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A couple of things:
I took the TEAS V test today...er, yesterday. I did OK, but man, I am really rather weak on my chemistry knowledge. So that brought my scores down, but the scores are high enough to qualify for any of the nursing programs around here. In addition, my sister is mailing me her TEAS refresher book so if I want to retake it, I'll be better prepared. I can take it twice in 2 years, and the higher score is the one the school will look at.
Oh, and speaking of chemistry (although it might be better classified as biology), I'm trying my hand at a sourdough yeast starter. I'm on day 2 of my new "pet". It came about as a result of wanting to make fresh yeast rolls for dinner a couple of nights ago. I had a small chunk of extra dough left over, so I put it into a tupperware container and added warm water, then swished it around for a bit, then loosely put the lid back on. It smells half-yeasty, half-beerlike. The longer I leave the starter out, the sharper the sour flavor will become as local yeasts will colonize in addition to the commercial yeast I used for the rolls. I'm looking forward to eventually making some sourdough pretzels later on in the month.
Now that Boe's sub job is over, we spent a day doing some major spring cleaning up to and including windows in the living room and kitchen.
I took the TEAS V test today...er, yesterday. I did OK, but man, I am really rather weak on my chemistry knowledge. So that brought my scores down, but the scores are high enough to qualify for any of the nursing programs around here. In addition, my sister is mailing me her TEAS refresher book so if I want to retake it, I'll be better prepared. I can take it twice in 2 years, and the higher score is the one the school will look at.
Oh, and speaking of chemistry (although it might be better classified as biology), I'm trying my hand at a sourdough yeast starter. I'm on day 2 of my new "pet". It came about as a result of wanting to make fresh yeast rolls for dinner a couple of nights ago. I had a small chunk of extra dough left over, so I put it into a tupperware container and added warm water, then swished it around for a bit, then loosely put the lid back on. It smells half-yeasty, half-beerlike. The longer I leave the starter out, the sharper the sour flavor will become as local yeasts will colonize in addition to the commercial yeast I used for the rolls. I'm looking forward to eventually making some sourdough pretzels later on in the month.
Now that Boe's sub job is over, we spent a day doing some major spring cleaning up to and including windows in the living room and kitchen.
