The day ran long, with much to do. I could have left at 430, my room was done. But there was so much to be put away, then sterile processing needed hands, so I wrapped light handles and k-wires and jergen balls. Then I cleared up one room, and as I was really going to leave, the last room was nearly done, so I stayed (as most of us do) to clean up that one as well, until 6. There is nothing so lovely as finishing late and having everyone descend and have it all put away and wiped before one can come back from giving report in Recovery. I have to say this for the folks I work with, they do the job in front of them, and they work hard, and fast. No shirking, not most of them.
Home now, we had chip & egg, with salad. Sweet potato chips, broiled, but they are very tasty. S's chickens' eggs, so especially delicious. There really is a difference with better eggs, vegetarian, uncaged chickens. It seems like a luxury, but they are so much better than the poor battery chicken eggs. And compared to the price of steak or chicken, really not more, the better (more expensive) ones. Even D, who has never been a fan of eggs, likes these. So very fresh, and I know the chickens are well cared for, including what S calls "spa treatments." They get their feet washed, to prevent bacterial infections.
Have some Epic Scotch Ale, and it's lovely. D ordered Snuff, which came today. He must love me, he's giving it to me, to read first. I'm already chuckling, and having to read bits to him. Wilikins and Drumknot are providing humor in the first few pages.
I'll be reading tonight, and tomorrow. Busy. Backsoon.
7 comments:
I'm reading a Stephen King I hadn't read before 'Bag of Bones'. I'm enjoying it much like I've enjoyed King books before.
I also have a supplier of good eggs; there is such a difference. One thing, though, is that they are harder to peel hard boiled. The factory chickens have calcium supplements that make the shells firmer and thus easier to peel. Not that I would go back.
S tells me it's a freshness issue, for peeling. Leave them two weeks, and it's better. They dry out a bit. Plus some vinegar in the boiling water.
The shells are definitely more sturdy, but a knife to crack them against makes it easier. And I was never any good at cracking eggs anyway, so the technique helps regardless.
(o)
Vinegar in the boiling water! Ja! I learned that from Hennis Lina. A good egg!
Love really good fresh eggs - and vinegar in the water is something I will now be trying.
(word ver: ovelit)
(O)
Good to read about the egg appreciation. Our three free-range bantams kept a family of four supplied and were charming and happy companions as well. Moby might like a chicken friend?
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