• I hate to admit this, but I do actually learn from being on-call. I had a couple emergencies that had to be dealt with; one of them, I did the right thing, and other... not so right. But thank God my patients did not bear any penalty for my inexperience.
• God still has some work to do in my heart from the unloving attitude I sometimes have when I'm awake between 2-5am after having been up since 7am the day prior, heh (is this really "laziness?" or just a respect for human physiology?). I could not, in good conscience, ask anyone to work for 30 straight hours, ever.
  
• God has given me a spirit of courage and wiped out fear though, when I'm house officer. Even during emergencies, I don't sweat bullets and my heart never races. Praise God for helping me find strength in Him!
• I love scrubs. Especially those that are washed for me!
• The fact that the cafeteria closes at 730pm, and does not reopen until 630am is not necessarily a bad thing

Pecan Crusted Chicken

I recently made this dish; it's very easy and quite delicious!

Ingredients:
2 boneless skinless Chicken Breast halves
2 Egg Whites
2 teaspoons Cornstarch
juice of half a Lemon

1/2 cup coarse (larger) Bread Crumbs
1/2 Tablespoon fresh Parsley
1/4 teaspoon table Salt
Zest of 1 Lemon, minced
1/2 C finely chopped Pecans
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1/4 teaspoon Paprika
1/8 teaspoon Cayenne Pepper

Directions:
Preheat oven to 232°C (450°F).

Cut your chicken breasts vertically to create 4 chicken breasts.  Place a piece of plastic wrap over each chicken breast (or place in a freezer bag one at a time), and hammer gently until it’s the same thickness throughout.  Set aside.

In a dish, using a fork blend together the egg whites, cornstarch, and lemon juice.  Set aside.

In another dish, combine the bread crumbs, parsley, salt, pepper, lemon zest, pecans, oregano, thyme, paprika, and cayenne pepper.  Set aside.

To crust the chicken breast:
Dredge a chicken breast in the egg white mixture.  Then, place that chicken breast on the bread crumbs and pat the crumbs on both sides.  Repeat with each chicken breast.  Let sit on a plate for 20-30 minutes to let the bread crumbs set and adhere to the chicken.

To sauté chicken:
Heat the olive oil in a large cast iron skillet (or other ovenproof skillet) over medium-high heat.  Sauté chicken for 3 minutes or until golden brown and crisp.  Turn carefully with a spatula and transfer the skillet to the oven.  Bake the chicken for another 8 minutes, or until done.  Remove from oven and set aside to cool slightly.  Cut diagonally into strips to serve over salad.