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in my mind. Maybe after I've been out of the loop for a few more years, I might start to forget what it was like. But I highly doubt it, because all I have to do is go to any store, hospital, bank, restaurant, heck even a traffic light and just watch...watch the angry, impatient, "me me me me me me" people out there.

Working at home...I kinda feel like I'm my own boss. Sure there are e-mails and TAT issues, but I actually have control over most of that stuff. I get out of my job what I put into it. Yeah, some days are harder than others, but that's just life.

Fresh in my mind are the 8+ hour days of standing on my feet ALL DAY LONG at a register on Mother's Day in a sweltering hot greenhouse putting foil and bows on potted plants, or answering phones at an answering service that were so busy that at the end of 4 hours my voice would be hoarse, or being unable to pee because there was a line of ornery patient's waiting with scowls on their face because THEY needed their outpatient tests booked RIGHT NOW because THEY were on their lunch break and their time is money! (and then when you finally do get the chance to pee, some nasty-a$$ crotch-cricket-ridden patient decided to leave a floater or pee on the seat!) And all of this was at least 10 years ago now and still painfully vivid.

So yeah, go ahead and work in the real trenches and then make a fair comparison of working at home versus working somewhere else. Whackin' on keys and having to repeatedly playback some ESL now and again ain't nuthin' compared to putting up with a bunch of crap that you can only imagine if you haven't experienced it first hand.

experience you have no clue. You don't know about various platforms, equipment needed, insurance, taxes, contracts, not to mention your transcription skills are limited and you have no QA skills.

Unfortunately there are many like you who seemed to have not investigated this business and how hard it is to get a job before taking classes and then end up in the same position as you, graduating and no chances of a job.

I appreciate your experience and insight! I agree about clinic work being boring; so is radiology. And VR/speech rec has really taken over radiology and clinic, the same for EMR. I know it's going to be a huge challenge for a few months, but I'm up for the challenge! Plus I've done interventional radiology-type transcription (minimally invasive procedures) with really tough dictators, so I have a bit of a heads up.

EMR is coming whether you like it not and whether your doctors are older or not. Eventually the older doctors will retire and the new generation coming out of medical school are products of this technological age. There is no stopping it.

NORMAN POTATO SALAD WITH APPLES

The sweet crispiness of the apples and the tang of vinegar give this potato salad a special lift. It's named after Normandy, famous for its apples and for its apple brandy, Calvados.

2 pounds yellow-fleshed potatoes such as Yukon Gold
3 tablespoons cider vinegar
2 Granny Smith apples
1 tablespoon fresh lemon juice
1 cup apple juice
1/2 cup well-chilled heavy cream
1/2cup mayonnaise
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves
1 teaspoon Calvados (French apple brandy; optional) freshly ground black pepper to taste

In a 3-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are tender but resist when pierced with a fork, about 20 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, peel and cut into 1/4-inch-thick rounds. While potatoes are still warm, layer one third in a large serving dish or bowl and drizzle with 1 tablespoon vinegar. Season potatoes with salt and pepper. Continue layering in same manner with remaining potatoes and vinegar, seasoning with salt and pepper. Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick pieces and in a bowl toss with lemon juice. In a small saucepan simmer apple juice until reduced to about 3 tablespoons. In a bowl beat cream until it just holds soft peaks and gently but thoroughly fold in reduced apple juice, mayonnaise, parsley, Calvados, and pepper. Season sauce with salt and gently toss together with potatoes and apples.

Serves 6 as a side dish.

8 oz cooked/drained spaghetti, cooked chicken cut up, 1-3/4 C grated cheddar cheese - divided, 4 tbsp. Parmesan cheese, 2 oz jar of diced pimento, 1 small onion, minced, 1 can cr. of mushroom soup, 1/2 C chicken broth, salt and pepper to taste

Combine 1-1/2 C cheese, 2 tbsp. Parmesan and all other ingredients with spaghetti. Place in greased casserole dish and sprinklewith remaining cheese. Bake 350 for 45 mins.

I have cut out potatoes, rice, breads, ice cream, etc. for almost 2 weeks and have lost 4 pounds. I did South Beach a couple years ago but it takes too much preparation and planning, although I did lose 20 pounds without excercising. You may want to try the South Beach Diet Cookbook.

I hated to exercise but now I've joined the Y - and really liking it. I try to go everyday to a beginning exercise class and/or Pilates. If I don't make the class, I try to do 30 minutes on the treadmill.

I have put off doing this for many, many years and can't believe how much better I feel. It's alot easier to put on weight then take off, but I refuse to get discouraged. I have lost alot of strength around my waist and lower back (pouchy tummy), but Pilates is helping that. I work at my own pace which the instructor encourages us all to do.

12 oz. cooked chicken, chopped (2 cups - about
3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.

Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the center of dough for filling. Spread filling evenly over middle of dough.

To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

Fresh Salsa Recipe Too!

NORMAN POTATO SALAD WITH APPLES