I’m currently half way through my second week of exciting emergency room escapades after having officially switched sides. Yes, I no longer belong to team red (i.e. surgery), I am blue through and through. Now, is that a good or a bad thing? Not too sure yet. One thing I do know is that team red has a higher number of patients with, let’s call it, “more entertaining” medical histories. A few examples to brighten your Easter weekend:
One guy came in because, as an act of pleasure, he had forced dried beans up his urethra. Creative. He didn’t quite think this through and sadly didn’t manage to get them all back out. Lucky for him a urologist did.
Another patient (whom I have complete sympathy with and have definitely been close to the same dilemma a few times in my life) superglued his thumb and middle finger together. Ouch!
The best for last: someone presented with blood in the stool after having had a wild night. During the evening this person apparently had a drunken epiphany – “glass vases must be great for pleasurable moments”. That’s right – the poor glass vase ended the night in said person’s rectum. What’s more, it didn’t see the light of day until 24 hours later, when it was reborn in an operating theatre.
That being said, the blue side of the emergency room has been lot’s of fun so far, I have learnt and seen a great number of things. The next few months will be exciting. Also, the anti-social shifts finally give me more time to get creative in the kitchen. Yay! In celebration of the rhubarb season I attempted a light compote, which can easily accompany a brunch or can be served as dessert with some ice cream. Mhhhmmmmm.
Strawberry Rhubarb Compote
adapted from Wildeisen
Have you heard of orthorexia nervosa? For those who haven’t – it is defined as an eating/mental disorder characterised by preoccupation with avoiding food perceived to be unhealthy. Over the past few years our society has formed a slight obsession with healthy eating, counting calories and various dietary inventions, which all seem to be labelled as”the best/healthiest”. To name a few: Atkins diet, vegetarian (being the most harmless), pescetarian, vegan, raw-food-diet and saving the best for last – fruitarianism (these people literally only eat what naturally falls from a plant). What happened to simply enjoying food? I am fully aware that eating meat on a daily basis isn’t at all sustainable and shouldn’t be done. However, I could never give up any type of food, especially not animal derived products. But, being a foodie, from time to time I take an interest in these bizarre diets. A non-vegan friend of mine recently had an interest in trying to make a vegan dessert – she chose vegan banana ice-cream. Imagine succeeding in making super healthy and ultimately tasty ice cream without animal fat?? Sadly, it was a bad introduction to veganism. Some things are just not meant to be recreated without animal products. What is ice cream without cream (and no – coconut milk/cream does not count as a substitute when taking the penetrating, lingering, out of place coconut flavour into account!)?? Well, basically frozen mashed fruit, so frozen baby food. YUMMY. NOT. I mean, it was actually quite tasty, I love mashed banana, but seriously, how is this ice cream?
After this experience, in an attempt to make a non-vegan healthier version of ice-cream, I decided to try making frozen yoghurt. Bought frozen yoghurt is definitely just as satisfying as full on italian gelato (unlike vegan frozen mashed fruit) and healthier. So I figured home made fro-yo was worth the try. It was – not quite as creamy (sadly, I don’t have an ice-cream maker so creaminess is hard to achieve) as bought fro-yo, but definitely delicious and enjoyable. Still not ice-cream, but a much better alternative to the failed vegan attempt.
Strawberry Frozen Yoghurt
WE DID IT!!! My friend and I successfully ran the Race for Life yesterday evening in Battersea Park. It was such a great event with an amazing atmosphere – over 3000 people had signed up to run, jog or walk the distance :-).
I managed the 5k in just over 25 minutes… not too bad for an awful long distance runner. Thank you to everyone for your generous donations, together you helped me raise a grand total of £1’711.00 in aid of Cancer Research UK!!!! If you have not yet donated but still wish to do so, the link below is active until early September:
Moving on to today’s recipe – recently I have started taking one ingredient and basing an entire menu around it. Today’s choice: Polenta. Polenta is great in cakes and breads (nothing beats chilli with cornbread) but also makes a great side to mushroomy dishes. It reminds me of my childhood holidays in the warm italian part of southern Switzerland. The reason behind my choice of polenta is a recent dinner invitation. They served a delicious polenta/lemon/almond cake for dessert. I had two helpings (despite a starter, a main and an exploding food belly). The minute I got home I tried to find a similar recipe, determined to re-create this heavenly lemony dessert. I don’t know if it’s exactly the same recipe, but it sure tasted just as good :-). The strawberry coulis is an addition of mine, I felt the dish needed some fresh fruity sauce to round it off.
Beef Fillet, Mushrooms, Sherry Sauce, Creamy Polenta
adapted from Fast Food by Laurel Glen and Wildeisen