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!
Hello, all my dear THIH readers! How are you this week? As for the title of this post … you know I’d never insult you. All will become clear!
First, to clear up a common misconception from my last post: despite the fact that I look about twelve years old in the second photo, I am actually seventeen and in my first year of college. Peter and I met during our first few weeks at Amherst College while we were living in the same dorm (the substance-free dorm, if you must know). We first encountered each other doing laundry in the dorm basement. I was still attempting to be above-and-beyond friendly, because I had read somewhere that the first few weeks in college were the most important for making friends.
If you can picture the scene: imagine Jessie crouched beside the washing machine, stuffing underwear into the opening as fast as possible while attempting to make conversation with a tall guy across the way (who was actually doing laundry!), with the scent of thousands of Amherst students’ laundry in the air and the steady drum of old dryers knocking against the floor. Romantic. I remember Peter telling me about his first year seminar professor, and me automatically saying “Oh, I hear he’s really good!” (Yeah, I had no idea.) Later, I found out that Peter definitely did NOT like this professor. Score -1 for Jessie!
Lucky for me, Peter was persistent … and now here we are!
Lesson here? Well … there really is no lesson. How about: be yourself? That’s always a good one. Yes.
On to the main part of today’s post! While I was visiting my family in Colorado, my sister Courtney made us her version of a traditional English Sunday roast, based on this recipe from the BBC. This nut loaf was so delicious and satisfying, I ended up making it for Peter’s family a week later. The recipe is below, interspersed with pictures from BOTH nut loaves.
Luxury Nut ‘n’ Seed Loaf (tastes like beef, but better!)
Adapted from the BBC’s Food Recipes
Ingredients:
225g/8oz bulgar wheat
330ml/11fl oz boiling water
3 tbsp soya sauce (key!)
175g/6oz pistachio nuts
225g/8oz blanched almonds
175g/6oz cashew nuts
110g/4oz hazel nuts
110g/4oz sunflower seeds
250g/9oz onion, finely chopped
4 tbsp fresh and finely chopped parsley (I didn’t have parsley for either loaf, but I left it in the list because it would be TASTY)
1 tbsp dried thyme
5 or 6 large eggs, lightly whisked
4 tbsp olive oil
Obviously, a good scale is invaluable in this recipe, or you can do what I did and weigh out the nuts and seeds in the bulk section of Whole Foods or a similar store.
First, preheat oven to 375 degrees F. Place the bulgar wheat in a mixing bowl and pour on the boiling water and soy sauce. Cover and let swell for 25 minutes. In the meantime, grind nuts and seeds in a food processor until medium-fine. You may want to grind in small batches to keep the pieces around the same size.
Mix nut and seed mixture with the softened wheat, parsley, thyme, onions, eggs, and oil. Let stand. (A note about the eggs: the first loaf contained four eggs and fell apart after baking. When I made this loaf for Peter’s family, I used five eggs and the loaf held together better (but it was not perfect!). I bet that six eggs would be perfect. If you make this loaf, let me know if six eggs really ARE better than five! ;) )
Line a loaf pan with parchment paper or spray well with cooking spray. Pack the nut ‘n’ seed mixture into the pan (the mixture will look like too much for the pan, but trust me, it WILL fit!). Cover loosely with aluminum foil.
Bake for 40 minutes, remove foil, and bake for another 10 minutes. Let cool for a few minutes, then invert onto a cutting board.
Let sit for 10 minutes before cutting slices.
Courtney served our nut loaf with roasted root veggies (potato, parsnip, carrot) and a brown sauce made from veggie broth and cornstarch (at Peter’s house, I made the sauce from beef broth, cornstarch, and a splash of soy sauce). I made Yorkshire pudding muffins to go along with the English roast theme.
Pour the brown sauce over all and enjoy your nontraditional English Sunday roast!
… So, of what tour am I speaking in the title of this post? Recall that Peter and I moved about 1.5 months ago. The first few days, the new townhouse looked something like this:
Hideous.
But, now, after many days of hard work, the townhouse looks like this:
Let’s take a little tour, shall we?
The most important room: the kitchen. Not looking its best at the moment. Notice the hanging pots at the top, the spice rack on the wall, and the sage and rosemary plants near the window. Also, note the snow outside.
Light and airy downstairs bathroom:
Staircase to the top floor:
Who’s that distinguished gentlebear in the slick driving cap?
Why, it’s Badeline, the bear version of Madeline!
Here is my work station, in its usual state of disorder:
Note the red velvet cushion in the corner of the desk and the conveniently arranged desk side chair to give Maddie access to the cushion.
Our jungle:
The wall of paintings in our bedroom, most of them painted by Peter’s wonderfully talented aunt Laurel:
Guess who this is:
It’s Bonnie!
And, how about this cutie?
You got it!
Maddie, the snow pollinator, waiting for me at the top of the stairs.
Have a wonderful week, everyone!
Q: What’s your favorite traditional recipe? Feel free to provide a link!
