Sometimes we see things on this job that we wish we could forget – traumatic injuries, people in severe pain, blood, gore, etc. Most of the time, most of us can handle it. But sometimes, for whatever reason, it becomes difficult to handle emotionally. It could be that a patient reminds us of someone we know or love, i.e. a father, mother, sibling, or good friend. Old memories can be triggered. Regardless of the reason why, the fact is that someone is having difficulty. The reality is that we are called to face things above and beyond the norm and everyone handles it differently. When someone does have difficulty it can manifest itself in any of the following ways: nausea, anxiety, tremors, numbness, nightmares, flashbacks, moodiness, irritability, confusion, restlessness, depression, headaches, paranoia, elevated heart rate, difficulty making decisions, sweating or chills, difficulty remembering orders, sense of grief or anger, stomach disorders, increased substance abuse. These signs and symptoms are normal reactions to abnormal situations and they are the precursors of someone dealing with PTSD (Post Traumatic Stress Disorder). In the Seattle Fire Department we have a Critical Incident Stress Management Team that I have the privilege of being a part of. Anyone can activate the team (from a fireman on the tailboard to a chief). The purpose is to help identify anyone who might be having difficulty coping with something they experienced on the job and then aid them in getting the right kind of assistance. It is just one way out of many that we have to help take care of our own.
On a lighter note, a good dessert is one way I try to help take care of my crew! Now that summer is here and fruit is plentiful, I like to make fruit desserts. I have several gooseberry bushes in my back yard and right now they are bursting with berries. If you can find some gooseberries, here is a recipe to make a great gooseberry tart that finishes off a summer meal nicely, especially when served a la mode!
Suey’s Gooseberry Tart
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6
Resources:
For Pastry
1 ½ cup of flour
1 egg
1 tablespoon sugar
8 tablespoons butter
For Filling
4 cups gooseberries
1 cup brown sugar
3 tablespoons quick-cooking tapioca
½ tsp. salt
1 tsp. vanilla
1 tsp. lemon zest
¼ cup triple sec
Tactics:
For Pastry:
In a mixing bowl, combine the flour, egg, sugar and butter. Let rest in the fridge for about 1 hour. After rested, form pastry to a lightly greased tart dish and bake the pastry shell for 15 minutes on 425° F. Remove from oven.
For Filling:
Crush ½ cup of the berries in the bottom of a saucepan. Combine sugar, tapioca, salt, vanilla, lemon zest and triple sec; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat and add remaining whole berries and triple sec. Place mixture in pastry shell and bake for another 25 minutes. Remove from oven and allow tart to cool completely. Serve with vanilla ice cream.
