We are in the thick of interview season and I’m enjoying the lovely dinners Stanford provides for us to schmooze with the applicants, answering questions about the program over wine and burrata — I feel quite fancy sipping a swanky red and shoving my face full of cream-stuffed cheese. Actually, our modus operandi is actually … More Take Care of Yourself During Residency
International trade has made the world a smaller, more accessible place–a concept reflected wonderfully in a cheeseboard. Marcona almonds from Spain, mission figs from California, apricots from Turkey, and cheese, oh the cheese from all over: Italian parmesan, French Brie, Swiss Gruyere, and of course wine soaked toscano. Food globalization is a wonderful thing. For … More Of Cheeseboards and Thanks
I had a cold recently…and like a good mother, I passed it on to my daughter. Right before she got on a plane. With just her father. For 6 hours. Yikes. Her first cold, in a tin box, 6 miles up in the sky. Well then. A few weeks (months?) ago We went to Pinnacles … More Weekend Words #3 and Almond Butter Bars
