A limerick for a tooth

There once was a tooth that was broken
That required fixing worth more than a token (expensive!)
Trouble it keeps giving
Painful too for living
Darn tooth keeps me stoking (frustrated!)

Okay so a bad limerick but at least I can be humorous about it? Stupid tooth that I injured a few years ago just doesn't quit giving me trouble. I've had it repaired three times! And it's a front tooth so it's not as easy as slapping a crown on it. Sigh.

Crash Hot Potatoes

Made this as a quick Thanksgiving side dish. It looks simple (and it is) but you can't stop eating it.

Modified from the Pioneer Woman's recipe.

Crash Hot Potatoes

Ingredients:
- several boiling potatoes (I used the kind with red skin about the size of my fist and cut them in half)
- salt and pepper
- chives, rosemary, or herbs of your choice
- olive oil

1. Boil potatoes in salted water until fork tender
2. Place potatoes on baking dish and using potato mashed or bottom of glass, smash potato
3. Drizzle or paint with olive oil
4. Sprinkle with salt, pepper and herbs to taste
5. Pop onto top rack of oven set at 400 F
6. Bake about 10-15 minutes or until tops of potatoes look crispy and slightly browned
7. Serve hot

Handwritten letters - old fashioned?

Am I the only one who likes to write and receive an old-fashioned letter? This time of year, I sit down and write out holiday cards. I treat it like a business, spreadsheet and all, so I don't miss anyone. It takes a good 5-6 hours. I'll admit, I don't always love it 100% of the time, but I feel it's important to thank and remember those who have been important to me.  A hand-written notes takes time, effort, and thought, I hope that it sends a message that I care and value those people who receive my letters. Typed letters, or god forbid, e-cards are just not the same. But maybe I'm old-fashioned.

In this vein, I'm sad that USPS is in financial straights. They need to redefine their mission somehow and adapt to this world of electronic communication. I've got no good ideas, for what does the postal service do except ensure that we receive paper communication?

Memories past

I am home for the holidays. Yesterday, I visited my high school, after several years of not setting foot inside.  What a walk down memory lane.

A few things struck me:
1. Why do all my teachers look exactly the same? High school must be some sort of time warp where the youth and vigor from all its perky (or surly) teens infuses into its older inhabitants.
2. High schoolers? They look like babies. How did I even feed myself at age?
3. My English teacher, Mrs. G, still has an uncanny ability to stare straight into your soul. And she has those large batwing classes too. She is a living Sybill Trewlawny (from Harry Potter).

I am very lucky to have spent my formative teenage years at this place, where the teachers are dedicated, encouraging, and invested in what they do. So thanks Mr. and Mrs. B, Mrs. C, Mrs. G! You were and are amazing!

Medical poetry

One of the prize winning poems Yale's medical student poetry competition.  I am so glad they are promoting the medical humanities.

Aphasia

By Noah Capurso

We are taught that the brain
Is a set of highways;
Corpus callosum,
Spinothalamic,
Optic radiation.

But there are other roads, as well.
Scenic neural backroads
That are hidden from view;
Dusty and seldom used.

Sometimes we can see them
When the highways are down;
From cancer,
Surgery,
Or a stroke.

Our patient had a brain tumor.
We tested her highways
With a feather drawing;
“What is this?” we asked her.

And the answer she gave
Came by the scenic route;
“A leaf
That fell
From a bird.”

Salty Chocolate Nutella Thumbprints

Salty Nutella Thumbprint Cookies

I made these in our kitchen last week. In the course of wielding the hand mixer, forming the balls, and spooning the Nutella, I involved (unintentionally) no fewer than half a dozen hallmates. Everyone loves cookie-making, apparently!  Thus, I have no pretty picture of these cookies arranged on a plate, because they were gone before I could get to it.

These cookies, from this year's Washington Post Holiday Guide, are definitely a crowd pleaser. Who doesn't like soft, chewy, chocolate cookies with Nutella? The only change I made to the recipe was reducing the salt to 1 teaspoon and reducing the sugar to about 1 cup.  They were plenty sweet enough and you could definitely appreciate the salty undertones.

From the Washington Post: 

Salty Nutella Thumbprint Cookies

These salty, sweet cookies are a go-to party recipe for Jenna Huntsberger and Stephanie Willis of Whisked! Guests find the Nutella centers irresistible. To get the butter to the right consistency, Huntsberger leaves it on the counter the night before she makes these cookies.

MAKE AHEAD: Unbaked, scooped cookies stored in an airtight container will keep for up to 1 week in the refrigerator or 1 month in the freezer. Baked and filled cookies can be stored in an airtight container at room temperature for up to 3 days.

Makes 30 to 35 cookies

Ingredients:

• 2 cups (10 ounces) flour
• 1 cup plus 1 tablespoon (3.2 ounces) natural unsweetened cocoa powder, sifted
• 2 teaspoons kosher salt (reduced to 1 teaspoon)
• 16 tablespoons (2 sticks) unsalted butter, at a very soft room temperature (see headnote)
• 1 1/3 cups (9.3 ounces) sugar (reduced to 1 cup), plus 1 cup for finishing the cookies (you need less than 1 cup)
• 2 large egg yolks, at room temperature
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1 cup Nutella (chocolate hazelnut spread)

Directions:

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.

Whisk together the flour, cocoa powder and salt in a small bowl.

Combine the butter and 1 1/3 cups of sugar in the bowl of a stand mixer or hand-held electric mixer. Beat for about 2 minutes on low speed, until fluffy, then add the egg yolks, cream and vanilla extract; beat on low speed until combined. Add the flour mixture and beat until just incorporated.

Place the remaining cup of sugar in a shallow bowl.

Scoop 30 to 35 heaping tablespoons of dough onto the baking sheets. Shape each mound of dough into a ball, then roll it in the remaining sugar to coat evenly. Space the balls 2 inches apart on the baking sheets, then use your thumb to make an indentation in the top of each cookie, gently flattening the cookies a bit as you work.

Bake one sheet at a time for 10 minutes or until the edges are just set; the tops of the cookies will be soft. (If the indentations have lost definition, press the centers again immediately after you remove the cookies from the oven.) Transfer the baking sheet to a wire rack to cool. 

Pipe or spoon the Nutella into the center of each cookie while the cookies are still slightly warm. 

Serve or store once the Nutella centers have slightly set.

Christmas flowers

My favorite this time of year.

Beautiful music

You know the kind of music that gives you chills?

I said I was really getting into the holiday spirit this year. Last week, I attended holiday parties 3 days in a row - yikes - and participated in a Messiah sing-along. This piece is one of my favorite songs from the Messiah. Something about the way the notes travel down in the "unto us a son given" part just sends chills down my spine. Plus, the Mormon Tabernacle is just a gorgeous choir.  Regardless of religion or faith, as a musician, I can appreciate the beauty in this music.

The daily 3

Happy/grateful about:

- my beautiful Poinsetta plant

- Trader Joe's - delicious mushroom risotto

- voucher service

Flash mob

I'm so getting into the holiday spirit this year.  Check out the video above.  This type of thing always makes me smile.

I ran into the Dean of Student Affairs at a holiday event the other day and somehow, the conversation turned to flash mobs. I suggested that the medical school needed its own flash mob and without a moment's hesitation, she agreed with enthusiasm.  A few seconds later, she grinned and said, "But don't tell anyone I encouraged it." Someday... :)

The Daily 3

3 things that made me happy/grateful today:

- attending a Messiah sing along. Hallelujah...hallelujah!

- meeting new and interesting people

- holiday dinner party

The daily 3

3 things that made me happy/grateful today:

- getting along with the technician I work with. Heck, having a technician to help with my experiments

- having a supportive RF that emails me out of the blue with a kind note

- appreciating the taste of coffee. Didn't used to pre third year. Now I do. It's so good.

How are you so wise?

From: http://www.sacbee.com/2011/12/06/4101603/carolyn-hax-mom-fears-her-high.html#mi_rss=Carolyn%20Hax

See below.  So wise.  I love Carolyn Hax.

DEAR CAROLYN: My daughter is 21 and finishing her senior year in college. She's been dating a man she met in school for nearly two years. They are talking about getting engaged soon. My daughter has shared a lot of thoughts and feelings with me, and I have been supportive of this relationship … until a couple of weeks ago. We visited them for three days and I began to not feel so good about it. It seems he is waiting to get serious about a job search until he knows where she will go to graduate school. It also seems she is putting more effort into applying to graduate schools in the geographic area he can most easily get a job rather than schools with better programs to help her career. I am concerned that "love goggles" are causing her to sell herself short. Also, she is athletic and active; he is slow and sluggish. He was with us for every meal, every activity, every day … and seemed too comfortable allowing us to pay his way for all of it.
Perhaps I'm too picky, but I think that's a character indicator. I wish they would postpone engagement until they are started on their postgraduate lives. She can discern if this is the man she wants to marry after she gets a glimpse of how he does in the real world. It is easier to break up a dating relationship than an engagement – and she may be more apt to choose the best graduate program for herself rather than one that will best serve the relationship. My dilemma is what (if anything) to say.

– Worried Mom
DEAR MOM: Nothing. The less you say, the more credibility you have when you say something – and you'll want that credibility when you have bigger things to say than, "He's sluggish" and, "He might cost you a chance at a more impressive graduate school."

As for letting you pay, don't judge: Broke college guys meeting their girlfriend's parents can be very compliant.

I'll scooch out on a limb and venture that you raised your daughter with great care and take pride in what both you and she have achieved. And, accordingly, you have the odd misfortune of having ambitious dreams for your child that hover within reach.

That's a setup that makes a perfectly decent guy, as this one appears to be, seem like a crisis. But unless he has a major untreated illness or addiction, or is cruel to your daughter, or reckless with her safety, money or feelings – or prompts her to behave badly – your daughter can manage it.

And that means getting involved would be a no-confidence vote in this accomplished young adult you raised. You have far more to lose from that than you do from having a possibly complacent man in your daughter's life … one she may well have chosen as relief from high expectations.

Read more: http://www.sacbee.com/2011/12/06/4101603/carolyn-hax-mom-fears-her-high.html#ixzz1fosWuRcS

Ethiopian food, music concert

Lots of new experiences last night.  For one, I had Ethiopian food for the first time.   We ordered a beef stew-like dish and a vegetable sampler that contained spinach, collard greens, and red lentils.  Perhaps not my favorite cuisine but the food was definitely very flavorful. The injeera (sp?)...well, let's just say I like naan better.  Nonetheless we all had a fun time and appreciated the experience.

The night was followed by a wonderful concert - selections from Bach and Brahms.  I am incredibly lucky to live in a city so rich in the performing arts - and all for free/discounted prices for students.  I cannot wait to attend the next one.  And if I am able to get tickets, then I may participate in a Messiah sing-along concert in a few weeks. The holiday season is off to a good start this year. 

Squirrel!

Is this little guy (gal?) cute or what? Actually, he was kind of aggressive and approached me as I bent down with my camera. Nevertheless it makes for a happy photographer when her subject so willingly poses for the camera.

Oops!

Labmate (out of the blue): tomorrow we are having the ultrasound

Me (absentmindedly): oh great. You mean you are ultrasounding the mouse tumors

Labmate: no! My wife is getting her ultrasound of the baby!

Me (with sudden realization and turning red): right...she's pregnant! This is your prenatal ultrasound!

Labmate (teasingly): yeah not everything is about mice

Thanksgiving

Today, I am thankful for:
- a family that cares
- warm socks (Hello Smartwool. You are amazing. Why do you have to cost so much?)
- Modern Family
- good health and the ability to run/walk/jump/stretch/reach

Grilled asparagus

I make oven-grilled asparagus a lot.  It is both foolproof and so tasty that I can eat an entire bunch in one sitting!  I walked into the kitchen the other the day while one of my hallmates was preparing broccoli.  Our hall has this inside joke that asparagus is a "rich man's vegetable." Apparently, according to this hallmate, broccoli is the poor man's asparagus.  Okay, so pound for pound asparagus is pricey, even on sale at $1.99/lb.  But as a treat, it is sooo good.  I eat it spear by spear with my fingers...the best way :)

The rich man's vegetable :)

Spears with olive oil, salt, and pepper - ready to toss in the oven!

Oven-grilled asparagus

Ingredients
1 bunch of asparagus
Salt (kosher, if you're fancy, but I have none of that stuff in my "pantry")
Pepper
Olive oil

1. Wash asparagus and trim off the tough ends, about an inch.
2. Pat the asparagus dry. This is important! Otherwise, your asparagus will come out limp (but it still tastes good, believe me) and arrange evenly on a foil-lined baking sheet.
3. Drizzle about a tablespoon of olive oil.  You need less than you think - just enough to evenly coat the spears.
4. Salt and pepper to taste.
5. Use you hands and mix it all up.
6. Bake on the top rack at 425 F until spears are soft.
 

Just life

I am having a "what the heck am I doing with my life" kind of day. It started with a "what the heck am I doing in lab" moment. Luckily one of my research mentors, who is effectively my in-lab psychologist, talked me down and reexplained the whole rationale for my research. 

Earlier that day, I had been caught off guard by the "why don't you be a dermatologist" question.  Honestly, there have been (numerous) times when I think to myself: "why not? why shouldn't I be a dermatologist? I find dermatology itself fascinating. The lifestyle is a bonus. Why am I in an oncology lab; why should I do internal medicine?" I wish I could just throw my hands up, pick a path, and then forge ahead with no doubts. Unfortunately, that is just not me. I agonize and I am still agonizing.

Autumn Weekend

I'm currently snacking on roasted chestnuts, roasted asparagus, and baked sweet potato.  This morning, I sipped a homemade pumpkin spice latte.  Autumn abounds in all its glory!

I grocery shopped, analyzed data, went to yoga class, and just baked the above plus a beautiful cranberry-pear galette. I'm going to take a nap, then head to lab, meet with a premed advisee and end the day at a house party. And it's sunny outside! It's going to be a great day.

Doctorhood

I know how to comfort other patients' families, but how do you comfort your own?

Halloween goodies

Halloween cupcakes

Look what I made for our hall for Halloween!  I'm especially proud of the spider web decoration. Simply pipe chocolate icing (I put some frosting in a ziplock bag and cut off a corner) in two concentric circles on a white-frosted cupcake and then use a knife to drag the chocolate icing outward, like spokes on a wheel.

"I should"...no "I could"

Have you ever begun a statement to yourself with, "I should..."   You know, the times when you say, "I should go to the gym," or "I should really write that paper tonight," or "I should clean my room." 

What if you replaced "should" with "could?"  "I could really go to the gym."  "I could write that paper." "I could clean my room." Sounds a lot more positive and empowering, doesn't it?  "Should" statements create judgment; "could" statements are neutral and imply choice.

Speaking of which, I could cook dinner tonight and bake a galette for my labmate's birthday. It's late, and I just got back from lab, but I could...

Smarts

While blog perusing, I ran across a post that linked to this blogger's post: 


"But the only thing that makes me more bearish is the way that America denigrates intelligence and studying.  It's taken for granted that in America, there is mutual exclusion between being well-liked growing up and having very academic hobbies.  The captain of the chess team is assumed to have trouble getting dates.  If you are in high school and win lots of math competitions, people assume you're below average in admiration by peers.

In China, getting good grades makes you MORE popular.  The valedictorian is usually very popular.  And respected.  It automatically gets you points.  In America, it automatically drags you down in the eyes of your peers.

I think this is the single biggest factor that could lead to America's decline.  Everyone wants to be loved and respected by their peers.  Making that at odds with pursuing intellectual activities is very damaging to maintaining the status as the land of innovation." 

Like the re-poster, these thoughts also make me pause and think, especially since I came across with an overt reflection of this attitude while chatting with a lab mate just earlier this week.  Our conversation somehow turned to the Scripps National Spelling Bee.  He had watched a broadcast of the final round, where "an Indian girl" had just spelled the final word and won the Bee.  My colleague described the ensuing scene: as a national network TV interviewer approached the girl with a microphone, she was backing away, almost afraid of the microphone. Clearly, my colleague pointed out, this 11 or 12 year-old girl "had spent hours after school doing nothing but studying for the spelling bee for years" and her behavior was "almost creepy." I countered that most pre-teens are awkward to begin with and that few would be eloquent and charming during a national TV interview, particularly after just winning a national spelling bee!  My colleague implied that had she not engaged in this academic endeavor, she would have be more socially graceful.

This kind of thinking drives me crazy! What if this kid had spend "hours after school" in soccer practice, or gymnastics, or dance - and yet interviewed "awkwardly" on TV? Would we have blamed it on the soccer practice? No!

To be clear, I have been surrounded and am surrounded by lots of highly educated, intellectual people (i.e. medical students!).  Like this spelling bee winner, we probably spent many hours poring over books. I don't feel disrespected by others for taking academics seriously, but certainly, I sense that culturally, our society equates being brain smart of being "uncool."

It's really sad that America does not appreciate intellectuallism and even individuals in very intellectual fields (hello post-post-doc who is a brilliant scientist!) harbor the attitude that pursuing an academic hobby like spelling precludes you from having any social aptitude whatsoever.

Contacts

This post is purely for me, because if I don't write it down now, I'll surely forget the details.

Last year, I finally got contact lenses fitted. My eyes and contacts apparently don't agree, so I tried the following contact brands:

Daily-Replacement
-Focus Dailies BC 8.5/13.8
-Proclear 1 Day (omafilcon A) BC 8.7/ D 14.2
-1-Day Acuvue Moist (etafilcon A)  BC 8.5/D 14.2
-CibaVision Aqua Comfort Plus Dailies (nelfilcon A) BC 8.7 D 14.2


Bimonthly-Monthly Replacement
-Acuvue Oasys BC 8.4/ D 14
-Proclear Compatibles (omafilcon A)  BC 8.6/ D 14.2
-CibaVision Air Optix Aqua ( lotrafilcon B) BC 8.6/ D 14.2

BC = base curve; D = diameter
Prescription: OS -0.75, OD -2.00

Finally, I went with Aqua Comfort Plus Dailies and also Air Optix Aqua to have a monthly replacement option. The others just did not work. Over time, I've noticed that I am less able to tolerate the Air Optix Aqua. After a few hours, my eyes become intolerably dry and irritated and I have to use rewetting drops. Too bad I have 5 pairs left over, each of which is supposed to last an entire month. My optometrist recommended Blink Contacts drops for this and TheraTears supplements, both of which are mildly helpful. Luckily the Aqua Comfort Plus Dailies are still quite good, meaning I can get 8 hours of good, clear wear out of them.

Super Easy Apple-Pear or "Any-Fruit" Cobbler

Apple-Pear Cobbler

 
Again, my kind of recipe here - inexact measurements, flexible ingredient list, and still a delicious success! We served this warm along with vanilla ice cream and it was hit!

Super Easy Fruit Cobbler

Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white granulated sugar (I used 1/2 cup)
2-3 tablespoons brown sugar
1 tablespoon vanilla
3/4 cup milk
3 tablespoons butter
1 tablespoon cinnamon, if using apples
2 cups fruit, diced (apples, pears, berries, peaches, etc) (I added around 3 cups)

1. Preheat oven to 325 F. Melt butter in a 9 x 9 inch baking dish.
2. Mix flour, baking powder, white sugar, milk, and vanilla to make batter.
3. Add fruit to baking dish on top of the melted butter.
4. Pour batter in baking dish over butter and mix gently. Sprinkle a few tablespoons of brown sugar on top.
5. Bake at 325 F for 1 hour, or until golden brown.

This makes a cakey type cobbler. The original recipe suggested pouring the batter on top of the butter first and then adding the fruit on top, with no stirring, but I like this approach better.  The fruit doesn't get quite as dry, although that may be an issue only with apples. I imagine with juicy peaches or berries it would be less of an issue. Still, this is virtually fail-proof.

Hmm...

Scientists know how to have fun too...dancing tonight (with plenty of EtOH) to pop music from the 90s. It's like being in a college frat dance party, complete with DJ, lights out, and big plastic cups with cheap beer. Lovely.

Whole Wheat Strawberry Yogurt Muffins

I'm on a mission to savor the last bits of summer. As such, for our study break, I whipped up a batch of these guys (er, or gals, or muffins - why am I anthropomorphizing?).  They were deliciously moist and wholesome.  And don't tell me you don't love the heart shapes.



Whole Wheat Strawberry Yogurt Muffins
Yields 12 muffins
adapted from http://alidaskitchen.blogspot.com/2011/06/strawberry-yogurt-muffins.html

1.5 cups white whole wheat flour
1/2 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
1/4 cup nonfat plain yogurt
1/4 cup oil
2 teaspoons vanilla
1.5 cups strawberries, chopped

1. Preheat oven to 350 degrees. Line or grease 12 muffin cups.
2. In large bowel, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowel, combine eggs, yogurt, oil, and vanilla until blended. Add to flour mixture and gently mix until combined. Avoid overmixing.  Gently fold in strawberries.
4. Divide batter evenly among muffin cups. Bake 20 minutes or until toothpick inserted in muffin comes out clean. Serve with even more strawberries.

Heart shaped muffins. It's a silicone baking dish.

My poor attempt at food photography. With an smartphone camera. At least I tried.

This little fellow...

...made my day a little brighter!

The power of gratitute

My resident fellow send us the following article. I am grateful for so many things, including her. What are you grateful for?

THE POWER OF GRATITUDE

[THIRD Edition]

Boston Globe - Boston, Mass.

Author:	ELISSA ELY
Date:	Mar 28, 2003

ELISSA ELY is a psychiatrist.

MANY YEARS AGO, IN THE STAFF ROOM OF A HOSPITAL WHERE ALL CASES WERE CONFIDENTIAL YET ALL CONVERSATIONS WERE EASILY OVERHEARD, I LISTENED IN ON HALF A CONVERSATION. A psychiatric resident was on the phone. I knew little about him except that like all of us in training, he labored for the proper neutral expression considered an indication of therapeutic expertise. We all tried to look neutral back then; the staff room was full of level brows, no movements that might register on a Richter scale, and, in my five years there, not one fist pumped in the air.
The resident was known for taking on tough cases, angry and injurious patients whom others were pleased to pass on. His patients were regularly on the tops of bridges or else suing him. He was busier with their difficulties than the rest of us, and a certain admiration followed him for his durable accomplishments.
Durability took its toll. When he wasn't looking neutral, the doctor looked harried and slightly untidy; socks slid down, and his shirts came untucked from the weight of other lives on his shoulders. Though he never raised his voice, no one would have blamed him. We would have welcomed a little steam from his ears. It would have done him good.

On this morning, he was standing in the staff room with the phone receiver on his shoulder, holding one chart under his arm and leafing through another on the table. He had apparently just dialed the operator.

"Maintenance Department," he said, and while he waited he initialed a lab report. His voice had no time for chitchat. There was a bite of lunch on his tie.

"Hello, Maintenance? Is this the supervisor? This is Dr. X. I'm in Office 106. It's about the man who cleaned there last night."

My radar rose, and my admiration for his durable accomplishments began to sink. This phone call could have only one purpose. No matter how busy someone is, there is always time for dissatisfaction. He was calling to complain. He was going to report some imperfection left by the man who had cleaned Office 106 last night. I didn't want to hear it - though, of course, I continued to listen.

"I don't know the guy's name," he said. "But it looked like hell in there before, and it looks fabulous now. I wanted to pass on to you that he did a great job. Could you thank him for me?"
I would have tucked that lovely man's shirt in for him that second if I could have done it without breaking professional code. Giving thanks used to be standard - all human models came equipped with the capacity. Now it seems not to be a regular feature anymore; giving thanks has become heated front seats in luxury sedans.

Let us be clear.

Appreciation still exists, but it is mostly on a grander, more formal, full-screen scale - sky-high monuments and heroic testimonial dinners meant to knock us off our feet. Complaint is also easy to find these days (the very act of complaining is often confused with accomplishment). What is missing are the less spectacular thanks.

We're lessened by the loss of these little thanks, though we're mostly so busy that I wonder if anyone misses them. We're lessened because somehow a piece of eternity is put into place every time one is given - that is, thanks last forever. The janitor in Office 106, I'll put good money on it, will carry that moment with him into the next life. All of us who eavesdropped on the conversation will, too.
I once heard a senior psychiatrist say he had spent the entire hour of a session analyzing, as if in a chess match, whether or not to pass a tissue to a weeping patient. In the end, he didn't. He said it would have been too revealing. But this was the opposite. In a moment of unsolicited and slightly effortful gratitude, someone, by chance also a psychiatrist, exposed his disheveled and dear heart - and I, for one, would have trusted him with my soul after that. I have remembered his shirt long after I have forgotten his name. But it is never too late for gratitude.

Surviving medical training

Greg Bratton, a recently graduated family medicine resident, writes the blog "Insights on Residency" and shared his top 10 list of how to make it through medical training intact.

 I've copied his list below:

10. In college, major in something other than pre-med. You will learn enough science in medical school. Choose something like art, philosophy, or dance. It will expand your mind, and you will become well rounded and able to communicate with patients on a “natural” level.

9. Remember that, ultimately, you are a person first and a doctor second. Patients will relate to you. They will trust in your treatment plans and adhere to your recommendations. Find time to decompress. Take weekends off. Schedule date nights. Get involved with charities. Go fishing. Do something to keep in touch with who you are as a person. Don’t let medicine define you. You were John Doe before medical school, be John Doe after.
8. Date. Get married. Have children. Some say that it is too much to handle with studying, it is too expensive, or it is “just not the right time.” I disagree. I think it makes you better. Plus, no matter how hard of a day you’ve had or how grueling your week is, when you get home, someone is there to take your mind off of it. As a buddy of mine said after having his first son, “there are no more bad days.”
7. Read gossip magazines. After hours of memorizing Robbins Pathology or Grey’s Anatomy, you’ll need something to purge your brain. And what is better than keeping tabs on Lindsay Lohan, Britney Spears, and all the other train wrecks in Hollywood?!?! In addition, it will help you understand the many psychiatric problems you will one day be diagnosing and treating.
6. While at dinner, no matter how many of your classmates or fellow residents are present, DO NOT TALK ABOUT MEDICINE!! It always happens — you go out for a relaxing evening and inevitably start talking about work. Don’t do it! It is not fair to the non-medical professionals listening. Instead, talk about sports, weather, or the latest happenings in US! Magazine (another reason #7 is so important).
5. Periodically, wear normal clothes. I think we all will agree that one of the benefits to working in a hospital is the that you can wear scrubs every day. But remember, scrubs are forgiving; they won’t let you know that you’re not tying the drawstring as tight as you used to. Whether you weigh 150 lbs or 180 lbs, you are still going to wear the same size scrubs. Put on your jeans — they will tell you the truth about your circumference.
4. Exercise. Endorphins are good. Plus it will counteract the late night Cheetos, pizza, and soda consumed while being on-call or studying. And before you say it, there is always time! Just find it.
3. Call home. Talk to your mom and dad, brother and sister, hometown friends. Just because you’re “in medical school” does not mean you get to stop being their son, sibling, or friend. They are your support. Use them, lean on them, involve them. And remember, you are where you are because of them.
2. Keep an open mind while doing 3rd-year rotations. Even if you think you know what you want to do, don’t force yourself to like it. Enter each rotation with an open mind. Go with your gut. I wanted to do orthopedics but found myself “tolerating” the OR, not loving it. Yet, I loved taking care of families, seeing the same patient routinely, and developing relationships with patients. So I chose Family Medicine. Had you told me during my 1st or 2nd year of medical school that I would end up doing primary care, I would have laughed at you. But I love it and can’t imagine doing anything else.
1. Take a deep breath and relax occasionally. Don’t be like me and wait until you receive your diploma to re-center yourself. Do it daily. Know that although the journey is long, it doesn’t have to be rushed. Enjoy the moment. Enjoy the challenge. Realize that you, too, are on your way to achieving your dreams.

It's so very relevant and serves as a reminder that first, we are people, then doctors. Easier said than done, especially the part about making time for yourself and others. I think the only point I disagree with is that it's okay, no it's necessary, to talk about medicine with your friends! I did this throughout third year and it was a lifesaver. In fact, at our school, it's mandated - we had weekly hourly small-group sessions with our fellow third years led by faculty members who did not grade us. Each week we'd tell the group how we were doing and usually, at least one of us would bring up something we were struggling with or found really difficult. These sessions became a safe place to share how we were feeling and coping, to reflect, and to find validation through others' experiences. Medicine can be so alienating, and it helped being surrounded by others who you knew could understand what you really going through. One of the guys in my third year cohort commented just the other day that it was like "we walked through fire together" and really bonded as a consequence.

P.S. I'm wearing scrubs right now.  And I'm not even on clinical rotations any more. I think I just failed tip #5. :)

Autumn

It's officially arrived.  Which means winter is just around in the corner. In the meantime, I'm going to enjoy the last bits of daytime light like my soul depends on it. I really wished I lived in LA or something.

What's wrong with food in America?

I went grocery shopping this weekend, at the local large-chain grocery store here. For context, it's in the middle of the city, in a predominantly minority neighborhood, which I say to indicate that this market is no Whole Foods.

With all the talk about diabetes, high blood pressure, obesity, the list goes on, the first place to look is America's supermarkets.  When did chicken cost 59 cents a pound, and green peppers $2.99/lb?  Why are their 8 ways to buy beef  alone (ground, sirloin, and a other cuts I can't begin to name) but only 4 varieties of leafy green vegetables, all more expensive than meat, cookies, Doritos, and frozen chicken nuggets?  There is something wrong with this picture. I'm not slamming meat, but when processed, packaged foods and meat cost half as much as fresh produce, what's the logical choice, people? 

In the vast majority of countries around the world, if you're poor, you eat vegetables. Meat is a luxury. Goodness knows packaged foods and fast food don't even exist there. Maybe if that were the case in the U.S., and fresh fruits/veggies were actually affordable, we wouldn't have all this obesity business.


And my other beef (no pun intended) with most foods on the market? Sugar. Seriously, we must have the absolute sweetest tooth imaginable on the planet. Yogurt? 30+ grams of sugar.  Instant oatmeal? So sweet my teeth could fall out.  Quick breads? I've seen recipes calling for 2 CUPS per small loaf (see my previous recipe, in which I cut the sugar in half). And if you want to get "reduced sugar," giddy up for some artificial sweetener, to yes - make the food even more sweet.  Why not slash the sugar in most foods in half and offer real reduced sugar options?  The sugar industry must be a lobbying beast.

I know none of this is enlightening or original news, but fer crying out loud, let's make it easier (and more affordable!) for American consumers to make good choices.

Ann's Banana Bread

Banana bread. Look at that crackly crust!

This is the best banana bread I have ever had.  Last year, Ann baked it for an event. I promptly scarfed down 3 slices, and then I begged her for the recipe. It is definitely a treat (just look at the ingredient list, and that's after I modified it a bit to make it slightly healthier).  Nevertheless, it's worth the indulgence.

Ann's Banana Bread (the best!)

Ingredients

½ c. butter (1 stick)

1 cup sugar, plus a bunch extra for sprinkling. (Can use less if you want)

2 eggs

¼ c. sour milk or buttermilk*

1½ c. flour (I used 1 cup all-purpose and 0.5 cups white whole wheat)

¾ t. baking soda

½ t. salt

1 c. mashed bananas (about 2 large)

1 c. pecan pieces (optional)

2 T. vanilla extract

 

1.  Cream butter and sugar together.

2.  Add eggs and vanilla and mix well.

3.  Mix flour, baking soda, and salt together.

4.  Add dry mixture alternately with sour milk and bananas.

5.  Mix butter/sugar/egg/vanilla mixture.

6.  Sprinkle a heavy layer of sugar on the top of the loaf.  This will make a crackly crust.

Use a larger loaf pan—this recipe makes too much batter for a small loaf pan.  Bake at 350 degrees for about one hour.  Makes one generous loaf.  Use a thin knife in the center of the loaf to test for doneness.  This bread can stay in the fridge for months without getting spoiled, and it freezes beautifully.

*If you do not have sour milk or buttermilk, add about a tablespoon of lemon juice to plain milk and let it curdle for a few minutes before adding the milk to the mixture. 

Hollow Chinese Watercress

Hollow Chinese Watercress aka "Hollow Heart Vegetable"

This is, hands down, my favorite vegetable. It touched my lips, or so I first remember, when I was eight at my grandparent's home. I couldn't get it enough of it, leaving my grandparents bemused yet obliging to my obsession. Apparently, this vegetable grows everywhere and is considered a weed. Back then, it cost the equivalent of 2-3 cents/pound. If it were only so cheap in the U.S.

I never know what to call this vegetable in English. The direct translation is "hollow heart vegetable. " I have dubbed it "hollow Chinese watercress" because I think it sounds more elegant.  The watercress part is not quite accurate, because it doesn't have the same peppery flavor. It's a mild-tasting leafy green vegetable with the perfect mix of crunch (stems) and tenderness (leaves). A quick Google search told all! According to Wikipedia, this is "Ipomoea aquatica." And indeed, it has been officially designated a "noxious weed" by the USDA.  Another interesting fact: according to Chinese culture, individuals, especially the elderly, should consume the vegetable in minimal quantities, lest the person become hollow and empty inside. If that were the case, I'd be as hollow as the inside of a bamboo stalk.

The recipe...easy peasy:

Sauteed Hollow Chinese Watercress with Garlic

Ingredients
- Big bunch of hollow Chinese watercress.
- 4-5 cloves of garlic, chopped into 0.5 cm slices
- 1 tablespoon olive oil
- Salt to taste

1. Wash watercress well. Chop off about 1 inch from the stem ends and discard. Cut the stem portion into 1 inch pieces and the leafy portion into 2-3 inch pieces.
2. Add about 1 tablespoon of oil and the chopped garlic into a large non-stick pan. Then turn the heat to high. The trick is to add garlic to cold oil, allowing time for the oil to absorb all the garlicky flavor.
3. Once the pan is hot, add the watercress stems. Stir around for a minute.
4. Now add the watercress leaves. Continue sauteing until the leaves are wilted and the stems soft but still slightly crisp. This takes about 5-7 minutes, depending on how much heat your stovetop can produce. Mine is really weak, so I often have to add a bit of water and cover the veggies to get them soft. Salt to taste.

Here are some pictures to give you an idea of what it looks like throughout the cooking process:

Garlic. Yum.

Right after the leaves were added

Voila!