[video]

[hypospraying]

Hello, everyone. For those who don't know me, I'm Christine and I work at the hospital in Poseidon. After getting some good advice from a friend, [You know who you are, Pepper.] I've decided to start a first aid seminar here at the hospital for anyone who wants to learn. My hope is that word of this spreads out past Poseidon to other places, but for now, I'm mostly expecting locals. I'm aiming for a class once a month for a couple of hours. The first class will be at the hospital on Saturday. Just follow the signs from the front door.

If you have any questions, or you're a medic yourself and want to contribute, just let me know.

Comments

[fromthevalley]

Speaking of, how is mint doing?

[hypospraying]

Still alive! Which I'm very happy to say. I'd be so embarrassed if I had to tell you I'd somehow killed it.

What about you? Have you been working with tomatoes?

[fromthevalley]

I'm glad to hear that.

[ Though it would not have been the worse thing, Helga would have simply started her on another. ]

Good, I must say. I find that I like them grilled.

[ And with eggs and mushrooms too. ]

[hypospraying]

[Helga's kind that way. Christine just hates failing at anything.]

Yeah, they're so versatile! There's plenty of ways to prepare them.

[fromthevalley]

Do you have any favorite recipes?

[hypospraying]

I like fried green tomatoes, though they can be a little sour sometimes. You pick them before they turn red, bread them, and fry them up.

[fromthevalley]

[ That sounds delicious! ]

I shall have to try them though they seem quite tender. Do you slice them before frying them?

[hypospraying]

Oh, yeah. Like about a quarter of an inch? And you can use bread crumbs, or dredge them in flour. And you can season them however you want.

[fromthevalley]

Why are green tomatoes used specifically for this?

[hypospraying]

It's because they're firmer and not as juicy. When they're red and ripe, the juice will ruin the breading and they'd fall apart in the pan.