From Dissections to Delicious Steaks
After years of working in medical research, some time ago I finally bid adieu to the dissection lab.
After years of working in medical research, some time ago I finally bid adieu to the dissection lab.
Today, I happily traded the delicate art of anatomical exploration for the more mundane act of cutting into a beautiful fillet steak (well done, of course). No more formaldehyde-scented air or the meticulous scrutiny of anatomical structures.
Instead, the sizzle of a steak on the grill brought a newfound joy. As I made that first cut, I couldn’t help but revel in the simplicity of it all.
The transition from lab work to savouring a perfectly cooked steak may seem unconventional, but for me, it marks a delightful shift from the complexities of research to the simple pleasures of everyday life.
So here’s to leaving the lab behind and embracing the exquisite satisfaction of a well-prepared meal.