To update my last entry, I passed my boards and am now an RN at Tampa General Hospital. I work in the Cardiac ICU, and I just started my 3rd week (of 16) of training on the unit. It's going well so far! I do think I'll take the opportunity to rotate to another unit or two before I make a decision about where to put in a bid to work long term, but I think I'll at least enjoy the rotation there, and I know I'll learn a lot.
I'm trying something new this year: I bought a half share in a local community organic farm. The idea has always intrigued me - I get to eat organically for $16.50/wk (and cheaper if you buy a whole share) while supporting local farmers and reducing my "carbon footprint." Every other Thursday (or Sun) I get to drive over there (it's only 15 minutes from my apt) and pick up my "share" of fresh locally grown veggies. I The timing was bad this week, since I had to work Thurs-Sun and haven't had a chance to investigate new recipes until today, but since they veggies haven't had to be shipped in from Central America they all still look OK. The komatsuna and the kale are fading a little, so we'll have them first. My share this week was: zucchini, yellow squash, cucumber, radishes, 2 kinds of bok choy, komatsuna (a "Japanese choy" per one recipe web site), mustard greens, kale, arugula, romaine, and a red leafy salad lettuce. I'm going to attempt to post here what I make from all my new produce, if nothing else so I'll remember how to cook it if we do the same thing next year.
Tonight I'm going to just roast some chicken thighs (one of my staples: season with S&P, cajun seasoning, extra garlic, and lemon juice; then roast at 475 for about 40 minutes) along with an acorn squash that I bought last week (halved, roasted at 475 for about the same time, last 15 minutes add butter, S&P, cayenne, brown sugar, and some broken up pistachios) and sauteed komatsuna (with garlic, butter, a little diced onion, and S&P). We'll have a small salad to start too, maybe with the red leaf.
Tomorrow I'll use up the kale, which according to my veggie cookbook needs to be blanched and drained before sauteing. The recommendation is to cook in boiling water for about 7 minutes with some salt, then drain and squeeze out as much water as possible. It recommends the same for mustard greens and collards (which I usually braise). I think I'll try the kale similar to my collards though, and I'll saute the blanched result with bacon, garlic, and onion for a few minutes. I've got a recipe for radishes as well, braised in cream and chicken stock with garlic and thyme. We can eat those with broiled pork chops, stuffed with a little more crispy bacon, and the fontina and smoked gouda that are still in my fridge from the last time I made mac and cheese.
I'll try one of the choys Weds, with this marinated swordfish: http://www.recipezaar.com/Grilled-Japane
I'm thinking this should be a lot of fun. I'll learn about veggies I'm not familiar with cooking, and by posting what I do with them here I should be able to keep track of what worked and what didn't. I'm looking forward to it!