Fulltiming Since January 2008 travel blog


It has been a hectic couple of days. Despite my continuing fight with the remnants of altitude sickness (still have the headache and shortness of breath) I finished my first day of hospital orientation yesterday. Then, after a day of check-offs, Willis and I drove to the sister hospital in Denver (87 mountainous curvy miles away) in order to be ready to participate in a MEDITECH computer training today and tomorrow. There is a definite advantage to having a house on wheels! On Saturday I am scheduled to work from 6:30 in the morning until 7:00 at night with a preceptor and then I will be on the regular night shift schedule (6:30 pm until 7:00 am). I much prefer the night shift and am looking forward to being done with these early days!

One of the benefits of being in a larger city is the assortment of ethnic dining options. After I got off of work today we treated ourselves to an Indian food dinner at a small family-run restaurant - the India Oven. Though not pretentious the food was scrumptious. The Tandoori chicken, coconut vegetable soup and Naan were all delicious. (Note to Mark and Julia: the Chicken Tikka Masala was also yummy and not nearly as hot as the Ithaca version.) For dessert we had Gulab Jamun (recipe below) and some little fried fritters (I don’t remember what they were called) made with bananas, yogurt, and turmeric (or if the chef can afford it…saffron). The young family running the restaurant was kind to us and appeared genuinely pleased to answer our questions and accept our compliments regarding the various dishes.

Now, a side note about Blayde… Our little Blayde has been in lots of states and has seen lots of squirrels. Normally he never shows any interest in squirrels. But for some reason these large red squirrels running around Colorado really get his boyish attention. He loves seeing them, perks right up and takes a “play stance”. Many of the squirrels appear nearly tame so I have to be careful that Blayde doesn’t get too close to them. The way he behaves makes me think about the Warner Brothers cartoon skunk – Pepé Le Pew falling in love with the various cartoon cats… so much like our real-life Blayde falling in love with all those fluffy large squirrels.

We should be headed back up the mountains to Frisco tomorrow evening.

Happy Travels,

Rebecca

Recipe for Gulab Jamun:

1 cup instant nonfat dry milk

1/4 cup all-purpose flour

2 pinches baking soda

3 tablespoons melted ghee (a clarified butter, made by gently heating butter so the impurities rise to the top and are removed)

3 to 4 tablespoons milk

1 cup light brown sugar

3 cup water

7 cardamom pods

2 cup oil

1 teaspoon vanilla essence

In a large bowl, mix dry milk powder, flour, baking soda and ghee; using both hands, rub the mixture. Add the milk to the ingredients. Knead for another 5 minutes. Roll dough into small balls. To prepare syrup, boil the brown sugar and 3 cups water in a pot for half an hour over low medium temperature. Add 2 cups oil to a small pot and fry the small balls until they are brown.

After all balls are fried, reheat the sugar water. Add cardamom seed. As soon as it begins to boil, add the balls and simmer for 15 minutes. When the balls absorb the syrup, turn off the heat. Remove the balls with slotted spoon. Stir the essence into the syrup and pour the mixture over the balls. Serve hot or cold.



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