Accidents and Turkey

My apologies for being a bit MIA lately.

You never know when a second can change your life entirely.

It was a few months ago, when I was helping out in clinic. A patient had to be emergently transferred to the intensive care unit, and I offered to help, as I knew the fastest way there.

We raced through the hospital, weaving around corners, up and down multiple elevators, across many halls, before we arrived and safely dropped the patient off and told the story to the physicians about to take over for the care.

And then, while heading back, it happened.

While loading the bed onto the elevator, my left hand got smashed between it and the elevator wall.

It was instantly gigantic and purple. The next day, I found my fifth digit was broken, and a week later (once a bit of the swelling had gone down), I found out the joint was broken too, in addition to the tendons being ripped off and the finger being numb from the nerve damage.

For the three weeks, my boyfriend commented that my hand resembled that of Aunt Marge from Harry Potter (once he accidentally blows her up). After that, it looked like Dumbledore’s after he touched a horcrux. Sweet of him, I know (but in return, I didn’t have to clean the house….but I couldn’t cook, either!!!).

Now, for those of you that don’t know, almost all of anesthesia involves the use of one’s left hand. Which is why I thought long and hard. I had to have a lot of conversations and figure out what was best for me.

As of now, I’m officially a resident in internal medicine, instead of anesthesia. I’m fairly happy with the choice- I really debated between the two specialties, and this gives my hand a better chance at healing. At the end of the day, we all go into medicine to help people, and I still get to do that.

And this whole experience has made me really thankful for fingers.

Accident-Free Maple Bacon Brined Turkey

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It’s okay to break these bones.

Ingredients for the Brine
– 1 gallon water
– 3 whole carrots, broken in pieces
– 2 onions, quartered, skins on
– 3 stalks celery, broken in pieces
– 1 head garlic, sliced in half
– 1 apple, quartered
– 1 pear, quartered
– 2 bay leaves
– 1 cinnamon stick
– 1 tbsp whole black peppercorns
– 2 tsp whole allspice
– 1 tbsp parsley (I freeze mine in ice cubes at the end of the summer)
– 4 leaves whole sage
– 1 tbsp oregano
– 1 tbsp thyme
– 1 sprig rosemary
– 1/2 c brown sugar
– 3/4 c kosher salt

Ingredients for the Bird
– 1 turkey
– Softened butter
– 1 lb bacon
– Real maple syrup
– Salt
– Pepper
– Poultry seasoning
– favorite recipe stuffing of your choice

Ingredients for the Gravy
– Pan drippings
– 2-3 c chicken broth
– 1/4 c all- purpose flour
– 1/2 c white wine

How-to
1) For the brine, add all of the ingredients to a stock pot except the brown sugar and salt. Bring to a boil, reduce to simmer. Simmer for 1 hour, then add sugar and salt. Let cool.
2) Line a bucket with a garbage bag. Pour in stock pot mixture. Add in additional 1 gallon ice water and ice to bring mixture to 40 degrees Fahrenheit. Add in turkey (weigh down with a pot lid so it doesn’t float, if necessary) and brine up to 18 hours.
3) The next day, preheat oven to 350 degrees.
4) Remove bird from water and pat dry.
5) Make stuffing.
6) Rub bird with softened butter, then sprinkle liberally inside and out with salt, pepper, and poultry seasoning. Apply stuffing. Place turkey in roasting pan.
7) Tent breast of bird with foil and let cook for 1 hour.
8) After 1 hour, begin basting with maple syrup every 30 minutes.
9) After 2 hours, weave bacon into lattice. Place on turkey breast. Return to oven and continue basting every 30 minutes with maple syrup.
10) Turkey is ready when an instant read thermometer inserted into the thickest part of the thigh (don’t hit bone!) reads 170 degrees.
11) Remove turkey from pan and let rest for 20-30 minutes.
12) Place pan on stove burners on medium high heat (I normally spread mine over two). Sprinkle in flour and scrape up browned bits on pan. Cook, stirring, for about 1 minute, then begin whisking in white wine, then chicken broth until it reaches your desired consistency.

Eat and enjoy!

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Talking and Sandwiches

Some people talk.  Some people talk a lot.  And other people talk at inappropriate times.

A truly memorable experience, and not in a good way, was the Detailed Talker.

This guy had a running commentary to everything he did the second he started kissing you.  “Oh baby [and to start, I HATE being called baby], I’m going to do this to you now.  And then I’m going to do this.  And after that this is going to happen. I’m going to treat you so right because I’m so awesome at all of this.”

During this one-sided conversation, where I was told how great this guy thought he was at the things he was doing and about to do, all I could think was “SHUT. UP.”

Now, don’t get me wrong, some talking is good, but TOO MUCH talking makes me want to scream. And not in a good way. Plus it’s great that you have self-confidence in what you do, but let ME tell you if it’s good- I don’t want you to tell me it’s going to be good (which even more disappointingly, it wasn’t).

Do I even need to say that it only took one detailed talking experience for me to know there wouldn’t be another?

Keep Them Quiet Tomato-Turkey Panini

Ingredients (makes 2 sandwiches)

  • 2 tbsp light olive-oil mayonnaise
  • 1 tbsp parmesan cheese
  • 1/4 tsp garlic powder
  • 1 tsp parsley
  • 1/4 tsp pepper
  • 1 regular Roma tomato, thinly sliced
  • 4 slices turkey breast
  • 4 slices french bread
  • 1 oz mozzarella, shredded (optional)
  • Cooking spray (preferably olive oil in a spray bottle)

How-to

  1. Mix together mayonnaise, parmesan, garlic powder, parsley, and pepper and spread on bread.
  2. On top of the cheese mixture, place 2 slices turkey breast and half of the tomato slices. Top with half of the mozzarella and the other piece of bread. Repeat for the other sandwich.
  3. Spray each sandwich on both sides with a quick squirt of cooking spray (I prefer olive oil in a spray bottle but feel free to use whatever you have)
  4. Place both sandwiches in a preheated panini maker or a fry pan over medium heat. If using a fry pan, start with the tomato side down.  Cook until the bread is golden brown (normally 3-5 minutes in a panini maker, or 2-3 minutes per side on a fry pan).  For the fry-pan version, weigh down the sandwiches with another pan topped with a can of vegetables to achieve a more panini-style sandwich.