Sooooo after 4 years of cooking professionally I finally cut myself bad enough to get stitches. Hurrah(?)!
While making family meal (it was going to be stew!) my newly sharpened knife went right through what I was cutting down and right into my hand.. I walked over the sink right away, cleaned it, put pressure on it and asked someone to get a manager. I knew it was going be kinda bad already.
We wrapped it up tight with gauze and headed off to the hospital. Luckily the bartender knew exactly where it was (mysterious) and got us good directions. I got in to see a doctor pretty quick, go figure.
The doctor took me to my lil bed and asked what happened. I said I cut my hand, with a chef knife (still in my chef coat). She unbound the gauze and was a lil surprised by it. I could go 'yea.. it got away from me..'
They asked if I wanted to lay down while they worked, I didn't really feel that bad so I passed.
- I looked into the void, and I could feel the void look back.. -
I changed my mind and laid down.
It took a lot of local anesthetic to put my hand asleep apparently, cause they had to get more. Talked about what happened, about where I worked, the food etc. Dunno if I wasn't too clear (loss of blood) or not seemingly conscious enough (loss of blood) but the doctor asked me to tell a story.
I told her how Jack lost his shadow, was the first one I could think of (loss of blood). Took breaks when things felt funny as I was being sewn up, but when i was done she seemed a lil shocked. Guess that wasn't the usual thing to do haha
Ended up getting 8 stitches in a big smile under my left thumb... they'll have to be removed in 10-14 days. So I imagine there'll be more fun to follow.
My freshly stitched hand, for those who care to see.
While making family meal (it was going to be stew!) my newly sharpened knife went right through what I was cutting down and right into my hand.. I walked over the sink right away, cleaned it, put pressure on it and asked someone to get a manager. I knew it was going be kinda bad already.
We wrapped it up tight with gauze and headed off to the hospital. Luckily the bartender knew exactly where it was (mysterious) and got us good directions. I got in to see a doctor pretty quick, go figure.
The doctor took me to my lil bed and asked what happened. I said I cut my hand, with a chef knife (still in my chef coat). She unbound the gauze and was a lil surprised by it. I could go 'yea.. it got away from me..'
They asked if I wanted to lay down while they worked, I didn't really feel that bad so I passed.
- I looked into the void, and I could feel the void look back.. -
I changed my mind and laid down.
It took a lot of local anesthetic to put my hand asleep apparently, cause they had to get more. Talked about what happened, about where I worked, the food etc. Dunno if I wasn't too clear (loss of blood) or not seemingly conscious enough (loss of blood) but the doctor asked me to tell a story.
I told her how Jack lost his shadow, was the first one I could think of (loss of blood). Took breaks when things felt funny as I was being sewn up, but when i was done she seemed a lil shocked. Guess that wasn't the usual thing to do haha
Ended up getting 8 stitches in a big smile under my left thumb... they'll have to be removed in 10-14 days. So I imagine there'll be more fun to follow.
My freshly stitched hand, for those who care to see.
The rain/snow is steadily falling outside my window, a fake fireplace pops and crackles on my tv, and i've got to head off to work in about 30mins. I don't particularly want to leave this nice, cozy scene but it must be done. It is the holiday season after all and I must be able to afford gifts haha
Winter is already looking even more busy that ever before for me. Along with everything else, it looks like I will be baby-sitting my friends home brew equipment for a month or more as he moves... He has given me full rights to use it during the time, and I plan on doing just that. Apart from brewing him a house-warming gift, i'll have another 5-10 gallons to play with
i'm going to need more bottles.
Winter is already looking even more busy that ever before for me. Along with everything else, it looks like I will be baby-sitting my friends home brew equipment for a month or more as he moves... He has given me full rights to use it during the time, and I plan on doing just that. Apart from brewing him a house-warming gift, i'll have another 5-10 gallons to play with
i'm going to need more bottles.
It didn't take long, I'm already (re)re-obsessed with the River Cottage series.. As I spent the day cleaning the apartment to get ready for the holidays I had the show on constant loop in the background. Seems to act as a constant reminder of what I'd like to shoot for, which keeps me happy any inspired.
Time already seems flying by this year though. And even though I know it's months out, what i'll be doing once the lease is up looms out there in the distance. While New York City has had a profound impact on me, it may be getting close to time for me to move on to a more rural life..
Time already seems flying by this year though. And even though I know it's months out, what i'll be doing once the lease is up looms out there in the distance. While New York City has had a profound impact on me, it may be getting close to time for me to move on to a more rural life..
October! The weather has finally started to feel like the fall, and I'm already taking full advantage of it. With the summer heat gone, I'm finally able to kick my homebrewing back into full gear. I've already got my summer mead bottled up after a few months of fermenting to age, and am waiting for the imperial stout to be ready just in time for Halloween. As the days get shorter and colder, there will be even more stored away in the closet for those snow days ^_^
The dark nights have already started, creatures of the night have more wiggle room. And they do wiggle..
The dark nights have already started, creatures of the night have more wiggle room. And they do wiggle..
ah, spring is finally hanging in the air. it's about time i get to swabbing those cobwebs, and back into the kitchen making fresh.. things!
Weekly planning is back in effect! Will be starting out keeping things simple as everything comes back into season. For now i have an ale fermenting, and tomorrow is sausage making day.
can't wait for the gluts of fruits to start popping up haha
Weekly planning is back in effect! Will be starting out keeping things simple as everything comes back into season. For now i have an ale fermenting, and tomorrow is sausage making day.
can't wait for the gluts of fruits to start popping up haha
short post, can't think of a whole lot to say.
life is pretty hectic with the job change. feels like i'm back in school again, learning how things are supposed to be done. it's great to enjoy the job and cooking again. Got to attend the Aporkalypse Now! event last saturday, serving up all sorts of piggy goodness as well as being able to try a few new beers from NY breweries.
stumbled onto the show Supernatural on Netflix. it's currently ruling my tv... I don't know how this show has been on for so long and i've only now just caught on about it's existence. guess i'll just be happy that there are 6 seasons to watch on demand haha.
life is pretty hectic with the job change. feels like i'm back in school again, learning how things are supposed to be done. it's great to enjoy the job and cooking again. Got to attend the Aporkalypse Now! event last saturday, serving up all sorts of piggy goodness as well as being able to try a few new beers from NY breweries.
stumbled onto the show Supernatural on Netflix. it's currently ruling my tv... I don't know how this show has been on for so long and i've only now just caught on about it's existence. guess i'll just be happy that there are 6 seasons to watch on demand haha.
another solstice sunrise at Coney, this time with some mead i had made last winter.
Wintering preparations continue! I have been curing a two pound piece of pork belly over the last week and it was time to day to put that final touches on it: smoke! haha
I built myself a surprisingly, well working, little rig to smoke the slab in for only about 20$. The materials list included a small roasting pan, 4 metal skewers, a small tin of applewood chips/dust, a portable electric burner, and a cardboard box.
and the final product:
I think Alton Brown and MacGyver would be proud
Included this week for my preparations are beverages! Happy to say that my Pilsner is going quite fine, and really excited for it to start bottle aging in about another week or so. Just in time for the holidays. On the non-alcoholic side I made some simple apple cider following a 'recipe' that I found that dates back to the medieval times. It basically called for boiling enough apples in water with rosemary and sugar until it tasted right (no lie), then add a slice of lemon to the bottled liquid, so that's what I did. Ended up with 3 liters of it, all varying in shade of color..
The left one was pulled from the top, while the right was the very bottom.. will be interesting to see if/how they taste different from one another.
I built myself a surprisingly, well working, little rig to smoke the slab in for only about 20$. The materials list included a small roasting pan, 4 metal skewers, a small tin of applewood chips/dust, a portable electric burner, and a cardboard box.
and the final product:
I think Alton Brown and MacGyver would be proud
Included this week for my preparations are beverages! Happy to say that my Pilsner is going quite fine, and really excited for it to start bottle aging in about another week or so. Just in time for the holidays. On the non-alcoholic side I made some simple apple cider following a 'recipe' that I found that dates back to the medieval times. It basically called for boiling enough apples in water with rosemary and sugar until it tasted right (no lie), then add a slice of lemon to the bottled liquid, so that's what I did. Ended up with 3 liters of it, all varying in shade of color..
The left one was pulled from the top, while the right was the very bottom.. will be interesting to see if/how they taste different from one another.
Preparing all week for the upcoming SGNY Autumnal Festival! Today I made the cranberry relish that'll go on the side of the Turkey Galentine (to be done Thurs).
When I get home from work I'll be knocking out the two mustards that'll go well with the Baked Ham. I'll be using beer that I brewed for both of them: Scotch Wee Heavy Whole Grain (sweet), and an Spicy ESB English Mustard.
When I get home from work I'll be knocking out the two mustards that'll go well with the Baked Ham. I'll be using beer that I brewed for both of them: Scotch Wee Heavy Whole Grain (sweet), and an Spicy ESB English Mustard.
