T-10 days until doctor-dom…prepare for the nostalgic posts

After 4 years of undergrad, 4 years of medical school, and countless unpaid loans, I can finally see my future…even if it is a little foggy (the first minute of that video perfectly sums up how I feel right now). My entire life I knew I wanted to be a doctor, but only recently did I realize that this goal really only took me as far as getting into medical school. Schooling is something I’m familiar with. I’m comfortable with the title of “student”, and have worn it with pride for over 20 years. Suddenly I am facing the fact that this title will soon be replaced by “doctor”, and the butterflies of excitement I feel in my stomach could easily be confused for nerves. In a matter of a few short weeks, I will lose the safety net that has been beneath me every time I introduced myself to a patient as a medical student. I will no longer shake my head politely and correct patients when they accidently call me doctor. Instead, I will own that title and all the responsibility that comes with it. This new level of responsibility is both terrifying and absolutely thrilling. When the time comes, I know I’ll be ready to accept it with open arms, but for now I prefer to look back over my many years of being a professional student and revel in how far I’ve come. 
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Chocolate Coconut Macaroons

I realize this post is a month late…but let’s just pretend I managed to get this up before passover. Deal?

In some ways passover still isn’t over in my household. Why? Because it turns out that matzah is REALLY CHEAP after passover, and as Anita has pointed out, I can’t pass up a good deal (notice the price tag – it’s was 85% off!!).

In truth, it was my fiance who insisted we buy this heavily discounted cracker treat. He’s obsessed with matzah pizza, and bet me that he could finish the entire box before we moved out of our house in May…so far I’m winning the bet.

(Adapted from Epicurious)

Ingredients (makes about 30 cookies)

  • 2 large egg whites
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 1/2 cup sweetened coconut flakes
  • 1 1/2 cup chocolate chips
  1. Preheat oven to 325 degrees F.
  2. In a double boiler (or a makeshift double boiler), melt 1 cup (save the other 1/2 cup for later) of your chocolate chips. Be sure to stir regularly so the chocolate doesn’t burn. Cool chocolate to room temperature
  3. While the chocolate is cooling, beat the egg whites and salt in a CLEAN bowl (otherwise the eggs won’t foam properly) with an electric mixer. Mix until the egg whites form soft peaks. 
  4. Slowly add the sugar and vanilla to the eggs and continue mixing until smooth.
  5. Fold in the melted chocolate and coconut.
  6. Fold in the remaining chocolate chips.
  7. Spoon the batter onto 2 cookie sheets lined with either parchment paper or a silicone mat. Space the cookies 1 1/2 inches apart.
  8. Bake for 10 minutes.
  9. Reverse the cookie sheets and bake for another 10 minutes.
  10. Cool cookies on a rack and enjoy!
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Orange Ginger Glazed Chicken Drumsticks

I have two weeks left in Cleveland before I move my stuff home and I’ve started thinking about the “lasts” of things.  I pass by Presti’s bakery and count the number of times I will probably go there before I leave (it’s more than you think).  I think of all of the places I probably won’t get a chance to visit again: the Botanical Gardens, Indigo Lake, the Beachland Ballroom.
 But most importantly, I think about the acquaintances that I won’t see any more.  The crossing guard at Adelbert and Euclid who makes everyone feel special.  Mona and Mike, the librarians at the med school.  The salty mail room lady at the student center who always seems to be on break.  “L,” the security guard at the school gym who still takes down my social security number when I forget my student ID even though we’ve known each other for eight years.  The man who works at Algebra Tea House, who has two cute sons and sells inexpensive produce out of Muslim charity.  The ladies who work in the admissions office.
I’ve never gotten past small talk with any of these people, but they are the Cleveland landmarks.  I’ll probably tear up the last time I walk out of the gym and L tells me he’ll see me next time.

Ingredients (this recipe was actually a merger of this Simply Recipes and this Steamy Kitchen posts)

  • 10 chicken drumsticks, skin on
  • 4 Tb butter, melted in a bowl
  • Spice rub: 1 tsp salt, 1 tsp ground cumin, 1 tsp coriander, 1 tsp black pepper, 1 tsp garlic powder, 1/4 tsp cloves or cinnamon (play around with spices that you like, it’s not hugely important)

Preheat oven to 325F.  Put the spice rub into a gallon ziplock bag.  By hand, coat each drumstick in some of the butter and drop into the bag.  Shake the bag, tossing the drumsticks to evenly coat them with the spice mixture.  Line a rimmed baking sheet with foil that overlaps the edges, and put the drumsticks on top.  Sprinkle a little more salt and pepper on the drumsticks, then use a slightly bigger sheet of foil to create a tent on top.  Crimp the two sheets together and put in the oven for 90 minutes.  In the meantime:

  • 2 Tb canola or vegetable oil
  • 1/4 c minced onion
  • 1 inch ginger, peeled and grated or minced fine
  • 3 cloves garlic, grated or minced fine
  • Juice from one orange (1/4 c; zest before you juice, see below)
  • 3/4 c hoisin sauce
  • 1 Tb rice wine vinegar
  • 1 Tb  sambal olek chili garlic paste (or hot sauce if you don’t have it)
  • Zest from the orange you juiced

Over medium heat saute the onion in the oil until translucent and browning.  Add the ginger and garlic and fry for just a minute.  Add the hoisin, orange juice, vinegar, and sambal and lower to a simmer so that it can thicken.  Once thickened, turn off the heat and add the zest and stir.  When the 90 minutes is up on the chicken, remove the foil tent and use a brush or a spoon to spread the glaze evenly over the chicken.  If there’s left over reserve it for after the chicken is done cooking.  Put the uncovered chicken back into the oven for 15-30 minutes until the chicken is about ready to fall off the bone.  Serve with rice and vegetables.


Posted in Chicken, Non-Vegetarian | Leave a comment

Turkey Sloppy Joes

Remember those old Hasbro commercials about family game night? Everyone is getting along. There’s no yelling, crying or screaming. The competition is only of the “friendly” persuasion. Yeah…that’s not how it works in my family. It may start out that way, but before long I’m sulking in the corner because I’m in last place (I’m a horrible loser), my brother is gloating about his win, my parents are shaking their heads in disbelief at their overgrown babies, and my sister is just trying to get everyone to come back to the table so we can resume the game. There are a few ways to remedy this issue. 1 – Try out a new game no one has ever played before (only works for 1 round before someone “masters it”). 2 – Make loud noises to distract family members while I steal the cards/money/desired pieces (only really improves the situation for me rather than the rest of the family). 3 – Make a lot of food so everyone is busy munching and no one has time to cry/scream/gloat/sulk/etc. One game that is particularly sulk-inducing is poker. Somehow my brother, sister, mother and father all have some talent when it comes to this tricky little game…a talent that I seem to lack. Maybe next time I can distract them my new favorite, not-so-tidy, no-utensil-requiring finger food.
Quick shout-out to my sorority sister, Amanda who provided me with this recipe after my first attempt at a healthy (read: vegetarian) sloppy joe.

Ingredients (makes enough for 8 sandwiches):

  • Sloppy Joe Spice: Combine equal parts of the following seasonings – onion powder, garlic powder, coriander, salt, pepper and crushed red pepper flakes (I made a lot and saved it for next time)
  • 2 sweet onions, diced
  • 2 bell peppers, diced
  • 2 lbs ground turkey
  • 2 tbs sloppy joe spice
  • 2 1/2 cups tomato sauce (I usually make this recipe)
  • 1/4 cup brown sugar
  • 2 tbs worcestershire sauce
  • 8 buns (onion buns are the best)
  1. Sauté the onions and bell peppers in olive oil till soft (5-8 min). 
  2. Add the two tbs of sloppy joe spice, brown sugar, worcestershire sauce, and tomato sauce to the sautéed veggies, and mix. 
  3. In a separate pan, brown the turkey.
  4. Combine the two pans and simmer for 5-7 minutes (or longer if you want it less saucy).
  5. Serve on a bun and enjoy!
Posted in Non-Vegetarian, Sandwich, Snacks | Leave a comment