You know, really impose my set of ethos on the populace at large.
Don’t smoke. Don’t drink and drive. Get prostate exams and colonoscopies regularly after the age of 50. Exercise. Eat dessert first (see post on cinnamon butterscotch bars for the science behind this one – it’s proven to be life-altering). Wear sunscreen. Eat orange vegetables (hourly). Spread peanut butter on everything. Including the aforementioned orange vegetables.
Yeah. I really feel like I have a lot of life lessons that I should impart to the world.
My favorite. Being this.
This is your brain:
This is your brain on medical school:
Does that look at all functional in any way to you? No. It looks like a bird’s nest. A really delicious bird’s nest. But not the kind of thing you’d want to be regulating your bodily functions. Especially not the really critical stuff. Like digestion.
Really. I know the parsley looks pretty. But would you trust it to perform a triple bypass? I didn’t think so.
You might say.
Isn’t medical school supposed to make you smarter?
Maybe. I certainly know a lot more. Like, for example, that achalasia is a condition in which your esophageal sphincter can’t open and so food remains stuck in your esophagus and can’t move into your stomach. Bad situation. Really bad.
Then again. I also persisted in thinking all weekend that the first of my two exams this week is on Tuesday. When really. It’s today.
No wonder Sophie and Adam looked at me like I was crazy when I told them I was going into anatomy lab last night rather than staying in and studying physiology.
Sigh. Very. Very. Sigh.
If someone offers you admission to medical school?
Just. Say. No.
Go to cooking school instead.
1 lb spaghetti
4 tbsp butter
1 tbsp olive oil
4 cloves of garlic
1 lemon, zest and juice
2 cups cottage cheese (PW uses sour cream. I had cottage cheese in my fridge. It ended up tasting kind of like paneer. So I was happy.)
1/2 tsp salt
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream (cottage cheese) and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
This is my submission to Presto Pasta Nights which is being hosted this week by Kirsten of From Kirsten’s Kitchen To Yours. It is also my submission to Foodie Fans of the Pioneer Woman!
Now. From medical school we go to Kitchen Stadium where the contestants in this weeks BSI are anxiously awaiting the proclamation of this week’s secret ingredient. So without further ado.
You know. Those orange vegetables that we all have sitting in the crisper of our fridge. We’re not sure how they got there. But this week. We are going to learn how to use them so that they are not discovered, covered in mold, a month from now.
So please submit your recipes that feature carrots to me by Sunday, March 14th, 2010 at [email protected]. Here are the guidelines:
- Participants create a unique recipe using the BSI. You can also do a dish from someone else’s recipe, but you’ll have to give credit to the source.
- You do not need to have a food blog to participate. Just email me the recipe, preferably with a picture.
- I will review the recipe and pick a favorite (no random integer, I promise, Biz!).
And you can also browse through previous contests hosted by these fabulous bloggers below :
Week 69: Burp and Slurp Brussels Sprouts
Week 68: Fun Fearless Foodie Parmesan Cheese
Week 67: Natalie’s Killer Cuisine Cocoa Powder
Week 66: Travel Eat Love Coconut milk
Week 65: Run Beans Run Tofu
Week 64: Chicago Marathon Val – Mushrooms
Week 63: Biggest Diabetic Loser Cheddar Cheese
Week 62: A Fit and Spicy Life Balsamic Vinegar
Week 61: Peanut Butter Fingers – Nutmeg
Week 60: Jenn Eats Nutritiously Now – Garlic
Week 59: Home Cooked Em Cinnamon
Week 58: The Balanced Broad Flax
Week 57: Cookin Fanatic – Blue Cheese
Week 56: Foodie in the City – Ricotta Cheese
Week 55: Savvy Eats – Maple Syrup
Week 54: Sound Eats – Dried Fruit
Week 53: Mega Nerd Runs – Acorn Squash
Week 52: Healthy Tipping Point – Pancake Mix
Week 51: Live, Laugh Eat – Almond Butter
Week 50: Balance, Joy and Delicias! Cauliflower
Week 49: Healthy San Diego Living – Chickpeas
Week 48: Thought 4 Food – Yogurt
Week 47: London Foodie in New York – Chocolate
Week 46: Johnstone’s Vin Blanc – Oats
Week 45: Guilty Kitchen – Figs
Week 44: Ordinary Recipes Made Gourmet – Peanut Butter
Week 43: The Sophisticated Gourmet – Brown Sugar
Week 42: My Kitchen Addiction Lime
Week 41: Nutmeg Nanny Coffee
Week 40: Chayaís Comfy Cook Broccoli
Week 39: Healthy Delicious Plums
Week 38: Zoe – Feta
Week 37: ChezWhat– Potatoes
Week 36: Cinnamon, Spice & Everything Nice Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet Watermelon
Week 33: Bread + Butter Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad Kabocha
Week 31 1/2: Simply Fabulous Now Cherries
Week 30: Thinspired Bananas
Week 29: To Be The Whole Package Almonds
Week 28: Kristas Kravings Lemon
Week 27: From French Fries To Flax Seeds Coconut
Week 26: Plentiful Plants Avocado
Week 25: Training Fuel Eggs
Week 24: Dinner at Christinaís Cabbage
Week 23: Hey What’s for Dinner, Mom? Strawberries
Week 22: One Bite at a Time Basil
Week 21: Just Sweet Enough Black Beans
Week 20: What I Ate Yesterday Kale
Week 19: What’s for Dinner Orange
Week 18: BranAppetit! Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser Zucchini
Week 15: Sweet & Natural Peppermint
Week 14: bella eats [and runs] Ginger
Week 13: Coffee Talk Walnuts
Week 12: For the Love of Oats Pumpkin
Week 11: Trying to Heal Sweet Potatoes
Week 10: The Inner Workings of a College Graduate Eggplant
Week 9: Itzy’s Kitchen Pears
Week 8: The Fitnessista Cranberries
Week 7: Tri to Cook Lentils
Week 6: Rhodey Girl Tests Polenta
Week 5: Eating Bender Butternut Squash
Week 4: Care to Eat Apples
Week 3: On a Lobster Placemat Mushrooms
Week 2: Hangry Pants Tomatoes
Week 1: sportsnutritionliving Quinoa