Flowers, Part 1, and Lobster

My father can get you to agree to anything.

It was my first Valentine’s Day in high school where I had a boyfriend. Now, Valentine’s Day was a bit different for my family- it’s both my dad’s and my brother’s birthday, so it’s normally the night we go out to eat for that. Plus my mother always gave us a treasure hunt (complete with our own treasure map) for us to find our chocolates that evening.

Thus, for my first Valentine’s Day with a boyfriend, I spent it with my family. But my high school boyfriend did call me that evening.

High School Boyfriend: Hey, did you get anything dropped off today?

High School Me: Nope, why?

High School Boyfriend: Oh, I tried to send you flowers. I only got your carnations since they were the cheapest thing they had. 

My dad was overhearing this phone conversation, and asked for the phone.

The next day, there was a knock at the door. And a delivery guy, who was carrying a dozen roses and a box of chocolates.

High School Me: This certainly isn’t carnations.

Dad: I know. I called the flower shop and had them upgrade you for free. I told them how disappointed you were, and how your boyfriend was too chicken to call, so therefore I had to swoop in and make things right. Besides, it’s not like anyone is going to buy roses today. The flower shop is really getting a deal on this. 

My high school boyfriend didn’t even attempt to take any credit, based on proper fear of the girlfriend’s father.

Only the Best Lobster Tails

lobster tailsbecause daddy’s little girl deserves everything, especially lobster

Ingredients (per person)

  • Lobster tail (look for around 5-6 ounces), thawed (most grocery stores seem to put these on special for $5 each here in the midwest, I’ve seen- and they freeze quite well!)
  • 2 tbsp butter
  • 1/8 tsp Old Bay seasoning
  • 1/2 c white wine
  • Water

How-to

  1. Cut down the back of the lobster tail approximately 3-4 inches using a good pair of scissors (this will help the tails not curl up as much and make them easier to eat).
  2. Place white wine into whatever pot works with a steamer you happen to own (mine fits on top of a medium sized pot, but feel free to use a steamer basket if that’s all you have).
  3. Add enough water to the pot so that it’s at approximately one inch (or whatever level you need so that, once you insert the steamer, that the lobster tails won’t be sitting in the liquid).
  4. Place in or on the steamer and bring the liquid to a boil.
  5. Place in lobster tails and replace lid. Steam for 8-10 minutes, being sure not to remove the lid during the first 8 minutes.
  6. In a microwaveable safe ramekin, place the butter and Old Bay. Microwave in 10-second increments until the butter is melted.
  7. When the lobsters are done, remove from the steamer.
  8. Serve tails along with the melted, seasoned butter.
Advertisements

Romance and Chili

And now, for a slight departure from my usual blog posts…the most romantic story I ever saw in medical school.

I was on a consult month at the time, and every day we would round on a particularly sick patient in the ICU (intensive care unit). He was a relatively healthy middle-aged man until a few months before, and then all of a sudden he got more and more sick until he was eventually having muscle spasms so bad that he actually fractured some of his vertebrae into his spinal cord (you need to have REALLY strong spasms in order for this to occur). To protect his body (and skeleton) from any further damage and possibly permanent paralysis, the man was intubated, sedated, and medically paralyzed.

By the time I finally met this patient, he had already been sedated and paralyzed for a few weeks. They had tried lifting the paralytic drugs once, only to have him quickly begin spasming again with concerns for additional fractures.

Through it all, his wife was by his side. She was a shorter woman, hair pulled back in a ponytail, who sat in his ICU room in a chair wearing his big hunting t-shirts and the exhausted look of a family member with a sick loved one. To be honest, she was the sort of woman who blended into the surroundings, the woman you’d sit next to on the bus or plane and not remember any real features.

Towards the end of the month, we again decided to lift the man’s medication to see if he could wake up and not spasm. The process starts the night before, with the hopes of enough of the drugs to be out of someone’s system by the next morning to see if they’re okay, and if not the medication can quickly be restarted (which had already happened before).

That morning, I was getting a cup of coffee before rounds when I had a tap on my shoulder. I turned around and a beautiful woman was standing there. I had no idea who it was until she began speaking.

It was our patient’s wife. “I just wanted to thank you for all of your help. I hope he’s able to wake up today. Just in case, I wanted to look pretty just for him. Even if he only sees me for just a second, I hope he’ll have something to see in his dreams.”

Our patient woke up that day. While he couldn’t move much since some of the paralytics were still preventing that, he was able to do one thing.

Right after he opened his eyes, he saw his wife and kissed her.

There was not a dry eye in his ICU room, especially not mine.

Worth Waiting For Turkey Chili

true love…in food form

Ingredients

  • 1 lb lean ground turkey (I’ve also done this with chorizo with excellent results)
  • 1 large can (28 oz) diced tomatoes
  • 1 small can (14 oz) diced tomatoes with jalapenos
  • 1 can hot chili beans
  • 1 can red beans, rinsed and drained
  • 1 large onion, diced
  • 2 medium green peppers, diced
  • 1 tbsp garlic, minced
  • 1 tbsp cayenne pepper (feel free to use less if you don’t want yours as spicy)
  • Low-fat shredded cheddar cheese
  • Fat free sour cream

How-to

  1. In a large saute pan, brown the ground turkey and drain the fat.
  2. Get out a large crock pot while the turkey is browning. Add the tomatoes, hot chili beans (use all of the sauce!), red beans, onion, green pepper, garlic, and cayenne.
  3. Add in the ground turkey after draining.
  4. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally. The chili is done with the onions and green peppers are tender and the tomatoes have mostly broken down.
  5. Top with cheddar cheese and sour cream, or whatever other chili toppings you prefer.

This recipe easily doubles if you’re feeding a crowd with a gigantic crock pot- normally then I’ll use 1 lb lean ground turkey and 1 lb chorizo. It also freezes great in individual portions!