Archive for April, 2021

Stabs to the Chest and Face

Written by Tad. Posted in Kooks

A young man came in as a trauma patient after having been stabbed multiple times. At first glance, the worst injury was a large slash across the front of his chest. However, it only involved the skin and didn’t penetrate into the chest. So, it was really just “a mere flesh wound.”

A small laceration on his face was much more worrisome. The cut was on his cheek just below his left eye. His eye was bulging forward, what we call proptosis. Though he could see well, he was unable to move the eye normally.

Further evaluation of his facial injury showed the knife had penetrated his check and broken through the bone just blow the eye. It passed through the orbit, which is the space in the skull the eyeball sits in. Then, the knife entered into his brain. The proptosis was caused by bleeding in the orbit, filling the space between the skull and the eye with a blood clot. The eye and nerves which allow for vision had been missed by the knife, so his vision was unaffected.

His chest wound was cleaned and stitched in the emergency department. He was then admitted to the hospital for further evaluation and care by the ophthalmologist and neurosurgeon.

Going Leather

Written by Tad. Posted in Trauma Strap Bags

I recently came into possession of an old leather coat that fit no one in our family. I decided to try to mix leather and trauma straps into a bag. Not bad for a first try.

I saved the pocket and just included it in the design.

Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Years ago, I started making cookies from recipes by Momofuku Milk Bar in New York City. I was eventually able to actually go to their store in Manhattan. I was not all that impressed with that experience but I continue to enjoy their cookie recipes. These are really fun cookies to make and eat. And they look great, too.

Recipe By:

All over the Internet

Ingredients:

1 cup butter, at room temperature
1¼ cups granulated sugar
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons salt
3 cups cornflake crunch (see below)
1 cup mini chocolate chips
1 cup mini marshmallows

Cornflake Crunch
5 cups corn flake cereal
½ cup milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted

Directions:

1. Cream butter and sugars in bowl of stand mixer fitted with paddle attachment. Scrape down sides of bowl. Stir in egg and vanilla. Beat for 7 to 8 minutes.

2. Reduce mixer speed to low. Stir in flour, baking powder, baking soda, and salt. Mix just until the dough comes together.

3. On low speed, paddle in corn flake crunch, mini chocolate chips and marshmallows until they’re incorporated.

4. Divide dough into ¼-cup balls. Line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (If they are not chilled, they will flatten out too much, especially if you mix the marshmallows in rather than use the stuff method.)

5. Heat oven to 375°F.

6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment. Bake for 11-16 minutes. The cookies will puff, crackle, and spread. They should be a little brown around the edges and on the bottoms.

7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.

 

Cornflake Crunch:

1. Pour cornflakes into medium bowl and crush them with your hands or bottom of a cup.

2. Stir in milk powder, sugar, and salt. Stir in butter.

3. Spread on a parchment. Bake for 20 minutes.

4.  Cool completely before storing or using in a recipe. (I keep left-overs frozen.)

Copyright © 2014 Bad Tad, MD