Blogs: Compounding in the Kitchen

Taking the Leap Forward—to 2014!

Published Online: Tuesday, January 7, 2014
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This past year was a great one for me. In addition to a successful year in the pharmacy, I was able to travel to some of the most amazing places on Earth. Many patients and coworkers have asked me, "How did you manage to travel so much? Where do you find the vacation time?" My answer: time management and mastering efficiency. Those skills aren't just helpful in the pharmacy! In 2013, my passport was stamped in Peru, the Czech Republic, Poland, Australia, New Zealand, and even on Easter Island. On top of those incredible foreign locales, I was able to visit a number of US cities. And, of course, sample a number of local specialties. I also enjoyed a milestone birthday.
 
As I leap into 2014, my resolution is to incorporate more of my travel experiences into my cooking and work. My reading list includes many new cookbooks that promise to teach me, among other things, the art of French cuisine and how to perfect Spanish tapas. I also dug up old German and Norwegian heritage cookbooks from my grandma's basement. I even managed to find many Greek and Moroccan recipes that bring back warm travel memories during the cold winter months here in the Midwest. Measuring, pouring, and delivering a perfect final product is not just the skill of a pharmacist; it is the hobby of a girl who truly enjoys compounding in the kitchen.
 
Happy New Year everyone! I dare you to take some personal and professional leaps in 2014! Travel to your dream city. Or, just experience that city's food through compounding in the kitchen!
About
Jill Drury, Pharmacist and Cook
Blog Info
In this blog, Jill Drury, a clinical pharmacy specialist based in Chicago, Illinois, will talk about her passions—pharmacy and cooking, and how she has managed to blend the two. She will provide insights on compounding, along with recipes for healthy dishes, and will relate stories from her experiences.
Author Bio
By day, Jill Drury works as a clinical pharmacy specialist in Chicago during the week and as a clinical staff pharmacist at a retail pharmacy on the weekends. By night, she is a cook, mixing up recipes and sharing the results with her coworkers. Whether she's in the laboratory or the kitchen, Drury spends the bulk of her time measuring, grinding, and pouring to create a better finished product.

Drury earned her Doctor of Pharmacy from Midwestern University College of Pharmacy in 2007. She has done numerous presentations and consults for several pharmaceutical companies. She has won top honors at the Wisconsin State Fair for her jam, and has a Facebook page (http://www.facebook.com/pages/Jack-Jills-Laboratory/117372888279326?ref=ts) dedicated to baking.

Drury has found that the skills she utilizes behind the pharmacy counter can be applied to the stove top, and that both require a generous helping of patience and precision. Stay tuned to learn more!

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