Life is worth celebrating!
Feeling happy and refreshed. Even though I’m still working a lot I feel comfortable in my job and I’m loving what I’m doing. Second year has been fantastic so far; I’m not so nervous about every decision I make or what everybody thinks of me. I’m not falling asleep with the pager under my pillow praying it doesn’t beep.
This year I’m focusing on two goals--improving my surgical skills and more importantly appropriately counseling patients. As much as I wanted to give patients the right information I think I failed many times last year due to time constraints, fatigue, frustration and lack of knowledge. I’m trying to take the time to step back and truly make sure patients understand what is happening to them and why, and it’s a really good feeling.
I’m also trying to bring a bit of balance back into my life. It’s easy to forget what being a human is like. The other night I made this easy and fresh salad using fresh fall flavors which is very tart and sweet--but not too sweet. The salad was very easy to make with a mandoline for thin slices. A very sharp knife would work just as well. I brought fresh figs as something new to try and was very happily surprised and how great they taste raw tossed in some lemon juice and olive oil.
Tart and snappy apple, fennel and fig salad
2 gala or other tart apples cored, unpeeled
1 fennel bulb
4-5 fresh figs
1-2 lemons (depending how tart you like your salads)
½ cup toasted and salted pepitas
crumbled goat cheese
¼ cup olive oil
½ tbsp salt
With a mandoline or sharp knife, slice apples and bulb of fennel into paper thin slices. In a medium bowl combine apple and fennel with lemon, salt and olive oil. Toss to combine. Place on platter, leaving remaining juices in bowl. Slice figs into thin slices and toss in remaining dressing. Place figs on top of apple and fennel combination. Sprinkle pepitas and goat cheese on top. Enjoy!