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:
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:
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.
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!