After I finished up inserting the catheter into our dummy, I asked my teacher about the proper method to cover a female patient for this procedure. We had watched a video on the subject, but that just made it look like some kind of funky origami with a sheet, and I was at a loss and wanted some clarification. My teacher shook her head for a minute, and I thought I was mentally being put on her idiot list, but then she popped her head up and asked, "How much are you willing to pay me?" Confused, I let out a nervous laugh, but before I could ask what she meant, she sighed, and said, "The things I do for my students", before hopping up into the bed in front of our dummy. Utterly baffled, I just stared at her for a second as she hiked up her knees to assume the position (Ladies, think of the way you sit when visiting your Ob/Gyn). She handed me the sheet and told me to get to it. At this point the entire class was watching (and sniggering) as I wrapped one corner of the sheet around one leg, and secured it under her foot and then moved around to the other side to wrap that leg. Just as she is explaining to me how the blanket now allows easy access to the vagina for catheter insertions, lifting the sheet for emphasis, our other teacher walks in the lab with a cry of, "Oh my WORD! What is going on?" before she bursted into giggles at the sight of her fellow instructor. The teacher on the bed just laughed and hopped down, and now I will never forget how to drape a female patient to provide privacy during a catheter insertion.
I really don't know where to even go from here, so here's a recipe:
Chicken Tamale Casserole
from Gonna Want Seconds Blog
2 1/4 cup shredded Mexican Cheese Blend
1/3 cup milk
1 large egg
1 tsp ground cumin
1 can cream corn
1 box Jiffy corn muffin mix
1 (4 oz) can green chiles, chopped
1 (10 oz) can red enchilada sauce
2-3 cups cooked chicken, shredded
1/4 cup green onions, thinly sliced
Preheat oven to 400. Grease a 9x13" casserole dish. Combine 1/4 cup cheese, milk, egg, cumin, cream corn, muffin mix, and green chiles in a large bowl. Stir until moist. Pour into casserole dish. Bake for 15 minutes; pierce in several places with a fork. Pour enchilada sauce over the top. Top with chicken and 2 cups of cheese. Return to oven and bake for 15 minutes more, or until cheese melts. Remove from oven, and let sit 5 minutes. Top with green onions before serving.
Enjoy! |
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