Summer thoughts

Random thoughts:

1) What is it with kindergarten/elementary school/middle school graduations, complete with cap and gown and diploma?  "Graduating" from elementary school is not an accomplishment. You cannot be Class of 2012 in the 8th grade...no, try making it through senior year of high school and then properly celebrate that accomplishment in 2016. Is this a regional thing or a generational thing? I don't remember any of the sort during my primary and secondary education.

2) I am loving the long days of summer. It's light when I wake up and when I return home, which adds so much productivity and energy to my day.

3) Orange marmalade is bitter, huh? I guess I'm used to Smucker's, which is sweeter than a treacle tart. This TJ's Seville Orange Marmalade is sweet with a distinct bitter edge. I like it.

4) Thank goodness I went the medical school and not the Ph.D route. No doubt, I love research but man, the competitiveness (irony?) and the (lack of) funding. People in my lab have been post docs for 10+ years. 10 years! These are really smart people we are talking about, underpaid, overworked and still chugging away within a very flawed promotion system.

5) I am not ready to return to the wards! I like my research year...let me stay! Can I graduate and just get assigned a residency here and skip the whole application/interview process?

6) On the other hand, I am ready for a change of pace. And a break.  Bring it on, 4th year electives!!!

Strawberry cheesecake

Strawberry cheesecake

First time making cheesecake on my own, although I bought the crusts because I don't have a springform pan. Turned out delicious and very pretty.  Modified from this site.

Recipe below:

Strawberry cheesecake

• 2 store-bought graham cracker crusts
• 1 16 oz box of fresh strawberries (frozen will do too)
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 eggs
• 1 tablespoon water 

In a blender or food processor, combine strawberries and cornstarch and a little water; cover and process until smooth. Pour into a saucepan; bring to a boil.  Boil and stir for 2 minutes. 

In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crusts. Drop strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.  You can save some for serving or use it all up now like I did.  Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. 

Place a pan filled with ~1 inch of hot water in the oven.  This is to increase oven humidity to prevent cracks.  Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. . Refrigerate overnight. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator. 

Chocolate cake!

My first attempt at making a chocolate cake was a bona fide success!  I modified this chocolate bundt cake recipe from Joy the Baker and oh my gosh, I've already eaten a quarter of the cake.

Because I lacked Dutch process cocoa, I used non-Dutch instead and used baking soda only.  I also reduced the sugar to a little under 2 cups and skipped the glaze part, instead dusting with a little powdered sugar.  The result was a moist, light, and not too sweet chocolate snack cake.  Next time, I think I'll add mini chocolate chips!