Picturemail!
Food and dentistry in San Francisco. (Not the other kind.)
The weekend before I have 3 tests on consecutive days (Mon Tues Wed) I come down with a full-blown cold. Brain isn't working at all. Will try to sleep and wing the Human Anatomy test tomorrow.
Whoops. For some reason, commenting got turned off. It's back on. Not that there are a bunch of people clamoring to leave me comments, but it would explain why my brother sent me an email instead of a comment.
Until today, I did not appreciate the level of skill and technique required in taking dental impressions. It's a bit like making a soufflé. The process looks straight forward enough (mix alginate, load tray, pop tray into mouth, wait, pop tray out), but your technique and timing have to be just right, or the entire thing just might fail. For soufflés, you won't really know until the very end whether the damn thing will rise gloriously above the ramekin or whether your cursed pastry will deflate at the very end and become a flat, wasted mess of semi-fluffy dough. For dental impressions, the only way to achieve success is to pour the stone and crack the final cast out of the rubbery mold (the initial impression).
My last few meals have been criminally indulgent.
Growing up the son of a dentist, I had several opportunities to follow my father around and watch him do his work. It bored the hell out of me.
Holy crap, do you know how hard it is to carve a tooth? That's our first assignment in Dental Anatomy - Carve a tooth out of a solid block of wax. I thought it wouldn't be that hard. I mean, I can cook, so I thought I would have no problem working with my hands. I mean, I can dice an onion pretty decently into an amateurish brunois. I even remember my interviewer asking me what part of school would I have the least trouble with, and I told him confidently, "Probably the clinical aspect... I've seen a lot already and I'm comfortable working with my hands."
I can't believe I'm going to be a dentist.