This I believe

NPR has a series I love called This I Believe. This particular essay caught my attention as it's something I see so often in my work, something that makes me want to keep working.


This I Believe

Contributor: DENISE
Location: NEW HOPE, PA
Country: United States of America

I believe that I have learned a lot about how to live from people suffering from severe and persistent mental illness. I am a psychiatrist who has been practicing for nine years, and I have a clear memory of teaching a class to medical students when I was a young resident in training. The purpose of the class was to teach medical students how to examine a patient with mental illness. There were snacks provided and the med students immediately made a fast beeline for the food, gobbling-down most of it before the patient volunteers, many of whom were homeless, had chance to serve themselves. As the mental health clients picked through the remnants of the catering, I was struck when several of them called-out, “hey doc, you want some?!” before serving themselves. For several days after that, I continued to tell my colleagues how much more courteous and thoughtful my patients were than my students. I BELIEVE that many of the most humane actions often come from those whom society considers inhumane and that true generosity of the heart often comes from those who seemingly have the least to offer. I BELIEVE that those whom we idolize will often fall short of our expectations
As my career progressed, I realized that I would be reminded time and time again of how much we all can learn from those suffering with mental illness. My patient suffering from depression and low self-esteem said to me, “I want to be around bright and successful people, but they don’t want to be around negative and depressed people…and that’s who I am! I don’t blame them for not wanting to be friends with me…I wouldn’t!” I tried to tell her that nobody…nobody feels or acts bright and successful all of the time, but I knew that she wouldn’t believe me. In her mind I was the “too chipper psychiatrist that shit sugar and pooped candy hearts.” How could I possibly understand her negative hell..after all, I was just doing my job…I got PAID to tolerate her negative presence. At that moment I took a deep breath; do I remain in the upbeat, splenda’d mode of encouragement…or…do I BELIEVE that the truth will set us both free! I chose the latter. In fact, I said, “when we started seeing each other a year ago, you really irritated the heck out of me. Now, I realize that it ‘s not personal, you really are just miserable, but even though you feel this way, I must tell you, you are really quite funny and witty; I look forward seeing you each time we are scheduled to meet. I’m trying to help you, but I know that it’s going to take a long time and that we might fight. I believe that in spite of all of this misery and frustration, we can have a meaningful therapeutic relationship and learn from one another. I BELIEVE that misery not only loves company, but also wants to be confronted and put in its place.”

Travel Warning

So Naomi Campbell says it's safe to travel in Kenya now.

This brings up several questions:

1. As a celebrity, she probably never ventures into the real Kenya, so how would she know?
2. Why would I look to her as the travel expert?
3. Is Kenya really safe with HER there?

mmmm, ok

bushy

Fruit-Sausage Pizza

Tonight's pizza was a variation on a pizza that Scott and I made while we were in college.

On the pizza crust (recipe in the February 29 post) I spread a thin layer of room temperature
**cream cheese.

I cut into small pieces
**1 medium apple
**1/2 large pear
**3 Morningstar Farms veggie sausage patties

In a bowl, I mixed the above ingredients with about
** 3 ounces of sheep feta (add more if desired)

I spread the mixed ingredients onto the pizza and covered with a light sprinkling of
** sharp cheddar cheese (add more if desired)

Then baked the pizza at 400F for about 20 minutes or until lightly browned.

Sorry Jonathan, I didn't take a picture of this one!

Double Entendre or Revisionist History?

Moses

Pizza

I've become pretty obsessed with pizza lately...and by lately I mean the last 2-3, oh maybe even 30 years. I've finally found a favorite crust recipe (which I'll include below) and now I'm experimenting to find toppings that up the health factor of pizza. Tonight I made a keeper.

I used my mandolin slicer on the thinnest setting to cut up:
**1 small zucchini &
**1/2 orange bell pepper

Then I chopped approximately:
**3 oz of fresh spinach &
**2 sprigs of fresh basil
into large pieces.

I mixed the vegetables in a large mixing bowl with approximately
**5 ounces of fresh sheep feta
and mix it up thoroughly using my hands.

Set the oven to preheat to 425F. After preparing the pizza dough (directions say to let it raise, but I never do) I press the dough out into a 12-inch pizza pan sprayed with olive oil pan spray. I brush the dough with olive oil I've infused with garlic, then dump and spread the vegetable mixture. It will be tall, but it cooks down.

Put in the center of the oven and turn the heat down to 400F. Bake for 17-20 minutes or until crust is nicely browned and vegetables are cooked.


Williams-Sonoma Pizza Crust (with my changes included)

1 T active dry yeast
3/4 c + 2 T lukewarm water
2 c of all-purpose flour
3/4 c of corn flour (can use all-purpose flour)
1 t of salt

Dissolve yeast in the water until the sponge (the foamy stuff) develops. Gradually mix in the flour and salt until thoroughly mixed into a good dough consistency.

The camera on my flash hasn't been working so in the picture below, the peppers are orange and the other vegetables are green. Use your imagination.

HAHAHAHAHAHA

Ohhhhh Hilary!!!!