My body has decided that it only needs, on average, four hours sleep per night. My brain appears to disagree. I think at first this started the other way around – thinking was keeping me up. Now the rest of me is getting its revenge. If I don’t sleep through the night tonight it is entirely possible that I will nod off in Anatomy tomorrow, which would be icky at best.
Despite my mounting sleep deficit, good things have happened this week. I got good results on a paper and a clinical competency, balancing out the dire anatomy factor. More importantly I have got some excellent collaborative study done, with people I enjoy spending time with. Bits of Med Revue are taking shape, and there is a new bike in the garage (not mine). The quest for world trivia domination took a great leap forward. I had two baths and one beach visit.
Apparently people have chanced upon this site while seeking actual proper information. If it were only proper information on “Shortcrust Pastry Modifications” they were seeking, I would not feel so bad. However there seem to be a number of people seeking explanations for “Free Air in the Abdomen” and I am somewhat concerned that I may have provided something which may or may not look like medical advice.
So, seekers of abdomen-air-and-shortcrust-pastry-related information, here is a brief summary of what you might need to know.
Free Air in the Abdomen: Sounds very sexy but since you are looking for this on the internet, you probably know someone in hospital with this problem. It’s not at all sexy. It means there is gas in the abdominal cavity, possibly due to an infection or perforation of an organ. It’s not good but it can be treated. Talk to your medical professional and don’t rely on stuff you read on the internet.
Shortcrust Pastry: Making pastry is a chemical process which hinges upon the molecular structures of various combinations of some or all of: fat, flour, water, milk, egg, sugar and salt. The gluten proteins in the flour are especially important. I know little of the chemistry and rely mostly on instinct and wisdom handed down through the ages. Common wisdom holds that it is best to make pastry on a cool, dry day. Keeping the ingredients cool seems important. It is for this reason that many recipes suggest use of a marble slab. I don’t have one. So, I tend to look at the weather on my pastry day and adjust factors according to my instinct. Use iced water on a hot day. Use less water on a humid one. Chill my hands before working the dough. Those are the type of modifications I make to shortcrust pastry. The big thing to remember is this: Don’t over-work it. Touch it less than you think you need to.
It occurs to me that this is good advice for other things in life generally.
In other news, I have not been sleeping much recently. If I had missed this mornings’ lectures and had a nice lazy sleep-in, I’d be feeling pretty pleased with myself right now, because they were a total waste of time. Except for the bit with the dermoid cyst.