Wow it is hard to believe that it has been so long since we went to Europe! There are still times that I think that I will turn around and we will all be following Nils like good little ducklings. I learned so much about the veterinary profession, our overseas colleagues, and the differences while there. This trip opened my eyes to verity of facets within the veterinary profession that I hadn't even dreamed about. Also, the opportunity to see place steeped in history older than our country. You hear about buildings, places, and objects in history books for centuries past but it is another think to walk into one of the building or bike through one of those cities or even touch some of those objects, was amazing. Here in the states we really don't have anything, at least to the scale of what is in Europe, that is man made and that old. Yes we do have the odd Native American stone structure but they all have an abandon feel while Europe's old structures are lived in and used. There is so much that I enjoyed about this trip but I have already put off reading Radiology to long. This trip will make you catch the international travel bug, I did!
P.S. I promise group members the recipe for Pistachio Chicken.
Chicken breast, pounded flat
Pistachios chopped finely
Heat a small amount of olive oil in a skillet and pre-heat the oven to 300 F. Sprinkle a small amount of salt and pepper on each side of the chicken breasts. Coat the breast in chopped pistachios. Place chicken in the skillet allowing it to cook for 5-7 minutes on both side (pistachios should brown). Remove the chicken from the skillet and place in a single layer on a cookie sheet. Place the cookie sheet in the oven and allow the chicken to finish cooking. Note: depending on how thin the chicken is you may not have to put it in the oven after it is cooked in the skillet.
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