Time To Vent :-(

I've made it a point to not talk about my job.  But there are some days that just suck. Today was one of those days.  When the tears come, you know it's been bad.  Or, at least, I know it's been bad.  I spent the last 20 years knowing anything and everything about kidneys.  Now I have to know anything and everything about every part of the body.  I'll admit it- this has been a huge learning curve the last year.  I've had to learn things about organs and body parts I never even knew existed...and the things that can happen with those organs and body parts.  I really have picked up a lot of new information over this past year, but there's still much more to learn.

Unfortunately, one of my calls did not disconnect right away as it usually does after we were finished with our conversation, and I managed to hear the person I had been speaking with telling her co-workers how much of an idiot I was and then I could hear them all laughing because she apparently had been making faces the entire time she and I were talking on the phone.  I'm sorry, but I'm not an expert yet on knees; I may never be an expert on knees.  Not to mention, I misheard something she said during the call; I clarified it as soon as I realized that I hadn't heard her correctly.  I guess that wasn't enough; she told her friends; they laughed about that, too.

I know it's stupid of me to let it bother me, but I've been a nurse for 35 years and have always been respected in my profession.  It's kind of hurtful to be ridiculed.

Oh, well....tomorrow is another day.....

Shrimp Scampi

I found this recipe on Pinterest.  It was quick and easy to make and we enjoyed it, I'll definitely make it again.

1 lb shrimp (I bought a one pound bag of cooked/cleaned medium shrimp from Wegman's)

2 tablespoons butter, melted

3 cloves garlic (I used the fake stuff in the jar)

1/2 teaspoon dried red pepper flakes (I'd probably use a bit less of this next time)

1/4 cup lemon juice

1/4 white wine (I used the cooking wine from Wegman's)

8 oz. linguine (1/2 box)

Salt/pepper

Cook pasta according to package directions.

Melt butter in a large skillet over medium high heat.  Add shrimp, garlic and red pepper. Cook until shrimp is pink, about 3-4 minutes.  Stir in wine and lemon juice; season with salt and pepper to taste.  Bring to a simmer; remove from heat and stir in pasta.  

Serve immediately garnished with parmesan cheese.

**Observations**  

1.  I used about 3/4 of the box of linguine, I think by doing that it 'used up' more of the liquid.  We had plenty for the two of us, (it would have been enough for probably 4 of us) thus I think in the future I'll pay attention to the directions and use 1/2 box as directed, which in turn should make it a bit 'juicier.'

2.  I added asparagus.  That was not called for in the recipe.  I really liked it in there.  I added it just at the end of the cooking, while I was draining the pasta.

3.  I used a generous 1/2 teaspoon of dried red pepper flakes, it was probably a bit too much.  I think next time I'll keep it just shy of a 1/2 teaspoon.

Out With The Old....

Our kids were both in elementary school when the discussion began about building a new school.  It was a bitter battle.  School board members took sides. Elections were crazy.  Nothing ever happened.  Til this.  This is unbelievable to me that this is now a reality.  The new middle school will open next month.  The old middle school is being torn down. It's a miracle to me.

They are re-aligning the grades; the 6th grades will now be in the middle school, thus it will house 6th, 7th and 8th grades.  This will open up more space in the elementary schools.  They've also re-done the football field.  There are new names for the roads surrounding both the high school and middle school.

I was in the Northampton area earlier today and decided to take a drive around the schools and take some pics.  I figure I should be allowed to see what's going on, after all, we are helping to pay for this!