You win some, you lose some, they say. I've continued to attempt to bake despite the fact that my thermometer and my food scale hasn't come yet, this being a hindrance because measuring flour by volume makes for wildly inaccurate proportions.
This week, the blueberry muffins and the pizza have been successes, though I'm still working on the pizza. It's coming out as a thin-crust pizza, and I like slightly more bread-like crust. What failed were the pomegranate and chocolate chunk cookies. The idea is fabulous, and in the oven the pomegranate's seeds turn nut-like in consistency while continuing to add a tartness to the buttery, sweet cookie. The recipe doesn't specify the type of flour, and being the geek I am, I now have bleached and unbleached all-purpose flour, bread flour, and pastry flour, these all having different proportions of starch and protein and having different characteristics. Now scientist and baker Shirley Corrhier has a book called Cookwise, which applies food science to recipes. So I looked over her chart of how to adjust cookie recipes to get the kind of cookie you want: tender, chewy, puffed, flat, etc. There was a lot of ways to do this, but I decided to used pastry flour to get puffy cookies.
Of course, life intervenes, and the baby cried for food just as I was getting the pizza out of the oven to add toppings. I gave Sunny some quick instructions for finishing the pizza, and told him to turn down the oven before making drop cookies from the cookie dough I'd finished. The recipe is a whole stick of butter and a whole cup of sugar, and just enough flour to keep it from becoming candy. I don't know what happened next, but when I came out, the cookies were a series of melted disks on the baking sheet. They'd flattened out and spread out until the whole sheet was one very thin cookie.
Well, Sunny scraped the cookie off of the wax paper and we've been eating the very yummy chunks of chocolate and pomegranate butter cookie. I'm debating whether I should try all-purpose flour next or bread flour, but at this point I'm feeling the urge to try my hand at Japanese cuisine again, so I've shelved my baking supplies until the thermometer and the scale get here.
Thursday, December 11, 2008
Friday, December 05, 2008
From Cooking to Baking
I view cooking as a process that provides delight both gustatory and creative while additionally nurturing and sustaining my self and my family. In very little time, I can whip up a meal borrowing Italian, Vietnamese, Japanese, and Californian elements. I don't even have to pre-plan much; I just keep a running list of what staples I need at each of my favorite food stores and stock up when the baby allows me to go there. Then, I just create at whim. However, this week I've embarked upon a journey into that unknown and reportedly fussy land called baking, where doing things ad hoc can result in disaster.
As a chemistry major, I was one of those people who knew what to meticulously measure and what I could just slop into the reagent and save some time. While the journey to the end product was fascinating, I didn't worry too much about getting every detail perfect. As you can imagine, I considered myself a "qualitative" person as opposed to a "quantitative" person. I did really terribly in analytical chemistry, the flavor of chemistry where one tries to perfectly measure things.
Now that I'm trying to teach myself how to bake, I find myself reaching back for some of those quantitative lab skills. I haven't yet broken out a lab notebook to diagram out a bread-making experiment, but I'm tempted to, given that I've forgotten about steps that take an hour or more, delaying dinner (pizza) by an unacceptable amount of time. It's a strange mental shift away from my slap-dash cooking, but it's refresh ing. I'm buying a scale and a thermometer, and with increased accuracy of measurement and execution, I'll be able to make breads that are consistent; once that is achieved, I can then move on to refining the bread to suit my personal taste and circumstances.
Yesterday, I tried to replicate the amazing muffins at The Standard Diner, actually a swank joint here in Albuquerque. Now, I despise blueberry muffins for their heavy texture and cake-mix taste with sour berry remnants. These were amazing and converted me with their small size, actual muffin texture with holes larger than a cake's, a crunchy and sweet top, and fresh blueberry taste. I used the recipe from The Bread Bible by Rose Levy Beranbaum, which took about twenty minutes to assemble.
This week I learned why the "room temperature butter" is supposed to be at room temperature: if you pull it out of the fridge, it's too hard and resists the incorporation of other elements. Elementary? Yes, but I had to experience it before I could believe it could resist the wiles of a stand mixer. Yesterday, I pondered the instruction "fold". Why not just mix? So I did. The muffins were yummy, but they rose oddly, and the texture was uneven. Alton Brow's baking book suggests that an uneven crumb is due to overmixing causing more gluten formation, making the walls of the air pockets too strong. But why are the air pockets uneven? I'll have to try the muffins again, and I'll fold this time.
Today I started a pizza dough and a baguette dough. For more flavor and longer shelf life, I'll let them rise overnight. Both are further recipes from The Bread Bible. Pictures of rising dough to come!
As a chemistry major, I was one of those people who knew what to meticulously measure and what I could just slop into the reagent and save some time. While the journey to the end product was fascinating, I didn't worry too much about getting every detail perfect. As you can imagine, I considered myself a "qualitative" person as opposed to a "quantitative" person. I did really terribly in analytical chemistry, the flavor of chemistry where one tries to perfectly measure things.
Now that I'm trying to teach myself how to bake, I find myself reaching back for some of those quantitative lab skills. I haven't yet broken out a lab notebook to diagram out a bread-making experiment, but I'm tempted to, given that I've forgotten about steps that take an hour or more, delaying dinner (pizza) by an unacceptable amount of time. It's a strange mental shift away from my slap-dash cooking, but it's refresh ing. I'm buying a scale and a thermometer, and with increased accuracy of measurement and execution, I'll be able to make breads that are consistent; once that is achieved, I can then move on to refining the bread to suit my personal taste and circumstances.
Yesterday, I tried to replicate the amazing muffins at The Standard Diner, actually a swank joint here in Albuquerque. Now, I despise blueberry muffins for their heavy texture and cake-mix taste with sour berry remnants. These were amazing and converted me with their small size, actual muffin texture with holes larger than a cake's, a crunchy and sweet top, and fresh blueberry taste. I used the recipe from The Bread Bible by Rose Levy Beranbaum, which took about twenty minutes to assemble.
This week I learned why the "room temperature butter" is supposed to be at room temperature: if you pull it out of the fridge, it's too hard and resists the incorporation of other elements. Elementary? Yes, but I had to experience it before I could believe it could resist the wiles of a stand mixer. Yesterday, I pondered the instruction "fold". Why not just mix? So I did. The muffins were yummy, but they rose oddly, and the texture was uneven. Alton Brow's baking book suggests that an uneven crumb is due to overmixing causing more gluten formation, making the walls of the air pockets too strong. But why are the air pockets uneven? I'll have to try the muffins again, and I'll fold this time.
Today I started a pizza dough and a baguette dough. For more flavor and longer shelf life, I'll let them rise overnight. Both are further recipes from The Bread Bible. Pictures of rising dough to come!
Monday, September 01, 2008
Pediatric Book Review: Raising Baby Green
Raising Baby Green: The Earth-Friendly Guide to Pregnancy, Childbirth, and Baby Care by Alan Greene (Author), Jeanette Pavini (Contributor), Theresa Foy DiGeronimo (Contributor)
ISBN 10: 078799622X
I'm reviewing this book first because I very much didn't like the book. Now, Sunny and I try to live as eco-friendly as possible, with new adaptations when we think of them. We're planning on breastfeeding, using cloth diapers, and plenty of hand-me-downs with the baby. So I considered this book as a possible repository of new ideas.
What I found was that a) this book did not give good, thoroughly researched information on the topics I expected like breastfeeding and cloth diapers and b) the author generically just states over and over to use "organic" products. Regarding the first, in order to be persuasive, the book should have a plethora of facts and some well-chosen hard data. Many of the sites advocating cloth diapers have clearly outlined how much cloth diapers cost, including estimates for power, water, detergent, and labor vs 3 years of disposable diapers. It is very persuasive to tell a new mom that she will save at least $1000 on cloth diapers, and more if she choses to wash the diapers at home instead of using a diaper service, and detail out why instead of magically presenting the final numbers. But such accounting was not in evidence in this book.
Secondly, I have a big problem with the indiscriminate use of the word "organic". The author is apparently fine with the use of organic formula as an alternative to breastfeeding. The primary problem with formula is not how it's grown, it's that it is artificial and inadequate nutritionally and immunologically. In other areas he recommends organic baby wipes, organic this and that. The problem with the word "organic" is that it doesn't always mean what a consumer might think it means. Organic farms don't necessarily use zero pesticides, they just have to use approved ones from a list. Nor are organically produced disposable products the best for the environment. I'm planning on using cloth baby wipes and water for my baby's rear end. What do "organic" disposable baby wipes contain?
So, I rate this book a 2/5 for "nice try. Good idea and poor execution". There's better information out on the internet, don't just take this book's word for it.
ISBN 10: 078799622X
I'm reviewing this book first because I very much didn't like the book. Now, Sunny and I try to live as eco-friendly as possible, with new adaptations when we think of them. We're planning on breastfeeding, using cloth diapers, and plenty of hand-me-downs with the baby. So I considered this book as a possible repository of new ideas.
What I found was that a) this book did not give good, thoroughly researched information on the topics I expected like breastfeeding and cloth diapers and b) the author generically just states over and over to use "organic" products. Regarding the first, in order to be persuasive, the book should have a plethora of facts and some well-chosen hard data. Many of the sites advocating cloth diapers have clearly outlined how much cloth diapers cost, including estimates for power, water, detergent, and labor vs 3 years of disposable diapers. It is very persuasive to tell a new mom that she will save at least $1000 on cloth diapers, and more if she choses to wash the diapers at home instead of using a diaper service, and detail out why instead of magically presenting the final numbers. But such accounting was not in evidence in this book.
Secondly, I have a big problem with the indiscriminate use of the word "organic". The author is apparently fine with the use of organic formula as an alternative to breastfeeding. The primary problem with formula is not how it's grown, it's that it is artificial and inadequate nutritionally and immunologically. In other areas he recommends organic baby wipes, organic this and that. The problem with the word "organic" is that it doesn't always mean what a consumer might think it means. Organic farms don't necessarily use zero pesticides, they just have to use approved ones from a list. Nor are organically produced disposable products the best for the environment. I'm planning on using cloth baby wipes and water for my baby's rear end. What do "organic" disposable baby wipes contain?
So, I rate this book a 2/5 for "nice try. Good idea and poor execution". There's better information out on the internet, don't just take this book's word for it.
Saturday, August 30, 2008
Pediatric Book Reviews
What can I say...I'm big. At 37 weeks pregnant, I'm nearly full term (38-42 weeks), and I'm big. As far as I can tell, it's all baby and breasts, though, so I'm hoping that walking will become much easier once that baby drops into the world.
In preparation for the baby, many moms will start reading "baby books", a category of nonfiction whose discussions range from how to shop for the baby on a budget to how to parent to how to breastfeed. With one of my fellow residents, who's due the same time I am, I'm developing a curriculum for new parent-residents to complete at home, which means I get to read the books and get credit towards completion of residency at the same time. To track my current forays into the wilds of baby books, I'll be posting brief notes on each book.
In preparation for the baby, many moms will start reading "baby books", a category of nonfiction whose discussions range from how to shop for the baby on a budget to how to parent to how to breastfeed. With one of my fellow residents, who's due the same time I am, I'm developing a curriculum for new parent-residents to complete at home, which means I get to read the books and get credit towards completion of residency at the same time. To track my current forays into the wilds of baby books, I'll be posting brief notes on each book.
Wednesday, June 25, 2008
A Week in Arlington and Alexandria, Virginia 4
Found in Old Town Alexandria's Bistrot Lafayette , the seafood was all fresh, not frozen, and excellently handled in a Chardonay and garlic sauce that left every bit well seasoned and tender. I ate the accompanying creme brulees, one lemon and one espresso, too quickly to take a snapshot of them.
A Week in Arlington and Alexandria, Virginia 3
Happily, I got a chance to meet up with a medical school friend, Wayne, who is also a drummer. He's many kinds of geek, and while we may share some of them, like computer geek, here he demonstrates one I can't claim: band geek.
A Week in Arlington and Alexandria, Virginia 2
My second, and equally satisfying, experience with Ethiopian food. The entrees ordered come on injera, a pancake-like sourdough flatbread, with more injera for one to pick up food and eat with. Here I have five vegetarian dishes around beef that was exquisitely caramelized without being too sweet. Too bad that I can't have coffee anymore; Ethiopian coffee appeared to be just as exquisite.
Wikipedia on Ethiopian Cuisine
A Week in Arlington and Alexandria, Virginia 1
Sunny's been away from Albuquerque for work quite a bit this summer, and I've had a hard time keeping the blues away. Since he's working in Arlington for a bit, I decided to come out and visit him and my extended family in Fairfax, VA, despite the fact that my vacation got moved to a week in which he was gone to Missouri for a conference for a few days. Arg. Thus far, we've been to Fairfax, Arlington, and I'm discovering old town Alexandria after having done my obligatory visit to the National Mall.
Unfortunately, being six months pregnant has really cut into my stamina, and I've been getting lightheaded if I walk too far, and I haven't been able to see as much as I wanted. Still, I had a most amazing seafood pasta today, and I've been able to see an old friend from medical school, as well as spend a lot of time with my favorite Monets.
Wednesday, April 30, 2008
Experimental Treat: Basa Fillets and Sticky Rice
A few weekends ago, as I recovered from switching between nights and days, I felt up to cooking and decided to try something new to me but very old to Viet Nam: sticky rice and steamed fish.
I love "glutinous" rice and have loved it since childhood. It's stickier than jasmine rice due to a higher amount of amylopectin, not gluten, and it's prepared in any number of ways, both savory and sweet. I've had it dyed red (wedding colors) with plums, white topped with peanuts and sugar, the famous "mango and sticky rice" way of Thai restaurants, and as a portable pocket stuffed with mushrooms, green onions, and select meat. However, it has always failed me when I've tried to make it. Traditionally, it's soaked for hours and then steamed. I've tried shortcuts with rice cookers and saucepans, to no avail. It always comes out burned at the bottom, soggy at the middle, and too hard and uncooked on top. EW. Perfect sticky rice, in my mind, should be firm but not hard, clear, and well hydrated. The solution was to finally use the wok that Sunny'd gotten me last fall, along with accompanying bamboo steamer, line them with banana leaves, and steam. Perfecto! Sticky rice for a side to the main course, and then mango and sticky rice for dessert.
To top it off, I ran across a fish I hadn't heard of at the organic market I shop at. "Basa from Vietnam" was the title. A quick wikipedia search showed that it's a catfish analogue that Mississippi Delta farmers are offended by because it's taken up quite a percentage of the domestic catfish market, so the lobbied to have it labeled as "basa" instead. They've got a point. I'm not really convinced that there are significant numbers of aquafarms in Vietnam that would hold up to US inspections. However, I slapped the fillet on a banana leaf, drizzled it with sesame oil and some ginger, and steamed it, and it came out perfectly. Yum.
References:
1. On Food and Cooking, the ultimate food science reference
2. Wikipedia on Basa
I love "glutinous" rice and have loved it since childhood. It's stickier than jasmine rice due to a higher amount of amylopectin, not gluten, and it's prepared in any number of ways, both savory and sweet. I've had it dyed red (wedding colors) with plums, white topped with peanuts and sugar, the famous "mango and sticky rice" way of Thai restaurants, and as a portable pocket stuffed with mushrooms, green onions, and select meat. However, it has always failed me when I've tried to make it. Traditionally, it's soaked for hours and then steamed. I've tried shortcuts with rice cookers and saucepans, to no avail. It always comes out burned at the bottom, soggy at the middle, and too hard and uncooked on top. EW. Perfect sticky rice, in my mind, should be firm but not hard, clear, and well hydrated. The solution was to finally use the wok that Sunny'd gotten me last fall, along with accompanying bamboo steamer, line them with banana leaves, and steam. Perfecto! Sticky rice for a side to the main course, and then mango and sticky rice for dessert.
To top it off, I ran across a fish I hadn't heard of at the organic market I shop at. "Basa from Vietnam" was the title. A quick wikipedia search showed that it's a catfish analogue that Mississippi Delta farmers are offended by because it's taken up quite a percentage of the domestic catfish market, so the lobbied to have it labeled as "basa" instead. They've got a point. I'm not really convinced that there are significant numbers of aquafarms in Vietnam that would hold up to US inspections. However, I slapped the fillet on a banana leaf, drizzled it with sesame oil and some ginger, and steamed it, and it came out perfectly. Yum.
References:
1. On Food and Cooking, the ultimate food science reference
2. Wikipedia on Basa
Monday, February 04, 2008
First Prenatal Visit
Our first prenatal visit today went as expected for me. Sunny's never been to one, so I made sure that he got to see my cervix. I think that both of us are reassured that our doctor will listen to us and communicate well; the great news is that since she is a family practice doctor, our relationship doesn't have to end once the baby's born.
Now, I thought that we were about a month pregnant since we started coming up positive the first week of January. Normally pregnancy dating goes by the date on which you started your last period, but since I stopped birth control just a few days before that, I figured that it would take a while before I would ovulate. However, my uterus apparently feels about two months' pregnant, so we'll see what next week's ultrasound shows!
Now, I thought that we were about a month pregnant since we started coming up positive the first week of January. Normally pregnancy dating goes by the date on which you started your last period, but since I stopped birth control just a few days before that, I figured that it would take a while before I would ovulate. However, my uterus apparently feels about two months' pregnant, so we'll see what next week's ultrasound shows!
Sunday, January 27, 2008
The Mommy Diet
After discussing it for quite a while, Sunny and I stopped birth control on December 1st. A month later we're pregnant, which alleviated quite a few worries. Now we're trying to figure out how to optimize my health while the prototype human being develops inside of me. Now I've always been short on exercise, and I love food, so making healthy choices in terms of that is high on our priority list. The babies in the Newborn ICU whose mothers had raging, uncontrolled diabetes haunt me. An infant of such a mother can have just about ANY defect, and that's not going to be my baby.
Research on nutrition and diet has always been unsatisfying because it is impossible to completely control someone's diet. You can't really make two hundred people eat exactly the same diet for years in order to truly study the effects of a diet. Add the insurance liability of studying pregnant women, and the end result is that I view a lot of the dietary advice for expectant mothers with skepticism. For instance, the March of Dimes website suggests that 12 ounces a week of fish that may have mercury is safe. How do they know that! I love salmon both as sushi and as gravlax, and now I'm avoiding both. I have blatantly ignored any advice about soft cheese containing a dangerous amount of bacteria. I figure that as long as it is made from pasteurized milk, and it's made from a reputable dairy, I can handle it. I am unhappily avoiding raw oysters, but cooked clams are still on my radar!
The food restriction that really breaks my heart is the restriction against coffee. I love coffee. I associate it with good moments from my childhood and great moments from college. Have you ever had Vietnamese-style coffee? It's drip brewed slowly to extract all of the essence of the ground beans, and an inch of sweetened, condensed milk adds creamy lipids and wonderful sweetness. It's better than a daydream and sweeter than cutting class. Now to hear that caffeine can make for smaller babies and have possible, subtle psychological and neurological effects on the baby is scary. But it's a possible, and I love coffee. An occupational concern is also that I use coffee deliberately to perk me up at the end of a long night on call. Otherwise I run the risk of making bad decisions or one of those desperate let-me-sleep-damnit decisions. My current solution is to switch to hot chocolate, which is a bit too sweet, and avoid caffeine except for those situations where I really need it. Not a satisfying solution, but I don't have enough evidence to give it up entirely, or to keep drinking it blithely.
Other Mommy diet resources:
Research on nutrition and diet has always been unsatisfying because it is impossible to completely control someone's diet. You can't really make two hundred people eat exactly the same diet for years in order to truly study the effects of a diet. Add the insurance liability of studying pregnant women, and the end result is that I view a lot of the dietary advice for expectant mothers with skepticism. For instance, the March of Dimes website suggests that 12 ounces a week of fish that may have mercury is safe. How do they know that! I love salmon both as sushi and as gravlax, and now I'm avoiding both. I have blatantly ignored any advice about soft cheese containing a dangerous amount of bacteria. I figure that as long as it is made from pasteurized milk, and it's made from a reputable dairy, I can handle it. I am unhappily avoiding raw oysters, but cooked clams are still on my radar!
The food restriction that really breaks my heart is the restriction against coffee. I love coffee. I associate it with good moments from my childhood and great moments from college. Have you ever had Vietnamese-style coffee? It's drip brewed slowly to extract all of the essence of the ground beans, and an inch of sweetened, condensed milk adds creamy lipids and wonderful sweetness. It's better than a daydream and sweeter than cutting class. Now to hear that caffeine can make for smaller babies and have possible, subtle psychological and neurological effects on the baby is scary. But it's a possible, and I love coffee. An occupational concern is also that I use coffee deliberately to perk me up at the end of a long night on call. Otherwise I run the risk of making bad decisions or one of those desperate let-me-sleep-damnit decisions. My current solution is to switch to hot chocolate, which is a bit too sweet, and avoid caffeine except for those situations where I really need it. Not a satisfying solution, but I don't have enough evidence to give it up entirely, or to keep drinking it blithely.
Other Mommy diet resources:
Monday, January 07, 2008
Being Whole: Certifications I Aim to Acquire
Ones I Have Achieved:
Bachelor of Art
Bachelor of Science
Medical Doctor
Kukkikwon certified 4th Degree Black Belt
Wife
Ones to Achieve:
Registered Massage Therapist
Ph.D.
Professor
Associate degree in Culinary Arts
Registered Yoga Teacher
Author
Mother
Bachelor of Art
Bachelor of Science
Medical Doctor
Kukkikwon certified 4th Degree Black Belt
Wife
Ones to Achieve:
Registered Massage Therapist
Ph.D.
Professor
Associate degree in Culinary Arts
Registered Yoga Teacher
Author
Mother
Wednesday, December 19, 2007
Being Whole: Teapots
I have just purchased an item that I've been eying for years: an iron teapot! I love Asian tea, and all the accoutrements that come with it, from fancy porcelain teapots to whimsical, handmade ceramics to intricate trays designed for Chinese-style tea consumption to the fabulous, hand-tied teas I adore.
Iron teapots are lovely and functional, which is more than I can say for the ceramic teapots I love as well. Artisan ceramic teapots are often handmade, and they are very thin. In order to use them, I boil a whole pot of water, with the teapot and teacups submerged in the water to ensure that the whole piece is warmed evenly. Any bit of uneven temperature means that part of the ceramic expands and part doesn't. You have no idea how many teapots I broke in my youth doing that, but with my iron teapot, I can just dump in hot water and enjoy tea. Still, the iron conducts heat well, so I purchased an iron trivet anticipating just that.
Iron teapots are lovely and functional, which is more than I can say for the ceramic teapots I love as well. Artisan ceramic teapots are often handmade, and they are very thin. In order to use them, I boil a whole pot of water, with the teapot and teacups submerged in the water to ensure that the whole piece is warmed evenly. Any bit of uneven temperature means that part of the ceramic expands and part doesn't. You have no idea how many teapots I broke in my youth doing that, but with my iron teapot, I can just dump in hot water and enjoy tea. Still, the iron conducts heat well, so I purchased an iron trivet anticipating just that.
Tuesday, October 16, 2007
Pediatric Check-Up: NICU or Neonatal/Newborn ICU
I'm currently doing night shifts in our baby intensive care unit, and though I hate being separated from Sunny at night, I am enjoying the experience. What do I like about this sub-specialty that Sunny's nicknamed "xeno-medicine"?
Firstly, I really enjoy doing procedures. In English, a procedure is a course of action or series of steps. In medicine, a procedure is usually a series of steps involving some kind of invasion into the body, whether that be a spinal tap, a knee joint aspiration, or in my case, umbilical catheter placement. I'm getting super-good at placing tiny tubes into babies' belly buttons, and I like it because a) no pain for the baby is involved, and I'm saving them from needlesticks b) it provides a good, reliable way to give nutrition and to get lab data. One of the things I really like about our residency program is that there are few fellows here. Fellows are doctors in training for a sub-specialty, and they often need experience with procedures. Even though our NICU has fellows, though, residents often get first dibs on procedures, with fellows supervising. I'm getting pretty good at this one, and soon I hope to become an expert at another common procedure here: intubation, or inserting a flexible, plastic tube to assure a good airway for breathing.
Other reasons to come!
Firstly, I really enjoy doing procedures. In English, a procedure is a course of action or series of steps. In medicine, a procedure is usually a series of steps involving some kind of invasion into the body, whether that be a spinal tap, a knee joint aspiration, or in my case, umbilical catheter placement. I'm getting super-good at placing tiny tubes into babies' belly buttons, and I like it because a) no pain for the baby is involved, and I'm saving them from needlesticks b) it provides a good, reliable way to give nutrition and to get lab data. One of the things I really like about our residency program is that there are few fellows here. Fellows are doctors in training for a sub-specialty, and they often need experience with procedures. Even though our NICU has fellows, though, residents often get first dibs on procedures, with fellows supervising. I'm getting pretty good at this one, and soon I hope to become an expert at another common procedure here: intubation, or inserting a flexible, plastic tube to assure a good airway for breathing.
Other reasons to come!
Sunday, October 14, 2007
About Albuquerque Life
I often get asked about Albuquerque: "Why did you move to Albuquerque? Do you like living there? What's in New Mexico anyway?". Considering that my relatives thought that I was moving to Mexico, it's not unexpected that most people are curious about Albuquerque itself.
I truly enjoy living in New Mexico. I contrast it to Nevada, where I lived most of my life. Northern Nevada is similar to New Mexico in that it has a great, high-altitude desert climate with most days sunny and bright. There is an amazing amount of outdoors hiking, climbing, skiing, fishing, and more to do, though personally I think that New Mexico's outdoor attractions are more interesting. In a prior post I mentioned that Sunny and I had gone sledding at White Sands, and we are planning on going to Carlsbad Caverns soon. Both states are predominantly rural states with a few population centers. Both of them look like endless stretches of sagebrush and highway as one drives through them. Yet they are very different to live in.
What I think is fascinating about New Mexico is that it has its own distinct culture as a state, and Nevada definitely lacks that. It starts with food. New Mexico has its own cuisine based on local products, especially chile, blue corn, and cheese. Next, art abounds; people here have a much more natural philosophy about art, that art can be produced by anyone, and many people create some form of art without hesitation or worry that they are pretentiously claiming to be "an artist". I am the proud owner of several pieces from a local part-time potter and hope to own more. The Native reservations are still very much alive and producing new techniques based on their traditional pottery, stonework, metal smithing, and weaving. Architecturally, many buildings, including my house, are built to appear similar to ancient Pueblo dwellings; I can actually look around in a suburb and know that I'm in Albuquerque and not, say, some random place in California or Connecticut. Finally, as a modern touch, New Mexico has a great density of scientific work and atomic history, such that Sunny is very excited to be working on his Ph. D. here and is in no way compromised by our location.
More specifically, I really love our part of Albuquerque. Sunny and I are all about living in a "live-walk" community where human-powered traffic predominates and neighbors actually socialize with each other. We live in University Heights AKA Nob Hill, and we can easily commute to school and work and grocery shopping by bike. A cluster of small businesses and great restaurants featuring Greek, Italian, sushi, other Japanese, Korean, Irish pub, and Vietnamese food lives on Central Avenue, three blocks north of our home. Plus, I have little problem finding most of my cooking ingredients as there are multiple Asian markets near by. Furthermore, There are a lot of young families as well as established families here. Greenspace abounds, with four parks and public tennis courts within walking distance. Finally, a library and a well reviewed elementary is 3 blocks south of us. We've been to several house parties on our block, and will probably host one next summer. If you're interested in moving here, leave a note with any questions!
I truly enjoy living in New Mexico. I contrast it to Nevada, where I lived most of my life. Northern Nevada is similar to New Mexico in that it has a great, high-altitude desert climate with most days sunny and bright. There is an amazing amount of outdoors hiking, climbing, skiing, fishing, and more to do, though personally I think that New Mexico's outdoor attractions are more interesting. In a prior post I mentioned that Sunny and I had gone sledding at White Sands, and we are planning on going to Carlsbad Caverns soon. Both states are predominantly rural states with a few population centers. Both of them look like endless stretches of sagebrush and highway as one drives through them. Yet they are very different to live in.
What I think is fascinating about New Mexico is that it has its own distinct culture as a state, and Nevada definitely lacks that. It starts with food. New Mexico has its own cuisine based on local products, especially chile, blue corn, and cheese. Next, art abounds; people here have a much more natural philosophy about art, that art can be produced by anyone, and many people create some form of art without hesitation or worry that they are pretentiously claiming to be "an artist". I am the proud owner of several pieces from a local part-time potter and hope to own more. The Native reservations are still very much alive and producing new techniques based on their traditional pottery, stonework, metal smithing, and weaving. Architecturally, many buildings, including my house, are built to appear similar to ancient Pueblo dwellings; I can actually look around in a suburb and know that I'm in Albuquerque and not, say, some random place in California or Connecticut. Finally, as a modern touch, New Mexico has a great density of scientific work and atomic history, such that Sunny is very excited to be working on his Ph. D. here and is in no way compromised by our location.
More specifically, I really love our part of Albuquerque. Sunny and I are all about living in a "live-walk" community where human-powered traffic predominates and neighbors actually socialize with each other. We live in University Heights AKA Nob Hill, and we can easily commute to school and work and grocery shopping by bike. A cluster of small businesses and great restaurants featuring Greek, Italian, sushi, other Japanese, Korean, Irish pub, and Vietnamese food lives on Central Avenue, three blocks north of our home. Plus, I have little problem finding most of my cooking ingredients as there are multiple Asian markets near by. Furthermore, There are a lot of young families as well as established families here. Greenspace abounds, with four parks and public tennis courts within walking distance. Finally, a library and a well reviewed elementary is 3 blocks south of us. We've been to several house parties on our block, and will probably host one next summer. If you're interested in moving here, leave a note with any questions!
Sunday, October 07, 2007
Blog Moving...Possibly
Since deciding to blog more often, I've been posting the last 10 months of blogs on my website. For my latest exploits, visit me there!
Addendum: However, the software that enables my blog on my website has been becoming buggier (it broke just after I wrote the above), and I don't want to spend time doing the upkeep, so the blog may migrate back here depending on my level of laziness.
Addendum #2: Blog has migrated!
Addendum: However, the software that enables my blog on my website has been becoming buggier (it broke just after I wrote the above), and I don't want to spend time doing the upkeep, so the blog may migrate back here depending on my level of laziness.
Addendum #2: Blog has migrated!
White Sands National Monument and Trinity Test Site
This weekend, Sunny and I took a day trip around southern New Mexico. We started by heading to the Trinity Test Site, the site of the first nuclear device explosion in the world. It was pretty anticlimactic. The whole of the original crater has since been filled in by dirt, so none of the fused sand is visible except for some pieces in a display case. There are also some historic photographs, including an aerial view of the site that includes a view of the site of the 108-ton TNT explosion they used as a calibration so that they could measure to force of the atomic detonation. These pictures were interesting, though only a brief nod was given to how devastating the force of an atomic explosion is on life and non-living structures. The picture of the sign is at the gate to ground zero. I thought the distances were interesting given that the flash was seen from Albuquerque, and windows were broken in Alamogordo during the explosion. 
Then, we went to the White Sands National Monument and sledded on the gypsum sand dunes until we were tired, and hiked a bit. Sledding in October! Hiking in bare feet (not us, though I was tempted)! On our way back we looped through Las Cruces and drove by the future home of the nation's first spaceport. Since I'm starting a food section to my blogging efforts, I'll have to mention that La Cocina, a restaurant in the town of Truth or Consequences and one that was well reviewed in a Frommer's travel guide, was awful. Billed as New Mexican, their enchiladas and chile rellenos were awful, my prime rib was unevenly done, the Blue Moon (on tap!) lacked an orange slice, and their “authentic” New Mexican chile wasn't even hot.
- Trinity Site web page: http://www.wsmr.army.mil/pao/TrinitySite/trinst.htm
- Trinity test on Wikipedia: http://en.wikipedia.org/wiki/Trinity_site
- White Sands National Monument: http://www.nps.gov/whsa/
- Don't eat the food: http://www.roadfood.com/Reviews/Overview.aspx?RefID=3912
Sunday, September 30, 2007
Brief Check-In: Food Blog
So my newest project is to tour Albuquerque in the pursuit of food. Good food, that is. In brainstorming with Sunny, I've come up with a list of various food tours I could work on, including oysters on the half shell, flan, sushi, pho, microbrews, mead, and more to come. Yesterday we went to a local Red Lobster and tried shrimp, lobster, crab, and oysters. It was a decent baseline for what uninformed persons might consider good seafood, but I'll never go there for seafood again unless someone twists my arm. More on that later. Email me with any suggestions for a topic!
Cheers, Truc-Ha
Cheers, Truc-Ha
Saturday, June 16, 2007
Being Whole: New Things
I started medical school in Connecticut not knowing a soul for about 300 miles. The jumble of studying, New England snow, Eurocentric culture, and complete lack of friends made medical school a rough stretch of years for me, and I didn't adjust well. As I tried to grow as a person and as a clinician, I also clung to the few stable things I established in my life: calls to Sunny, my bedroom, my favorite books, and a few teachers I had longitudinal contact with through the three years. One of those teachers, Dr. Hom, is an experienced internist in Northwest Connecticut. I'm not sure if he guessed the extent of my disorientation, but we did speak often of how to balance a clinical career with a well-rounded set of interests. One of his strategies was to subscribe to a magazine on a new hobby every few years. When I started working at his practice, I think he was reading about chess.This past year, there has been more new things than I can count. I'm now a homeowner and a cat keeper. I'm an MD with a paying job. I'm finally living with Sunny, and I have a partner I can share day-to-day work with as well as all the other lovely parts of a beautifully growing relationship. I have a new set of friends, though no new confidants yet. Still, as winter crashed the hospital with more patients than I could count, I found that sensation of disorientation becoming frighteningly familiar again. I will always remember my first winter with a pediatric service as a bleak, exhausting, and depressing time. Trying to avoid my usual habits of depressive episodes, I decided to try something new.
First, I started with yoga. Yoga is an interesting flip side to being depressed. A yogini still concentrates on herself, but on her musculature, balance, and posture instead of the roiling, confused mass of negative emotions that characterize me in a slump. I'd lost almost all of my Tae Kwon Do muscles and some of my flexibility by the time I came to Albuquerque, so it's been nice to work out while working on something. "Going to the gym" has always been a self-inflicted punishment of boredom for me. Yoga is fun, and as I'm naturally very flexible and non-violent, it fits well with me.
Next, I've started with more craft-type arts. I'm sculpting a tree out of copper and various other metals right now; the leaves will be out of origami paper. It was originally supposed to have origami hanging from it, but this one's too small. The next one, maybe.
I'm also gardening. I don't water consistently, so right now my tomatoes and squash are doing well, but I've managed to kill various bushes that should have been more drought resistant than the tomatoes and squash. My indoor plants are doing better. My kumquat tree has just flowered, and the whole house smells like its fragrant little flowers. I don't know how many fruit I'll let it grow yet, but since the tree looks pretty hardy, I might let it make a few.
Lastly, today I colored my hair purple! Not really an unusual thing to do, but my father has some old-fashioned ideas about that (something about changing your appearance means you reject your family; to see what I think of that, see this link ), and I am also generally conservative in my appearance. I now have purple highlights. I was originally going for anime-colored purple, but I decided on a very dark, almost black, purple so that I still look professional. Can you tell from the picture? It's hard to see; some day I will have hair like Aeon Flux.
No, we are not pregnant yet, but we're planning to start trying next year.
Sunday, June 03, 2007
Pediatric Check-Up: Out Of Intern-ment
Part 1:
Back in World War II, the US government rounded up a good portion of Japanese Americans and sent them to detention camps simply because the Japanese had bombed Pearl Harbor. They were considered "security risks" based on their ancestry. During the scary days after 9/11, a good many of us worried a similar fate would befall the South and Middle Eastern Asians.
Now, during this year of internships, I have not been locked up or had my civil rights violated by my program, but all the same, there is a sense of imminent release. I look back on a long, scary year of tremendous forced growth, and try to assimilate it into myself in the most useful way possible. I feel that I've grown, but am still figuring out where and where I have more growing to do.
References
Back in World War II, the US government rounded up a good portion of Japanese Americans and sent them to detention camps simply because the Japanese had bombed Pearl Harbor. They were considered "security risks" based on their ancestry. During the scary days after 9/11, a good many of us worried a similar fate would befall the South and Middle Eastern Asians.
Now, during this year of internships, I have not been locked up or had my civil rights violated by my program, but all the same, there is a sense of imminent release. I look back on a long, scary year of tremendous forced growth, and try to assimilate it into myself in the most useful way possible. I feel that I've grown, but am still figuring out where and where I have more growing to do.
References
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