The move is over. Done with. I am in my new apartment, which is quite lovely if I do say so myself. The kitchen is much larger than I expected, as is my bedroom. I am only marginally unpacked, but considering how much of a procrastinator I am, would you expect anything less? Ironically (or not), my cookbooks are unpacked but my clothes aren’t – can you see where my priorities lay?
I have two roommates, one that I knew beforehand – Sophie – and one that I met yesterday – Sarah. They both seem really nice. Sarah, being a fourth year med student, was already here when I arrived. I knew we would get along instantly when I spied her massive collection of spices. She is a girl after my own heart.
So I thought maybe I should clear up some confusion over what exactly I’m doing here at Cornell. Not that I’m sure myself. When you major in biology, there are basically two major routes that you can go – you can go to medical school and become a doctor or you can go to graduate school and get your PhD and do research. Or you can be slightly insane and do both. I fall into the latter category. I have decided to sign away my soul and my first born child so that I can toil away for the next 8 or so years here at Cornell/Sloan Kettering/Rockefeller’s MD/PhD Program. One of the major benefits to doing this is that it’s free and I get paid a stipend. In the end, I want to do cancer research research and having my medical degree will allow my work to be more physiologically relevant as well as enable me to do clinical trials. So that is the story there. It’s going to be quite an interesting journey, but I think I’m ready for the challenge.
Speaking of challenges, my internet probably won’t be installed until Monday so I’m currently stealing Wifi from a whole variety of different places. I’m a pioneer. I’ll take what I can get. So if my comments/posts are scarce for the next few days – it’s not you, it’s me.
As the self-proclaimed Queen of Sweet Potatoes, I’ve been pretty negligent these past few weeks. I’ve still been eating them, but I’ve mostly just been roasting them and having them as a side with lunch or dinner. This is a recipe that I made a while back, but I just got so over-loaded with other things that I forgot ot post it. It’s a really easy recipe for a weeknight meal and is actually insanely filling. And it has three of my favorite things – cilantro, black beans, and the best spud on earth.
Loaded Sweet Potato
Serves 1, adapted from Sparkpeople
1 medium sweet potato
1 cup cooked black beans
1 tsp chili powder
1 tsp cumin
1 tomato, diced
salt and pepper to taste
1. Preheat oven to 400. Prick a sweet potato all over with a fork. Wrap in aluminum foil and cook for 35-40 minutes until fork tender.
2. Mix the black beans, chili powder, cumin, and tomato in a non-stick skillet. Saute until heated through. Add salt and pepper to taste.
3. When the sweet potato is done, remove it from the oven and cut a hole in it. Put the black bean mixture in the hole. Garnish with cilantro.