…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)!

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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!

Devils and Black Pepper Strawberry Jam

You really never do know what is about to come out of someone’s mouth.

I was on a consult month and had just gotten a new patient. Now, I will admit that the feisty patients are some of my favorites- they really break up the day and are by far the most memorable.

This lady was FEISTY. I walked in and was immediately informed that she was doing things her way (as she always had, thank you very much). She also had an opinion on pretty much everyone.

Including, when we came back to formally round, my medical student.

At this point in time, I had a medical student with a very full beard. Which he liked to stroke as a nervous habit when he wasn’t talking.

That was what my patient picked up on immediately.

Attending: So, my dear, we would recommend…

Patient (interrupting): Oh, you a kinky devil, aren’t you?

Attending (shocked): Excuse me???

Patient (pointing at my medical student): You there, with the beard. You a kinky devil. You like stroking that beard. Man, you KINKY. You are so KINKY. STROKE that beard.

Medical student (shocked, but still nervously stroking his beard): Uhm, I don’t quite know what to say…

Patient (knowingly): Oh, you don’t need to say anything, you kinky devil.

Needless to say, we didn’t make him see that patient on a daily basis.

Devilish Strawberry and Black Pepper Jam

Black Pepper Strawberry Jam

for the spicy side in you

Ingredients

  • 4 c strawberries, hulled and mashed (I used about 2 packages of fresh strawberries)
  • 7 c white sugar
  • 1 pouch liquid pectin
  • 2 tbsp black pepper, ground

How-to

  1. Prepare water bath canner with eight washed pint jars, rings, and lids.
  2. In your largest pot, mix together strawberries and sugar.
  3. Place strawberries and sugar over high heat and bring to a rolling boil (a boil you can’t stir down), stirring often (this easily can boil over the edge, so don’t walk away).
  4. Add liquid pectin all at once (it helps to cut the top off and have the container waiting upright in a drinking glass).
  5. Bring jam back to a rolling boil.
  6. Cook for 1 minute, stirring constantly, then turn off heat. Stir in black pepper. Add more to taste, if desired.
  7. Ladle jam into hot jars leaving 1/4 inch at the top. Wipe off rims then place on lids and rings.
  8. Place jars in water bath canner, bring water back to a boil, and process for 10 minutes.
  9. Remove jars and let cool for 12-24 hours. If jars not sealed within 24 hours, place in fridge and eat within a week.

Beer and Wine Jelly

Sometimes, patient’s don’t understand what isn’t allowed in the hospital.

Back in med school, I was on the medicine inpatient wards. In medicine, you always have some patients who have been in the hospital for a while. And those patients sometimes are allowed to have a bit more freedoms just because they’re essentially living in the hospital.

My particular patient had been in the hospital for quite a few weeks. He was an overall fairly healthy guy, except for what was keeping him in the hospital. He also loved his sports. And something else with those sports.

I was on call one day, and had to walk into his room later on to see how he was doing now that we had changed around some of his medications.

And there, neatly lined up in the window, was a row of 4 bottles. With beer labels.

Me: Excuse me, sir, but are those yours?

Patient: Yup, the wife took pity on me and brought us something to drink during the baseball game.

Me: Sir, you realize you can’t drink in the hospital, right?

Patient: Good thing I had the wife hide the other two!

And no, alcohol is not one of the freedoms he was allowed.

Hospital Appropriate Spiced Wine Jelly

wine jelly

since alcohol is allowed in hospitals in jelly form

Ingredients

  • 1 bottle red wine
  • 1 cinnamon stick
  • 5 whole cloves
  • 3 1/4 c whit e sugar
  • 1 packet liquid pectin
  • 3 tbsp lemon juice

How-to

  1. Bring a water bath canner with lids and jars (this makes about 3.5 C jelly, so plan accordingly) to a boil.
  2. In a small saucepan, measure out 1 1/4 c wine and pour in. Add cinnamon stick, cloves, and nutmeg. Bring to a boil and cook for approximately 15-25 minutes, or until reduced to 1/3 c liquid. Remove from heat.
  3. In a separate, larger pot, pour in the rest of the wine and add in the sugar. Over medium-high heat, bring to a boil, stirring often.
  4. When larger pot has come to a boil, add pectin and lemon juice. Bring back to a hard boil (once you cannot stir down) and cook for 1 minute.
  5. Strain in reduced wine in order to remove the spices.
  6. Ladle jelly into jars leaving 1/4 in at the top for room. Wipe rims clean, then place on lids with rings. Process for 5 minutes (adjust for altitude- please comment for times).
  7. Remove jars from water bath and let set (don’t touch them!) for 12-24 hours. Store for up to one year (one month in the fridge).

ICUs and Mini Tacos

Some behavior is hospital appropriate. Other behavior is not.

When you’re in the hospital, I expect you to be physically sick. You’re coughing. You’re vomiting, You’re in a ton of pain. You’re having high fevers. You’re having a heart attack. You’re undergoing surgery. The list goes on and on for what symptoms I’m expecting you to have when you present as a patient on a non-psychiatric floor.

And as I said, there are some things I don’t expect you to do.

We had a younger guy admitted to the ICU back when I was in medical school. Now, most ICUs (or intensive care units, for the non-medical peeps out there) are for the very sickest patients. They’re about the least private place in the hospital, with many of them (including the one at our hospital) have entirely glass walls, so that you can always see into the room.

Which didn’t stop this particular patient. When he first was admitted, he kept leering at most of the female doctors and nurses. We all just thought he was a bit of a creep, but we certainly didn’t expect what happened next.

We were about to start rounding in the morning when one of our residents ran into the workroom.

Resident: Oh my god! Ewww! Yuck!!! Why would you do that???

Rest of the Medical Staff: What? What happened?

Resident: Mister So-and-So was jacking off when I walked into the room! And he didn’t stop! I had to bring someone else in there to tell him it wasn’t appropriate! Thank god I couldn’t see anything!

Needless to say, rounds that morning included lecturing the patient on keeping it in pants (or in his case, under his hospital gown).

Party Appropriate Mini Pork Tacos

Mini Pulled Pork Tacosit’s always appropriate to whip these out

Ingredients

  • 1 lb pork tenderloin
  • 1 c black bean and corn salsa
  • 1 tbsp garlic, minced
  • 1 jalapeno, sliced into small pieces
  • 1 onion, diced into small pieces
  • 24 wonton wrappers (square and circular both work)
  • 1 c shredded 2% mexican cheese blend
  • Optional toppings: sour cream, black olives, lettuce, diced tomatoes

How-to

  1. In a slow cooker, mix together salsa, garlic, jalapeno, and onion. Add in pork.
  2. Cover and cook on high for 3 hours or on low for 6 hours. Shred pork and add back to salsa mixture.
  3. Preheat oven to 425 degrees Fahrenheit.
  4. Place wonton wrappers into a mini muffin tin. (If you don’t want to use the pork, start at this step with 1 lb cooked meat, warmed, or 1 can black beans, also heated.)
  5. Evenly divide meat between the wonton wrappers.
  6. Evenly divide cheese between wonton wrappers.
  7. Bake for 6-8 minutes or until cheese is melted and wonton wrappers are beginning to brown.
  8. Remove from mini muffin tin and serve. Allow guests to put on their own toppings!

Perfect for your Superbowl party!

P.S. Do you want a yummy box of treats hand delivered to your door each week? Using this link (http://www.graze.com/us/p/QPKLN96), you can try Graze and your first box is even free! They’ll deliver a box of healthy snacks to your door each week (your other boxes are just $5 each, and that includes shipping, plus you can cancel at any time!). And no, I’m not being sponsored by Graze- I just thought it was a fabulous opportunity and wanted to share it with my readers!

Names and Stuffing/Dressing

I realize that my last name is complicated. However, there are still unacceptable things to call me.

I was born with a Polish last name that isn’t quite pronounced the way it’s spelled. It actually used to be far more complicated, but my great grandfather had changed it, assuming that people would still know the basic pronunciation of the Polish language. That essentially means that I was always really good at identifying telemarketers as a kid, since they always said my last name with two syllables instead of three.

For most of my patients, I introduce myself as Dr. So and So, but then normally tell them that they can call me by my first name if a wave of confusion washes over their face. However, I always have to say the “doctor” part the first time I meet someone- in the hospital, everyone and their mother is walking around in a long white coat. There’s also the fact that every patient tends to assume that any female they meet in the hospital is a nurse, and then I get paged incessantly about how the “doctor hasn’t been in to see the patient yet” when I’ve spent 30 minutes already that morning explaining everything.

But, I digress. To the story at hand.

It was the same drill as always, “Hi Mr. Patient, I’m Doctor So and So.”

Each day, this gentleman got more and more casual. At first, I was still Dr. My Last Name. Which then became Dr. Megan. Which became Megan.

Which then transformed into something else entirely.

When I was in the process of discharging my patient, he thanked me for providing him with good medical care during his visit.

Except he said, “Thanks Doctor Babygirl, I had a great time.”

When asked, he couldn’t even understand why this wasn’t appropriate to say.

Multiple Names Stuffing/Dressing

Stuffing/Dressingin my family you don’t dare call this by the wrong name unless you want a lecture

Ingredients (makes 3 cups stuffing)

  • 5 slices wheat bread, toasted
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 stick butter
  • 1/4 c dried cranberries
  • 1/2 c white wine
  • Salt
  • Pepper
  • 1 tsp poultry seasoning

How-to

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Saute onions and celery in the butter (just do all at once- no need to pre-melt the butter) in a medium saucepan.
  3. In a large bowl, rip up toasted bread into small pieces. Add in celery, onions, butter, and cranberries.
  4. Stir in poultry seasoning (sometimes I go up to 1 1/2 tsp).
  5. Add in wine (start with 1/4 cup and continuing adding as the bread soaks up the wine). If necessary, add more wine to soak wheat bread (you want this to be pretty moist so it doesn’t try out).
  6. Salt and pepper to taste.
  7. Stuff into birds (this makes approximately 3 cups) for stuffing or bake in a casserole dish for 30 minutes, covered with aluminum foil, for dressing.
  8. Serve with gravy.

Old Men and Cornish Hens

Few people are as old-fashioned as old men.

I was flying across the country to give a talk. Unfortunately, it wasn’t really anywhere that I could fly direct to, and thus I was stuck with a connecting flight on the way there and on the way back (and I was flying in and out on the same day).

Now, I’m normally a person who loves flying. I can fall asleep sitting in the middle seat between two rather large people occupying my armrests. I joke that the engines can rock me to sleep. I can nap through turbulence, babies crying, and bratty children kicking my seat for hours.

That day was just not my day.

I went to get my seat for my first flight, where I discovered that I was next to an older gentleman.

Now, don’t get me wrong. I love little old men. They remind me of my grandfather and my great-uncle and I just can’t help but want to have them tell me stories and hope they’ll treat me like their granddaughter for the foreseeable future (I was a daddy’s and a grampa’s girl, after all). I can listen to old war stories for hours, cry with them as they remember meeting their wives, and rejoice in hearing of first becoming a grandparent.

Yes, I do realize that it’s like I’m an old person already. But that’s besides the point for this encounter.

Older Guy (noticing my work bag): So you’re in medicine?

Me: Yup, I’ll be a doctor next Spring. I’m in med school now.

Older Guy: You do realize that you won’t be a success in life until you have a ring on your finger.

I politely declined further conversation for the rest of my flight. And on to flight #2…with another older guy next to me.

Older Gentleman #2: You’re a doctor? And you’re not married? Is there something wrong with you or something?

Again, I made the wise decision to decline further conversation. Then I gave my talk, boarded ANOTHER plane, and again found myself sitting next to an older gent…

Old Guy #3: In my day, women didn’t work, they got married. You’re going to be a horrible mother if some guy ever wants to married you.

This really was old after the first flight. But the hits just kept coming with my fourth and final flight of the day.

And another, final, old man was awaiting me.

Old Gent #4: You do realize that no matter how successful you might be, you’re always going to be a failure until you’re married, right?

Obviously, I need to sit next to grandmothers on planes instead.

Put a Ring on It Stuffed Cornish Hens

Stuffed Cornish Henin case I need to offer more than the doctor card

Ingredients (per person)

  • 1 cornish game hen, thawed
  • 1 c of your favorite stuffing (my recipe to follow in the next post!)
  • Olive oil spray (mine is just in a spray bottle since it’s better for you than the store-bought version!)
  • Salt
  • Pepper
  • Garlic powder
  • Paprika

Tools

  • Aluminum foil
  • Roasting rack (not totally necessary, but essential if you want to have crispy skin all the way around!)

How-to

  1. Make your stuffing (as I said, my recipe to follow in my next post)
  2. Preheat oven to 350 degrees.
  3. Wash and dry cornish hens. If you don’t dry them (use a paper towel!!!), you won’t get the crispy skin (which we all know is the best part).
  4. Sprinkle on salt, pepper, garlic powder, and paprika onto skin of cornish hens.
  5. Stuff bird with the stuffing (if you don’t use it to stuff something, it’s called dressing…you didn’t dare call it otherwise in my house growing up).
  6. Place bird(s) on a roasting rack (also essential to having crispy skin all over the bird).  Be sure to tuck in the wings so they don’t stick out and burn. Cover with aluminum foil and roast for 40 minutes.
  7. Remove foil and spray bird(s) with olive oil.
  8. Return to oven (without foil) and roast for an additional 30-40 minutes, when juices should run clear when you poke the birds with a knife (use a meat thermometer to be sure as this is poultry! Remember, you will see at least 5-10 degrees of carryover cooking after you remove from the oven).
  9. Let rest for 5-10 minutes before serving.