Mastering the Art of French Cooking...Oy!

I have been reading through Julia's cookbook. In fact, I have been studying it, analyzing, and carrying the damn thing around with me like a Minister carries his Bible. French cooking is so unlike anything I am used to.

Apparently it is "un-French" to cook chicken breasts, or Supremes de Volaille, in a sauce or broth. Rather, the meat should be cooked in a casserole pan first, and then broth, cream, and other flavoring veggies should be added to that "rue" to serve with the cooked chicken.

This goes in direct contrast to how my mother cooks almost every chicken meal she makes. Generally she bakes chicken breasts in the oven with some sort of creamed soup and bread crumbs. She never pre-cooks the breasts. They come out quite flavorful and juicy.

I plan to make Bruschetta from scratch, Supremes de Volaille aux Champignons, Asparagus a' la Emeril, and pie for desert. Most likely Chocolate cream pie. With a homemade crust. I love that I have a food processor now, I can make my own crust!

A&P Hell...the final chapter

So I emailed my professor to get my final exam grade. I got an 83 on the final. Sadly it was not sufficient enough to score me more than a C+. FML. I will have to see what advising has to say. Perhaps I will take the LPN route instead.

On a side note, I had caviar with creme fresce on blinies, and it was quite good. Thus far, I have never been impressed with caviar. I find its texture to be, frankly, a bit yuckie. This caviar, however, was good.

That is all. I am spent for the day.

Merci Beaucoup

Christmas 2009 has come and passed. The last Christmas of the first decade of the entire new millennium, and I could not be more thankful. I received what may perhaps be the most important tools I could have with me on my journey through discovering the culinary arts. First, a beautiful, stainless steel, Chefscape, 12.5 cup food processor. My mother actually caved and bought it for me, knowing full well that I would be storing it somewhere in the kitchen, which has no space left; and that I would be using it constantly, sometimes just for the sake of using it.

The other, and perhaps even more essential, was none than "Mastering the Art of French Cooking" by none other than Simone Beck, Louisette Bertholle, and of course Julia Child. It is in its eighth edition having just been reprinted in October of this year. I am looking forward to re-creating some of the recipes for my friends and family. In fact, my family will be gone next weekend. I should plan a menu. And maybe...invite people!

Also, I must mention that I am now the proud owner of the "As Seen On T.V." Big Top Cupcake pan, and the Perfect Brownie Pan. I used the cupcake pan with my grandmother to make a beautiful Yellow cupcake filled with Devil's food pudding and gently frosted with whipped chocolate frosting. My grandfather loved it. I must also say that my chocolate cream pie was a success as well. My mother suggested it was too chocolatey, but my dear friend James says that there is no such thing.

I did melt 2 full bags of semi-sweet chocolate chips into a can of evaporated milk. Then combined it with a tub of cool whip. That plus my fantastic pie crust from scratch made things quite enjoyable. Maybe that will be desert on Saturday...hmm. Who wants to come to dinner?

Merry Christmas to all...

This year has been extremely hard on many people for a variety of reasons. I could spend a lot of time thinking about the economy, the real estate market, the rising costs of health care and oil. There is much for us to be concerned about.

However, I am extremely happy as I sit in my Aunt's house enjoying our traditional Italian Christmas Eve Dinner. Fish and seafood pie, and potatoes, and pastries up the wazoo! I realized a few weeks ago that by the time my mother was my age, her grandparents were gone. The traditions that she grew up with at Christmas had passed like the sands of time.

I have just enjoyed my 26th Christmas Eve. My grandfather was sitting right next to me and in spite of 2 rounds of cancer, and several successful operations he is alive and well, and playing poker with my Uncle Rex as I write! My grandmother and her sister have outdone themselves, and the deserts I and my cousin baked have been a success. My brother is tracking Santa Clause via Norad, and he knows soon Santa will come. And regardless of my constant struggle with weight and self-esteem, I am well. I am thankful. And if this were to be the last time I get to enjoy the company of my family on Christmas, then I would forever look back on 26 years of happy memories.

Merry Christmas to my friends, to my co-workers, and to my patients. And to my Me'mere in Heaven...Je temere tu jours de amore. Joyoux Noel! I will be thinking of you all at dinner tomorrow.

Love,
The Hopeful Nurse-Chef

Rachel Desiccated...

So I can say farewell to A&P. Tonight was the final exam and the last time our class will meet. Goodbye, Professor Holden. You were a wonderful teacher, hopefully we will meet again for A&P II. (Perhaps again for A&P I, who knows.) Goodbye cold seats near the window. Goodbye exceptionally tall, hot guy; I think I'll miss you most of all!

The farewell did not fail to leave one little bump in the road. When Rachel met me at the library she was sick as a dog, had not studied, and was approaching Defcon 5!

Now at this juncture, I must explain a tiny bit about the nervous system. When a signal is sent along the a nerve TO the brain, it travels along the spine and to an area of the brain called the Medulla Oblongata. At which point it makes a lateral move, called a DECUSSATION, across the Medulla Oblongata, and then up to the Thalamus. Now the reason for this techno-babel is that Rachel said: "I haven't studied, I'm freaking out, and I know nothing about this desiccation!" To which I said, "I think you mean DECUSSATION."

She gasped, "Oh my God! Thank you for telling me. I would have screwed it up. I was completely anorexic." Then I said, "Please tell you mean dyslexic?" All the blood drained from her face, and shot right to mine. I laughed so hard I almost had to leave the Library. I'm going to miss being in class with her.

Now I am watching Patrick Stewart play a gay theatre man on Frasier. It's quite a compelling acting job, but I have an issue with seeing Captain Picard hit on Kelsey Grammer...and now they're ballroom dancing. Oy! Goodnight all!

Oh Priscilla...

I work with some wonderful and talented women; nurses who've been in the field longer than I have been alive, in some cases. Each day I am thankful for the opportunity to work with, and learn from them. Foremost in my mind today is a lovely little nurse named Priscilla. She's been an R.N. for over fifty years, and at the age of 72, she has no plans to stop. Priscilla is truly the heart and soul of our practice, and there is nothing she cannot do; or has not done ;-). In fact, she is known throughout the land as Glinda, the Goodnurse of Nashua Medical Group. I think it is safe to say that there is very little she has not seen or heard in her long tenure of patient care. We, aspiring nurses that is, can learn a lot from a nurse like Priscilla, fearless and friendly...I think those words best describe her.

Today however, I have reached a whole new level of appreciation for her. She is the first 72 year old woman who has, to my knowledge, made me blush! Whilst going about my morning routine of Swine Flu vaccinations, (Side note, we're in phase four so if you haven't had it yet, get the shot!) and along comes Priscilla from the merry land of Telephone Triage. She stopped quietly surveying the Nurse's Station before grabbing an insulated lunch bag and gently iterated, "God, I am such a lunch box slut!"

Allow me to repeat for you this comment from a 72 year old Registered Nurse: "God, I am such a lunch box slut!"

I don't know when I have ever heard Priscilla utter any sort of profanity or insult. She is truly patient and kind, and so "un-vulgar" that to hear her say the word "slut" in any context both shocked and amazed me and everyone else standing at the Nurse's Station. In fact, I was so red with shock that the patient I shortly thereafter brought in to give the Swine Flu shot to asked me if I was alright. In fact, I am red-faced right now as I write this, to such point that I can see my own reflection in the computer monitor. That's no small accomplishment for an LCD screen!

The best part about this comment is I have no idea whatsoever prompted her to say it. Until today, I had no idea that lunch boxes could even be sluts. Or that the carrying of one by sheer association could make you a slut. According to Priscilla, though, it can. So thus the lunch box sluts are born!

For what is happiness but dreams and do they all come true...?

The words themselves are simple enough, but the underlying meaning
seems to necessitate more time for contemplation.

I consider myself lucky
in spite of my many problems, that I have my wonderful family to rely on in times of struggle and strife. And while the chairs around the table seem to be missing a few familiar faces, each year I have been blessed to know the people I care most about are safe and otherwise well in health. As for those missing faces, they are always im my heart, and at the very core of all I do. I love and remember you all!

So how was my first mobile post?

Blue Roses...

Unrelated to anything involving nursing or food, I would like to take a moment for Blue Roses. They are by far my favorite flower, and perhaps the most beautiful of all flowers on this planet. Naturally occurring blue roses are very rare in the area of North America where I hail from; thus I am dependent on white roses that have been artificially pigmented. They are beautiful, nonetheless.

When people think of roses I'm sure the first colour that comes to mind is red. Even when I hear the word rose, I either think of a bunch of red roses, or my grandmother. (Who's name is Rose...btw.) The way to my heart is through a bouquet of blue roses.

I think I bombed my lab final. I feel I got far too many wrong, and I should have studied more, and I wish I retained more, and I wish... I wish for a bouquet of Blue Roses...

Tuesday is the lecture final, for some reason I feel that this will be easier than the lab test but I do not know for certain. I just want this class to be over!

Finals

Tonight was our last A&P class. All that remains in the term is to take the Lab final, which is on Thursday, and the lecture final is next Tuesday. Right now, my average for the class is approximately a 76%. I need a B or better according to everyone at Northern Essex, and I don't know if I am going to make it. I am full of fear and frustration over this class. I understand the concepts and I get what the professor is saying during the lectures. This class is nothing like last year's Physiological Chemistry where the teacher spoke Greek with an African Accent. My problem is my brain's ability to retain and memorize this information.

Essentially my head needs a bigger hard drive and more R.A.M.. Can anyone hook a fat guy up? I will spend tomorrow night studying, and plan to leave work early on Thursday so I can get to school and cram some more. Pray for me much and often. I need it.

Avocado and Goat Cheese!

I have combined two of my favorite foods into one tasty spread! I bought some Avocado's at Market Basket (Ghetto Basket as Mischa would say) where they were on sale for $.79 each. Since I was walking passed the cheeses, I decided to grab some goat cheese too.

When I got home I cut up an avocado and combined it with the goat cheese in my mother's small food processor. It was so very yummy. Then I ground up some left over chicken meat and instead of mixing the meat with mayonnaise, I added it with the avo/cheese and some apricot preserves and spread it on wheat bread. It was heavenly. I left some in the Tupperware. I wonder if my family has the courage to try it? The tangyness of the avocado with the cheese is unique, but the preserves combine with it and make it tangy and sweet with some hints of cheesey flavor. I love it. I cannot wait to perfect this new recipe more!

A&P Hell...

Last night was the last lab of Anatomy and Physiology. Our final Lab exam is next week. I'm horribly unprepared. I cannot identify muscles. The more I think about it, the more sick I feel, and I just want it all to end. It was fun looking at sheep brains though. They stunk to high heaven, but it was fun.

I will miss sitting across from the hot guy in lab. Rachel Burt, my best classmate friend, and I sit right across from this ridiculously cute guy. Oddly enough I don't know his name, but we both agree he has a slight case of EPIC cuteness. Among other things, I wish I got his 96% grade on the last test. Last night he and the girl next to him were jokingly arguing over her book, so I offer him mine. He says, "No thanks I want to use hers." To which I reply, "Yeah, that's the story of my life." Only I didn't mean to say it out loud. Rachel and I almost died laughing. Thankfully he said nothing.

I don't know how I am going to get through this.

Snow Falling on Cedars...and Oaks, and Pines, and Maples

Today was not the first New England snow fall of the season. It was by far the most annoying I've had in quite a while. My beloved Lincoln Continental is in for repairs at this time. My even more beloved grandmother has sacrificed her own mobility and allowed me use of her car. A Nissan Maxima '03. It's a relatively decent car with comfortable features and a genuinely smart design. However when it comes to how it handles in the snow well...just read on.

It took me 2 hours to make a 30 minute drive today. Yes it was snowing; of course I factored that into my travel plans. The Nissan SUCKS in the snow, and not just a little bit of suckage, we are talking fleet of Hoovers. I got stuck 3, yes tres, trois, three times. To make matters worse, when I finally did make it to work today, the plow truck, that our practice pays for, was blocking the driveway entrance and didn't move because he was too busy talking on his cell phone to do his job. I lost it!

It wasn't a bad work day though, how can I complain about only having 8 patients and watching the Food Network all day? Here's to hopefully getting my car back soon!

Epic Fail!

I got dealt a severe blow today. I got a 72% on my most recent Anatomy and Physiology test. That is not a bad grade in and of itself; unfortunately, I need a "B" or better in A&P to get into NECC's RN program. Thus far, I have achieved a 78, 84, 76, and now a 72. I have two tests left, one lab, one lecture. If I get a 100% on each of them then I'm home free. I think that the immediate world knows that isn't going to happen. Maybe I can rename this the Chef-Chef Project? Ugh!

The worst part is, I thought I new what I was doing. It felt like the test was easy, and I studied my notes more than I have studied anything. I hate this.

Exercycle...

In addition to my journey through healthcare and kitchen, I am on a journey to lose weight. My biggest obstacle is my emotional eating. I love food, and I love to eat, but somewhere along the way I lost the balance between managing my appetite and self-medicating. This is a particularly large problem for someone who aspires to better know and understand food. I want to look more like Chef Rocko, not Mario Batali. Not that there's anything wrong with Mario, but oy vey is Rocko one gorgeous man.

I have lost weight before, but I always seem to find it again. This time around I am particularly disappointed since I did so well last year. In my favor, I did quit smoking. Another bad habit to go along with emotional eating. I kicked it though. It will be one year on Christmas Eve, and I cannot wait to toast myself to my success.

Now I am trying to get more active and exercise. I am no gym bunny, but the exercise bike my stepfather got from his mother is proving quite useful. I can get a decent cardio workout right in front of my television. It's wonderful. I've been doing it for at least a half hour every night. The only draw back is the seat kills my buttocks. It's almost dangerous when I try to climb the stairs after my regimen. I need to keep it up though. I want to be an attractive Nurse Chef...if I make it.

Asparagus A La Emeril

One of the greatest joys in this world is to cook for someone and to have them enjoy what you've prepared for them. I don't get the opportunity often, but when it does, I relish in the opportunity to put a smile on someone's face through food.

Yesterday I was given the opportunity to attend the 2009 Boston Auto Show at the convention center. Sylvie, my friend Mischa's mother, invited me along for the day, and we had a blast! There is nothing quite like seeing millions of dollars in cars spread out over a massive convention hall. We took our time, and lots of pictures, and learned a thing or two about new and antique cars.

When we headed back to Mischa's we were hungry, so we stopped to get some groceries for dinner. Sylvie cooked up some awesome burgers with white cheddar cheese and BBQ sauce. I was able to add to dinner by making asparagus the way I saw Emeril Lagasse do it. He steamed the asparagus in a frying pan with a halved lemon allowing the asparagus to absorb the lemon juice. I added some garlic to that and it was a smash.

For desert, we had chocolate cream pie. It's my recipe and it's extremely quick and easy. Rachel Ray would approve. Take two tubs of coolwhip mix with two packages of instant Jello pudding with a little milk and combine them until everything is smooth and thick. Pour into an instant crust and chill for about 20 minutes, and BAM!!!! You have a delicious low-fat chocolate cream pie. (Feel free to add some fresh berries.) It was so good we all went back for seconds.

It's a great feeling when someone tells you that your food tastes good.

So it begins...

I first met Julia Child in 1986. I was three years old and "The French Chef" was in re-runs on PBS right after "Mr. Rogers' Neighborhood." Every day I watched as, before my eyes, the Grande Dame, herself, worked strange and wondrous ingredients into masterpieces of food. At first of course it was her strange voice and the way she spoke that attracted my attention, not her cooking. Now, however, looking back I am more aware of the brilliance that she brought into our country. Julia Child was unique and wonderful with her fearless charisma and charm. She made cooking more accessible to the everyday Americans, and she never stopped believing that the "Art" of French Cooking was in our grasp.

I am now a 26 year old Registered Medical Assistant currently enrolled at Northern Essex Community College, majoring in Nursing. Healthcare has my heart, and I believe very much that it is my sworn duty to aid, protect, defend, and heal the sick and injured. It has been my wish for many years now, that when my time of dying comes, I be remembered as a nurse who lived his vocation of care and compassion to the fullest; someone who made a difference in the lives of the people he came in contact with.

Most recently though, the stories of Julia Child and Julie Powell have been brought to life in the cinema. Julie Powell's story of how she cooked her way through "Mastering the Art French Cooking" has awakened in me not only my love of food but my love of cooking.

So now, "...As an ANGEL OF MERCY above all else I pledge myself to the dedicated service to humanity in all the days of my life." I will attempt to take my vocation to a new level. I will try to better understand the human condition through my passion for healthcare, and my love of cooking for the people I care about.

After I finish my degree in nursing I plan on enrolling in a college of culinary arts to become, Nurse Chef Christopher Kady, R.N., R.M.A. Let's see how far we go...