HOSPITAL MISPLACES PATIENT’S BODY PART Anyone Seen a Skull?
All of us have had to search underneath the couch cushions for a missing wallet or TV remote, or we’ve had to scour the mall parking lot in search of our somehow misplaced car keys. I would almost certainly lose my head if it were not attached to my body. Which, as it turns out, is why I definitely should not work at one particular Atlanta hospital. In September 2022, the Emory University Hospital Midtown staff allegedly misplaced something more important than the contents of a patient’s pants pocket. Following his brain surgery, Fernando Cluster was horrified to discover that the hospital had misplaced part of his skull. What a Headache Fernando underwent emergency brain surgery after suffering a stroke and subsequent cranial bleeding. As part of the surgery, surgeons removed a
bargain. The hospital made errors when identifying the bone flaps and had no idea which skull fragments belonged to Fernando. Eventually, hospital staff informed the patient they could not find his bone flap and, as a result, they would be unable to put the missing pieces back in his skull. Suing Over a Skull Consequently, Fernando and Melinda Cluster have filed a civil lawsuit against the hospital. The Clusters claim the hospital’s failure to find his bone flap led to an extended hospital stay, increased medical debt, and undue pain and suffering. Not to mention, of course, the alleged negligence in misplacing a patient’s skull. If nothing else, the Clusters have a remarkable story to tell and, most probably, a large settlement headed their way in lieu of a fully intact brain cage.
portion of Fernando’s skull, known as a bone flap, with plans to reattach
that portion of his skull after he healed from his surgery. While the hospital scheduled the procedure to repair Fernando’s skull for November 2022, issues arose that made it impossible for the hospital to fulfill its end of the
STICKY FIG AND PECAN PUDDING WITH TOFFEE SAUCE
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INGREDIENTS
DIRECTIONS
• 3/4 cup unsalted butter, softened • 2/3 cup brown sugar • 2 eggs, beaten • 1 tsp baking powder • 3/4 cup self-rising flour • 3/4 cup dried figs, roughly chopped • 3/4 cup pecans, roughly chopped • 1/2 cup hot water Toffee sauce • 1/2 cup unsalted butter • 1 cup brown sugar • 1/2 cup heavy cream
1. Preheat oven to 350 F. Grease a 6-cup ovenproof bowl and line the bottom with waxed paper. 2. In a large bowl, beat butter, sugar, eggs, baking powder, and flour until smooth. Stir in pecans and figs, then add 1/2 cup hot water. 3. Pour batter into prepared bowl, cover with a circle of waxed paper, then cover tightly with foil. Bake for 50–60 minutes until a skewer inserted into the center comes out clean. 4. For toffee sauce, put butter and sugar in a saucepan over low heat, stirring constantly until the sugar dissolves. Stir in cream and increase heat to medium. Bring to just below boiling, then reduce heat to low and cook, stirring occasionally, for 5–7 minutes until thickened. 5. Turn pudding onto a plate and drizzle with toffee sauce.
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