24 hours...5 laboring women...2 babies...3-4 hours of interrupted sleep and about a gazillion evaluations for various pregnancy related issues. The first day back on call after a vacation week is always busy - somehow the universe knows.
It is nice to get back to birth though. No matter how much stress is around, whether it is personal or professional, the atmosphere in a room after a baby is born catches you and makes stop. The emotions in the room - excitement, unabashed joy, relief - are palpable and robust. I remember feeling this as a midwifery student and being blown away with how there can be such a change in energy. Even with the most grueling labors, the baby arrives and there is this shift of emotions, of focus.
I used to be able to sleep for at least 4-5 hours when I got home post call, but lately I've had trouble. Especially if I've caught some sleep no matter how little. Instead of sleeping, I'm scheming as to what recipes this midwife will try over her next luxurious 2 days off until she's on call again.
For the menu today is Beet Salad with Blue Cheese and Horseradish. I call it Spicy Beet Salad but have just dissected this name for about 5 minutes feeling unsure that that name really captures the essence. I first had a version of this at the Dublin Airport, on a layover from Brussels to home. J and I were starving and found a little deli-style restaurant with several types of salads and sandwiches. The servings were generous and the beet salad left me thinking. I'm still working on the perfect mix of ingredients. Today's experiment went well and it definitely earned it's title.
Spicy Beet Salad (Beet Salad with Blue Cheese and Horseradish)
Ingredients: 3-4 roasted beets, cut into bite size chunks
Olive Oil, to taste
Red Wine Vinaigrette, to taste
Blue Cheese crumbles, about 1/8 cup
1 clove garlic, diced
Horseradish 1 1/4 tsp - 1 1/2 tsp
Dijon Mustard 1/2 tsp - 1 tsp
Serves 1-2 people as a side dish
*To roast beets you can place individual beets in aluminum foil wrap and roast in oven at 400 F for 45 min - 1 hr until tender. Then remove beets from oven and peel skin off once beets are cool. Cut beets into bite size pieces and put in the refrigerator for at least 30 min to chill.
Once beets are cold...
1) Drizzle olive oil and red wine vinaigrette over beets.
2) Add blue cheese and garlic, mix well.
3) Add the horseradish and Dijon mustard to taste, being sure to mix well. Can serve immediately or keep chilled in the refrigerator.