By Dr. Rashid pulled me aside Monday. He said there is a new NP starting in August, a 29-year-old named Shanice, fresh out of Simmons, and he wants me to mentor her. He said Kate, you are ready, I want you doing this. I said yes okay.
I have not mentored anyone before. I was mentored, by several very good nurses at Mass Gen, and I think about each of them often. I do not know yet what I will offer her. I will start by listening.
Group Tuesday. New six-week cycle. Bernadette. Seven of us. Three returning (me, the ALS widower, the 54-years-married woman), four new. I said my piece briefly — husband died August 2023 of glioblastoma, two kids, I am in my second year. One of the new members, a 41-year-old woman whose husband died in March of a heart attack, teared up when I said second year. I remember the first year. I did not say anything. I just nodded at her.
Clinic — a 36-year-old man with new-onset diabetes. A1c of 11.2. We got him started, I did long education, he will come back in two weeks. He was scared. I said we will take it step by step. He said thank you. Community health. That is the work.
Liam has decided he wants to be a history teacher when he grows up. He told me this Wednesday, unprompted, while eating a pear. I did not cry. I said that is a good job. He said Daddy's job. I said yes. He said I will teach about the Civil War. I said excellent.
Nora is in a butterfly phase. Everything is butterflies. She drew me a butterfly Friday. She drew one on her arm in marker Saturday that I could not fully wash off. I gave up after two tries.
Saturday pancakes. Burned the first one. Liam wants to learn to make them. I said next Saturday.
Sunday dinner at Southie. Ma made stuffed peppers. Ground beef, rice, tomato sauce, onion, baked an hour. Dad loves them. Liam tried one. Liam said no thank you. Nora said yes please and ate the filling and left the pepper.
Food of the week: Ma's stuffed peppers. The filling alone is a meal. Both kids will eat it if the pepper is removed.
Nora ate the filling and left the pepper, and honestly I understood her completely. The best part of any dish is often the thing inside — the part that carries all the flavor, all the work, all the love. This recipe reminds me of that same idea: simple ingredients, done right, with something good to dip into alongside. After a week of listening, of nodding, of taking it step by step, there is something genuinely satisfying about making something crispy and uncomplicated on a Sunday afternoon.
Deep-Fried Onions with Dipping Sauce
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4
Ingredients
- 2 large yellow onions, sliced into 1/2-inch rings
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 egg
- Vegetable oil, for frying (about 3 cups)
- Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make the dipping sauce. Whisk together mayonnaise, ketchup, horseradish, smoked paprika, and garlic powder in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Prepare the onions. Separate sliced onion into individual rings. Discard the very small center rings or save for another use.
- Make the batter. In a shallow bowl, whisk together buttermilk and egg. In a separate shallow bowl, combine flour, garlic powder, paprika, salt, black pepper, and cayenne.
- Coat the onions. Dip each onion ring into the buttermilk mixture, letting the excess drip off, then dredge thoroughly in the seasoned flour. Set coated rings on a wire rack or baking sheet. Let rest 5 minutes so the coating sets.
- Heat the oil. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high heat to 375°F.
- Fry in batches. Working in small batches, carefully lower onion rings into the hot oil. Fry 2 to 3 minutes per side, turning once, until deep golden brown. Do not crowd the pot.
- Drain and serve. Remove fried onions with a slotted spoon and transfer to a paper-towel-lined plate. Season lightly with salt while still hot. Serve immediately with the dipping sauce.
Nutrition (per serving)
Calories: 420 | Protein: 7g | Fat: 24g | Carbs: 44g | Fiber: 2g | Sodium: 480mg