As a physician or physician-to-be, there are only a few occasions where you need to wear a suit. One of them happens to be interviewing.
Over the past few months, I’ve been interviewing for residency in anesthesia. Part of the deal is that you wear a suit, and another part is that you ALWAYS have a hospital tour.
On one particular interview, they took us around the Labor and Delivery floor (your friendly anesthesiologist puts in your epidural). There’s about 15 people walking around in dark colored suits (I like to mix things up and wear brown or grey pinstripe instead of black).
Naturally, there were some laboring mammas on the floor as we walked by (birth doesn’t stop for tours). Most of the time, they don’t noticed groups of people walking by in the halls.
One mother, however, did. And she did not take it well. She immediately began screaming, and not because of the pains of childbirth.
“OH MY GOD THE LAWYERS ARE HERE!!! IS SOMETHING WRONG WITH MY BABY???? DID SOMEONE *&^% UP AND HURT MY BABY??? OH MY GOD NOOOOOOOO!!!”
That was not exactly the effect we were looking for.
We then had to reassure her husband (she was quite inconsolable and still screaming and sobbing) that we were pretty much the farthest thing from lawyers, and then bring her doctor in to further confirm that we were only a bunch of medical students and that the baby was fine.
I really hope she doesn’t sue for emotional damages.
No Lawyers Required Roasted Tomato and Garlic Soup
- Olive oil
- 2 whole bulbs garlic
- 2 lbs roma tomatoes
- Garlic Powder
- Dried Basil
- 1 c carrots, chopped
- 1 large onion, chopped
- 32 oz low sodium chicken broth (can also use vegetable broth)
- 4 tbsp cornstarch
- 6 oz tomato paste
- 2 c skim milk
- Preheat oven to 400 degrees. Cut off tops of whole bulbs of garlic to expose the tops of the cloves. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and roast in oven until soft for 35 minutes. Let cool.
- Reduce oven heat to 375 degrees. Quarter roma tomatoes and place in greased baking dish. Sprinkle with salt, pepper, garlic powder, and dried basil. Drizzle with olive oil. Roast for 15-20 minutes until soft and slightly shrunken.
- In a large stockpot while tomatoes are roasting, coat bottom with 2 tbsp olive oil. Add in carrots and onions. Sprinkle with salt, pepper, and 1 tbsp dried basil. Saute for 15 minutes or until carrots begin to soften.
- Mix cornstarch into broth and add to the saucepan. Add in the roasted garlic cloves (you can squeeze them out or use a fork), the roasted tomatoes, and tomato paste.
- Simmer over medium heat for 30 minutes or until carrots become tender, stirring occasionally.
- Using an immersion blender or a blender, puree soup until your desired consistency.
- Return soup to stockpot and add milk. Simmer for an additional 10-15 minutes, stirring occasionally.
This makes a lot of soup! Feel free to serve with your favorite grilled cheese, garnish with shredded mozzarella or parmesan, or freeze for later use.