Keeping in Touch
I am at the halfway point with my first rotation of my third year of medical school. I am starting off with one of the most time-consuming rotations – internal medicine. Despite the 6 day a week schedule, I have loved the rotation so far and am learning so much. I feel incredibly lucky to get to talk to people each day, to learn their stories and help be part of the team that figures out why they are sick and how they can get well. There are hard moments, and the days can be long, but the work is rewarding and challenging. The hardest part of this rotation is keeping up with friends and family. Weeknights are filled with studying, writing notes, and reading, and the one weekend day off is often filled with necessary life tasks like laundry and cleaning. However, you always need to eat and so I have found food the best way to stay in touch with friends over the past month!
My wonderful friend brought me a home-cooked meal at the end of a very long week in the middle of my rotation, and I was so incredibly grateful both for the delicious food and the lovely company. She made Lemon Thyme Farro following this recipe from The Pursuit of Hippiness, which we enjoyed with green beans on the side and fresh berries for dessert. (I was a bad tired blogger that night and forgot to take pictures!)
I also got to make homemade sweet potato ravioli with another med school friend, which were delicious but the recipe still needs tweaking before it is blog worthy. Rolling out the pasta dough gave us plenty of time to girl talk and swap rotation stories, so the fancy meal was worth the extra effort!
This post can’t end without a recipe! I had a few friends over for dinner on my most recent day off, and a dinner party was just what I needed to feel balanced and re-centered for another week on the wards. I made grilled polenta with a honey-balsamic reduction, caramelized onions, and goat cheese, which blew my taste buds away! The sweet and sour combination of the honey and goat cheese really gave this side a gourmet feel, and the results are much more impressive than the minimal effort this dish took. I would make this again in a heart beat!
Grilled Polenta with Honey Balsamic Reduction, Caramelized Onions and Goat Cheese
serves 3-4 as a side
1 polenta log, sliced into 1-in pieces
1 tbsp honey
1/4 cup balsamic vinegar
2 onions, caramelized
2-3 oz goat cheese
Before preparing this dish, make the caramelized onions. In a small sauce pan, combine honey and balsamic vinegar over medium heat. Stir; heat so that sauce thickens and reduces but does not boil. Do not cook for too long, as vinegar will reduce too far and become sticky and hard. Want a honey like consistency. Meanwhile, slice the polenta logs. Spray a griddle with cooking spray and heat to 350 degrees. Grill the polenta for 5 minutes per side. Heat the caramelized onions on the side of the griddle. When the polenta is crispy and has been cooked on both sides, pour reduction over the rounds. Allow to heat for 1 more minute. Transfer to a serving platter. Top with caramelized onions and a crumble of goat cheese. Serve warm.