Menu, Schmenu!

We do our weekly menu planning on Fridays. This menu greeted me on the refrigerator when I came down to breakfast Friday morning.

Note the lack of JV initials.

Here’s my reply:

Needless to say, we hammered out a more feasible and equitable menu plan at lunch.

Permanent link to this article: http://ediblethoughts.com/2021/11/06/menu-schmenu/

How Lean is Too Lean?

My background is in science. The thought of getting a business degree never occurred to me. I have picked up a few business buzzwords over my years in healthcare. One of the most prevalent examples of MBA-Speak is Lean. This four-letter word is sprinkled liberally in job postings throughout all sectors of the economy.

What is Lean? In plain English, it’s reducing waste as much as possible. Lean was derived from the Toyota Management System and has been applied to other industries, including healthcare. While Lean is a structured philosophy that is more bottom-up than top-down, companies have often corrupted the process to mean that they don’t hire staff until it’s absolutely necessary to do so. They don’t order supplies until needed – “just in time” delivery. Warehouse space is kept to a minimum. 

While Lean may serve its purpose in good times, it has been a disaster in the era of COVID-19. Consider the impacts of Lean in healthcare:

  • Human Resources. Nursing and allied health staff are hired in numbers that are necessary to maintain accreditation. Twelve-hour shifts were sold to nurses as flexibility; “three days on, four days off – such a deal!” When staff got redeployed to care for pandemic patients, this flexibility fell apart fast. Staffing reached crisis levels when nurses, doctors, and other front-line staff such as respiratory therapists wound up in hospital beds or quit their jobs due to burnout. Hospitals put out the call to retirees to gown and mask up. Some (bless them!) did so. Large hospital systems used traveler nurses to maintain staffing levels, often offering large sign-on bonuses and generous salaries – more than what the regular staff received.
  • Personal Protective Equipment (PPE). Supply chain folks made sure they had enough on hand for normal patient census. However, when COVID-19 patients started flooding into emergency rooms, PPE ran out quickly.  Other countries supply most PPE, so shipments were delayed. American medical supply houses also followed “Lean” principles, so their warehouses were quickly depleted of masks and gowns. Hospital staff were reusing masks, face shields, and gowns beyond their useful lifespans. Some nurses in supply-strapped hospitals were using large garbage bags as gowns. Hand sanitizer was nearly impossible to find. 
  • Hospitals in General. Hospitals had to postpone elective surgeries to stretch staff and supplies. These procedures, from plastic surgeries to overnight sleep studies, are key revenue-generators. When elective surgeries are canceled, a hospital’s bottom line can rapidly turn red. 
  • Rural Hospitals. Even though I work in a major metropolitan area, I grew up in rural upstate New York. The counties bordering Lake Ontario east of Rochester have one hospital each. Residents there go to Rochester or Syracuse for procedures such as heart valve replacements. The rural hospitals deliver babies and stabilize emergency patients for transfer to the cities. COVID-19 swamped these hospitals’ already limited intensive care unit capacity. The aforementioned supply chain issue affected independent rural hospitals disproportionately, as they didn’t have the bulk purchasing power of large hospital chains. The combination of staff who may have quit or become traveler nurses and the limitation on elective procedures induced a downward spiral. Some rural hospitals, especially in hard-hit areas of the southern US, have closed their sliding glass doors for good. Others may have been bought by larger chains that may have little or no connection to the region.
  • Patients. Preventive care has always been the poor orphan of the US healthcare system. The pandemic only made matters worse. Folks were scared to enter clinics or hospitals for routine mammograms or colonoscopies. Elective echocardiograms or cardiac catheterizations were also postponed. Some of these people wound up requiring more extensive or emergency surgeries down the road than if they’d had their tests performed earlier. Early detection saves lives. 

Reserve capacity is necessary to sustain any system against shocks. So-called “Lean” management failed healthcare miserably during the pandemic. It may be time to rethink this strategy to prevent future crises.

Permanent link to this article: http://ediblethoughts.com/2021/11/01/how-lean-is-too-lean/

Two Saturdays, Two Caribbean Restaurants

Last Saturday we had dinner at Mojito on our way to a symphony concert. It’s a tiny pan-Latinx restaurant just off Interstate 5. Mojito’s owner, Luam Wersom, started out as a dishwasher at the restaurant before he bought it several years ago. We’ve been going to the restaurant almost as long as it’s been open. My go-to dishes on the menu are lechon asado (pulled pork) and pabellon (the Venezuelan equivalent of Cuban ropa vieja). I had the former last night, while Julian had the camarones Carmen Miranda (shrimp stir-fried with mango, pineapple, and bell peppers). Even though we had been there once since the pandemic started, Luam remembered us.

Yesterday we went to Bahama Breeze at Southcenter Mall. We needed to go to the southern end of Lake Washington to do some shopping at Ikea. We’d taken Julian’s mother there several times after we moved her to Seattle. In contrast to Mojito, it’s part of a chain. You could fit about 15 Mojito buildings into Bahama Breeze. We had to make an early (4:30) dinner reservation. We had conch fritters, black bean soup, jerk chicken, and stuffed plantain. The service was okay, but it was obvious that the restaurant was understaffed. We had to pay through a computer pad on the table.

While both restaurants serve good food, I’m more inclined to go to a family-owned place. Mojito gets my vote. It doesn’t require going down western Washington’s longest parking lot (I-405) to get there. It’s also nice to go to a place where you’re recognized and welcomed.

Permanent link to this article: http://ediblethoughts.com/2021/10/24/two-saturdays-two-caribbean-restaurants/

Get Kraken

Seattle has a National Hockey League team again after nearly 100 years. Its first NHL team, the Metropolitans, was the first US team to win the Stanley Cup. The current iteration is the Kraken, named after the mythical sea creature. This is a big deal for Seattle. The region has a couple of semi-pro teams, but none of the colleges or universities has a hockey team. The Kraken has been hyped for at least two years, with T-shirt and jersey – I mean, sweater – sales.

As would be expected, most of the Kraken team members are from Canada. Two or three are from Sweden. All of them are NHL veterans. Much to this Cornellian’s chagrin, two of the Kraken went to Harvard. (The Harvard-Cornell hockey game in Ithaca was immortalized in the novel and movie Love Story. It’s been a grudge match for over 50 years.)

Tonight is opening night versus the Golden Knights in Las Vegas. The atmosphere in the rink is more like a Vegas show than a sporting event. At the end of the first period, Las Vegas was ahead 2-0. It could take some time to release the Kraken.

Permanent link to this article: http://ediblethoughts.com/2021/10/12/get-kraken/

The Right-Sided Mouse

I’m a proud southpaw. Julian looked over at my work computer setup the other day and asked, “How come your mouse is on the right side?” I replied, “So I can write while I’m manipulating the mouse.” Actually, the real reason is so I can pet whoever is on my lap with my left hand.

“Get that phone out of your hand and resume petting me already!” Neli, the absolute monarch of the office.

Permanent link to this article: http://ediblethoughts.com/2021/10/05/the-right-sided-mouse/

Pear Chocolate Cake

One of the few upsides of canceling the trip to Europe is that we’re able to see our friends Bruce and Laurie, who moved to Michigan six months ago and are in town this week. Bruce had hoped to accompany us on the trip, but he needed back surgery over the summer. We hosted them for dinner last night.

Julian made his killer pasta puttanesca recipe. I went through a couple of cookbooks to find a suitable dessert for the event. I found one in Florentine, by Emiko Davies – a pear chocolate cake. As I mentioned in this post, the arrival of locally-grown pears is my cue that autumn has arrived. I bought some Bartletts for the cake. Since the recipe is gluten-free, I had to get some almond meal. I also needed to pick up some bittersweet chocolate. The recipe was straightforward, once I poached the pears and melted the chocolate. I couldn’t find my springform pan, so I baked it in a deep-dish pie pan. The result is below. It received rave reviews from all four of us. It was more moist than most flourless cake recipes. Since the recipe is flourless, I expect a request to make it for the next Mixed-Marriage Passover Seder.

It even looked like the photo in the cookbook;

Permanent link to this article: http://ediblethoughts.com/2021/09/22/pear-chocolate-cake/

No Europe This Year

Way back in February, I was fully vaccinated and Julian had had his first shot. We were optimistic that COVID-19 was going to be beaten back. As a result, we decided to re-book the trip to Europe that we’d had to cancel in 2020. Julian scored great apartment rentals in Florence and Paris and almost-reasonably-priced flights. We were supposed to leave September 20th.

We canceled the trip on the 15th. Several factors led to this decision, not the least of which was the Delta variant of COVID-19 running rampant in the United States. While Europe hasn’t banned American travelers yet, the hoops one has to jump through are onerous. For example, we’d have to get different “health cards” for each country so we could enter museums or restaurants. It’s anybody’s guess whether we’d get them in time. Italy had a rapid turnaround; however, I think we’re still waiting for France’s carte sanitaire. The rules are subject to change while we’re in a country. My vacation time doesn’t allow for long quarantines in any of our destinations. The health of our elder statescat, Luka, was another consideration. I didn’t want our cat sitters to have to make end-of-life decisions (and pay for them) in our absence.

Maybe next year, Paris.

We’ll be back eventually. This photo was taken in 2015, before the tower’s base was fenced in.

Permanent link to this article: http://ediblethoughts.com/2021/09/18/no-europe-this-year/

Who Dumbed Down the Cheese?

I grew up in upstate New York. I like my cheddar cheese to bite back. One of the best bits of culinary advice my mother gave me was to use sharp cheddar in macaroni and cheese. Unfortunately, finding truly sharp cheddar here in Washington is nearly impossible.

Julian decided to make patty melts for dinner last week. For the uninitiated, a patty melt is a burger served on rye bread with caramelized onions and cheddar cheese. We asked the cheesemonger at the Murray’s kiosk at the QFC for a recommendation. We wound up with an Australian cheddar. The results were…meh. The cheese just wasn’t sharp enough.

I tried the cheese in a sandwich the other day. It wasn’t bad uncooked; however, the sharpness was probably dissipated by the cooking. Mom was right.

Permanent link to this article: http://ediblethoughts.com/2021/09/17/who-dumbed-down-the-cheese/

Squatters

The bald eagle nesting pair who live on our street have decamped to their summer aerie. In the meantime, a pair of hawks have apparently taken up squatting in the nest. One hawk sat on a branch of the Douglas fir off our deck for over a half hour the other day. Julian took numerous shots of the bird. Note the band on its right leg.

Quite a handsome specimen. Photo courtesy of Julian.

Permanent link to this article: http://ediblethoughts.com/2021/08/22/squatters/

A Death in the Kitchen

Let’s face it, friends, to stay alive we have to kill other things. Sometimes they’re already dead on arrival in our kitchens; other times we actually do the killing. Last week I had to perform mass murder: Yeast Mode, my sourdough starter, was put out of their misery. Cause of death: Contamination by the wrong sort of organisms, i.e., mold. I should have put Yeast Mode in the fridge when the summer heat warmed the kitchen to the point where it was painful to turn on the oven. At least I know where to get a refresher starter when the weather cools down and I’m ready to bake again.

Permanent link to this article: http://ediblethoughts.com/2021/08/14/a-death-in-the-kitchen/

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