Engagements and Irish Beef Stew

Our engagement was almost ruined by the Russians.

We were on a trip to Ireland as a very belated birthday present (we tend to get each other experiences as a gift, and mine was a round trip airfare to Europe). That morning, we had raced through the streets of Galway to make sure that we made our scheduled bus trip to the Cliffs of Moher. I’ll be honest- I sort of thought that something was coming, since he had insisted on bringing his backpack (when I already had a purse that fit everything we would need, including 2 jackets) and was chugging water like a champ.

We started hiking along the Cliffs (which, by the way, some of the path is absolutely terrifying since you’re literally right along the end of a mountain) and fairly soon found what we thought was decently quiet place to sit down.

Then we were joined by a family of Russians. By “family”, I mean about 10 people of assorted ages who were all yelling and cursing at each other. They sat down RIGHT next to us and promptly started a food fight.

You read that right. A food fight on the side of a cliff.

We managed to get up, duck the flying sandwiches, and not fall off the side of the cliff (though most of the food did go over the side).

The next place we found was decidedly safer, and I said yes.

 

Irish Beef Stew

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You won’t want to throw any of this around.

Ingredients

  • 2 lbs beef, cut up
  • 3 pieces bacon, diced
  • 1 large carrot, peeled and diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 can tomato paste (4 oz)
  • 1 can diced tomatoes
  • 1 tbsp garlic, minced
  • 1 can mushrooms, sliced
  • 1 bottle Guinness or similar stout
  • 4 cups beef broth
  • Salt and pepper
  • 1 c frozen peas
  • 1 c frozen corn

How-to

  1. Saute bacon in a large dutch oven or similar pot. When cooked, removed bacon with slotted spoon, reserving fat.
  2. Dry off beef with a paper towel, then season with salt and pepper. Add to pot and brown on all sides, approximately 3-5 minutes. Don’t crowd the pan- if you don’t have enough room, do this in a few steps!
  3. Removed beef from pan, leaving fat behind. Add carrot, onion, celery, mushrooms, and garlic. Season again with salt and pepper. Saute until soft.
  4. Stir tomato paste into vegetables and cook until the tomato paste gets slightly brown. Add tomatoes.
  5. Slowly pour in bottle of stout, stirring constantly. Pour in beef broth.
  6. Bring stew to a boil, then reduce to a simmer and cover. Cook for 1-2 hours, until vegetables are soft and meat is tender (cooking time will vary based on your size of your ingredients).
  7. Turn off heat and mix in frozen vegetables. Cover for 5 minutes.
  8. Serve over Colcannon or Mashed Potatoes.
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…and I’m back! Back again!

Whew! Things have been crazy since I last posted a few years ago.

In the meantime, I…

  • Finished residency
  • Started my first real job
  • Sold our first house
  • Bought a new house in the suburbs

Oh, and then two big things happened…

We got engaged in Ireland…and…

We got married! (Photo by the amazing Debbie Labrot of Lily Rose Photo.)

Now that life has slightly slowed down, it’s time to resurrect the blog! I’ll still be giving you recipes and stories. However, with all of the amazing trips we’ve had, I’ll also be bringing you some travel guides so you can eat what we ate (or not make the same mistakes we did!).

So happy to be back!

Love,

Megan

Domestic Diva, MD

P.S. For more, check me out on Instagram (@thedomesticdivamd)!

Accidents and Turkey

My apologies for being a bit MIA lately.

You never know when a second can change your life entirely.

It was a few months ago, when I was helping out in clinic. A patient had to be emergently transferred to the intensive care unit, and I offered to help, as I knew the fastest way there.

We raced through the hospital, weaving around corners, up and down multiple elevators, across many halls, before we arrived and safely dropped the patient off and told the story to the physicians about to take over for the care.

And then, while heading back, it happened.

While loading the bed onto the elevator, my left hand got smashed between it and the elevator wall.

It was instantly gigantic and purple. The next day, I found my fifth digit was broken, and a week later (once a bit of the swelling had gone down), I found out the joint was broken too, in addition to the tendons being ripped off and the finger being numb from the nerve damage.

For the three weeks, my boyfriend commented that my hand resembled that of Aunt Marge from Harry Potter (once he accidentally blows her up). After that, it looked like Dumbledore’s after he touched a horcrux. Sweet of him, I know (but in return, I didn’t have to clean the house….but I couldn’t cook, either!!!).

Now, for those of you that don’t know, almost all of anesthesia involves the use of one’s left hand. Which is why I thought long and hard. I had to have a lot of conversations and figure out what was best for me.

As of now, I’m officially a resident in internal medicine, instead of anesthesia. I’m fairly happy with the choice- I really debated between the two specialties, and this gives my hand a better chance at healing. At the end of the day, we all go into medicine to help people, and I still get to do that.

And this whole experience has made me really thankful for fingers.

Accident-Free Maple Bacon Brined Turkey

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It’s okay to break these bones.

Ingredients for the Brine
– 1 gallon water
– 3 whole carrots, broken in pieces
– 2 onions, quartered, skins on
– 3 stalks celery, broken in pieces
– 1 head garlic, sliced in half
– 1 apple, quartered
– 1 pear, quartered
– 2 bay leaves
– 1 cinnamon stick
– 1 tbsp whole black peppercorns
– 2 tsp whole allspice
– 1 tbsp parsley (I freeze mine in ice cubes at the end of the summer)
– 4 leaves whole sage
– 1 tbsp oregano
– 1 tbsp thyme
– 1 sprig rosemary
– 1/2 c brown sugar
– 3/4 c kosher salt

Ingredients for the Bird
– 1 turkey
– Softened butter
– 1 lb bacon
– Real maple syrup
– Salt
– Pepper
– Poultry seasoning
– favorite recipe stuffing of your choice

Ingredients for the Gravy
– Pan drippings
– 2-3 c chicken broth
– 1/4 c all- purpose flour
– 1/2 c white wine

How-to
1) For the brine, add all of the ingredients to a stock pot except the brown sugar and salt. Bring to a boil, reduce to simmer. Simmer for 1 hour, then add sugar and salt. Let cool.
2) Line a bucket with a garbage bag. Pour in stock pot mixture. Add in additional 1 gallon ice water and ice to bring mixture to 40 degrees Fahrenheit. Add in turkey (weigh down with a pot lid so it doesn’t float, if necessary) and brine up to 18 hours.
3) The next day, preheat oven to 350 degrees.
4) Remove bird from water and pat dry.
5) Make stuffing.
6) Rub bird with softened butter, then sprinkle liberally inside and out with salt, pepper, and poultry seasoning. Apply stuffing. Place turkey in roasting pan.
7) Tent breast of bird with foil and let cook for 1 hour.
8) After 1 hour, begin basting with maple syrup every 30 minutes.
9) After 2 hours, weave bacon into lattice. Place on turkey breast. Return to oven and continue basting every 30 minutes with maple syrup.
10) Turkey is ready when an instant read thermometer inserted into the thickest part of the thigh (don’t hit bone!) reads 170 degrees.
11) Remove turkey from pan and let rest for 20-30 minutes.
12) Place pan on stove burners on medium high heat (I normally spread mine over two). Sprinkle in flour and scrape up browned bits on pan. Cook, stirring, for about 1 minute, then begin whisking in white wine, then chicken broth until it reaches your desired consistency.

Eat and enjoy!

Lizards and Brussels Sprouts Slaw

I’m an animal lover. I really am. I just prefer them to stay in one piece.

Back in my senior year high school, my parents and brothers went on a weekend vacation, and I had stayed home for an extra day since I was planning on visiting some friends in college. As the responsible child, it was my job to feed the pets before I left.

Which included the anoles.

Now, I had grown up with two dogs, two cats, two frogs, and two fish. I was no stranger to animals, nor taking care of them. But lizards were different, especially since I had to feed them live grasshoppers.

Here I was, about to be picked up by friends for the weekend, and it was doing what I had put off until last- the delicate balance of lifting the lid off the lizard tank, scooping up and dropping in the proper number of crickets, and then putting the lid back on fast enough so that nothing got out. As you can guess, I did not succeed.

The second upon lifting the lid and dropped in the bugs, it happened.

A lizard jumped out and jumped at me. Naturally, I yelled, which then scared the bugger off so it jumped for the wall. Realizing that the rest of my family would kill me if I gave the anole free reign of the house, I reached for it.

Funny thing about lizards. They realize that their tails are the most likely thing to be grabbed by predators, so they are equipped with a fail safe.

I yelled even louder when I realized that I was holding in my hand not an entire anole, but just its tail.

It took me the next hour (and help) to finally catch the tailless lizard. And I refused to feed the lizards again.

Don’t Lose a Limb Brussels Sprouts Slaw

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be careful with those fingers and a mandolin!

Ingredients
2 lb Brussels sprouts
3 slices bacon, cooked, crumbled and fat saved for dressing
1/2 c dried cranberries
1/4 c pine nuts
1/4 c freshly grated Parmesan
2 tbsp Dijon mustard (trader joes makes a great white wine version)
Bacon fat from bacon (about 2 tablespoons)
2 tablespoons olive oil
1 tablespoon honey
1/2 c apple cider vinegar (depending on how thick you like your dressing)
1 tablespoon lemon juice
Salt and pepper

How-to
1. In a large pan, fry up bacon slices. Crumble into a large bowl and reserve fat.
2. Using a mandolin or a very sharp knife, slice up Brussels sprouts and place in the large bowl.
3. Add the cranberries, pine nuts, Parmesan, and toss to mix.
4. In a jelly jar, add mustard, bacon fat, olive oil, honey, apple cider vinegar, and lemon juice. Shake jar well to combine. Add additional vinegar or olive oil as needed to adjust consistency to your liking. Add salt and pepper to taste.
5. Pour dressing over slaw and toss to combine. Serve immediately, or cover and chill for an hour if you don’t like your slaw as crunchy.

Keeps in the fridge for up to three days.

Going Home and Blueberry Buckle

Sometimes, patients are really excited to go home.

You’d be surprised how many patients never want to leave the hospital. Some people actually like the food, others think that we’re more like a full-service hotel than a place for patient care, et cetera.

Other patients are more normal. And they want to leave.

We were rounding that morning on a patient that had been admitted the previous day. He was approximately in his forties, walking around the hospital room, while his wife sat on the couch.

Patient: So when can I go home?

Me: Well sir, it looks like we can send you home this morning. We just have to finish up the paperwork.

Patient: Well hurry up, since I want to get LAID!

* stunned looks on the faces of the medical team *

To her credit, his wife immediately whipped out her phone, called her sister, and informed her that they needed a ride ASAP.

They ran out the door five minutes later. And his discharge instructions did recommend exercise.

Afterglow Blueberry Buckle

blueberry bucklethe perfect after-bang breakfast

Ingredients (buckle)

  • 3/4 c brown sugar
  • 1/4 c vegetable oil
  • 1 egg
  • 1/2 c skim milk
  • 1 tsp vanilla
  • 1 c white flour
  • 1 c whole-wheat flour
  • 1 tsp cinnamon, plus extra for dusting
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 c blueberries (if using frozen, don’t thaw first!)
  • White sugar for dusting
  • Cooking spray

Ingredients (sauce)

  • 2  1/2 c blueberries
  • 2/3 c sugar
  • Zest and juice from 1 lemon
  • 1 1/2 c water, plus 1/2 c for later
  • 3 tbsp cornstarch

How-to

  1. Preheat the oven to 375 degrees.
  2. Spray two loaf pans with cooking spray.
  3. In a bowl, mix together flours, cinnamon, baking powder, and salt. Stir in blueberries so they are all covered with the mixture (this will help them not sink to the bottom of the cake). Set aside.
  4. In another bowl, mix together sugar and vegetable oil. Add in the egg and stir until the mixture just starts to lighten. Stir in the milk and vanilla.
  5. Fold in the dry ingredients with the blueberries in an attempt to keep most of the blueberries whole (some of them will get smushed in the mixing process, but that’s okay!).
  6. Divide mixture between the two loaf pans.
  7. Sprinkle the top of each loaf with cinnamon and white sugar.
  8. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean (besides parts of blueberries, of course). Let cool for 10-20 minutes before slicing.
  9. While the buckle is baking (or while it is cooling, if you took a recreational break), dump the blueberries, water, lemon juice, and sugar into a medium saucepan. Turn heat to medium high and cook for approximately 10 minutes (you want some of the blueberries to pop, but others to still be a bit whole. It will be boiling. And it might splatter, so wear an apron).
  10. Mix together the remaining 1/2 c cold water with the cornstarch. Stir this mixture into the saucepan. Cook for an additional minute or until desired thickness. (no pun intended)
  11. Let sauce cool for 3-5 minutes, then spoon it onto the buckle. Enjoy!