Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

I've Got Your Back

When lives hang in the balance surround yourself with a cohesive team of selfless people.  Quick-witted people with the highest of standards and compassion in their hearts.  People who would stand in front of the bus with you, not throw you beneath it.  Remember your team is only as strong as its weakest link. Take time to nurture relationships, be a shoulder to lean on or cry on, and lift each other up in times of hardship.

For nearly two years I was lucky to have a group of coworkers who made coming to work a pleasure.  This position at a large academic institution grew my skill set and gave me a new respect for the responsibility we all share for taking care of a high risk population of women.  Working alongside Maria who had mentored me years ago as a student nurse-midwife, I realized that I had assimilated many of her practices.  Watching our resident doctors and medical students learn and grow, I hope that one day a little piece of me will live on in their practice too.

"You remember Ginny Lee--she used to bring us the best pastries..."

Macadamia Shortbread Brownies (modified from Alice Medrich's recipe)

For the crust

6 TBS butter, melted

2 TBS sugar

1/4 tsp vanilla

pinch of kosher salt

3/4 cup all-purpose flour

3/4 cup chopped macadamia nuts

For the brownie layer

6 oz. unsweetened chocolate

7 TBS butter

1 3/4 cup sugar

1 tsp vanilla

1/4 tsp salt

2 large eggs

1/2 all-purpose flour

To make the crust: combine melted butter with sugar/vanilla and salt.  Stir in flour to make a very soft dough. On a piece of wax paper or foil pat the dough into a ~9" square (actually just a little smaller--you will be putting it into the 9" square pan after it is frozen).  Sprinkle with nuts and press into the dough.  Place in freezer to firm up while you make the brownie layer.

To make the brownie layer: Place chocolate and butter in glass bowl and microwave til just melted.  Stir in sugar, vanilla and salt.  Stir in eggs one at a time until the batter is smooth and gloss and beginning to come away from the sides of the bowl.

Remove dough from the freezer (it should be stiff).  Invert it, nut side down into a foil lined 9" square pan.  Allow to soften slightly and press evenly into the bottom of the pan.  Bake in 350F oven until it is lightly browned, ~15-20 min.  Spread brownie batter over the top of the crust and bake an additional 20-25 minutes.  Cool completely on rack.  Use foil liner ends to lift out of pan and cut into squares.

Brown Butter is Better

Ninja Kitty Kicked My Butt