::Leader Board:: Ahnko Honu Takes The Lead Chapter 22!

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Hmmm... Kinda....
In Australia - as in the USA (!) AFTER you complete your primary medical degree, you stream into either a surgical or non-surgical speciality - unless you want to be a primary care physician/General practitioner. Here, non-surgical specialists undergo "Physician training" and surgical specialists "Surgical training". That's it.
SO in my case.... 6 years primary medical degree (got an MB BS - Batchelor of medicine and Batchelor of surgery. Under the English system that entitles you to be called "Doctor" as it is a double degree. We don't generally have an MD degree although it is possible to do one as a post graduate degree). THEN I did 3 years basic post graduate training and THEN entered a surgical speciality stream and after another 4 years got my FRACS (College of surgeons...) as a GENERAL Surgeon... THEN I entered another stream and did three years to get my additional speciality qualification as a Cardiac surgeon. So - educationally - here and in the UK and in-fact in the USA - Surgeons and Physicians (Meaning specialists in non-surgical fields) have the same medical education UNTIL they specialise.
NOW.... Under the English tradition - and that is all it is.... Surgeons are often referred to as "Mister" not "Doctor" - a hang over from the old days. Initially all surgeons were NOT medically trained in the traditional sense (They were "Barber surgeons") and were looked down upon by the non-hands-on physicians. SO they were called "Mister". Eventually the training became as I have described so Surgeons were entitled to be called "Doctor" - However - many still insisted on being referred to as "Mister" . It is now inverse snobbery....
Phew... make sense?

Re-reading the Aubrey/Maturin saga by Patrick O'brian. In the Royal Navy of the 19th century ships carried surgeons. They were often poorly trained and held their post by warrant. Actual qualified "physicians" were rare, unusual except for the highest rated ships and officers. The character Stephen Maturin is a qualified physician and objectified as a treasure by the ships crew, having "removed the bosun's skull and roused out his brains."
 
I had a moment when I was in boy scouts when the assistant scoutmaster kept referring to my dad as Mister Hughes. I kept correcting him until my dad told me to cut it out - it didn't matter, it didn't bother him, and it shouldn't bother me either.

I don't like being called mister or sir or anything else - just call me Jon.

OK, Just Jon.

My kids call my wife's sister Clare not aunt Clare.

If she lived in Wisconsin she might be Eau Claire?

I just checked the garden, and harvested several more large zucchini, nd the first of the yellow squash. I went next door to try to give some to the neighbor lady, but either she wasn't home, or she saw me coming and was hiding. ;)

I think I need to check on my supplies of flour, eggs and sugar, and start baking zucchini bread. It seems to be easier to gift to people than fresh zucchini....

His wife leaves town and Don wants to give the neighbor lady his zucchini? Oh my.
 
Okay, the first two loaves are in the oven. Many more to go.

I hope I did the right things. There were two situations I was unsure about.

The recipe calls for double-acting baking powder, which I found in the pantry. There was other stuff I needed, so I went to the store and got them. When I got home, and began baking, I found that the baking powder was hard in the can. I'm not sure if it's okay, but I chopped it up with a knife, and ground at it until it was powdery again. I really didn't want to go back to the store.

The recipe also calls for grated lemon peel. I have never dealt with it, and suppose I could have left it out, but it sounded good to me. Not really knowing exactly what to do, I bought fresh lemons and a small hand grater. I washed the lemons, and grated the peel off of the whole fruit into a bowl until I got down to the flesh of the lemon. Not knowing what to with the naked lemon, I threw it out (wasteful, I know).

I wish I knew a really knowledgeable food science guy to reassure me that I did the right things....
Sounds good to me. Next time? Cut up the lemon and throw it down your disposal.
 
Sounds good to me. Next time? Cut up the lemon and throw it down your disposal.

A slice or two in your water to drink is always nice as well. The disposal? Only when Elaine is home. Don has no sense of smell.
 
A slice or two in your water to drink is always nice as well. The disposal? Only when Elaine is home. Don has no sense of smell.

Very true about my lack of sense of smell, which is a source of frustration for Elaine. Odors and aromas are just not things I think about. They just don't occur to me, as they are outside my frame of reference.

I'll put things in the trash, or rinse food into the sink strainer, or leave something around, uncleaned. Next thing I know, she's upset that it's "making the house stink". I'm sorry, and I didn't do it to annoy her, but it's just not something I'm aware of....
 
I have an appointment in an hour at the car dealership's service department. The upholstery on my driver's seat has come loose from the seat frame, and is covered under warranty. They say I may be there for an hour and a half....
 
Okay, the first two loaves are in the oven. Many more to go.

I hope I did the right things. There were two situations I was unsure about.

The recipe calls for double-acting baking powder, which I found in the pantry. There was other stuff I needed, so I went to the store and got them. When I got home, and began baking, I found that the baking powder was hard in the can. I'm not sure if it's okay, but I chopped it up with a knife, and ground at it until it was powdery again. I really didn't want to go back to the store.

The recipe also calls for grated lemon peel. I have never dealt with it, and suppose I could have left it out, but it sounded good to me. Not really knowing exactly what to do, I bought fresh lemons and a small hand grater. I washed the lemons, and grated the peel off of the whole fruit into a bowl until I got down to the flesh of the lemon. Not knowing what to with the naked lemon, I threw it out (wasteful, I know).

I wish I knew a really knowledgeable food science guy to reassure me that I did the right things....

Your baking powder was too old but your bread probably still rose because of the baking powder.

If you took the lemon peel down to the flesh it's going to b,e bitter. The "zest" is only the yellow part. It carries the essential oils. The white part below that is bitter.

Your loaves will be okay, just not as good as they could have been.
 
Your baking powder was too old but your bread probably still rose because of the baking powder.

If you took the lemon peel down to the flesh it's going to b,e bitter. The "zest" is only the yellow part. It carries the essential oils. The white part below that is bitter.

Your loaves will be okay, just not as good as they could have been.

Thanks, Gary. I will buy new baking powder. These loaves didn't rise as much as I think they should have.

I have more lemons, and will try that again. The instructions said grated lemon peel, so I thought they meant the whole peel. I know that zest refers to just the yellow part. So, I'm guessing zest and peel are synonymous?
 
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