Learning to ingest the less than palatable

At some point in my formative years, having been brought up on traditional Pennsylvania Dutch cuisine, I was introduced to pudding. As I recall, I didn’t care much for the texture or the taste.

I quickly learned that to ingest pudding, you had to add a generous coating of pungent mustard and a saltine cracker to make it semi-palatable. To this day I do not seek it out, preferring ring bologna or souse instead.

These days I am fully grown. Far from being force fed, I can comfortably pick and choose those substances that I care to ingest — for the most part.

Which brings me to the electronic medical record, a concoction which I am forced to swallow and digest daily. more»

Interested readers can examine my thoughts on this issue in my latest Musings blog post newly published in the Journal of the American Academy of Physician Assistants.