I've only met one who professed such a planned
career trajectory, and it now appears she was
lying in a megalomaniac way.
I've run into quite a few that actually had taken that route,
successfully, as well as those still in the process....
It makes sense for those who haven't been
on the fast socioeconomic educational track
from their earlier days. And I think that a
requirement to learn the practical skills
would be a good thing, except that it would
turn off those with that intellectual
impatience that is prized these days.
One issue is that nursing now attracts a different
crowd of students from the olden days, as people are
tumbling to the fact that it's a worthwhile Profession
with a capital P, and not just a route to the MRS degree.
Besides, there are now quite a few males becoming nurses... :)
Actually, I would have been intrigued by nursing
as a profession, because even forty years ago I
felt that clinical physicians were turning away
from actual health care by becoming too, well,
clinical. It's peculiar how that term has evolved
to mean pretty much the opposite of what it was
meant to.
Bachelors in Nursing as opposed to the Certificate course for the RN, it does tend to be more focused on the medical aspects.... One of my
The school that I saw my friend Alissa graduate
from offered the RN only combined with a
bachelor's - probably to avoid the silliness
that obtained at your school, whose BSW was as
good as an MSW from anyplace else.
Roberts Wesleyan offers the BSN, I think it is... Monroe Community, just
the 2-yr Certificate that entitles one to test for the Registered part
of it...
Do people with the 2-year certification ever
go on to a four-year program, and would there be
an advantage in doing so?
The NPs I knew from the infancy of that
accreditation were people who likely should have
been doctors but didn't have sufficient finances
or maleness to get into med school.
That was often the case back then... I know one NP that was at least the equal of just about any doctor, and in her position on a family medicine
team that trained residents, she trained many a doctor to be a better
one that he/she might otherwise have been... :) She has now retired,
and that team does miss her, greatly... :)
And now, to recognize that, more schools are
offering various kinds of doctoral degrees in
nursing (odd though that may sound). I'm all
for the recognition but am not in favor of the
mindset that makes people not take one seriously
unless there's a doctor in front of the name.
Is the crispiness a criterion? One can make
unbreaded shrimp tails shatteringly crisp
(that's the way I like them, too).
Not sure... It might be.... sometime when you're here, we could test
that out... :)
Got to have a decent amount of fresh oil
that you're willing to sacrifice.
Always plenty of that here... not always as fresh as it might be,
though.... ;)
Problem is that the stuff does go, and when it
does, rapidly. I wonder if you could help it
stay fresh by squeezing a couple caps of vitamin
E into the jug.
The training everyone that works there to consider themselves part of
the customer service can be done with any operation... and probably
would help a shoestring operation prosper to become something better...
If the shoestring operation had the
resources to provide the guidance - which
is the problem with businesses that have
had to cut to the bone.
It doesn't really take much training per se, more just an atmosphere in
which to work.... :)
Supervision as much as training, then. Also
in short supply in such businesses.
One does. Especially with the charts that show how "equitable" they
were with the layoffs... two people with same years of service, same
age, one is kept the other let off... not noted was what kind of retirement they were paying into.... I wonder about that sometimes...
The cynical side of me says, well, you know
what the cynical side of me says.
Yup. Probably about what my cynical side says... ;0
Figured.
Nobody says it has to be served in its ugly form,
either. The Japanese take all sorts of sea detritus
and turn it into surimi. I suggested once that
philine, the slimy mephitic creatures that Amanda
Newsom was studying, be made into something similar,
and why not insects?
True. Do it that way, and fewer people would notice... :)
Some legislative killjoy would undoubtedly
require there be a big label saying May contain
insects or insect parts.
I'm sure that the marketroids would find a way to turn that about...
I suppose they could rename roaches crunchberries
or something.
I'd be suspicious of a general nut allergy that
wasn't a general seed allergy as well.
OK, so I did check yesterday.... and had some, as well... ;) It does
have nuts, slivered almonds.... also some well-chopped bits of red sweet pepper.... along with the shaved brussels sprouts and the cranberries,
and an oil dressing...
Looks sort of like what I'd expect, and better
than the recipe I posted with its idiotic nutmeg.
I tend not to make a fuss.... but it doesn't mean I'd stick around...
I'm not exactly an eat a burger in front of a PETA
demonstration type, but neither would I stop eating
it if some zealot came across my path.
Likewise... :)
Once in a while someone gets in your face.
There are numerous ways of dealing, but
ofttimes the best way is to do nothing.
They were essentially caramels with peanuts.
That does sound tasty... ;) How long did the batch last....?
It's still half there and will no doubt be
until after I return for new year's.
Do you expect it to taste as good when it isn't so fresh...?
Peanuts don't rancidize easily (I know,
there are often occasional bad ones in the
cans, but that tells you how old they are),
plus they're protected by all that sugar.
And with the humidity in the house being
30% or less most of the time, that's not
much of an issue. Plus if the candy dries out
it becomes closer to peanut brittle anyway.
Cap'n Crunch chicken katsu
categories: poultry, main, odd
servings: 4
1 c vegetable oil
4 chicken cutlets (1/4 lb each)
1/2 c all-purpose flour
1 lg egg, beaten
1 c Cap'n Crunch crumbs
cooked rice, for serving
tonkatsu sauce, for serving
Heat oil in a large, heavy skillet over
medium-high heat.
Dredge cutlets in flour, dip into egg,
then dredge in crumbs, pressing to coat.
Add cutlets to hot oil; cook until golden
and crispy, about 4 min per side. Transfer
to a paper towel-lined plate to drain.
Slice into bite-size pieces and serve
immediately with rice and tonkatsu sauce.
Perry Santanachote, thrillist.com
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