at last, i'm going to be a doctor

Although this is in fact the abridged version, I couldn't totally marginalize the sequence of events that have occurred during the past eight months by divulging only the basics of where and when I will be matriculating to medical school.

The lab that I joined in February of 2010 grew very quickly between the months of April and August. We acquired two scientists, two postdocs, and a last-year medical student from Italy, named Giulio, who came for a three month stint to complete his thesis requirement for graduation. Though I vehemently disliked him for the first month of his stay, once I realized he was actually rather impressive, I (we) also realized very quickly that we wanted to spend our lives together. He returned to University in Italy at the end of October and we considered the best ways to make it work- either him pursuing residency here or me applying to medical school abroad. Merging our lives was the true priority.

There are three international (english taught) MD programs in Milan. The first is Giulio's school- the prestigious and private Vita Salute San Raffaele, the second, Milan State/Humanitas (public and also highly esteemed), and the third, University of Pavia (my current boss' alma mater). Entry to these schools is based only on the results of the entrance exam- the top 20 or 30 get in, and the rest go home. There is only one opportunity each year to sit for the exam.

I decided in December that I was going to move to Italy no matter what. Probabilistically, it would be easier for Giulio and I to pursue our lives hand in hand if he aimed for a residency in Milan and I aimed for an adjacent university. I felt a sense of serenity and confidence making this decision- knowing that I would eventually find a way to get into medical school, but that I would never again meet someone so perfect for me as Giulio. So, I took what some might consider a gamble, and bought a one-way ticket for Milan for the spring of 2011.

I have spent the past three months studying (after work and on the weekends) for the entrance exam for San Raffaele- the school Giulio will be receiving his MD from this summer. It was my first choice for many reasons ranging from its reputation, to its curriculum, and to its full integration of USMLEs into the program, thus allowing for the unparalleled option to eventually attend a US or European residency.

Last week I flew to New York City to take the exam. I was terrified, but well prepared. On Tuesday the results were posted, highlighting my name in bright yellow on the number 7 position of the ranking. I'm still in a euphoric haze and in need of ironing out some serious bureaucracy, but I do know that I will be matriculating in early October, and that as the glitterous haze begins to settle, I can see that everything has fallen perfectly into its right place.

Thank you to everyone who has supported me in any way, big or small, along the way. It's been quite a challenging and bitter journey at times, but the juxtaposition with this hard fought battle highlights the sweet taste of earned victory.

Blimey! it's Borecole!

This is a palette pleasing way to eat kale.

Ingredients
2 tablespoons olive oil
1 small onion, diced (I used a red one)
2 cloves garlic, minced
1 tablespoon Dijon mustard (don't subsitute with honey mustard, the flavor won't be the same)
1/2 tbsp honey
1 tbsp cider vinegar
1.5 cups chicken broth
4 cups torn, rinsed, and thoroughly dried kale
1/4 dried cranberries (i used raisins and it was great)
salt and pepper to taste
1/4 sliced almonds

Directions:
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens, about 5 minutes. Stir in the mustard, honey, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries and continue boiling, uncovered, until the liquid had reduced and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. (I ate it over a piece of baked chicken)

Enjoy!

Business Casual

the first meeting: 3.6.11

The Final Countdown

Zucchinilicious

I am a carbohydrate fanatic. Given that carbohydrates are merely longer versions of glucose molecules (the 6 carbon sensation that our cells can most easily convert into usable energy-ATP), it makes sense that humans would develop an appetite for breads, pasta, and rice.

Fundamentally, I do not agree with low-carbohydrate fad-diets. Still, I admit that when I'm trying to slim down, cutting down on them helps tremendously for two reasons: 1) they cause the body to maintain water/bloat and 2) more importantly, once I start with carbs, I can't stop. It's really more an issue of wanting to eat the entire loaf of delicious warm, crunchy bread when it's on the table, or craving a second and third helping of spaghetti once I've had one bite.

I found this simple solution to spaghetti madness in a Cooking Light magazine several years ago. I have recently revisited it and was pleasantly surprised by the delicious flavor, density (and consequent satiety), and modest preparation required.

What you need (serves 1):
3 organic zucchinis
1/2-1 cup tomato sauce (you can make your own, or I suggest Trader Joe's Rustico Pomodoro)
Parmesan Cheese
Pepper

veggie peeler or mandolin

1. Peel the zucchini in long strips, as if you were peeling off the outer layer on a carrot. Try to make the strips as long as possible without peeling your finger! Once you approach the inner seeded region of the zucchini, stop peeling (you can save this inner portion to make vegetable ratatouille or something else).

2. On high heat, spray some olive oil, or very lightly drizzle the pan (if you use too much oil, the zucchini will get soggy). Throw the zucchini in, add some freshly ground pepper, and let cook for a few minutes, stirring frequently. Do not overcook the zucchini, particularly if you prefer your pasta al dente.

3. Remove from pan and place on plate. Add tomato sauce. You could also add grilled chicken or shrimp on top, or use a meat-based sauce if you want some extra protein.

4. Sprinkle on the parmesan, and voila!