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Sunday, October 14, 2012

What's for Dinner? Menu Planning


For those of you who know me, it's no surprise to you that I admit to being a planning freak.  Seriously, the farther in advance I can plan anything, the better.  It's a little neurotic, but I believe it's been a big part of getting me where I am.  I've extended this sentiment to our daily dinner schedule and gosh darnit, it's been a beautiful thing.

Throughout our crazy days of school, rotations, long hours, etc, I've made it a priority to cook decent dinners for Peter and I.  I learned quickly that if I planned to cook on lighter days, we'd still have nice dinners, just in the form of left-overs, on busier days.  I recently extended this philosophy to planning out a week's worth of dinners the week before.  Too much, you say?  Let me show you why this is brilliant, and will work for your family.

Once a week, usually Thursday or Friday night (how exciting!), I sit down (Peter contributes most of the time) and plan dinners for the coming week.  Simultaneously, I make the grocery list for said items since I grocery shop on the weekends.

It takes a bit of time to plan sometimes, but lets analyze this scientifically.  Without a plan, you go to the grocery store willy-nilly.  Then you spend time each day thinking about what you have and don't have at home, trying to pull something together for dinner.  That fresh produce you bought goes kinda icky for lack of inspiration and you're ordering Chinese because you're tired and don't want to think.  You then spend extra time running to the grocery store a few times a week, picking up things to make whatever you want for the evening, just to be short on supplies the next day.

Alternatively, you spend an hour or so making a plan and a list.  Magically, you're using the produce and other groceries you buy for actual recipes, you have leftovers to serve on busy nights and even to take to lunch, and the week goes off without a hitch.  I think it makes sense.

This has worked beautifully for us, and I hope we (meaning, I) continue doing it.  I'm keeping track of the menus I create so when I'm knee deep in residency or just busy life next year, they will just magically be done for me!  Give it a shot; you may find it annoying, but it just may be the organizational tool you've been looking for :)

Monday, October 8, 2012

Peanut Butter Cup Bars


Did you have a nice weekend?  I sure did!  Not that I don't love sick-baby-land, because I do, but since this rotation is an "elective", I get weekends off!  NICU, by the way, is great; I'm learning tons and have finally gotten the hang of all the math (yes, math, that's basically all I do:  calculating how many ml/kg/day that baby eats, or the exact number of calories/kg they are getting, including their TPN (fancy Ensure-like concoction meant to run into central veins for people who can't eat), blah blah).  Next week I start my first of 10 residency interviews, so that will be exciting.

These little buggers are like crack.  It's a pretty unassuming recipe, and it requires NO baking.  You really need no machinery at all, though a food processor does help to get the graham crackers to a sand-like consistency.  Everyone who tried them were battling their inner caloric-counting demons, trying to justify just one more bar.  You'll like them too, I bet :)

Peanut Butter Cup Bars

2 cups peanut butter, divided (chunky or smooth)
1 1/2 sticks butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs (about 2 1/2 sleeves, ground to sand-like consistency
1 package semi-sweet mini chocolate chips

Grease a 9x13 inch baking pan

Beat 1 1/4 ups peanut butter and butter in a large mixing bowl until creamy  Gradually beat in 1 cup powdered sugar.  By hand work in remaining powdered sugar and the graham cracker crumbs.  Fold in 1/2 cup mini morsels.  Press into prepared pan and smooth top with spatula.

Melt remaining peanut butter and remaining morsels in a microwave safe bowl, stirring every 30 seconds until smooth.  Spread over PB crust in pan.  Refrigerate for at least 1 hour, then cut into bars.  Store in refrigerator until ready to serve.

Tuesday, October 2, 2012

Jicama Slaw Salad


I survived my first two days in the NICU!  (The neonatal intensive care unit=NICU is for premature babies or newborns who are otherwise ill or unstable...exciting!)  I know the thought of sick babies is hard for some, but gosh darn it, I kinda like it.  Someone has to, right?  Yesterday, I got to scrub into a delivery and "catch" the baby from the OB/GYN people.  She looked great, and after promptly wishing her a happy birthday, I helped the NICU fellow assess and examine her.  Yay!

Onward: the slaw.  This recipe was a big hit at a dinner party.  It's sweetish and a little spicy, with just great flavor.  Also, you can make most of it in your food processor, so it's a cinch!  (Tip:  don't put bell pepper in a food processor; it just mushes.  Slice thinly).

This is a jicama; a Mexican root vegetable.  I see your face; you look scared and a little disgusted.  This is super yummy.  It's crunchy and tastes kinda like a cross between a potato and an apple (ie, plain but a little bit sweet).

Jicama Slaw Salad

1 medium sized jicama, peeled and grated in a food processor
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 cup shredded carrot
1 jalapeno, finely diced
1 cup cilantro
1 cup light sour cream
Juice and zest of 4 limes
Salt and pepper, to taste.

Combine sour cream, lime juice and zest, and salt and pepper.  In a large bowl, combine remaining ingredients.  Pour dressing over veggies, toss, and store in refrigerator until ready to serve.

**To peel your jicama, cut it into fourths, then use a sharp knife to (carefully) peel like a potato.  I found that a vegetable peeler wasn't sturdy enough to deal with the waxy skin

Friday, September 28, 2012

Triple Chocolate Orange Cookies


That was a pretty big blogging hiatus I just took, again.  Between spending the month in Madison, WI on an away rotation and really not cooking much of anything, I didn't see the point.  Also, I'm in the middle of applying to residency (the three years I"ll spend after this, being a "doctor" but learning how to REALLY be a doctor), which is going swimmingly but was sorta time consuming.  Anywho, today is my last half-day in Madison, and at lunchtime, I'm headed back to Chicago!  You can't believe how much I've missed my kitchen, husband, and puppy (in no particular order :)

This weekend should be a fun one:  I have some great recipes planned (perhaps some will be worthy of sharing :), a trip to an apple orchard after brunch with great friends (even though no one in the Midwest could actually GROW any apples this year secondary to weird weather), and just plain relaxing!  Monday I start my next rotation in the NICU (neonatal intensive care unit), the scariest place on earth.  Not just for parents, but for med students, residents, and doctors in general.  Talk about the smallest margin of error ever!  I'm kind of pumped though...

I can't just ramble on and not at least supply you with a recipe.  I made these forever ago, and I actually crafted the recipe itself.  It seems like a basic cookie recipe, which it is, but chocolate and orange might be my favorite flavor combo, and this really lets that shine.  Plus two kinds of chocolate chips and cocoa powder?  Dreamy :)

Thanks for stopping back to read!  I've missed you!

Triple Chocolate Orange Cookies

1 3/4 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 tsp vanilla
Zest from 1 orange
Juice from 1/2 orange
2 eggs
1/2 cup white chocolate chips
1 1/2 cups milk chocolate chips

Preheat oven to 375.  In a large bowl sift together flour, cocoa powder, baking soda, and salt.  In a mixer, cream together butter and sugars.  Add vanilla, orange zest and orange juice.  Beat in eggs 1 at a time.  Slowly add flour mixture to butter mixture.  Quickly beat or fold in chocolate chips.  Spoon onto prepared cookie sheets, and bake for 7-8 minutes, rotating once.  Transfer to cooling racks.  Enjoy!

Friday, August 31, 2012

Peanut Butter Cup Pie

I took a bite out of that far one.  Don't judge me.

So this recipe is delicious.  Peter's favorite candy is a Resees Peanut Butter Cup, and this pie matches the flavor profile pretty well!  The weirdest part is that you melt Cool Whip with chocolate chips for the topping!  I've never had to do that before and it looked like it would be a mess, but it made the smoothest topping.  Who knew?

On Sunday I'm off to Madison!  I'm staying with a (seems to be) nice host family and will have a roommate, a fourth year med student from Colorado.  This feels suspiciously like my freshman year in college all over again; unknown roommate, I have no idea where I'm going, etc.  It will be super weird to be away from Peter and Lady for a month, but I'm excited to "scout" Madison's program (oh yeah, and make them love me too :)

Happy Labor Day Weekend everyone!

Peanut Butter Cup Pie

Prepared graham cracker crust
1 package (8oz) fat free/low fat cream cheese
1/2 cup plus 1 Tbsp creamy peanut butter
1 cup cold milk
1 package sugar free instant vanilla pudding
2 1/2 cups Cool Whip, divided
3/4 cup chocolate chips

Beat cream cheese and 1/2 cup PB in a mixing bowl until smooth.  Add milk and pudding mix, and beat until smooth.  Fold in 1 cup cool whip.  Spoon into crust.

Microwave remaining cool whip and chocolate in a bowl, stir until smooth.  Cool completely.  Then, spoon onto PB and smooth.  Refrigerate until ready to serve.  Before serving, microwave 1 Tbsp peanut butter in a sandwich-sized plastic bag for 10 seconds to soften.  Cut a small corner out of the tip, and drizzle over the pie.

Sunday, August 26, 2012

Thai Turkey Lettuce Cups


These lettuce cups are fantastic.  I know what you're thinking:  how can lettuce leaves be exciting?  It's the filling, which takes a bit of chopping and a few sauces but oh my, they are fantastic.  This is a recipe I'd save for a leisurely day off where you can enjoy the process.  It really doesn't take that long to prepare, but the prep is a bit more than some of my other recipes.  What's even better: this is a healthy dinner option!  Lean turkey breast, a bunch of veggies, and homemade sauces.  Plus, no real starch!  (These are served in lettuce cups as opposed to over a bed of rice).
To serve these bad boys, place washed Boston lettuce leaves on a big plate, then everyone gets a bowl of the filling.  Serve the sauce on the side.  Yum!

Thai Turkey Lettuce Cups
1 lb ground turkey breast
4 green onions, chopped
1 red bell pepper, thinly sliced
1/2 a large red onion, thinly sliced
1 cup shredded carrot
1/4 cup soy sauce
Juice and zest of 2 limes
2 cloves garlic, minced
1 Tbsp grated fresh ginger
2 Tbsp water
1 Tbsp corn starch
Several heads butter lettuce or other small, cup-like lettuce leaves for serving

Peanut Sauce
1/4 cup peanut butter (chunky or smooth)
2 Tbsp water
4 tsp sugar
1 Tbsp soy sauce
1 tsp rice wine vinegar
Juice from 1 lime
1/2 black pepper

Combine ingredients for peanut sauce and set aside.  In a small bowl, combine soy sauce, juice and zest of limes, ginger, garlic, water and corn starch; mix well.  Preheat a large skillet or wok over medium high heat and saute turkey until done.  Add vegetables and saute until crisp-tender.  Stir in soy sauce mixture and stir until thickened.  Serve turkey mixture with lettuce leaves (fill lettuce leaves like a cup) with peanut sauce.

Tuesday, August 21, 2012

How to Save a Life

Another of my articles, this one's about how the lay person (that's you!!) can save a life.  No really, you can.  Enjoy!


It’s 7pm, and you’re enjoying dinner at your favorite restaurant.  Suddenly, you notice an older gentleman at the table next to you has collapsed and doesn’t seem to be breathing.  Now you’re at a baseball field on a very hot summer day watching your kid pitch, when you notice that a player on the other team seems disoriented and uncomfortable.  Or how about you are at a family barbeque and your niece is stung by a bee, and now she can’t breathe.  What are you going to do?
            These are all real-life situations that are bound to come up at one time or another.  Hopefully a medical professional will be with you, but what if you are the only one there to help?  What would you do?  In this edition of “Stethoscopes to the Streets,” let’s talk about some common emergency situations and what every layperson could do to help until medical personnel arrive.  Come on, I know you could save someone’s life!
            Firstly, let me preface by saying the first thing to do in any emergency situation is to call 911.  Right away, before you do anything.  Even doctors who happen upon an emergency in public will call 911 before doing anything, because an ambulance has lots of equipment and people to help, not to mention a direct connection to a hospital!  So lesson 1: call for help, or send someone to call for help.  Secondly, I think it’s very important for everyone to take a course in Basic Life Support, or BLS.  This 4-hour course is available at virtually any town, usually at a college, hospital, or through the American Red Cross, and covers topics like cardiopulmonary resuscitation (CPR), the Heimlich maneuver for choking people, and how to resuscitate an infant.  It also demonstrates the use of a defibrillator, an integral part of resuscitation of someone who is suffering from ventricular fibrillation of the heart.  It’s only four hours of your time, and you’d be able to help employees, family members, friends, and strangers.  Go find a course.
            Now that the formalities are taken care of, let’s talk about a sudden collapse!  This could be due to many things, but in an older individual, a sudden heart arrhythmia or severe myocardial infarct would be the most likely causes.  Again, please take a BLS course because they will spend a few hours on this topic and I’m only going to give it a paragraph, but here’s where to start.  After you call for help (911, or send someone to call), check to see if the person is breathing.  If they are not breathing, give two rescue breaths by pinching their nose shut.  Check for a pulse.  No pulse?  Start compressions by placing one hand on top of the other in the middle of the person’s chest and forcefully pump downwards.  The American Heart Association now says that it’s OK for lay rescuers to administer JUST chest compressions (no rescue breaths) in a pulseless patient.  The idea is to keep up the blood flow to the brain, and every time you stop compressions, the brain is without oxygen.  Otherwise, you can give 30 compressions then 2 breaths.  How fast do you compress?  Sing the song “Stayin’ Alive” by the BeeGees in your head (I’ve actually hummed it aloud in the ER when I was giving compressions; it really works!!)  The pace of that song is about 100 beats per minute, perfect for trying to pump a heart.  Another thing you’d learn if you took a BLS course is that if you can find a defibrillator (an AED, or automated external defibrillator), use it right away.  This is a special device that administers a shock if it senses that the patient is in a “shockable rhythm” (never mind what this means; that’s in the weeds of cardiac pathophysiology).  Basically, turn the device on and put the pads on the patient’s chest like the diagram on the AED shows.  Then it will talk you through the whole thing.  Hopefully, help has arrived by now.
            Do you know how to identify that someone might be having a stroke?  Being able to figure that out is the most important thing for helping a stroke victim. By the way, stroke is the leading cause of disability in this country, and the third leading cause of death, so an idea of what to do could really help someone. A stroke is the result when the blood supply is cut off from a certain part of the brain.  The brain does a lot of things, and each anatomical part of the brain has a different role.  This is why there are so many manifestations of a stroke.  A few things you can look out for are the following: clumsy hands or feet, drooped face (one side), slurred speech, speech makes no sense, sudden loss of vision in one eye, and an unsteady gait.  Again, this is a small sampling of symptoms but it’s a start.  The first thing to do if you’re even suspecting a stroke is to get the person to the hospital NOW.  Time is brain.  Every second that ticks by without blood supply to that certain part of the brain means there is less chance that the person will be able to regain full function.  Until help arrives, keep the person from harm’s way.  Also, if they are able to swallow (they do not have any problems with speech or moving their tongue) and they are conscious, give them 325 mg aspirin (the equivalent of 4 “baby”or 81 mg aspirin tablets).  Although 15% of strokes are caused by a hemorrhage within the brain instead of a blood clot, one of the leading neurologists in Chicago told me on my neurology rotation that if you are alone and waiting for help to come, aspirin is still the best thing you can give to try to help. 
            On hot summer days, heat illness is an urgent medical situation you might happen upon.  Heat illness is a spectrum of overheating disorders, commonly when the elderly or babies are exposed to prolonged heat, or when young, healthy individuals overexert themselves in hot conditions.  Symptoms of heat illness or impending heat stroke (a more serious condition where the body can’t regulate temperature anymore) are profuse sweating or worse yet, someone who stops sweating, increased thirst, but with little to no urination, confusion, dizziness, fainting, muscle cramps, and a fast, weak pulse.  If you see someone with these symptoms, get them to a cool place, preferably an air-conditioned area.  If they are conscious and able to drink, help them take fluids such as Gatorade or other sugary, electrolyte-filled liquids.  Strip off as much clothing as you can, because clothes will trap in heat.  Find some fans and get them blowing on the person.  If you have ice, ice packs, or other cool objects, place them in the armpits, neck and groin areas (this helps cool down the body core faster).  If the patient is unconscious or starts seizing, call 911 right away but try to get them out of the heat as best as you can.
            This one is a bit obscure, but it might happen!  What if you’re at work and a co-worker operating a piece of heavy machinery like a power saw and manages to amputate a finger or hand?  A similar scenario could be an accident with a knife.  Very dramatic, indeed, but your actions could enable the surgeons to successfully reattach the lost body part.  If possible, first get the person to safety (and shut off any machines that may cause more damage), and call 911.  The thing we really need to do is stop the bleeding right away. Apply plenty of pressure or apply a tourniquet (as I mention in the next paragraph).  Ensuring proper hemostasis, or stopping blood flow, often involves two people, one of which might be the injured if they can help.  After we have stopped the bleeding, our next priority is to try to save the severed body part.  This involves keeping both ends of the amputation clean and moist, and we’ll do this with saline and sterile gauze if possible, found in a first aid kit.  I’ll describe the proper method using these items, but clean bottled water and thin towels could do the trick in a pinch.  Gently rinse the two ends with saline.  Loosely bandage the injured end attached to the person with gauze or towels, applying pressure to stop any further bleeding.  Then, soak some sterile gauze in saline and wrap the unattached part (the finger, etc) gently.  Place the gauze-wrapped item in a plastic bag if one is available, then put the plastic bag on a bed of ice.  Do not put the body part directly on ice: this will damage the fragile vessels and nerves that will later be needed during reattachment.  Ta da!  You just saved an appendage, and more importantly, saved a life!
            Speaking of bleeding, do you know how to effectively make it stop?  I think many people have at least some level of understanding about this, but let’s review just to be on the same page.  There are obviously lots of reasons and ways that a person could start bleeding, but one thing to keep in mind is that many people (especially the elderly) are on “blood thinning” medications like coumadin, which could cause them to bleed excessively, disproportionate to the injury they sustained.  Of course, arrange for transportation to the hospital if bleeding is excessive.  Then, find a first aid kit and/or clean towels.  You’ll want to have the patient sit or lie down, then apply constant, firm pressure over the site.  If multiple sites are bleeding, do a little “triaging” and do your best to stop the major bleeds first.  If pressure alone doesn’t fully stop the bleeding, there are a few tricks to try.  First, raise the bleeding part as far above the heart as possible.  The heart is obviously pumping blood, and if the injured area is dependent (or hanging downward with gravity), that pumped blood is just going straight for the injury, and subsequently onto the floor.  If the bleeding is VERY brisk from an arm or leg, you can use a belt, a shoelace, or scarf to tightly tie as close as you can to the trunk.  This means tying the scarf at the armpit or groin.  It’s not safe to use tourniquets like this for very long, but the limb would be OK until you get the victim to the hospital.
            Finally, what would happen if someone around you had a severe reaction to peanuts or a bee sting in your presence?  My mom has pretty severe reactions to bee stings, and I’ve made sure my whole family has had this tutorial.  I’ll review for everyone.  People who have severe allergic reactions can have swelling of their airways that can compromise breathing as well as dilate all of their blood vessels, leading to shock.  If the patient is carrying an EpiPen, or you could find one in short order, use it.  The EpiPen has a dose of epinephrine, a drug/neurotransmitter that will cause the airways to dilate and the blood vessels to constrict, simultaneously helping the patient get air into their lungs as well as keeping their blood pressure up, thus preventing shock.  Simply place the pen on the patient’s exposed thigh and push the plunger (directions are on the container).  The needle will be safely hidden after giving the medication so you won’t injure yourself.  Anytime an EpiPen is used, the patient should go to the emergency room, even if they feel better.  The dose of epinephrine may wear off, or they may have some side effects from the epi itself.  If the reaction is not so severe that they have passed out or are having trouble breathing, they may have a bad rash or localized swelling (especially after stings).  Give the patient a dose of Benadryl (diphenhydramine), which is an antihistamine that will counteract the products released during the allergic reaction.  Sometimes patients are prescribed prednisone, a steroid, to be used in high doses if they come in contact with a substance.  If you have these handy, give the patient the dose described on the bottle. 
            Emergency situations are scary, even for medical students and doctors.  However, a little knowledge and a lot of staying calm can go a long way to helping save a life.  Go get BLS certified, always call for help first, then do everything you can to stabilize until the people with drugs, equipment, and wheels to the hospital arrive.  It’s important to remember to always keep yourself out of danger first (you’re no help if you’re hurt, too!), and remain calm no matter what.  Anyone can help save a life, especially you!

Thursday, August 16, 2012

Easy Chicken Pot Pie


Well I've fallen off the face of the blog world haven't I?  So sorry...the sub-I has been a tad busy (sub-I=sub internship, functioning like a first year resident).  I've been having a blast  but working a lot.  No big deal :)  I hope you guys are doing great!  I'll be blogging a bit more, I think!  Next week is my last week as a subI, then I'll have a week off.  In September, I'll be spending the month in Madison all by my lonesome (Peter is staying in Chicago to work/take care of Lady Bug) to do pediatric pulmonology.  I'm sure I'll keep you posted about my adventures there!

Chicken pot pie is obviously a comfort food classic, but it's usually cream based with a pie crust and time consuming, none of which I was in the mood for when I made this.  It's far from homemade, but you make it at home so that counts, right?  I made the recipe below, which is about 4 servings, and froze half of the chicken mixture (no Bisquick).  When I wanted to serve it again, I thawed then heated the mixture in a pan before putting it in bowls and topping with Bisquick dough to bake.  Easy classic!

Easy Chicken Pot Pie
Serves 4

3 cups cooked chicken, cubed
1 bag frozen mixed vegetables
1 can reduced fat/sodium cream of chicken soup
Fresh herbs
Salt and pepper
Bisquick baking mix (heart healthy kind)
Skim Milk

Preheat oven to 400.  In a saucepan, combine chicken, frozen mixed vegetables, and cream of chicken soup.  Stir in fresh herbs, salt and pepper.  Heat through.  Spoon into individual oven safe bowls or a large baking dish.  Prepare bisquick biscuit batter as directed on package.  Drop batter onto chicken mixture, and bake 12-15 minutes or until biscuits are done (it may take longer if you chose to bake it in one dish).  Allow to cool slightly and serve!


Sunday, August 5, 2012

So You Want to Be a Doctor...


This is another of the "articles" from my "Stethoscopes to the Streets" series.  It's a little long, but if you were curious what is involved in becomming an MD, it's here in detail!  Enjoy!! (PS, can I complain for a second that I start my stretch of 6 nights tonight? Ok that's enough, thanks!)

Have you ever sat in your doctor’s office and wondered how he or she got there?  I mean, what does it really involve to become an MD?  I get asked this question a lot, and as a current fourth year medical student, I feel that I have acquired enough information to answer.  For today’s Stethoscopes to the Streets article, let’s take a look at what needs to happen to get from point A (college) to point B (a board certified doctor of something).  I was a “traditional” student in that I didn’t stop between college and medical school; I took no time off.  I have classmates who took almost 10 years between undergrad and medical school, with full careers in between.  There are a lot of ways to do this, but I’ll be telling you how to go straight through.
            First of all, let me preface by saying that I NEVER try to be discouraging when I’m talking to people who want to become a doctor.  Yes, it’s a long road.  Yes, it requires more than average “smarts” to be able to handle the book load.  Yes, it will cut into a fair amount of “normal life” stuff.  But there is nothing in the world I would trade for what I almost have; an MD.  When I was in the process of applying to medical school and the road seemed long and dark, my dad asked me, “How do you eat an elephant?  One bite at a time.”  This is true of many things in life, but especially true of the journey of becoming a physician.  At times everything seems super daunting but somehow it all just happens.  Let’s look at how.
            The first thing you’ll need is an undergraduate degree.  It could be in anything, really, but there are several prerequisite classes you’ll need to take, which include a full year of biology, general chemistry, organic chemistry (the bane of my existence), and physics.  Because that’s four years of science-type classes, most people find it easiest to take a degree in some sort of science field (biology, chemistry, etc) or even declare themselves “pre-medicine”, which would require you to take those classes and possibly more.  The first two years of medical school are super duper intense, and the better preparation you have going into those years, the better.  For example, I was able to take a full year of anatomy and physiology, complete with a cadaver lab.  Also, I selected electives like genetics, biochemistry, immunology, and microbiology, all of which I was thankful for in the long run.  Although this makes for a really full schedule, I also continued on with my love of the Spanish language and got a major in that, and took pottery classes, too. 
            While you’re slaving away during undergrad, you’ll also need to take the MCAT: the Medical College Admissions Test.  Most people take it during their junior year, because applications to medical school begin early senior year, and all schools require this test.  It’s pretty daunting and consists of 5 hours of computer based, multiple-choice sections on physical science, verbal reasoning, biological science, and a writing sample.  Your score on this will make or break your application, period.  I won’t get into how it is scored or what different scores mean, but it’s pretty important to score competitively in order to be granted an interview (more on that later).  I thankfully only took it one time, and if I remember correctly, drowned my headache and sorrows in chocolate gelato at a nearby mall after I was finished.  Yes, I digress.
            Besides a ‘smokin’ GPA and MCAT score, you’ll need to show medical schools that you are serious and didn’t just wake up one day and decide to be a doctor.  This means ample volunteer work in anything healthcare-related if you could swing it.  Also, working as a nursing assistant (I did this!) or emergency medical technician (EMT) helps to show that you have experienced the healthcare field, for better or worse, and that’s really where you want to be.  Research is good too, since medicine is really nothing without all the new scientific advances and clinical trials (I didn’t do any research because I don’t care for it, but some people really get into it).  In addition, medical school admission committees love to see applicants who stand out in any area.  If you are a college football player, professional musician, gymnast, or ballet dancer, the programs will likely look on your commitment and dedication as a very unique quality.  Sometimes, people who so obviously dedicated much of their time to their activity are admitted to medical school, even if their GPA or MCAT score isn’t as high as other applicants. 
            So let’s pretend you have a good GPA (around 3.8, give or take) and did well on the MCAT, and it’s the summer before your senior year of college.  Let’s apply to medical school!  The application process is a lengthy one.  First, there is the preliminary application, which is a standardized computer application that goes out to all the medical schools you choose.  How many you choose depends on where you are willing to go and how competitive you are.  For example, my husband  (boyfriend at the time) wanted to go to optometry school, so we both applied to all the cities where we could go together.  We both got into schools in the Chicago area (pretty much the biggest stroke of luck in our lives) and voila!  We got married and are becoming doctors. 
            After the preliminary applications, schools will usually make cutoffs based on GPA and MCAT scores alone (the numbers game).  After that, they send out secondary applications, which usually involve a few essays and other information.  If they like all of this about you, they will invite you to interview.  Interview season is usually from September to February (ish?), and this is when you go get yourself a suit, and to prepare, talk as many people as you can who know how to conduct interviews (business people or PR people are best…go find some of those).  My father and father-in-law are successful businessmen who know a lot about hiring people and interviewing.  We did mock interviews, and I basically had them give me their worst, and they gave me tips.  After interviews are over, medical schools will either accept, waitlist, or decline you.  I was accepted to two schools (Milwaukee and the Chicago Medical School) and obviously chose to be in Chicago to be near my husband. 
            Before we continue, what percentage of people who apply to medical school get accepted?  This is usually where people freak out…the numbers aren’t great.  Obviously the more competitive you are (GPA, MCAT, extracurriculars), your odds increase, but to get to brass tacks, there’s about a 3% acceptance rate average to US MD programs.  Yikes.  However, it’s important to realize that there are 130 medical schools in the US, and the average applicant applies to about 25 schools.  Schools usually offer more acceptances than they end up matriculating because applicants may get accepted to more than one program, and obviously they can only go to one medical school.  In other words, don’t be discouraged.  If your GPA and MCAT scores are fairly decent, it’s definitely worth a shot to apply! 
            Another side note; the cost.  College is becoming expensive.  Application to medical school is expensive.  And medical school itself?  Well…it’s super expensive.  Obviously you’ll have no income during this time (you’re paying to go to school, and there is NO time for a side job.  Trust me).  I don’t believe in evasiveness so I’ll tell you exactly what expensive means.  The tuition for my school is around $47,000 per year.  Some schools (state schools where you are a resident, for example) are cheaper, but many medical schools are private and will have price tags like this one.  It’s something to keep in mind, but not something to deter you.  Physicians on the whole make great money.  The loans might take a while to pay off, but it will be OK. 
            After all of that, you manage to get in!  Great for you!  Now buckle up.  On my first day of medical school orientation, one of the professors said to us, “High school material comes at you like a bubbler.  Totally manageable to drink from.  College is more like a high pressure garden hose.  Med school?  Well, we have a hose attached to a fire hydrant, and it won’t stop until the day you graduate.”  I’ve never heard anything more true in my entire life.  What makes medical school so much different than all the other education you went through?  Volume, sheer volume.  In the first two years, basically all we do is “book stuff.”  In order to be able to work with real patients and help them, a medical student needs to know so much.  The first year’s classes in anatomy, physiology, biochemistry, and genetics (just to name a few) are all backbones for second year’s line up of pathophysiology, pharmacology, immunology, microbiology, etc.  Another challenging aspect of second year is the daunting task of preparing for Step 1 of the USMLE (US Medical Licencing Examination), our big “boards.”  It’s more than a matter of pass/fail; your score on Step 1 will largely dictate what specialty you can apply to as a resident.  Oh yes, there is a hierarchy of the medical specialties, and we’ll get into that.  For example, orthopedic surgery is one of the most competitive specialties.  Family practice (though extremely, extremely important) is not.  So, someone with an average USMLE Step 1 score will be much less likely to match into orthopedic surgery, but would have a great shot at family practice.
            If you survived the first two years and Step 1, you are more than ready for third year, or as I like to call it, the “petting zoo.”  As a third year, you rotate through all the core specialties, essentially assimilating yourself to a field and all it’s people for six to eight weeks, then you head on to the next rotation.  The core rotations at my school are: psychiatry, OB/GYN, pediatrics, family practice, emergency medicine, neurology, surgery, and internal medicine.  Why is it a petting zoo, you ask?  On the wards you find all the things you’ve learned about in one spot:  the gory, the gushy, the rare, the interesting, the classic, the mundane.  It’s one thing to read about a baby giraffe, and it’s quite another to pet it and feed it a couple of crackers.  That’s what I felt about third year.  For example, I had the opportunity to personally deliver a baby, intubate (place an airway tube in the trachea), help evaluate psychotic people, perform CPR on a dying person, draw blood, start IV’s, and see hundreds of patients.  Oh and by the way, you have just this year to figure out what you want to do with the rest of your life.  Sure, you’re going to be a doctor, but now is the time to commit to exactly what kind of doctor, because more applications are coming up!
            Fourth year of medical school: I don’t have a whole lot to say on this topic considering that I’ve just started it, but it seems like it will be a blast, and considerably less tiring than third year.  We get to choose our electives, and most people do as many electives in their chosen field as possible.  In addition, students take Step 2 of that USMLE exam (the score on this one becomes “less important” than before-but you must pass it!) as well as apply for residency.  What is residency, exactly?
            So when you graduate from medical school (after your fourth year), you will be an MD, a medical doctor.  However, you will not be certified or licensed to treat anyone with anything.  You need to complete a residency, which is 3-7 years of additional training in a field of your choice.  Just for a few examples: three-year residencies include pediatrics, family practice, internal medicine, and psychiatry.  OB/GYN is a four-year residency.  Most of the surgeons do a five-year residency (general, orthopedic, urology, etc).  The seven-year residencies are reserved for the neurosurgeons, and they are crazy.  Residency is a paid position (thank goodness), but like the name implies, you will be a “resident” of the hospital.  Work rules have changed considerably, but residents work long hours.  They go through rotations in their chosen field, but this time they are responsible for patient care, writing orders, and making big “doctorly” decisions.  First-year residents feel like they are thrown in the deep end (but really they have a life jacket and several arm flotation devices, if you will, like senior residents and attending physicians who keep them out of trouble).  As a resident goes up the ranks, there is more and more responsibility.  At the other end, you’ll come out a real doctor.
            You could stop at this point and be a general pediatrician, for example.  This is what I plan to do and I’m very happy with that prospect.  But some residents go on to apply for fellowship positions.  A fellowship is an ADDITIONAL 1-3 years of training to make you super specialized.  For example, in pediatrics, there are many three year fellowships in neonatology, gastroenterology, endocrinology, intensive care, and pulmonology, just to name a few.  Just when you thought it was over…
            So there you have it; college through fellowship, a high velocity run-down on what it takes to become a doctor.  Sounds impressive and daunting but remember, this all happens over the course of a decade or so.  It takes time, and that’s OK.  Real life happens around this seemingly chaotic mess.  I’ve managed to maintain a marriage, adopt a dog, make friends, stay in shape, bake, cook dinner most nights, and write articles like this.  If you or anyone you know are considering becoming a physician, I can honestly tell you without a doubt in my mind that I would do it all over again.  After all, I’ll have the coolest job in the world.

Thursday, August 2, 2012

Apple Pie Ice Cream


Well hello there everyone.  To be completely honest I have no clue what day it is, but I figured I should find a minute to post.  I started my sub-internship on the peds floor on Monday, and it has been a whirlwind of a week.  This is a different role than anything I've done because I'm "pretending" I'm a first year resident: I get to (have to, really) put orders into the computer, I take all calls from the pharmacy, nurses, ancillary staff, consulting physicians, admitting residents, etc and do my best to field their questions and punt the rest to my senior resident (a third year, almost done with training!).  She has been so extremely wonderful and patient with me.  I carry about 4 patients at at time (one of mine right now is pretty sick, which has been fun to manage...don't judge me for thinking it's fun).

Every morning (at 6am...) when I hit the floor, it's a sprint-pace.  Look, I'm a fast person...I do things fast all the time, but this has been a battle!  At one point today, I had about 50 papers in front of me, two pages to answer, three different to-do lists, and a new admission.  And notes to write, and a sign-out to update, and orders to put in.  I'm totally not complaining (because it's so satisfying to finish on time despite all that crap to do), I'm just reflecting.  And sort of falling asleep as I sit here.

Oh, what about those pictures?  This is apple pie ice cream...and it's fantastic.  This would be a great dessert either now, when you are craving the flavors (and sweatshirts) of fall, or for those awkward days in September when it's 80 degrees but you have an abundance of apples on your counter.  Whichever.  Enjoy :)

Apple Pie Ice Cream
Adapted from Annie's Eats

Vanilla Bean Ice Cream Base
1/2 tsp cinnamon
3 granny smith apples, peeled and chopped
2 Tbsp butter
1 Tbsp sugar
1 tsp cinnamon
1 Tbsp rum
1 cup graham crackers, chopped into pieces

Prepare Vanilla Bean Ice Cream base, adding in 1/2 tsp cinnamon  (just whisk it in sometime).  Refrigerate overnight.  To prepare the apples, melt butter in a large saucepan.  Add apples, sugar, and cinnamon and cook until apples are softened and browned, about 10 minutes, stirring often.  Off the heat, stir in rum.  Transfer to a bowl and allow to cool completely (or store in refrigerator until you make the ice cream).

Churn the ice cream in your ice cream maker.  Transfer half to a container, and add half the apples and half the graham crackers on top, swirling it through.  Add rest of ice cream and top with remaining apples and graham crackers.  Freeze until ready to serve.  Enjoy!

Sunday, July 29, 2012

Watermelon Lime Slushy


We have really been on a smoothie kick lately.  What's not to like?  Some frozen fruit (no sugar added, please), a few scoops vanilla protein powder, maybe a splash of milk and voila!  A pretty good breakfast.  This slushy is a little different, though still amazing!  The lime and watermelon are a great combination, super refreshing.  And the frozen banana makes the drink really creamy.  Again, I'm not a banana person, but I'm discovering that only applies if I were to take a bite out of a banana (blech).  I rather like them blended up in smoothies or baked into muffins :)

PS: check this out!  Our nephew, Brayden, learning a few golf tips from old uncle Peetie.  He was only interested in gnawing on the end of the club, but you gotta start somewhere!!  :)

Watermelon Lime Slushy
Serves 2

3 cups watermelon, cubed and frozen
1 ripe banana, peeled and frozen
2 Tbsp sugar
Zest and juice from 2 limes
1/2 cup water

Blend all ingredients in a blender, adding more water as needed to keep fruit moving.  Add in a few shots of tequila or rum if you're feeling crazy :)

Saturday, July 28, 2012

Greek Shrimp Quinoa


I'm finally done with my pediatric sub-internship, which was super fun, but the break is welcome!  I have the week off, then I'm headed to Madison for the month of September to do a pediatric pulmonology rotation and to scout the program :)  I'm not particularly fond of the idea of leaving Peter and Lady for a month, but I'm sure I'll have some fun.  Adventures to follow!

So this quinoa recipe was great...and I kind of made it up on the fly.  I love using quinoa, which (if you don't know by now) is a grain/rice-like thing that's super packed with protein and other great stuff for you.  This kept super well for lunch leftovers during the week!

Check out "Team Napping".  Gotta love shameless Sundays!

Greek Shrimp Quinoa

1 cup dry quinoa
Zest and juice from 3 limes
2 Tbsp olive oil
Salt and pepper
1 pint cherry tomatoes, halved
1 cucumber, peeled and seeded, chopped
1/4 cup black olives, chopped
1/4 cup cilantro, chopped
1 lb shrimp, chopped and sauteed.
Feta cheese for serving

Prepare 1 cup dry quinoa according to package directions.  Allow to cool.  In a large bowl combine lime zest and juice, olive oil, and salt and pepper.  Stir in quinoa and remaining ingredients (except feta), stir well.  Serve room temp or chilled.

Friday, July 27, 2012

Blueberry Muffins with Crumb Topping


Oh sweet freedom, I survived the week of boards!  Sometime during fourth year, we need to take both parts of Step 2 of the USMLE (medical licensing exam).  One part (CK) is like 360 multiple choice questions with super long patient vignettes, and the other part (CS) is a practical: 12 standardized patients.  We can take them anytime, and I decided to get them both over with straight away so I don't have to study adult problems anymore, at least not until I take Step 3 in about 2 years :)  (adios, CHF!)   I don't have to study any more this year, at all!  (well, except the constant studying we end up doing to try not to look ridiculous on our rotations...but that's different). Yay!  Thank you for listening, now for the muffins.

These muffins are a bit of a departure for me, but they are delicious!  I usually make oat bran/wheat germ/applesauce=healthy-ish muffins when I do, but these are more like an excuse to eat cake for breakfast :)  They are really good, and don't contain as much oil or butter as some I've seen, so they are legit.  Go ahead and indulge :)

Blueberry Muffins with Crumb Topping
Adapted from Our Best Bites

1 3/4 c all purpose flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 cup sugar
Zest from one orange
1 large egg
3/4 cup buttermilk (or 3/4 cup milk with 1 Tbsp white vinegar, let sit for 5 minutes)
1/4 cup canola oil
Juice from half the orange
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh blueberries
1 Tbsp flour
1 Tbsp sugar

Crumb topping
1/4 cup sugar
2 1/2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp butter, cubed

In a large bowl combine flour, baking powder, salt, sugar, and orange zest.  Make a well in the center.  In a separate bowl, combine egg, buttermilk, oil, orange juice, and extracts.  Pour into the center of the flour well, and mix until just combined.  In a bowl combine blueberries, 1 Tbsp each flour and sugar, and gently fold into batter.

Preheat oven to 400 degrees.  Spray muffin cups with nonstick spray, and using an ice cream scoop, dollop blueberry muffin batter into the pans.  Combine ingredients for the crumb topping in a small bowl (we have so many bowls out!) and smush with a fork until crumbly.  Divide evenly on top of batter, then bake for 18-20 minutes or until tops are golden.  Allow to cool.  Makes about 12 muffins.

Monday, July 23, 2012

Baked Zucchini Sticks


So, I have boards tomorrow.  And Thursday.  This week is icky.  Part 2 of the USMLE (MD licencing exams) consists of a long day of computerized multiple choice questions AND a full day of standardized patients, a practical portion.  Most of my (smarter) classmates split these up with months in between.  I decided it would be great to do them both in the same week.  I'm beginning to question my judgement.  Oh, and our three-year anniversary is on Wednesday.  I guess we'll have a lot to celebrate on Friday!

Wondering what those things in the picture are?  I ran across a version of this recipe on pinterest, and I knew I needed to try them!  We are all about sweet potato fries in this house, and I figured these would be a lower calorie yet yummy alternative!  Plus, zucchini are in season, and it's easy to find beautiful ones in your garden, the farmer's market, or even the grocery store.  They really are great...crispy on the outside, thanks to an eggwash and bread crumb crust, but tender on the inside.

What a great way to get anyone in your life to eat more veggies!  I pretty much went to town on these things, and I probably ate the equivalent of an entire zucchini.  I don't feel too bad about that, though :)

Baked Zucchini Sticks

2 large (but not baseball bat sized) zucchini
1 Tbsp salt
2 eggs, beaten
1 cup bread crumbs
1 Tbsp Italian seasoning (or freshly chopped herbs)
1/4 cup parmesan cheese
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Marinara sauce, for serving

Cut the ends off the zucchini then cut them in half (across the equator, if you will).  Cut each half into thirds the long way, then turn 90 degrees and cut into thirds again (you should have made little sticks!)  Repeat with remaining zucchini.  Put sticks in a large colander in the sink, and sprinkle on 1 Tbsp salt. Toss and let sit for 1 hour to let some of their water come out.  When done, rinse thoroughly and dry well.

Preheat oven to 375.  Make your breading station by beating eggs in one dish, and combining remaining ingredients in another dish.  Grease 2 baking sheets and have them ready too.  With you left hand, roll a few sticks in the egg mixture, then toss in bread crumbs with your right hand (one hand will be for wet, one for dry-that way you won't end up with a bread crumb mitten).  Arrange on baking sheets, spacing them out so they won't steam.

Bake for 12 minutes, then turn each stick over, and continue baking for 10-12 minutes until golden and tender on the inside.  Serve with warm marinara sauce!

Saturday, July 21, 2012

A Touch of the Sugars, the End

Finally!  We reach the end!  If you've stuck with me through the first two diabetes articles, here's the conclusion; treatment and prevention!  If you're interested, sandwiched in between some great recipes like Apple Pie Ice Cream and Greek Shrimp Salad, I have MORE articles, about how to become a doctor and how to save a life :)  Thanks for reading!!


Part Three
            Welcome back!  This is the final part of the “Stethoscopes to the Streets” article series about everything you (never) wanted to know about diabetes but were afraid to ask.  We still need to discuss how diabetes is treated and most importantly, how it is prevented! 

Finding patients with diabetes
            In article two, I outlined the diagnostic criteria with all the fancy numbers and tests, but how do doctors find the patients to test?  There is a group called the US Preventative Service Task Force who reviews a lot of the literature for all kinds of disorders and makes concrete recommendations for clinicians on who to test for disease.  They have really good guidelines that make good use of health care resources, but they didn’t really find great evidence that screening all adults for type 2 diabetes would be worth it.  They did recommend screening adults with blood pressures over 135/80, using a fasting blood glucose reading. 
            Also, most clinicians order a fasting glucose test on their patients with metabolic syndrome, or even just components of it, like those with high lipids or obese patients.  The interval that clinicians use varies, but every three years seems to be a common one.  Obviously, if a patient were to come to the office complaining of symptoms of diabetes like increased thirst and urination, fatigue, multiple infections, etc, a doctor should check their fasting blood sugar immediately.

Treatment and monitoring for complications
            As we talked about in the previous articles, the problem with diabetes is the long-term high blood sugar that the insulin from the pancreas is no longer able to get into muscle and fat cells.  That high blood sugar causes all kinds of problems to blood vessels and nerves, leading to those serious complications.  So, the obvious treatment goal would be to tightly control blood glucose, mainly in the range of 80-120 mg/dl.  Easier said than done, but we have some tips and medications that make that goal an attainable one.
            Lifestyle modifications: yeah, yeah, yeah, we all know what this means.  Diet changes and exercise, leading to that all-important weight loss.  A lot of people hear this recommendation from the doctor but don’t do much with it.  I totally get it, changing what you do on a daily basis is really hard, but like anything, consistency is key.  Once habits are changed, a new routine takes shape.  Let’s be a bit more specific though: “diet” usually means reduced carbohydrates (less processed foods), more fruits, vegetables, and lean proteins, and lower fat.  It gets tricky for diabetics though, as fruits can cause blood sugar to increase.  The diabetic diet can be hard to navigate alone, and I find patients do better when they work with a dietitian, who can take the time clinicians might not have, to explain the ins-and-outs of the proper way to eat and make a concrete plan.  Let’s face it; just saying “eat better” is really not clear enough.  A brief word on exercise: it’s fantastic for diabetes.  Exercising actually increases muscle and fat cell’s sensitivity to insulin (this means they are more receptive to the signal insulin is giving them to let blood glucose through those doors into the cell to be converted into energy).  Everyone should aim for at least 30 minutes of activity most days of the week, but again, your doctor should make individual recommendations based on whatever other conditions you might have.
            For most people, medications are necessary, at least in the beginning of treatment.  The effects of high blood glucose are concerning enough that most doctors don’t want to rely completely on a patient’s willpower to make lifestyle changes because we understand that these things take time, but your kidneys might not have that much time.  In Type 2 diabetes (at least before the severe end stage), the pancreas is still able to produce insulin, the body just isn’t responding to its signals.  So, we have medications that can help increase muscle and fat cells’ responsiveness to insulin (that’s pretty cool, right?).  We also have medications that make the pancreas secrete more insulin to help reduce blood glucose levels.  If these measures don’t work to control blood sugar, giving insulin injections might become necessary.  Remember, the important thing is to keep blood sugar down, and all these drugs can help do that. 
            We really can’t effectively control blood glucose levels if we don’t know what they are.  Therefore, it is super important (and often overlooked by patients) to monitor their blood sugar using a simple finger prick at home.  The frequency and timing may vary from person to person, but generally glucose should be checked in the morning before breakfast and a few hours after dinner.
            Remember all those complications of diabetes we talked about?  Most doctors want to start treating and preventing those right away too.  This means in addition to any blood glucose-regulating medications a patient might need, there’s a good chance they will be started on a blood pressure medication, even if their blood pressure isn’t high in order to protect those kidneys.  Also, since diabetics have a heart attack and stroke risk equivalent to those who have already had one of those, their cholesterol levels need to be even more tightly controlled than before their diagnosis of diabetes, often needing a medication like Lipitor (a statin) to help.  Aspirin will likely be prescribed as well to stop platelets from sticking together and forming clots.  Lets count up the meds:  a few to control blood sugar, blood pressure medication, and lipid medication plus aspirin.  Whew.  Aside from more medications, regular doctors appointments (every few months) are needed to monitor for foot sores, blood pressure, and eye changes.  Blood will need to be drawn more often so that lab tests can be done.  Patients will need to visit an eye doctor yearly to monitor for those changes to the retina that might cost them their vision. 
            Most of my patients tell me they “don’t like to take medications.”  Who does?  It’s a lot to remember, especially if some need to be taken at different times or multiple times during the day.  Also no drug is free of side effects!  Newly diagnosed diabetics may go from taking no meds at all to suddenly needing to juggle five or more.  The good news, though, is that if patients really get serious about changing those lifestyle factors we talked about, it’s possible to get their blood sugar under control and maybe, just maybe, “cure” their diabetes altogether.  Of course, this requires constant and continued vigilance and a pretty significant weight loss if the patient is obese, but it is possible.  We can then shave down or completely eliminate some or all of those medications.  How cool is that!

Prevention
            Don’t you think the best way to deal with a problem is to never have the problem in the first place?  There are many things you can do to prevent the development of metabolic syndrome or diabetes, and most of them are “lifestyle” related.  Like most diseases, there is a strong genetic component to diabetes, but everyone has control over how much they move and what they put in their mouth.  Prevention strategies include the common sense things we all know about:
·      Exercising at least 30 minutes daily, even more if you can
·      If you are overweight, lose weight.
o   Even a 5-7% weight loss can decrease the risk of developing Type 2 diabetes by as much as 50%!
·      Limiting refined carbohydrates
o   These include products made with white flours, added sugar, sweets, and other starches.
o   As you might suspect, I love to bake, and yes, most of my favorite recipes are included in the “naughty” category.  But like most things in life, moderation is the key.  You can bake and enjoy an occasional treat, just share what you make, and try to treat yourself on special occasions only.
·      Watch fat and cholesterol intake
·      Eat more whole grains, fruits and vegetables
o   A high fiber diet (found in these types of foods) helps regulate blood sugar by preventing frequent spikes and dips in blood glucose that make you hungry.
·      Don’t smoke
o   There are just a million reasons not to smoke.  Prevention of diabetes is another one.
·      Limit alcohol intake
o   Alcoholic drinks are full of carbohydrates (alcohol itself is a carb, and all the juice and soda mixed in don’t help either). 
All these suggestions are not new ideas, and I do realize they aren’t easy to implement either.  I’m a creature of habit, and if I have a behavior I want to change, I know it will take at least 2 weeks of consistent change before it will start to become a new “habit” for me.  In other words, don’t start a healthy eating and exercise program all at once, and don’t quit after two days of it either.  Small changes tend to stick, and they are better than no changes at all! 

Wrap-Up
            Well there you have it.  We took a pretty big journey into the world of diabetes in a short amount of time!  Hopefully now you understand a bit more about how insulin and glucose work in your body, what diabetes actually is, how it affects it’s sufferers, and some ways to treat and prevent it’s occurrence.  Now go out there and take one small step for yourself in the right direction of healthy!

Wednesday, July 18, 2012

Lattice Topped Cherry Pie


Who doesn't love pie?  Peter has been asking me to make a fruit pie for some time now, and since I've been home "studying" full time this month, I thought now would be a good time!  Cherry pie is just all-American, don't you think?

My brother-in-law, his wife and their baby (our nephew Brayden!) just moved back to the area, and I took this pie over there to share with them.  Who doesn't need comfort food when moving!  It was a big hit, even with Mr. Brayden himself, who thought the cherries were pretty great :)

Ok so a word on pie crust...it seems kinda daunting, and by no means am I an expert.  I do have a pretty good recipe (from my friend Betsy!), but I think for today I'll leave you to using either a store bought unbaked pie crust or your own trusted recipe.  I think pastry crusts deserve their own post, and this recipe is long enough already!  The trick to a flaky crust, though, is keeping everything cold, cold cold!

Lattice Topped Cherry Pie

Unbaked pie crust for a 2 crust pie (either store bought or your own recipe)
2 bags frozen cherries (about 16 ounces total), or about 4 cups fresh cherries (pitted!)
3 Tbsp cornstarch
3/4 cup granulated sugar, plus more for sprinkling on crust
1/4 tsp almond extract
1/2 tsp vanilla extract
1 egg (for eggwash)

Place thawed cherries in a medium saucepan and heat over medium until the cherries lose a lot of juice (a few minutes).  In a small bowl combine cornstarch and sugar, then mix into the hot cherries.  Continue cooking cherry mixture until it's thick and bubbly.  Remove from heat and transfer to a glass bowl.  Stir in almond and vanilla extracts.  Allow to cool completely.

When ready to bake the pie, preheat oven to 375.  Roll out half the pie dough, roll up the round onto the rolling pin, then transfer to 9" pie dish.  Prick the bottom with a fork to prevent the crust from bubbling, then pour the cherries over the top.  Roll out the other half of the pie dough, and with a pizza cutter, cut out even strips of pie dough.  Arrange about 5 strips going one direction across the top of the pie.  Fold back every other strip, then place another strip going the other direction.  Put back the strips you folded back, and now fold up the other strips and repeat to create the lattice top.  Crimp the edge of the crust with a fork or your finger.

In a small bowl beat an egg, and with a pastry brush, brush the eggwash onto the pie crust (this will make it nice and golden).  Sprinkle the top of the whole pie with sugar (for some sparkle).  Place pie plate on baking sheet (incase there is cherry spillage!) and line the edge of the crust with foil to prevent burning.  Bake for 20 minutes, then remove foil and continue baking for 25-30 minutes more or until crust is golden.  Allow to cool completely before serving.