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My buddy box will be a testament to this: I have the anatomy notes of an A+ student, but not the grades to reflect it.Īnd finally, I need to do well (or, really, EXTRA well) at the beginning of the semester so that finals week isn't the week from hell. I get too wrapped up in HOW I am studying when I should be worried about making it through material.
#Growly notes hanging indent plus
And it's funny, because my favorite (a matter-of-fact presentation of material plus some extra bits to catch in notes during class) was other's least favorite.Īnd, last but not least, I should probably study more. I also think I'm pretty sensitive to how someone actually teaches a subject. I could recite a list or label a picture, but the 3D layout of things always eluded me. I know that part of it was just a general inability to efficiently memorize anatomy stuff. Other people's grades hold no sway on my own.) I'm hoping that second year is better for me, as some others have suggested it was for them at their school, and maybe the folks that breezed through first year may have a harder time with micro heavy, memorization heavy, genus species heavy curriculum. That thread just makes me happy to have clawed my way through first year and come out the other side. We use to do this as a community exercise (before vet school when I worked a job that wsa 60-80h/wk), and we would flash freeze using dry ice in big coolers, then wrap the foods and store in personal coolers to go home. If I am going to freeze something like stirfry, I will spread the veggies out in a thin layer on a metal pan, so everything freezes faster (saves flavor and some texture.) I freeze casseroles in small pans. Having said that, the frozen meals I make are the ones where the veggies are going to be cooked anyways, and I find that peak season peppers frozen into a lasagna tastes far better than off season 'fresh' peppers that were transported 10+ hours to my local market. I do freeze things like strawberries in season for smoothies, pies, crumbles,etc.
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I'm lucky to be in a place with an awesome farmer's market year round and a great growing season. I have a hydroponics set up (bought it off craigslist) for some, container garden on my deck for others. I still buy (and grow) my own fresh fruit and vegetables for daily/weekly eating (lunch salads, veggie/fruit snacks, etc). I've also got a ton of different berries frozen from the same method - great for smoothies! As well as yogurt cubes for me and the dogs, and pumpkin cubes for the dogs.Īs more and more veggies come into season, I'm going to attempt to either freeze or can what I can, so I can at least minimize what I have to buy off season. Lemons are frozen in halves, onions sliced into rings, peppers cut into strips.Most things I freeze on a cookie sheet, and then transfer to baggies so its easier to jsut take what I need and I'm not dealing with a giant clump. Its nice for a recipe that calls for half a lemon or half an onion - I don't need to run to the store, I can just pull the right amount out of the freezer. Herbs, spinach, onions, scallions, tomatoes, lemons, peppers etc are all in the freezer, but the texture is pretty much only good for cooking. If it's going to be used for cooking, I generally freeze it just so I have some on hand- saves those last minute runs to the store for just one thing. They tend to lose that satisfying crunch after being frozen. I still buy the things I want to eat fresh on a pretty regular basis.