And like that, we are a family of four. Aditya was born on January 6th in the morning. While Shanta was a 23.5 hour labor, Aditya came into the world 9 hours after I woke up from sleep in the early hours of the morning. In the time of the pandemic, I am so thankful … Continue reading You have blue eyes
Tomato, Carrot, and Goat Cheese Galette
It's been an interesting start to the year. I'm finished my third week of attending on general medicine wards (!!) and I've finally started to shed a little bit of the terror. The shock of seeing my name as "Staff Physician" or under the admitting orders. The first week I had to remind myself repeatedly … Continue reading Tomato, Carrot, and Goat Cheese Galette
I went on a walk today
We went on a walk today, it was so quiet. We went on a walk today, and there were no cars. We went on a walk today, and I heard so many sounds. Birds, high pitch, low pitch. We went on a walk today, and I showed my daughter flowers. I feel uncomfortable. Sitting here, … Continue reading I went on a walk today
COVID-19 thoughts
My posts generally come in two forms -- something that's cohesive, and well thought through and something that resembles verbal diarrhea. This will be more of the latter. The area where I live is so quiet now. The streets are dramatically more empty than I've ever seen them. We are on a very bravely enacted … Continue reading COVID-19 thoughts
The most delicious of cakes, a Love Cake
Every year for my in-laws birthdays, when I can, I try to make a cake. I make the same cake. One that I came across a few years back, first called a "Persian Love Cake." I'm a bit uncomfortable as I'm not 100% sure where the name cake from. I've read that it was made … Continue reading The most delicious of cakes, a Love Cake
Feeding My Kid
"You're not breastfeeding? Did something happen? It's recommended for at least a year." That's the question from a colleague who kindly asked me if I needed to pump about two weeks after I stopped giving Shanta breast milk and switched to formula. It was a time when I felt self-conscious about my decision, but also … Continue reading Feeding My Kid
Take Care of Yourself During Residency
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 … Continue reading Take Care of Yourself During Residency
Of Cheeseboards and Thanks
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 … Continue reading Of Cheeseboards and Thanks
Weekend Words #3 and Almond Butter Bars
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 … Continue reading Weekend Words #3 and Almond Butter Bars
Weekend Words #2 and Almond Snickerdoodle Cookies
Transitioning from night work to day work is a tough cookie, and I'm not just saying that as a clever transition into my upcoming cookie recipe. I've been at this residency business for three years now (3/4 done!) for three years now, and it doesn't get easier. If anything, it gets harder. You start out … Continue reading Weekend Words #2 and Almond Snickerdoodle Cookies
The Clumsy Cook 