I love getting my hair cut. Not only do I feel all fresh and new (and looking quite good), but I LOVE talking to my stylist! I've only been to her once before today, but we have hit it off and I think we have a long, healthy relationship in front of us. It's like finding a good doctor or dentist... you don't want someone you don't connect with, even if they are awesome at their "trade". Sometimes it's just nice to vent about life to someone who doesn't know anything about your life. I think stylists and nurses have a lot in common. Hey, if this whole RN thing doesn't work out, I can always trade in my sterile gloves and gauze for a pair of shears and volumizing tonic.

According to the Myers-Briggs personality test, I am a "feeler" (ESFJ). This means, basically, that I deal with things in life according to how I feel about them. Often I can sense that something is either off or more significant than it may seem, but I just can't put my finger on it. I've often seen it as a weakness that needs to be overcome rather than a strength that could be used for success (and/or the avoidance of negative situations). Anyway, I thought that following your gut when making life decisions was a bad idea - that basing my future/career on what seemed to just be an emotional inclination was not only irrational but also totally unwise. I have been proven wrong. How do we balance what looks good on paper with what lets us rest easy at night?

Easy Dill Pickles

Makes 2 Quarts

2 lbs Kirby Cucumbers
3 Tablespoons coarse salt
3 Cups water
2 Cups distilled white vinegar
1 Tablespoon dill seed
4 Cloves garlic
2 Bunches fresh dill, coarsely chopped

1.) Cut cucumbers into 1/2-inch thick rounds, and transfer to a colander. Set in a bowl. Toss well with salt. Refridgerate cucumber rounds for 1 hour.

2.) Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.

3.) Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.

4.) Add chopped dill to cucumber slices, toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers and refridgerate at least one week.

Pickles will keep 3 weeks more.

Recipe retrieved from marthastewart.com

i haven't posted in a while.

mostly because nothing much is happening.

things i thought about today:

1.) my nephew (and how it appears that my hospital and the airlines are going to make it nearly impossible to see him... ever)
2.) how really good i am at patient education
3.) things are so happy when i have a routine
4.) i like almost anything with birds on it
5.) next time, i will think twice before making curry in a closed up apt

i'm having some fellow new-grad residents over on saturday to make pickles. can't wait. if you have any pickle making advice, please pass it on. we are all very new at this.

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