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| hola...again, i've forgotten about the existence of this blog. it's funny reading the last line of the previous post, since i'm now TA-ing micro this year with one of my good friends. it's also fun to go to lectures now that i don't have to take any tests. plus, i'm not trying to learn all of neuroanatomy in ~3 weeks and go to lab 3-4 times/week simultaneously this time  .
anyway, there's so much material in those lectures that goes completely over your head the first time, especially the random clinical connections that the main bacteriology prof makes. i kinda wish i could do this again 4th year--i bet i'd have the same feeling x10.
I also have to pick a hospital soon (again!) for 3rd year...out of the ppl i've talked to so far in my entering class, everyone else going into 3rd year next year wants to go to MGH. in some ways, MGH would be perfect...i could hop on a shuttle from lab to PCE instead of having to trek back to longwood...i basically already have a nice apartment lined up to live in with one of my good friends (one girl is moving back to longwood so i'd just take over her lease in may)...it's close to chinatown and haymarket so i can keep myself reasonably well-fed as a third year  ...so from a practical/logistical standpoint, it's a good choice.
but i also liked the brigham a lot last year, and my classmates in BI seem happy too, and vandy isn't so bad as far as dorms go. in spite of my gut feeling of where i will fall in the med/peds vs. surgery spectrum, it's still hard to choose between the chance to see children's peds vs MGH surgery...both would be a lot of fun! o well, i guess i get to mull over this for another month before i have to rank them...
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| I don't really update this thing anymore, do I? Some exciting news for the few (sorely missed!) friends who do read it--
I am finally going to HK to visit my relatives!!! First time in a decade, or more even. Not only that, but because I front-loaded my January coursework, I won't be coming back until our 2nd semester coursework begins .
Ok, back to the less exciting reality of reading/summarizing GI lecture notes. Haven't even started thinking about Neuro or Micro much...
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| Was thinking about the scandal again, since I recently learned that I must now be deprived of White Rabbit candies and Koala-bears. I can't believe people could be so blinded by greed...to think that they could knowingly poison the milk powder supply just to profit and then brazenly attempt to cover it up, especially when people generally can only have one child in China (how strict is that policy nowadays?). All the opium evil that the Westerners did on China was horrible enough, but now these Chinese are killing their own kind??? Babies/future generation, no less???
And those greedy CEOs in the US with their cushy severance packages in this subprime mess--that's depressing too. Sinful world...
Oh, and get this, from Wikipedia: "The chemical is not water-soluble and must be mixed with formaldehyde or another organic solvent before it can be dissolved in milk.[8]"
It just gets worse and worse...
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| Super easy to make, if you can just find the ingredients...they sell the dried stuff in packs in Chinatown, sometimes even packed together for this particular soup.
-REQUIRED: white fungus (wan yee or shuet yee)
-REQUIRED: some sort of berry/date. For example:
-a handful of wolfberries/goji berries
-6-10 red dates/dried jujube fruit
-two normal dried dates (muk joe in Cantonese)
(the dates/berries can be mixed and matched depending on your preference)
-REQUIRED, unless you're vegetarian: some meat (I use a chunk of lean pork, but chicken would work too).
-HIGHLY RECOMMENDED: "Chinese almonds" (actually apricot kernels, according to the internet!) and/or lotus seeds. Chinese almonds in soups have a distinctively pleasant flavor to them.
-HIGHLY RECOMMENDED: (pearl?) barley, in cantonese, it is "yee mai"--this is particular soothing too!
-HIGHLY RECOMMENDED: 1 Asian Pear (sliced up), adds to both the soothing and taste factors
-a dry opaque white solid root...my mom calls it "wai san"
-a piece of dried abalone/seafood, if you have it. maybe not a dried scallop though, that's too salty.
-a few sea-coconut slices (??)--you can't eat them, but apparently it adds to the flavor? my mom recently started using these in this soup.
Rinse all the dried foodstuff first--they sometimes add weird chemicals to preserve the food!
Then, just boil it in an appropriate amount of water to make it look somewhat watery but not too much so...once it's boiling turn the heat down some (or, I use a vacuum cooker for a few hours to make it gluey). It comes out gluey and VERY soothing!!
Hm, that probably didn't make much sense...but it's such an awesome soup. I wish I knew my Chinese herbs/dried foodstuffs better.
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| *edit, 7/24: Below tiresome-ness may have had more to do with catching a nasty cold for the past 1.5 weeks, which i'm finally feeling more than halfway over. I hope it's gone away for good...*
I knew the time would come: lab is becoming tiresome/an obligation to me. Well, the lab-high was fun while it lasted (1.5+ months?). Perhaps it will come back in a few days, or once I get a good night's sleep. Boy am I glad today I didn't sign up for a PhD...
Where did the summer go anyway? I feel like this one went by even faster than some of the previous SURF summers!
Also--I'm going home (SoCal) in August!
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