Watts School of Nursing June

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Wanted to see who else is going to Watts (Mt Olive) starting in June. I just got my acceptance letter today! Wondering who my fellow classmates will be!

I did my Soc survey Thurs nite after class and I was brutally, brutally honest (and I didn't even have to fudge it b/c the truth was bad enough).

I truly hope that no other cohort ever has to deal with that nonsense again.

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:yeah:Well at least you know that this cohort won't have to!!!!:yeah:

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Yes, please!! No lines will be okay too! That is, if you haven't done them already.

Thanks JenniP :D

for a & p I usually do 2 slides to a page so I can see the diagrams, that ok?

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JenniP - Yes, thanks!!

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Tar, what mis-mash of stuff do you throw in that makes it so great??

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Tar, what mis-mash of stuff do you throw in that makes it so great??

It's not necessarily what you throw in, but how you cook it. take for instance my noodles, you always par-boil them so that when you finish in the pot, they come out aldente' and not mushy. There has to be a little crunch to the oodle. For the meat, the trick is how you season it. I won't give away my recipe, but keep in mind that when an italian takes over cooking something born and bred hungarian, then the rosemary, allspice, garlic and a bunch of other spices will smell up the house. i just started using sea salt and I love it, plus its healthier. Sugar buffers the tomato sauce, but too much will make you feel like your eating a noodle with sugar on top of it, so take it easy. I use very little to knock the tartness of a good roma tomato.

Other than that, you just gotta experience it.

It's a croud favorite at my house. I usually cook it for 10 to 13 people. Bout once a week.

3-4 pounds of G.B.

2-3 Boxes of Noodles, etc., etc..

You get the point.

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I've been working on that particular recipe for 10+ years

In the immortal words of Pee Wee Herman...HAHAHA

MANY WILL TRY,

And...FEW WILL FAIL!!!!!

Sorry got that wrong!!

So just mess around with it yourself....I'm a sauce guy, I was taught to cook by a sous chef an that is my primary focus. But I'm also a marinade man and a open flame broiler boy.

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Got ya covered Bee,

Keyna, need slides?

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Got ya covered Bee,

Keyna, need slides?

Tar, sounds good!

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Hey JenniP,

Would you mind printing slides for me?

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Me no like goulash. I was tortured as a child with meatloaf, salisbury steak and goulash. i have officially banned salisbury steak from my house.:barf02:

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Did anyone notice on my barf smiley that the barf comes out his nose too? Pretty cool.

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