This morning was my long anticipated allergy appointment as a follow up to the hives that I had in May. Apparently, I'm allergic to everything!! I guess this means I won't be getting a cat :( Here's the master list:
Cockroach
English plantain (Weed)
Lamb's Quarter (Weed)
Russian Thistle (Weed)
Ragweed (Weed)
Grass
Trees: Elm, Maple, Willow, Cottonwood-Poplar, Ash, Oak, Sycamore, Birch, Hickory, Walnut, Mulberry (Yup, that's every single one that they test for, folks!)
Dust mites (D. Farinae)
Dog and cat dander :(
Alternaria (Mold)
Monday, June 28, 2010
Sunday, June 27, 2010
Ribs and Reid's 25th
On Thursday we celebrated Reid's 25th birthday by having a cookout at the Phi Rho house. It was my first attempt at making ribs on the grill, and I am happy to report it was a great success :) Here's what I did:
Started out with a 6 lb slab of spare ribs. I trimmed excess fat, rubbed the ribs with a pre-made pork rub from Hy-Vee, and set them on my broiler pan. I covered them tightly with tin foil and baked at 275 for 3 hours. After removing from the oven, Reid brushed on some BBQ sauce and threw them on the grill for about 5 minutes (a couple minutes per side, just so they get a little charred). They were a huge hit!
The first time I ever made ribs was for Valentine's Day last year, and I have been searching for the recipe that I used ever since. Well, tonight when I started cleaning out my book shelf...look what I found!!
Home Style BBQ Ribs
3 lbs boneless pork ribs (I remember using bone-in, I swear...)
2 large tart apples (peeled & chopped)
1 large onion (halved and sliced - shhhh, don't tell Reid!)
1/4 tsp cinnamon
1/4 tsp allspice (I substituted a sweet smelling rib and chicken rub that I have, and I definitely did not measure it out! I think I rubbed it all over the meat, actually)
salt & pepper
1 cup BBQ sauce (I wrote here that I used a "sweet & spicy" variety)
Combine everything except BBQ sauce, cook in the crock-pot on low for 7-9 hours. Drain off excess juices. Add BBQ sauce, cook for additional 30 minutes.
Started out with a 6 lb slab of spare ribs. I trimmed excess fat, rubbed the ribs with a pre-made pork rub from Hy-Vee, and set them on my broiler pan. I covered them tightly with tin foil and baked at 275 for 3 hours. After removing from the oven, Reid brushed on some BBQ sauce and threw them on the grill for about 5 minutes (a couple minutes per side, just so they get a little charred). They were a huge hit!
The first time I ever made ribs was for Valentine's Day last year, and I have been searching for the recipe that I used ever since. Well, tonight when I started cleaning out my book shelf...look what I found!!
Home Style BBQ Ribs
3 lbs boneless pork ribs (I remember using bone-in, I swear...)
2 large tart apples (peeled & chopped)
1 large onion (halved and sliced - shhhh, don't tell Reid!)
1/4 tsp cinnamon
1/4 tsp allspice (I substituted a sweet smelling rib and chicken rub that I have, and I definitely did not measure it out! I think I rubbed it all over the meat, actually)
salt & pepper
1 cup BBQ sauce (I wrote here that I used a "sweet & spicy" variety)
Combine everything except BBQ sauce, cook in the crock-pot on low for 7-9 hours. Drain off excess juices. Add BBQ sauce, cook for additional 30 minutes.
Monday, June 21, 2010
Update!
Wow, I can't believe it's been so long since I've posted! Here's what's going on in my life:
1) Reid took his boards! I'm sure he did very well, we are anxiously awaiting the results
2) Reid then immediately flew to Vegas after taking the boards (much needed vacation!) with some friends. I'm pretty sure he had a good time, judging from the random middle-of-the-night text and picture messages :)
3) My roommate, Ashley, graduated and moved to Kansas City. I'll be moving here in about a month (ick).
4) This is my LAST WEEK OF SCHOOL!!! Too bad the dental school decided to bombard us with projects/tests/etc. It's almost summer, though!!
5) Reid moves to Des Moines this weekend. He will be living at the "Intowner" during his 3rd year rotations at Iowa Health (Methodist).
6) I found out my schedule for next year :) I'm very excited about my group and my schedule. I start with Oral Diagnosis in the fall, followed by Oral Surgery, then Pediatrics/Operative in January. In February, I will start SuperBlock (Periodontics, Prosthodontics, and Endodontics).
1) Reid took his boards! I'm sure he did very well, we are anxiously awaiting the results
2) Reid then immediately flew to Vegas after taking the boards (much needed vacation!) with some friends. I'm pretty sure he had a good time, judging from the random middle-of-the-night text and picture messages :)
3) My roommate, Ashley, graduated and moved to Kansas City. I'll be moving here in about a month (ick).
4) This is my LAST WEEK OF SCHOOL!!! Too bad the dental school decided to bombard us with projects/tests/etc. It's almost summer, though!!
5) Reid moves to Des Moines this weekend. He will be living at the "Intowner" during his 3rd year rotations at Iowa Health (Methodist).
6) I found out my schedule for next year :) I'm very excited about my group and my schedule. I start with Oral Diagnosis in the fall, followed by Oral Surgery, then Pediatrics/Operative in January. In February, I will start SuperBlock (Periodontics, Prosthodontics, and Endodontics).
Thursday, June 3, 2010
Tuesday, June 1, 2010
I'm not afraid to cook salmon anymore!
Fish has always been a little scary. I'm not afraid to eat it (actually, I love it!), I'm afraid to cook it. But, I went out on a limb, and it was a success! Best of all, I had dinner on the table in 15 minutes!! Here's what was for dinner tonight:
Baked Salmon Fillets with Lemon
Spray a metal baking pan with Pam. Place salmon fillets in pan (I used 3). Drizzle with extra virgin olive oil. Squeeze one half of a lemon over fillets and sprinkle heavily with sea salt and pepper. Bake uncovered 8 minutes at 400.
Steamed Green Beans with Almonds
Cook ready to steam (in-the-bag) green beans in the microwave for 5 minutes. Meanwhile, melt 1 tablespoon of butter in a small skillet. Add 2 tablespoons of sliced almonds, stir to coat, and toast lightly. When beans are done, dump out into bowl. Pour almonds over beans and toss. Salt and pepper to taste.
I also served Pillsbury garlic twists with this meal. Yum!!
Baked Salmon Fillets with Lemon
Spray a metal baking pan with Pam. Place salmon fillets in pan (I used 3). Drizzle with extra virgin olive oil. Squeeze one half of a lemon over fillets and sprinkle heavily with sea salt and pepper. Bake uncovered 8 minutes at 400.
Steamed Green Beans with Almonds
Cook ready to steam (in-the-bag) green beans in the microwave for 5 minutes. Meanwhile, melt 1 tablespoon of butter in a small skillet. Add 2 tablespoons of sliced almonds, stir to coat, and toast lightly. When beans are done, dump out into bowl. Pour almonds over beans and toss. Salt and pepper to taste.
I also served Pillsbury garlic twists with this meal. Yum!!
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