Acute Pain month - "Pain in the butt"
Anyways, it was a fun month. Did lots of regional blocks for surgery and had my first experience ever being on call. It was impressive that they would let me, an intern with practically no experience, to do quite a number of blocks. For the first week, I was pretty much the assistant, setting up, prepping, clean up and doing records. By second week, I was doing some of the easy blocks myself with assistance. It was exhilarating. I have done with and without ultrasound. It's finally something anesthesia related, not just medicine anymore.
Had my first ever call. nerve wrecking but good. The rest of my calls were good. Apparently, I'm one of the residents who has the "white cloud" for calls, meaning that the calls were light, no craziness and able to get good amount of time for sleep. I think I got at least 4 hrs of sleep for every call.
During the month, I was able to see and do some less common blocks. One of them was the axillary nerve block and supraclavicular blocks. Those are usually done by fellows but they were busy or it was beginning of my call, so I ended up doing it. Way cool.
Epidurals are still difficult. I have done a few but it's still difficult being that there are no imaging to see where I'm going with the needle, unlike other regional blocks. It's definitely a good one to learn, but I need more practice.
I can honestly say, I can't wait till I do my anesthesia rotations. :)
Saturday, September 18, 2010
Monday, September 06, 2010
Frustrated ... Lesson learned
Never ever agree to cover someone else's call for a couple of hours. Be sure to switch call days if needed.
I stupidly agree to cover for about 4 hours on Labor Day so my colleague can see her husband for the long weekend. Of course, I knew that there was a risk of her flight being delayed but I was not expecting what was about to happened. I was on 24 hr on Sunday already. Even though my call was very quiet not at all busy but still, I was tired and ready to go home and be away from the hospital. I was planning on grocery shopping to stock up for the week and just relax before working again the next day. I would still have majority of the day left when I was to leave at noon.
Of course I got a call around 11am from my colleague that she missed her flight and her connecting flight is delayed until 2:30pm. So I was like fine. But inside, I was thinking how can you miss your flight when you know that someone is covering for you. If I was her, I would not miss the flight cuz then I would feel bad and I wouldn't want something like this happen to me. Be warn. I was being kind in covering, missing a flight is a big no no.
Then when 2:30pm came along, she called saying that she's landed and is currently on her way. So I was expecting her around 3pm since it only takes about 30min from the airport to the hospital. She didn't get in until 4pm and that's when I found out that she went home to her work bag and scrubs and then back to the hospital. How can you not have your work things already in the car when you are fully aware that you would be coming straight from the airport to work to relieve the person who has generously agreed to cover. It was unbelievable. Now that's what I call total irresponsibility. By the time she got in, I was so pissed that I couldn't even make small talk. I had to sign out immediately and leave or else I would've said something mean.
There goes my day and my week in shambles. Lesson: never cover. only swap. be responsible when asking someone to do something for you.
I stupidly agree to cover for about 4 hours on Labor Day so my colleague can see her husband for the long weekend. Of course, I knew that there was a risk of her flight being delayed but I was not expecting what was about to happened. I was on 24 hr on Sunday already. Even though my call was very quiet not at all busy but still, I was tired and ready to go home and be away from the hospital. I was planning on grocery shopping to stock up for the week and just relax before working again the next day. I would still have majority of the day left when I was to leave at noon.
Of course I got a call around 11am from my colleague that she missed her flight and her connecting flight is delayed until 2:30pm. So I was like fine. But inside, I was thinking how can you miss your flight when you know that someone is covering for you. If I was her, I would not miss the flight cuz then I would feel bad and I wouldn't want something like this happen to me. Be warn. I was being kind in covering, missing a flight is a big no no.
Then when 2:30pm came along, she called saying that she's landed and is currently on her way. So I was expecting her around 3pm since it only takes about 30min from the airport to the hospital. She didn't get in until 4pm and that's when I found out that she went home to her work bag and scrubs and then back to the hospital. How can you not have your work things already in the car when you are fully aware that you would be coming straight from the airport to work to relieve the person who has generously agreed to cover. It was unbelievable. Now that's what I call total irresponsibility. By the time she got in, I was so pissed that I couldn't even make small talk. I had to sign out immediately and leave or else I would've said something mean.
There goes my day and my week in shambles. Lesson: never cover. only swap. be responsible when asking someone to do something for you.
Friday, September 03, 2010
SING CHOW MAI FUN (SINGAPORE FRIED RICE NOODLES/星洲炒米粉)
INGREDIENTS:
2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce
FOR SAUCE:
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granlulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil
METHOD:
1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.
2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce
FOR SAUCE:
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granlulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil
METHOD:
1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.
Mee Goreng (Malaysian Spicy Fried Noodles)
Fresh Chinese egg noodles, chili sauce, dark soy, oyster sauce, shao hsing wine and fried shallots are available at Asian markets. Serves 5-6 as part of a family-style meal, 3-4 as a main dish.
INGREDIENTS:
2 cups fresh Chinese egg noodles
2 Tbsp chili sauce (Sriracha), or more to taste
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp salt
3 Tbsp oyster sauce
3 Tbsp ketchup
2 Tbsp vegetable or canola oil
2 eggs
1 tsp minced garlic
1 cup mung bean sprouts, rinsed
1/2 cup shredded cabbage
1/4 lb shrimp, peeled and deveined
1/4 lb boneless chicken breast, cut into 1/2-inch cubes (or leftover shredded cooked chicken)
2 Tbsp shao hsing wine
1/4 tsp white pepper
2 Tbsp scallions, sliced
2 Tbsp fried shallots (available packaged at Asian markets)
METHOD:
Bring a large pot of water to a boil. Cook the noodles for 30 seconds, drain, and rinse with cold water. Set aside.
In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.
In a large wok (at least 12 inches in diameter) preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, chicken, and 3/4 cup water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to also cook the chicken and shrimp. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine and white pepper, stir to combine, and remove from heat. Garnish with scallions and fried shallots.
INGREDIENTS:
2 cups fresh Chinese egg noodles
2 Tbsp chili sauce (Sriracha), or more to taste
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp salt
3 Tbsp oyster sauce
3 Tbsp ketchup
2 Tbsp vegetable or canola oil
2 eggs
1 tsp minced garlic
1 cup mung bean sprouts, rinsed
1/2 cup shredded cabbage
1/4 lb shrimp, peeled and deveined
1/4 lb boneless chicken breast, cut into 1/2-inch cubes (or leftover shredded cooked chicken)
2 Tbsp shao hsing wine
1/4 tsp white pepper
2 Tbsp scallions, sliced
2 Tbsp fried shallots (available packaged at Asian markets)
METHOD:
Bring a large pot of water to a boil. Cook the noodles for 30 seconds, drain, and rinse with cold water. Set aside.
In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.
In a large wok (at least 12 inches in diameter) preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, chicken, and 3/4 cup water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to also cook the chicken and shrimp. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine and white pepper, stir to combine, and remove from heat. Garnish with scallions and fried shallots.
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