Tuesday, July 6, 2010

Saying goodbye

Over the many years I have been a nurse, I have met some very extraordinary people.  There are probably 6 or 7 people that stand out.  I am not going to name names, but one of them is leaving Rush to pursue interests out East.  No, it is not Kathy.

I can honestly say that I am heartbroken losing her and feel a loss greater than just needing to hire a new nurse and fill her slot.

That is because she has the rare combination of intelligence, grace, skill, and humor that it takes to be an exceptional nurse.  She will do well in the rest of her career.  I only wish that it was on 5 North.

This dish is incredibly easy to make, but works very well for work parties.  This one is for you, my colleague.  Good luck.

Italian Beef - Crock Pot Style
5 to 6 pounds of Chuck Steak
32 oz of Mild Pepperoncini (liquid as well)
1 Tablespoon Dried Oregano
1 Tablespoon Dried Basil
1 Teaspoon Granulated Garlic or 2 Cloves Garlic put through Garlic Press

Combine all ingrediates in crock pot and cook on low for 8 to 10 hours.
Let cool and shred the meat.  You can put in the refrigerator to let the fat congeal and remove it, but, honestly, it tastes better with the fat.

Rewarm and serve on buns.

(You will have to adjust pepperoncini to taste because they are quite variable in their intensity.  Mild will usually keep your head from blowing off.)

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