gravy.
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Old Men and Cornish Hens

Few people are as old-fashioned as old men.

I was flying across the country to give a talk. Unfortunately, it wasn’t really anywhere that I could fly direct to, and thus I was stuck with a connecting flight on the way there and on the way back (and I was flying in and out on the same day).

Now, I’m normally a person who loves flying. I can fall asleep sitting in the middle seat between two rather large people occupying my armrests. I joke that the engines can rock me to sleep. I can nap through turbulence, babies crying, and bratty children kicking my seat for hours.

That day was just not my day.

I went to get my seat for my first flight, where I discovered that I was next to an older gentleman.

Now, don’t get me wrong. I love little old men. They remind me of my grandfather and my great-uncle and I just can’t help but want to have them tell me stories and hope they’ll treat me like their granddaughter for the foreseeable future (I was a daddy’s and a grampa’s girl, after all). I can listen to old war stories for hours, cry with them as they remember meeting their wives, and rejoice in hearing of first becoming a grandparent.

Yes, I do realize that it’s like I’m an old person already. But that’s besides the point for this encounter.

Older Guy (noticing my work bag): So you’re in medicine?

Me: Yup, I’ll be a doctor next Spring. I’m in med school now.

Older Guy: You do realize that you won’t be a success in life until you have a ring on your finger.

I politely declined further conversation for the rest of my flight. And on to flight #2…with another older guy next to me.

Older Gentleman #2: You’re a doctor? And you’re not married? Is there something wrong with you or something?

Again, I made the wise decision to decline further conversation. Then I gave my talk, boarded ANOTHER plane, and again found myself sitting next to an older gent…

Old Guy #3: In my day, women didn’t work, they got married. You’re going to be a horrible mother if some guy ever wants to married you.

This really was old after the first flight. But the hits just kept coming with my fourth and final flight of the day.

And another, final, old man was awaiting me.

Old Gent #4: You do realize that no matter how successful you might be, you’re always going to be a failure until you’re married, right?

Obviously, I need to sit next to grandmothers on planes instead.

Put a Ring on It Stuffed Cornish Hens

Stuffed Cornish Henin case I need to offer more than the doctor card

Ingredients (per person)

  • 1 cornish game hen, thawed
  • 1 c of your favorite stuffing (my recipe to follow in the next post!)
  • Olive oil spray (mine is just in a spray bottle since it’s better for you than the store-bought version!)
  • Salt
  • Pepper
  • Garlic powder
  • Paprika

Tools

  • Aluminum foil
  • Roasting rack (not totally necessary, but essential if you want to have crispy skin all the way around!)

How-to

  1. Make your stuffing (as I said, my recipe to follow in my next post)
  2. Preheat oven to 350 degrees.
  3. Wash and dry cornish hens. If you don’t dry them (use a paper towel!!!), you won’t get the crispy skin (which we all know is the best part).
  4. Sprinkle on salt, pepper, garlic powder, and paprika onto skin of cornish hens.
  5. Stuff bird with the stuffing (if you don’t use it to stuff something, it’s called dressing…you didn’t dare call it otherwise in my house growing up).
  6. Place bird(s) on a roasting rack (also essential to having crispy skin all over the bird).  Be sure to tuck in the wings so they don’t stick out and burn. Cover with aluminum foil and roast for 40 minutes.
  7. Remove foil and spray bird(s) with olive oil.
  8. Return to oven (without foil) and roast for an additional 30-40 minutes, when juices should run clear when you poke the birds with a knife (use a meat thermometer to be sure as this is poultry! Remember, you will see at least 5-10 degrees of carryover cooking after you remove from the oven).
  9. Let rest for 5-10 minutes before serving.