Showing posts with label marriage. Show all posts
Showing posts with label marriage. Show all posts

Thursday, February 16, 2012

What The Hell Am I Doing?


As my husband and I try and make a long term financial plan for paying off my almost $200,000 in loans from medical school, I sit here wondering, why did I pay 200 grand so that I can get peed on, pooped on, bled on, screamed at and sworn at? I’ve delivered a baby without gloves on (it was an emergency).  I’ve been kicked so hard I almost fell off the bed.  In one hour this fall, two patients in our women’s emergency room looked me in the eye and screamed “F*&^ you!”  That occurred at 2 AM, probably on a Friday, after I spent all night running a busy emergency room rife with women with ectopic pregnancies, miscarriages, wound infections, pelvic inflammatory disease, cancer and all other varieties of disaster.  And I’m sure I often deserve a giant cursing out, you see I’m not always the most lovely human on the planet, but I can assure you that I did nothing but ask both those women simple questions that set them off. 

Why did I sacrifice my twenties, my weekends, holidays, and sleeping at night to take care of screaming, crying women? I didn’t have a bridal shower because I only had one weekend off in the six months before my wedding. My husband got off work early for Valentine’s Day and surprised me at home, so we could actually share the dinner that I was going to leave in the fridge for him before I had to run to the hospital.  I’m working at a job that pays less than medical school costs and without my husband couldn’t pay it back.  The interest rate alone is 6.8%, accruing thousands of dollars a month.  

The funny thing about all of the drawbacks to being a doctor is that I’ve never been happier.  Really.  Obviously I’m a little sick, but that’s ok.  I can’t remember a time that I’ve felt to be so proud of who I am and what I do, and I enjoy going to work almost everyday.  Even on the most horrible, body fluid filled, back straining day, I go home with a sense of satisfaction.   I’ve never been so determined to learn so that I can take good care of people. 

I don’t have to sit at a desk or sit in long meetings.  My office is the hospital floor, labor and delivery, clinic and the emergency room.  I’m on my feet.  I get to learn how to operate and perform all kinds of procedures.  I get to meet amazing people every day, and I get to work with all sorts from medical assistants, nurses, OR techs, medical students, other residents, fellows, attendings, patients and families.  I get to teach and learn at the same time.   I have an amazing group of peers going through the same thing that can find humor in just about anything. 

Taking care of patients, becoming an intimate part of their lives and their bodies, is a great honor.  And I exaggerate saying they all scream and cry.  Most, even though they have little and are often sick, are some of the most amazing women I have ever met, stoic and strong.  When a patient looks at me and says “thank you doctor”, at least for that moment I think I might be part of something good.

I recently got into a heated discussion with the anesthesia resident during a long surgery.  He told me that his dad, also an anesthesiologist, always wished he hadn’t gone into medicine.  This resident said that he wished he had gone into investment banking because one of his best friends already has six houses at age 32.  I told him that I loved being a resident and enjoyed taking care of patients, and that even though I have debt and might not be rich I live a very comfortable life.  He told me I would change my mind, especially once I have kids. 

I can understand why any parent who has gone through the gruel of medical training wouldn’t want their kid to endure that amount of stress.   But I can tell you for sure that I didn’t make a mistake getting peed on, pooped on, bled on, screamed at and sworn at.  There’s no better job for a science nerd and adrenaline junky.  Becoming a doctor isn’t the easiest way to get rich quick, but if my kid wants to go through all of the same pain I have, I’ll tell them to go ahead.


Wednesday, June 8, 2011

Hawaiian Style Pina Colada Creme Brulee


Ahh.  Wondrous vacation.  

sunset at our Hawaiian paradise


Makes a girl go from looking like this

Self portrait after a horrible night shift
to this.




It’s hard to come back from a romantic belated honeymoon with time in the sun, a cool Hawaiian breeze, tropical fruit, and lots of pleasure reading to 100-degree heat and C-sections. 

*********************************************************************************

I love scientific research that is so obvious.  For example, a 2009 meta-analysis in the Journal of Occupational Health states that vacation has a positive effect on health.  People have actually spent money researching the fact that sitting on a sailboat drinking lemonade is more healthy than working a 12 hour shift overnight without sitting or eating taking care of 15 patients. Yeah, I know.   

Sadly, the same study suggests that coming back to work erodes away all positive effects of vacation between two and four weeks.  However, I have to disagree.  Having gone a six-month stretch between vacations this year with only one weekend off between, I think a vacation got me through about three months of that.  Then it was pure pain.



With this recipe, we can all go on a tropical vacation together.  I love pina coladas with their 1200 calories of rummy goodness.  I begged my husband to buy me ONE at the pool bar because it was 12 bucks.  (It wasn’t even that good.)  Now home, attempting to maintain my island spirit, I decided to make my own version of a pina colada in the form of a creamy crème brulee. This recipe has all the tropical hints of a pineapple and coconut without being overly sweet or cloying--just the elegance of fresh fruit and a tiny splash of rum wrapped in a ceramic package of a delicious custard and a crispy sugar shell.



Pina colada crème brulee

2 cups coconut milk
1 cup heavy cream
1 tbsp rum
2 tsp vanilla
5 large egg yolks, 2 large eggs
¼ cup brown sugar

Thin pineapple slices

granulated sugar to top

blowtorch! Or oven broiler

6 6 oz ramekins

Pre-heat oven to 350.  In heavy bottomed saucepan over medium heat, whisk together coconut milk, cream, rum, vanilla and brown sugar.  Heat, stirring constantly until almost simmering.  In separate bowl, whisk eggs together.  Temper eggs by slowly adding 1/3 of the warm cream mixture to the egg mixture and then add the tempered eggs back into the saucepan with the rest of the cream mixture.  Continue to heat over medium heat, stirring continuously until mixture begins to slightly thicken, about 2 minutes.  Do not allow to curdle.  Strain custard with a fine mesh strainer.  Divide mixture between ramekins.  Place ramekins in large roasting pan.  Place pan with ramekins in preheated oven and fill pan with boiling water ¾ of the way up the ramekins to make a water bath.  Bake for 15 minutes and as custards begin to set, carefully place pineapple slices on top.   Bake for another 15 minutes until the custards are set.  Remove from heat, allow to cool and refrigerate overnight. 

The next day, add 1-2 tsp granulated sugar to the top of each ramekin.  With a blowtorch or carefully with the broiler, caramelize the sugar until it is golden brown. 

De Bloom J, Kompier M, et al.  Do we recover from vacation?  Meta-analysis of vacation effects on health and well-being.  J Occup Health. 2009;51(1):13-25. Epub 2008 Dec 19.

Friday, May 6, 2011

Is Marriage Good For You?



I am loud, disorganized and live by hyperbole.  My husband is quiet, focused and logical.  We’re an unlikely match.  But I can only say that my life has changed for the better since we’ve met.  I feel incredibly blessed.

The New York Times' Pauline Chen had an interesting perspective on the issue of marriage and lifelong health.  Overall, married people have better lifelong health than those who are single, however those that have turmoil in their marriage or ultimately divorce may have more health difficulties overall.  Good communication within a relationship can even promote wound healing.1 

Nobody in this society is stranger to marriage strain and divorce; I am definitely not alien to marital demise.  There is never certainty that everything will be ok.  So I’m just going to take this whole marriage thing one day at a time and count my blessings.  I’m going to try and play my part to be a good wife and a supportive partner. For me, there’s no better way to express my love for my husband than through a pot and pan. 




This recipe is the dish that I make that my husband loves most.  Which is funny because of all the things I make, it’s just stir-fried chicken and cabbage.  The delicious factor is the home-ground five spice powder which gives a unique taste and aroma.  You can always buy pre-packaged spice for a shortcut, but it’s never quite as good as what you can whack up in a coffee grinder or a mortar and pestle.

I actually got the idea for this recipe on an airplane of all places.  I know, I know, an airplane?! But I was flying to Asia, and the five spice was just so yummy.  Even though five spice is commonly used in Chinese food, it’s not really something that is served most commonly in restaurants.  It’s almost like a punchy version of mulling spices which gives a warming taste to the food.   You gotta try it.

Five Spice Chicken and Cabbage Stir Fry

For the five spice
1 cinnamon stick
5 star anise
15 cloves
1 tsp Szechuan peppercorn
1 tsp fennel seed

Toast the spices on high heat until fragrant in a dry skillet.  Pulse in spice grinder until it’s a fine powder.

For the stir fry
1.5-2lbs boneless skinless chicken thighs
½ large onion diced

½ head of Chinese or regular cabbage cut into matchsticks
1 inch ginger finely chopped
1/3 cup soy sauce
3 tbsp vinegar (rice wine or white)
1 tbsp sugar
¼ cup Chinese cooking wine or dry Sherry
2 tsp corn starch

In a measuring cup, mix soy sauce, vinegar, sugar, wine and cornstarch.  Set aside.  In wok or large sauté pan, place 2 tbsp vegetable or peanut oil over high heat.  When oil is smoking, add onion, chicken and five spice.  Cook until chicken is almost cooked through.  Add ginger and cabbage and cook for another 2-3 minutes.  Add sauce mixture and allow to bring to a boil.  Serve over brown rice.



1: Gouin JP, Carter CS, Pournajafi-Nazarloo H, Glaser R, Malarkey WB, Loving TJ, Stowell J, Kiecolt-Glaser JK. Marital behavior, oxytocin, vasopressin, and wound healing. Psychoneuroendocrinology. 2010 Aug;35(7):1082-90

Tuesday, April 26, 2011

The Agony and the Ecstasy...of chilies


“Recent findings suggest that pain and pleasure share common neurochemical circuits, and studies in animals and humans show that opioid-mediated descending pathways can inhibit or facilitate pain1


While this quote from the abstract of a Journal of Neuroscience article is meant to pertain to specific medication that is an agonist/antagonist to opioid receptors, naloxone, the general concept can be applied to many facets of life including residency which is pain and pleasure embodied.  This statement also can easily be made about spicy food.  


My husband and I burn for spicy food.  When we had been dating for about a year, we ventured to Thailand for a week.  Seeing as were not about to pay 25 bucks a person for a fancy breakfast at our hotel, we ventured to the local street vendors for a plate of deliciously mouth numbing curry and jasmine rice. 

Well, we didn’t think this through quite enough because as we went to buy something to drink, our mouths ablaze, the lovely vendor offered us a bucket of tap water and a ladle.  Considering that my stomach is fairly sensitive and I didn’t even survive a night at the Texas state fair without my gastric contents painting the lining of the toilet bowl, I wasn’t about to imbibe a gallon of e. coli laden tap water certain to make my linings explode.  Surely, one can imagine a bunch of sun burnt idiots running around the alleys of Bangkok with their tongues hanging out of their mouths.

Even though the experience was painful, it was by far a happy moment in my life.   This is because chilies are one of those foods that cause as much pleasure as they do pain.  Paul Rozin, psychology expert suggests that spicy food are a “constrained risk” in that the act is a generally harmless however the body responds in with a warning system that is physically painful.  Basically, people love spicy food because it feels dangerous but it isn’t. 2  



I actually made these tamales for a recipe contest on Food52, a weekly competition for a community-compiled cookbook.  One of my recipes, this soup, actually was picked to be published in the cookbook.  Anyway, one of the problems with being a resident and an idiot is that I misunderstood when the entry time was over.  I spent all day making these tamales and I didn’t even submit them. 

The contest theme was coffee, so I braised short ribs in coffee and spices and then made a blistering red sauce to coat the meat to fill the tamales.  The caffeine and chile is a great combination for your gastritis…I recommend taking a prilosec first.  I think that if you just made the meat and the sauce and skipped all of the corn husk, tamale steaming assembly disaster and used the meat as a taco filling or serve it with rice and beans it would be a delicious meal.  Our tongues were burning with deliciousness. 

Makes about 12 tamales, takes about forever