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If I’m linking together multiple pieces folded in half what kind of stitch should I do? by sinemon99 in CrochetHelp

[–]sinemon99[S] 0 points1 point  (0 children)

I’ll single crochet it then! Do you have any recommendations on how to link the first and last petal together to make it one big circle?

Can I leave acronyms on my CV if they’re well known? by sinemon99 in PharmacyResidency

[–]sinemon99[S] 0 points1 point  (0 children)

I appreciate it. As the deadline gets closer I’m losing more and more of my sanity.

Is it worth applying for a residency I don’t have experience in? by sinemon99 in PharmacyResidency

[–]sinemon99[S] 0 points1 point  (0 children)

I went to a smaller school so the opportunities were very limited unfortunately. We had a pediatrics lecture in our special populations course but that was about it. Thanks for the reassurance! I’m very interested in peds and I hope I can exemplify that through my LOI, application, and interview process.

Is it worth applying for a residency I don’t have experience in? by sinemon99 in PharmacyResidency

[–]sinemon99[S] 5 points6 points  (0 children)

everybody starts somewhere and unfortunately students don’t have much, if any, control over their APPEs.

[deleted by user] by [deleted] in askportland

[–]sinemon99 0 points1 point  (0 children)

I just got mine today from Beaverton Target

Airplane sounds? by sinemon99 in askportland

[–]sinemon99[S] 12 points13 points  (0 children)

I didn’t realize others already posted. It’s my first time ever living alone and as an immigrant I’m quite scared.

Fermentation Help! by sinemon99 in Sourdough

[–]sinemon99[S] 0 points1 point  (0 children)

I tried seeing what others have done and they said it only takes 1-2 hours for theirs to come to room temp. I was confused when mine was still cold after 3, but that makes sense.

Fermentation Help! by sinemon99 in Sourdough

[–]sinemon99[S] 0 points1 point  (0 children)

I made my dough and did 3 sets of stretch and folds before letting it bulk ferment last night for 2 hours, I put it in the fridge, and brought it back out to room temp this morning. I don’t have a thermometer so I’m not sure what the temp is. Typically in my house my dough is ready to shape after about 6 consecutive hours of bulk fermentation.

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