Before we get to the greatness that is Scotland, I’d like to thank all of you for your insightful comments in my last post about eating “real” food. I enjoyed reading about your food philosophies – a selection of comments (bold by me):

While I am a huge fan of many processed foods (ahem, peanut butter, canned beans, canned soups, etc) I thank my mom for getting me started young at taking whole and fresh ingredients and cooking with them and using them any recipe. I honestly think it’s lack of cooking skills that prevents so many people from buying fresh foods, and resorting to packaged pre-made foods. It’s tough when you’ve never learned how to even use a stove! (The Candid RD)

I heard [Michael Pollan] speak about two years ago, and I really liked that he was “real” and admitted to not being “perfect.” He also made a real big point about cooking real, healthy, and cheap foods like beans, etc. I think too often people say eating healthy foods is too expensive and too difficult. But it really doesn’t have to be. (Andrea’s Wellness Notes)

I have something more to add in the food philosophy question: eating while relaxed and calm is hugely important to me. I never have lunch in a hurry or standing or at my desk while working if I can avoid it (and I am planning my day in a way that I can), because the time pressure and stress make me not eat well at all. (Christa)

Keep the great comments coming!

On to today’s post: Many moons ago (and by “many”, I mean “three”), my family and I traveled to the west coat of Scotland, including the Outer Hebrides. Why did I wait three months to share my pictures with you, dear reader? I’d like to write that in the midst of various projects of dubious importance and uncertain relevance, I lacked time; but, the truth is … I forgot. Oops.

Let’s look at those pictures!

I didn’t realize that the knee-high leather boots I brought to hike in were so unusual until we were hiking down Ben Nevis (the tallest mountain in the British Isles) and a man who had passed us earlier in the day came up behind us and commented, “There’s the lady with the great boots!“  I thought I looked pretty snazzy myself – or, as my sister D said: “You look like a 1890s mountaineer.”

[source]

[source]

Yeah, okay, I guess I can see her point.

A few more highlights of western Scotland and the Outer Hebrides:

Gallan Head, Isle of Lewis:

Luskentyre Beach on the Isle of Harris (yes, Scotland has wonderful beaches!):

“Cave” on Uig Beach, Isle of Lewis:

Near the Old Man of Storr, Isle of Skye:

On the Isle of Lewis:

Yes, I went inside the abandoned stone house – in retrospect, perhaps that was a poor idea (note the collapsing stone roof – I won’t post pictures from inside the house, because I want to preserve the illusion that I have some common sense (hint: see gallery below for evidence that I do lack sense)):

Callanish Stones on the Isle of Lewis – unlike Stonehenge, you can actually walk up to these (as evidenced below):

A gallery of more Scotland images (Note: The pictures should have captions, but apparently they don’t show up unless you click the “i” icon in the upper right corner of the gallery):

And, a gallery of what I’m sure you’re most interested in: FOOD! I’ve noticed that whenever I travel to a new place, many of my travel plans revolve around trying local foods – what better way to learn about a new locale than to sample its delicacies? For more examples of eating my way through new locales, check out THIH’s Travel Page.

As seen in the album above, I sampled several Scotch whiskies at the Talisker and Edradour distilleries and found that after a dram or two, all whiskies taste pretty much the same. I also had the opportunity to try both black pudding and haggis (black pudding = delicious! haggis = okay). Recently, I acquired some canned haggis (yes, canned) so that I can cook it up over the holidays with some neeps and tatties (that’s rutabaga and potatoes, cooked and mashed separately). Stay tuned for my disastrous attempt at cooking haggis!

In the meantime, click through the album below for some delicious meals I enjoyed while in Scotland:

Finally, during our Scotland trip, I had the opportunity to swing down to London and meet a dear friend with whom I’ve corresponded for seven years, but never met in person until this past summer.  Hi, Christa!

Hugs!

Take care, gentle reader!

Q: Have you been to Scotland? (I know YOU have LeQuan ;) ) Have you ever tried black pudding or haggis?

AND

Where is your dream place to visit?

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Where in the world has Jessie been? Three weeks and nary a peep! As I wrote earlier, I knew I would be busy this summer with the registered dietitian exam, working on my Master’s research … and, swimming with the fishes!

You may remember last year’s post about our trip to one of my favorite places in the world: Bonaire. This Dutch island in the southern Caribbean has beautiful swaying palm trees and turquoise water – but, Bonaire is even more gorgeous UNDER the water:

Intrigued?

Rewind three weeks. I was scrambling to finish the rough draft of my Master’s literature review, while Peter was studying for the Bar. In the midst of reading papers about fatty acids, visions of gliding sea turtles and undulating schools of fish kept appearing in my mind (VERY distracting, I tell you). A few days later, we arrived to this:

Definitely worth waiting for.

If you travel to Bonaire, you are not looking to lie on the beach and sip mai tais – oh, no. You are looking to strap a tank of compressed air on your back and explore the underwater world – and what a world it is.

After last year’s post about Bonaire, I had a few reader questions about what exactly we DO on a scuba diving vacation. In this post, I’ll give a brief overview of what our days were like without slipping into “this is what I did on my vacation” mode. Scroll through the albums below for a quick look at what we saw – and what we ate!

Most days, we would get moving sometime between 6 am and 8 am (Hey, it’s vacation!  Consistent schedules are for workdays).  Breakfast (and often lunch) consisted of Dutch cheeses and fresh-baked bread, local eggs, fruit from the Venezuelan fruit sellers in town, yogurt, and copious amount of hazelnootpasta – a.k.a. the Dutch version of Nutella.

Sometimes, we picked up fresh pastries from one of the local supermarkets, Cultimara:

Kersenflap – cherry-filled pastry:

Most days, Peter and I would dive two or three times. We split our dives between shore dives and boat dives (a boat brings you to locations that may not be accessible from shore). Bonaire is famous for its easy shore diving, allowing you to dive where you want, when you want. And, when I say “easy” diving, I mean, as easy as “struggling into the water with many pounds of scuba gear on your back and with waves crashing into you while avoiding ankle-twisting holes in the surf” can be -

KIDDING! I have Peter carry my tank sometimes … ;)

Peter and I breathe enriched air nitrox while scuba diving, a compressed air mixture with a lower percentage of nitrogen that reduces the risk of getting the bends. Using nitrox means we get to use this handy dandy tool to test oxygen percentages:

How do I use this thing again??

We wear 5mm-thick wetsuits, which earn us a few guffaws from fellow divers in their skimpy swimsuits (women AND men). Even though the water is 82-84 degrees F this time of year, I get cold, yo. Our dives usually last about an hour, depending on how deep we go (usually 60-80 feet) and how fast we breathe. I’m working on slowing the rate of my breathing so that I can spend longer underwater.

And, what do we see underwater? A sampling (Peter took most of the pictures. I took a few, but I haven’t a clue which ones – probably not the one of myself):

Here is a short video of highlights from underwater:

(Music: Treasure Bay by Govi)

(Just for kicks, check out my other Bonaire video here.)

I have, like, 2.5 hours of footage and only edited though about an hour before giving up. Underwater Bonaire, Part II perhaps?

I spent plenty of time photographing beautiful Bonaire – check out some highlights in the album below:

Finally, what did we eat for dinner? Plenty! Check it:

Needless to say, I love our scuba diving vacations in Bonaire.

See you all in a few weeks!

Q: Have you ever tried scuba diving? What’s your favorite kind of vacation?

Related posts:

1. One Fish, Two Fish …

Thanks to everyone for their congratulations on my last post! I’m thrilled to be a registered dietitian and I can’t wait to get started in the field. BUT, first things first – finish that Master’s degree, Jessie!

Now, a subject dear to my heart: you! I’ve had many occasions to be inspired by the culinary talents of my fellow bloggers. One of my favorite posts on THIH is a post I wrote a year ago detailing a few of my favorite blogger recipes from Lazaro Cooks and Snacking Squirrel. I’ve made a few more blogger recipes since then, like Denise‘s Apple, Bacon, and Onion Galette and Joanne‘s Nigerian Baked Beans.

Now, I present to you some of the blog recipes I’ve made in recent months:

Beginning with: Steamed Eggs with Silken Tofu and Conpoy (dried scallops) from luvtoeat, as thoroughly enjoyed in my last post:

Next: Chicken Gyros with Tzatziki Sauce from PreventionRD, served with mouth-waterin’ grilled flatbread (why have I never thought of grilling flatbread before??).

The star of this dish is the marinated chicken – tender and flavorful, my dear reader.  I’m already dreaming of more grilled flatbread topped with this chicken.

Next: remember my attempt at preparing Faith‘s Rogan Josh way back when? With the recent hot weather, I decided to try a Cherry Cordial from Faith’s blog, An Edible Mosiac:

I didn’t strain the cordial before gulping it down slowly sipping it like a lady because … okay, I was lazy, I admit it! Geez.

I also used the syrup from Faith’s recipe to make raspberry cordial à la Anne of Green Gables (without Anne’s disastrous results!).  The cordials were light and not too sweet.  Mixed with a little water or seltzer, these cordials will definitely be a summertime regular.

Next up: Pear & Gouda Grilled Cheese from The Ardent Epicure:

We had four kinds of Gouda in our fridge, so naturally I had to use them all.  The Goudas ranged from a young Gouda on the lower right, counterclockwise to a crumbly, aged Gouda on the lower left (you never realize how weird the word “Gouda” looks until you use it three times in one sentence):

At first, I though I had messed up the cherry glaze. I mean, look at this!

However, upon tasting the dark, rich syrup, my first thought was, “WOW!”  Even Peter, who detests cherries, loved this glaze.

Crisp sweet pear, tart cherry, and creamy Gouda.  What a combo.

Finally: Chocolate Pecan Cookies from anecdotes and apple cores.

Obviously, I went a little crazy with chocolate chips in the front cookie.

Sorry, Tollhouse … you ain’t got nothin’ on this cookie! This cookie is hands-down the BEST chocolate chip cookie I’ve ever tasted. I don’t even know how to describe how they’re different – denser and gooey-er, if that makes sense? In any case, I was inhaling these as soon as I pulled them out of the oven. I made these as a fun treat for Peter while he’s studying for the bar, and now he thinks I’m the best wife ever!

(By the way, if you haven’t yet checked out Monet‘s blog, I urge you to do so: she writes some of the most beautiful posts I’ve ever read.)

Blogger recipes in the queue:
Cashew Nut Cookies from I Just Love My Apron
Hot Crossed Buns from A Canadian Foodie
Peach Cookie Pineapple No-Bake Cake from Foodessa (hmm, I can see a definitely dessert trend here … okay, okay, here are some non-dessert items I can’t WAIT to try:)
Yew char kway (a.k.a. you tiao) from Bread Expectations
Tumeric-Infused Quinoa Salad from Teczcape

Have a great week, everyone!

Q: Do you ever try blog recipes? What YOUR favorite blog recipe? I’m looking for even more to try!

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That’s right, folks!

Just call me: Jessie, RD.

When I mentioned in this post that I would be taking the registered dietitian exam later this summer, I didn’t realize how SOON I would be taking it. The graduates of my dietetics program and I were told that we wouldn’t be eligible to take the RD exam until the end of July. Thus, it was a surprise to me when I found out on July 2 that I could take the exam at any point thereafter.

So, there I was, staring at my phone and wondering when I should sign up for the exam. Have I ever told you guys that I’m impulsive at times? I called the scheduling center and exclaimed, “I’d like to take the exam! ASAP!” I think I startled the poor woman at the other end, because it look her a moment to respond. “What’s your name, and which exam would you like to take?”

Rule #1: When you’re on the phone asking for something, at least have the courtesy to identify yourself before making demands.

Within a few minutes, I had scheduled to take the RD exam on Wednesday, June 13th at 9 am. It wasn’t until I hung up that I realized just how much studying I would need to do in ten days.

Rule #2: Being impulsive is good for deciding to study abroad in China at the age of 25, or making cartoons out of veggies. Perhaps not good for scheduling exams that condense three years of schoolwork into ten days of studying. Particularly when you’re working on your Master’s degree research at the same time.

During the next ten days, I did a lot of this:

And this:

Yep, they be flashcards.

Plus about a thousand practice questions as part of a study guide (recent RDs and soon-to-be-RDs will know EXACTLY what I’m talking about).

A fabulous aspect of the RD exam is that you find out right away whether or not you passed. On Wednesday, July 13th at 10:42 am, I sat in my car just outside the test center and sent Peter the following text:

Just call me Jessie, RD.

And, now, here we are :)

I didn’t cook a lot while studying for the RD exam, but I did pull out a few easy recipes to … ahem … DE-STRESS. One of these recipes was by the lovely LeQuan: Steamed Eggs with Silken Tofu and Conpoy.

Rule #3: When your mind is full of facts about carbohydrate metabolism and about what to do if the person you’re counseling is disgruntled, use simple cooking to fill you up without stressing you out more.

I’ve had LeQuan‘s recipe bookmarked for a while, as I’m always looking for recipes with conpoy (a.k.a. dried scallops). … WHY do we have dried scallops just lying around our house?? Do you really need to ask? One word: PETER. He uses them to make the gosh-darned spiciest XO sauce I’ve eaten in my life. So painfully spicy, yet … so good.

Anyhoo, here are a few pictures from preparing this delicious dish:

Soaking conpoy.

I didn’t add the silken tofu, because we didn’t have any. Yes, we have dried scallops hanging around, but no tofu. Go figure.

Hmm, that's a heckuva lot of scallops. And, no, I didn't measure.

Finished!

LeQuan, this dish was perfect! Easy, delicious, full of protein, and delicious with rice and veggies. For more info on why eggs are such a great source of protein, check out this post. For those who make this dish: the dried scallops are KEY! Combined with the fish sauce, the dried scallops and soaking water give this dish its complex flavor. Thanks for the recipe, LeQuan!

As for the future: I’m so thrilled to officially be a part of the dietetics profession. When I began my RD journey three years ago, I had no idea what I wanted to be at the end. Now, I have a better idea about what I enjoy in dietetics, and I will continue to learn as I work on my Master’s degree in nutrition next year.

Take care, everyone!
Jessie, RD :D

Q: What do you cook when you get busy? Or do you prefer takeout or frozen items? I’ve done that before – hello, Amy’s frozen burritos!

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2. What’s Up, Jessie? … and a Book Review!
3. Jessie, The Judginator

I work hard:

Typing furiously …

… and agonizing over the latest in nutrition research:

At least I have a healthy snack on my desk to munch while I pause and reflect on my education thus far.

As many of you know, after finishing an undergraduate degree nearly five years ago and working in the “real world” for a few years, I made the decision to go back to school and study nutrition & dietetics (you can read more about that journey here). As my prior degree had nothing to do with nutrition, I started my schooling at square one: organic chemistry, biochemistry, microbiology, etc. At the time I began this dietetics journey, I thought I must have been nuts to give up a regular paycheck to sit in a classroom with college kids (even if I still looked like one).

I won’t harp on the virtues of study, or how I’m just so-gosh-darned-thrilled to be in school, because you’ve read it all before (probably in one of my many posts about school). Instead, I’ll tell you a little bit about what I’ll be doing this spring – for the budding dietitians out there … and for everyone else.

At the time I started the University of Connecticut‘s Coordinated Program in dietetics 1.5 years ago, I didn’t realize how lucky I was to be in the program. While most dietetics students apply for a separate year-long internship toward the end of their senior undergraduate year (a process involving a harrowing match process somewhat similar to applying for a medical internship), I never went through that application stress. Why? Because, I am in a Coordinated Program where the internship is integrated into the undergraduate curriculum. I’ve already had 1.5 years of clinical, community, and food service experience, completed alongside my classes. Just 0.5 years to go, and I’ll be an RD! No additional application or year of internship needed. AWESOME.

We began our final semester on January 3, and will be rotating full-time through the usual experiences: clinical, community, food service. We also have some unique rotations: research, counseling, and a special rotation of our choosing (as long as we set it up :) ). Right now, I’m finishing up my research rotation with a wonderful research group studying bone health. I’ve been writing, examining a lot of data sets, and preparing for a nerve-wracking presentation I gave last Friday (done!).

(My last name is obviously not “THIH” … just in case you didn’t know.)

I also had the opportunity to watch some research group members preparing for the arrival of subjects for a clinical trial.

What you can’t see past the left side of the frame are the other group members painstakingly measuring out calcium isotope. Yep. I like to pose work hard.

I did have to put the tops back on the milk bottles:

Gotta get it on right. Wouldn’t do to have any leaking.

I’ll be sad to leave this rotation and its plethora of learning experiences. Next up: clinical dietetics for six weeks. I’ll let you all know how it goes!

Not only have I been researching up a storm, I’ve also been whipping up some Quickies! While I was at work a few weeks ago, Peter sent me an email saying: “Your package from Singapore is here!” I immediately let out a huge squeal that caused everyone in the office to look up in astonishment. And no wonder, because my new copy of Quickies: Morning, Noon and Night had arrived!

When I returned home, I flipped through Denise‘s cookbook and marked all the recipes I wanted to make RIGHT AWAY.

Yeah, I think I’ll be cooking my way through Quickies for a while ;)

Quickies is more than a cookbook: it’s a concise guide to everything you need to know about cooking and enjoying food. The book starts with a summary of all the basic kitchen equipment you need (with Peter as a husband, we have all the items … and then some ;) ). Denise also includes lists of basic kitchen ingredients to have on hand in your pantry and refrigerator. She even includes a conversion table (a lifesaver!). The final pages of the book include such tantalizing sections as “Homemade Creme Fraiche (!)”, “The Best Coffee You Can Make At Home”, and “Wine Without Fear” (<– I REALLY need that section!).

And the recipes … oh, my. I already have every other recipe bookmarked to make SOON. Each recipe is fast and simple: perfect for me. Over the past two days, I’ve made two Quickies recipes. The first: Confetti Spaghetti. Feast your eyes on THIS:

While this recipe is more of a summer pasta, I couldn’t wait ’til summer to try it out! I know I’ll be making this recipe again and again! Probably, like, next week :D

The next recipe: Chicken Soup Mac and Cheese.

What a clever and delicious combination of flavors! I couldn’t stop tasting this mac and cheese while I was making it, which means fewer leftovers … but, now, I can make it again!

(You might be wondering where my typical overhead shot of the mac and cheese went. Well, here’s another example of how my aim is SO GOOD:

All because I refused to stand on a chair.)

I’ll be steadily working my way through this wonderful cookbook. Next up: Caldo Verde, Florence Nightingale Soup, and Plum Wine and Green Tea Syllabub. I’ll be sure to share pictures with all of you!

Enjoy the rest of your week, everyone!

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