It makes sense for those who haven't been
on the fast socioeconomic educational track
from their earlier days. And I think that a
requirement to learn the practical skills
would be a good thing, except that it would
turn off those with that intellectual
impatience that is prized these days.

Both are necessary.... the practical and the intellectual....

The question is can you have both skill sets
rolled up into the same person.

Admittedly not very common, but it is possible... I've seen it in
action... :)

It's a set of qualities whose coincidence
is to be desired, but perhaps as rare as an
eclipse or a "blue moon."

The demands placed on the staff are greater than ever
- but that might be largely due to understaffing by
the comfortably paid hospital administration.

Sad, but quite possible...

Danger of falling into a sort of negative corollary
of Parkinson's Law when it happens. I.e., the time
available constricts to squeeze the work when the
work is abundant.

Do people with the 2-year certification ever
go on to a four-year program, and would there be
an advantage in doing so?

Yes.... and yes... Some places would give higher pay with the further education... and it might be that the further degree would also open the doors to more responsibility/positions as well...

But both these phenomena bleed off talent from
places where they would be of greatest use.

True, there is that possibility...

Danger of falling into the Peter Principle when
it happens.

I'm conflicted about that. Of course you
need administrators, but taking experience
out of the pool is not optimal (see above).

I hear you... but one does also want someone in administration that understands what it's like in the field....

Which throws the value of the MSN nd Ph.D. in
nursing into doubt.

stay fresh by squeezing a couple caps of vitamin
E into the jug.

I don't know how that would work... my experience with vitamin E is that it goes rancid soon enough, itself...

Interesting. It's not supposed to and
is used as a "natural" preservative
in a lot of settings.

Interesting. Maybe we just keep things much longer than most.... I've
had to toss Vit E when it started to stink....

How many centuries did that take, I wonder.

Supervision as much as training, then. Also
in short supply in such businesses.

We might be thinking of different sorts of businesses...

I was thinking of the little grocers whose
niche might be threatened by Weggie's and
similar.

I was thinking somewhat of a small business I worked for in Syracuse,
which could have gone either way... but the bosses treated the whole
staff as pretty mcuh family, and there was sufficient training to do the job.... and we were used in a wide variety of ways.... including dealing
with the customers... :)

Okay, a philosophy not unlike that that
Wegmans espouses. I wonder what the cushion
was that allowed them to be that way, in
this shrimp-eat-shrimp world.

In some sitations the relation between
customer and store has become adversarial,
which is never the best way.

Indeed.

Some legislative killjoy would undoubtedly
require there be a big label saying May contain
insects or insect parts.

I'm sure that the marketroids would find a way to turn that about...

I suppose they could rename roaches crunchberries
or something.

That's not all that far-fetched.... ;0 Or locusts could be touted as "part of a Biblical diet".... :)

We're being way too nasty. Is it
justified, I wonder?

Maybe.... on both counts... ;)

Though I don't generally care to be
wrong, that's too bad.

There are numerous ways of dealing, but
ofttimes the best way is to do nothing.

Ofttimes, yes... :)

It's bewildering. Best thing is just to
be bewildered.

Indeed. :)

You can't beat up on oblivion. Not
easily, anyway.

And with the humidity in the house being
30% or less most of the time, that's not
much of an issue. Plus if the candy dries out
it becomes closer to peanut brittle anyway.

So it would still be tasty... :) Just different... :)

We'll find out, but I suspect that's the case.

Should be... :)

Stay tuned until about New Year's Eve eve.
If there's no word by 1/5, remind me.

Shrimp and pancetta
Categories: Italianish, shellfish, main, reduced calorie
Servings: 8

4 oz diced pancetta
2 lb raw peeled deveined shrimp
salt and freshly ground black pepper
1 c green onions, trimmed, thinly sliced
1 c stock
2 1/2 Tb Italian parsley, stemmed, chopped
2 Tb cold salted butter

Cook pancetta in skillet over medium heat,
stirring often, 10 min or until almost crispy.

Season shrimp with salt and pepper. Raise heat
to medium-high; add shrimp and green onions.
Cook, stirring, 2 min. Add stock; bring to
simmer. Cook 2 min until internal temp of
shrimp reaches 130F. Remove pan from heat.

Add parsley and butter; stir until butter melts.

Source: Wegmans
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