In life.

My top 10 from 2017.



Shown above: real life picture of me wanting to be a doctor circa 2004. The interesting thing is that my real life white coat and scrubs look this baggy still...

As we wrap up 2017, I feel compelled to summarize this year as we've had just an enormous amount of change happen in our lives. I told Parker, too, that 2017 is a very significant year for me. No, it wasn't the fact that we moved to another state after having lived my entire life in Kentucky. It wasn't the fact that this was the first year I started earning a real paycheck.

Being the insane, neurotic planner that I am, I had a life plan for myself. Not like a stereotypical life plan of being married by the time I was 25 or something. I had taken the time to calculate all the years of school required to finally reach my pinnacle of personal achievement: becoming a doctor (I could almost swear, too, that I said anesthesiologist at the time but I can't be sure). My earliest memory of this moment was maybe 6th grade. I'm sure I was talking to Kirsten about this as we were excited about starting "junior high" (LOL) and how we couldn't believe we were going to leave Holy Name after 8th grade in 2005. Next would come high school graduation in 2009. College in 2013. Then med school graduation by 2017. Then I would be a doctor. Done. That's all, folks! Legitimately, I planned my life up until a few days from now, and then I will be entering (what I consider) unchartered territory. Yikes.

So, let's revisit some highlights from this last year in my pre-written, premeditated state of life:

  1. Time spent hanging in an Eno with some of your best friends is highly undervalued.
  2. Also undervalued: having two usable legs.
  3. It's surprisingly okay to let your future be determined by a computer algorithm.
  4. That said, there is nothing more exhilarating than opening an envelope that suddenly determines your future.
  5. Moving to a new state is hard. Knowing no one and having to make new friends is even harder.
  6. Speaking of moving, packing up even the tiniest apartment is really hard (especially with only one usable leg). The feeling of throwing away old things is so rewarding, though.
  7. I've not experienced anything more scary or difficult than being (essentially) alone in the hospital responsible for 90+ patients. I've also never experienced anything so rewarding to drive home the next morning knowing no one died or got hurt under my watch.
  8. Birthdays in residency mean kind friends who aren't even working bring you cakes to the hospital because you're on call. They also mean someone brings you a hot cocoa at 3am in the burn unit because you're swamped, and they only stay briefly because you have to finish filling out a death certificate. They also need to leave quickly because they, too, have a death certificate to complete.
  9. Sometimes choosing spending time with people you love can be even more energizing than an extra few hours of sleep - even during an 80 hour work week.
  10. Life is extra sweet when things go according to plan. But there are enough Hallmark Christmas movies out there to teach everyone the obvious lesson that that's not how things tend to pan out.


Cheers to 2017, everyone. Here's to seeing what 2018 will bring!

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In life.

A Tribute to Tony Kraus: Three Key Lessons his Life Teaches us


A former student reached out to me a few weeks ago to ask for advice. He told me that he had dropped his finance major and switched into the college of education to prepare for a career teaching social studies. My heart, of course, swelled, and it had me reminiscing on the events that led me to drop my pre-law focus and become a high school teacher. Having a mother in education was a start, the fact that all of my extra-curriculars were focused on mentoring, tutoring, or leadership development was another factor, and Annie naturally,  who constantly encouraged me to ignore societal pressures and pursue what I really wanted to do. But even with all of these factors, I kept coming back to one event - one conversation…

My career as I know it today, many of the facets that I define myself by: a teacher, educator, mentor - may not have been possible without Tony Kraus.

I'm writing this now because 3 weeks ago Mr. Kraus lost his battle with lung cancer. I watched on social media as his students, current and former, poured out their hearts remembering his impacts at Owensboro Catholic High School. I knew I wouldn't be able to get out how much this man impacted me in just a Facebook post, so I wanted to take the time to sit down and really get my thoughts out. In reflecting on the life and impacts of Tony Kraus, I came up with three key lessons that he taught me. And I believe (you will soon read why) he would've wanted me to share these with the world.

1.) Tell your story.

I am a teacher because of one conversation I had with Mr. Kraus my senior year of high school. With one conversation, he planted a seed that would later bloom into a calling. With only one story he provided the light I needed to illuminate what I was meant to do. But he didn't just tell me and the other students in the room a story, he told us his story.

Mr. Kraus was not a life-long teacher. In fact, he started his 13 year career at OCHS one year before my freshman year - when he was 37. Like most students, I never questioned this, as the life-experiences of my educators was the furthest thing from my mind when I was 15 years old. But Mr. Kraus opened himself up to a group of senior boys in 2008. He told us about how he had worked in the banking industry for 10 years; he talked about his six figure salary, and what it was like to be seen as so successful at such a young age. But he also told us about the hole he felt in his heart - and the fateful conversation he had with a group of friends that prompted him to quit his job, re-enroll in a teaching program in his 30s, and go teach religion at a private school making 1/4 the salary of his previous life. And he told us there was no greater decision (outside of marrying his wife) he'd ever made.

In that simple act - speaking his truth - he unconsciously lit a spark in me that left me thinking what if for years to come. In putting himself out there he gave us all the unspoken permission to do the same. His life was a reminder to be your authentic, vulnerable self - and take any chance you get to share that with others - because you never know who needs to hear it.

2.) Live the life you have imagined - but make sure it's you who's imagining it

Henry David Thoreau wrote those words over 150 years ago - "Go confidently in the direction of your dreams. Live the life you have imagined." Tony Kraus showed me two things about that statement: First, that you can always reinvent yourself. That you are not trapped in whatever life you currently have. There is always a chance for you to go after the life you've dreamed of.

Secondly, and possibly more importantly, is that you can't always trust the you in the life you have imagined.

Mr. Kraus lived the first half of his life searching for what he had believed was the life: the money, the status, the job. He achieved all of it through his own efforts, but he came to realize that the life he imagined was actually a life that others had imagined for him. It's so easy to get caught up in the cultural and societal definitions of success, to define our own success by what others expect of us. We allow the demands of life and society define our standards instead of crafting our own based on what really matters. Which leads me to his third, and most critical lesson.

3.) We were put on this earth to serve others

This is my third takeaway, but ultimately it is the single most identifiable character trait of Tony Kraus - servant. It was, to him, the true meaning of life. In everything he did Mr. Kraus put himself last. Tirelessly dedicated to his students, his family, and his community, Mr. Kraus was someone I could count on to exclaim 'Parker Whitehouse, how the heck are ya?!' , and really mean it. He was genuinely interested in the lives of his students. Teaching for him was a natural extension of his desire to serve and a lesson for all of us in how we define the purpose of our lives.

In his decision to teach, Tony Kraus teaches all of us that our lives are not defined by our victories, successes, or achievements. That our purpose in life is not self-gratification or -fulfillment. We are here to serve others. Mr. Kraus revealed through his life the catch 22 of the happiness pursuit in which American society has us trapped. We spend our lives seeking fulfillment and joy in the world - looking for what the world can do for us - but never asking what we can do for the world. The catch here is that we will never find happiness by seeking it. We will never be satisfied looking for it. It finds us only through our relationships and our service to others.


Though Tony Kraus has moved on to a far greater place than this world, his impact on it will continue to be felt as long as his lessons are still held by his students and colleagues. Every student I've worked with is impacted by him. Every lesson I teach happens in part because of him. I, and many others, will continue to pass on those lessons he lived every day. He taught us to be bold by telling us his story. He showed all of us that in seeking the life we dream of, we can be misled, but through faith and works we can reinvent ourselves to the person we are meant to be. And ultimately he gave us his greatest gift through the example of his life - purpose. We are here for a reason. We are here to serve.   

With that in mind I cannot imagine a more fitting end to his life than those words he most assuredly heard - 'Well done, oh good and faithful servant.'

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In life.

Christmas at the Whitehouse


It's finally after Thanksgiving, which means people can stop shaming everyone else for just trying to be in the holiday spirit and decorating for Christmas.

One of my favorite Christmas traditions with Parker has been our ornament collection. Our first married Christmas, we got home from Thanksgiving in Henderson/Owensboro and decided it was time to decorate. We got my old college tree out and, alas, my tree was super broken. So broken. I think I almost cried - it was our first Christmas together, and we wouldn't even have a tree. Off to Walmart we went to get what is now our current Christmas tree.

Now in Chapel Hill we finally decided to graduate out of our $10 Walmart ornaments (by graduate I mean we moved all the way up to $15 Target ones - I know, bougie).

More importantly, though, we've managed to keep up our annual tradition of buying a new ornament each year themed with the traditional anniversary gifts. If you don't know much about them, here is where I usually find what the current year's gift is (aka a quick Google away). Our first Christmas together, though, we of course used a "First Christmas" ornament. From this point on, we've done each year accordingly.

Year one: Paper. This paper star somehow keeps surviving year after year of putting away decorations. I saw this star at Target, and the hypnosis of Target of course drew me in to buy a seemingly useless item. I just can't help myself.

Year two: Cotton. (A present from our dear friend Caitlin. Mr. Fox has two other friends.) These little guys honestly get to stay out on display all year round.

Year three: Leather. This one was a bit tricky, but we managed to find a perfect combination - a leather Durham Bull. Yes, we live in Chapel Hill kinda, sorta. However, we technically live in Durham and honestly spend much more time there. It feels very Louisville-esque.

Finally: our bonus ornament this year from Disney World. Parker and I both generally hate to spend money on souvenirs. But, given our ornament collecting, what better souvenir to bring home?


Everyone has a Christmas tradition that starts somewhere - let's see how long we can keep this one up, shall we? (For anyone who read ahead...eventually these things start to turn into diamonds.)

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In life.

Candy Epidemic




(Pictured above: a bunch of fools I miss so dearly and a classically out of focus picture brought to you by Canon Rebel T3)

Updates on my life:

It's been awhile, friends. I've been meaning to post for awhile, but it's honestly, I have had some serious writer's block. I'm unsure what to make of this. On the one hand, maybe I'm less mopey and stressed so I have less to complain about. On the other hand, perhaps I've reached a comfortable spot of moving through the motions and lacking in some introspection. Either way, here are some things that have been going on:

  • I've finished two rotations since my last post: chronic pain and internal medicine wards. The former being great hours and with my own people (aka the anesthesia department). The latter being far more physically and mentally demanding, though extremely fulfilling from an educational standpoint and a feeling of "hey, I'm actually being a doctor right now. Legit!"
  • Several of my very close, very dear friends got engaged. I have 98% absolute joy for these events and about 2% low-key stress because I'm unsure how my work schedule will allow me to be a normal human who goes to her friend's weddings. 
  • I've started a rotation called "Academic Medicine Rotation" - aka the best rotation ever. I'm back in a classroom listening to lectures and doing homework assignments (for real, though). Ok true life the homework isn't great, but the learning is pretty good. More importantly, being with my anesthesia intern class is absolutely fantastic. 
  • In one week I finally go home for Thanksgiving. I haven't seen my family since May. For very obvious reasons, I miss them a whole lot. I am stressed about this as well given how little time I will have to try to spread myself to see as many Kentuckians as I can in 4 short days. 

Things I plan on working on in the coming semester of rotations:
  • Having some self-confidence that I might actually know something and can handle a stressful situation.
  • Stop eating candy at the hospital every day (this is a serious problem. there is candy everywhere.)
  • Actually teach medical students (retrospectively I now understand why I was often so neglected as a student...)

All in all, Parker and I have finally started settling in to our life here in NC. I use Apple Maps far less nowadays. I have recommenced my day-off rituals of roaming Target alone looking for anything to buy (I don't mean for this to sound lonely, this is legitimately one of my favorite activities to do alone). I even found some company with whom to get a manicure. I feel eons more comfortable with my abilities to keep patients alive, and I twitch a [just a] little less when people call me doctor (the twitch is from my internal fear instinct that someone might actually rely on my knowledge to take care of them). To everyone still remotely hanging on to my word vomit about this journey - I appreciate you! 

Until next time...

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In life. manhood.

'Busyness', Bro Hugs, & Male Bonding:


Padfoot woke me up this morning at 6:00 with his 9th vomit in 2 days (this is totally normal for him (¯\_(ツ)_/¯). I hopped out of bed, started hot water for coffee, and cleaned up his mess (in that order). Annie was already gone for another day of intern year, so there I was, cleaning up vomit at 6:00 am on a Saturday. Which was actually totally fine because I was in bed by 8:30 p.m. on Friday.

Since I was already up, I decided to use my extra time (thanks, Padfoot) to meditate for a bit on my experience so far living 10 hours from home.

This morning, like a lot of weekends recently, I've noticed a general sense of melancholy when I wake up. The weather wasn't great and it was still dark when I got out of bed, but the feeling was pretty constant with where I'd been emotionally of late, predominantly on the weekends when Annie is already gone by the time my eyes are open.

It's been 5 months this week since Annie and I moved to North Carolina... Prior to June 1st, 2017 I'm not sure I had ever spent more than 10 consecutive days outside of Kentucky. Now it's been 5 months since I've seen it. 

To be completely clear  - This move has been great for both me and Annie - I really have loved my experience so far. I can't say enough how special this area is.

For one, it's forced Annie and me to rely on each other, which has been awesome for our marriage. We've really only had each other in this process, and helping each other through this has been good for both of us. On top of that the environment here is pretty damn ideal. Beach and mountains both within an hour or two drive? Pretty hard to beat. I love the school that I've ended up at - the kids are great and my co-faculty are rockstars. The food scene here matches up with Louisville pretty well (quite the feat), and the beer scene wayyyy outpaces KY. And maybe most importantly - the people are amazing. I've told everyone I've talked to that the neatest part about this area is that everyone is in pretty much the same stage of life. We're all a bunch of 20-30 year old transplants in the process of starting anew in the Triangle-area. I've met more new people in a month here than I did in 3 years of living in Louisville.

That last part especially has been really good for me. With Annie working 60-80 hours a week, and rarely having weekends free, I've found ways to keep myself busy. I work out with a group of guys 2-3 mornings a week through F3 (check it out @ f3nation.com). I'm in a sand volleyball league through Meetup. And I've somehow found my way into a book club with 3 awesome guys who opened up and let me in after we met just once.

But while all of these things contribute to a lot of fun and a general 'busyness' that fills my time, they don't do a lot to fulfill my want of real bonding. I miss having a couple guys within minutes I knew I could call and they'd be there. I miss having a clear community to call my own.

Being forced into a world of making friends and meeting new people has me reflecting on just the general difficulties of manhood. Especially the way we deal (or don't deal) with emotion. In a culture of 'no homo' and 'bro-hugs,' finding guys to be open and vulnerable with is so damn difficult. We do this to ourselves. We put up walls and create these paper thin plaster shells: a faux display that we're emotionless or hardened. We do everything we can to maintain that facade. My constant struggle to maintain mine yet the simultaneous desire to tear it down may be why bonding with women has always come more naturally to me.

I guess what I really want to say here is 'I miss you' to the guys who have been there for me and helped me feel more comfortable with myself throughout my life. To my dad. To the men I've cried with or consoled, or the guys who were just there to say "no really, how are you?" when I'm too quick to respond "things are great!" for the umpteenth time.

And I'd like to also use it as a challenge - to myself and to other bros out there. Open up. Be vulnerable. Let someone else in when they're trying. Invite them in if you have to. Give real hugs. Plaster is soft and brittle. It takes a lot more effort to maintain it than it does to just let it break. 

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In eats. sweets.

Updated: The elusive French macarons.

I've updated this post! I recently re-achieved a consistent, solid macaron since moving to NC. Previously I'd been struggling with hollow, fragile macarons that looked and tasted fine, but honestly weren't quite the same. In light of this, I've since made 3 batches over the last 4 days - haha. People have been asking for the recipe so here it is. Read on, and happy baking! 

Long post ahead! Alert!

I love dessert. Basically anything sweet, I will probably eat no matter how full I am from my previous meal. Even more so, I love baking. Something about the combination of precision and chemistry with the creativity and artistic requirements really hits my happy place. So, as a fourth year medical student (read: with all the time in the world for real), I decided to pursue probably one of the most challenging baking ventures out there: the French macaron.

Some clarification is warranted. The most common thing I'm asked when I mention that I will be making macarons to share with others is whether or not they contain coconut. It took me awhile to understand the difference myself, but as it turns out there are such things as macaroons and macarons. This post is meant to explain how to make the delicate macarons, which are those cute cookie sandwiches you see photographed a lot because honestly, they are just very photogenic. Macaroons (with two o's) are those tasty desserts with shredded coconut, condensed milk, and chocolate (see here for a very lovely and graphic distinction between the two).

I first encountered a macaron at Blue Dog Bakery in Louisville, who by the way arguably has the best macarons in town in my humble opinion. I'd seen these delicate cookies often on Instagram, but sadly had to pass them up as I used to think I was allergic to almonds. Alas, I am not - thus a love story was born. I was obsessed. As many of you know, coming by these tiny treats does not come cheaply. I think they sell for maybe $2 each for about a 2.5 inch cookie sandwich. Yikes. My go-to move when I like something: I figure out how to make it. So, after several tries (and blogs and YouTube videos), I have finally conquered it. Mostly. I still have some mishaps here and there, but for the most part I can confidently say I have figured out a reliable method to making these desirables. Long post ahead, so stick with me. I wouldn't say this recipe is for the faint of heart, but it's certainly not impossible.


Equipment:

The special equipment honestly might be the biggest limiting factor here. I would argue that you need to have a scale, a standing mixer, and piping bags. I've seen a few recipes here and there that measure the ingredients in the traditional sense, but macarons are so finicky that I really do think a few grams difference can change a lot. Scales run about $15-20 depending on the brand, but you really don't need anything fancy.
Honestly, I love recipes with weighed ingredients now because it's so much faster to just dump your flour into a bowl and achieve a weight rather than scooping and leveling. The standing mixer is negotiable. I had an electric hand mixer until we got married because who has $400 of their own to blow on a KitchenAid? As a side note, when/if you do choose to get married (and are remotely into baking and/or eating sweets), I highly recommend registering for one. To me, the consistency of the machine will do you better when beating your egg whites to their fluffy consistency. That being said - it's totally worth attempting with a hand mixer. The whole reason I worked so hard to learn how to make these little guys was to make something that seemed so fancy and inaccessible more within reach. Plus, it's a fun challenge for those who like to bake. Definitely give things a try with an electric hand mixer and let me know how it goes! Finally piping bags. You do not at all need to buy fancy piping bags or piping tips. I use a gallon sized Ziploc bag and cut the corner off of it. I do use piping tips, but you could get away without for this. You're just making circle dollops, not a fancy design. 

When we got this, Parker told me I would never use it. I didn't for the first 2 years. Now it's a staple item. 

Ingredients:

The foundations of a macaron are very simple: egg whites, sugar, and almond flour. First, the egg situation. Important tip #1: your eggs must be room temperature. I try to pull them out of the fridge well before I get started so they can warm on their own. A faster route, as you see above, is to put them in a bowl of some sort with warm water to quickly bring their temperature up. Additionally, several blogs I read emphasize the benefits of "aging" your egg whites. This means you would separate your egg whites and leave them uncovered in the fridge overnight or even for a few days. I will say the times I've accidentally aged my egg whites (due to my getting distracted by other life needs) my macs have come out near perfectly so there may be something to this.
Separating your egg whites might be the hardest actual skill involved. I still mess up often whether it be a stray shell piece in my whites or cracking the yolk. Thankfully, eggs are cheap, and I can dump and try again. I recently saw a post that suggested cracking your eggs into the bowl whole and then fishing out the egg yolks by hand (yes with your actual hand) because it's more gentle than the risk of puncturing a yolk with the edge of a cracked shell. If you like to get a little messy that may be the route for you. One of my underlying goals while baking is to be as efficient as possible - which leads to a lot of subconscious thought about minimizing dirty dishes. I like to crack my eggs right into my KitchenAid mixing bowl on my scale. That way I can just let them hang out in there while I'm prepping everything else to "age" and so I don't have to transfer them later (I have an irrational fear that I'm losing too much egg white stuck to the other bowl when I do transfer). My egg whites are always my first step. Set these aside. Next to measure all my dry ingredients. Again, I love just dumping these things into my bowls on my scales. I dump the appropriate amounts of almond flour and powdered sugar into the same bowl. You can either zero out your scale in between the two, or just do some quick math in your head. I always zero to be sure. I also go ahead and measure out my "caster sugar" (I think this is the British way of saying granulated sugar, or as I like to call it: regular white sugar). You won't need much of this so you can just dirty a tiny bowl for this use. Set that aside as well. 

Some recipes tell you to put your almond flour and powdered sugar in the food processor. I've tried this. Not impressed. I don't actually feel like it makes a significant enough difference to warrant washing all those parts to my food processor (again, efficiency). Instead, I like the method I've seen of sifting the two dry ingredients. You don't need a true sifter with one of those squeeze handles. I just use a sieve or a strainer with a spoon. I considered listing this in the special equipment section, but I really think if you use store-bought almond flour you could maybe get away with just whisking the dry ingredients together to break up any big chunks. If your macs turn out lumpy you can blame me here. If you do have a strainer to sift with, push through as much as you can, twice, and I dump out the extra pieces that are too big. You can see about where I stop in the picture here. A note on the almond flour and where to buy it. I started out buying almond flour at Kroger. They sold Bob's Red Mill brand as the only option. It was horribly expensive, though, running me about $8 for 16 oz. Sam's Club miraculously sells 3 lb. for only $12 with a convenient resealable bag that works great. I'm sure other brands would work fine if you could find them. Some blogs even suggest being so bold as to make your own (by food processing blanched almonds). I'm not that ambitious, not even to save money. 

After you've finished sifting, set your dry ingredients and side and buckle up for learning about beating egg whites. So when you beat egg whites enough (similar to whipping cream), magic happens in the form of what I assume to be protein denaturation and air introduction that converts gloopy clear whites into fluffy clouds of meringue. Also, there are levels to this: soft, firm, and stiff peaks.
I read this the first time and had zero idea what these all meant. You can read more about them here. For macarons, you need to achieve stiff peaks. But on your route to getting these I found some stopping places are important for combining your ingredients correctly. Full disclosure, I'm fairly certain my egg whites were over-beaten while doing these pictures, but I will still include it because I didn't take it too far that my macarons were horrendous. Start your mixer on low to start. Once things get a little foamy, you can slowly add your regular white sugar into the mixer. I haven't found that adding this too fast or slowly has made too much of a difference, but I do know this is a good time to add your sugar. I've read that sugar stabilizes the egg whites as they gain their air bubbles and denature into their fluff. I've added a picture of what I mean by foamy. Gradually begin increasing the speed on your mixer and watch the magic happen. I stop the mixer and check every few moments to see where I am in this egg white evolution. When you get soft peaks, I've found this is the best time to add your food colorings (gel food coloring tends to be brighter and bolder) and flavoring (any sort of extract). For this batch, I didn't add any color or flavor. Here is what I would describe as soft peaks:
Finally ramp that mixer up to the highest speed. Of course taking care to stop it every so often so you don't make the same mistake I did and overbeat the egg whites. I constantly stop and lift the mixer up to see what kind of peak situation I've got going on (checking whether they can stand up straight on their own or not). Allegedly if you over beat you can theoretically save your mixture by adding another egg white and hand stirring it in. I did not try this because I am super paranoid about exact measurements, but I've seen this done fine on YouTube. My advice: err on every so slightly under beaten eggs rather than over beaten eggs. If the very tip of that egg white peak doesn't quite stand up perfectly tall you're still probably just fine. 



And now, dry ingredients meet egg whites. I think the fancy name for this part is called the "macaronage", but frankly it's just a delicate stirring technique. The objective is to combine the ingredients without smushing out too much of that delicate air you just beat into your egg whites, but also you need to smush some of the air out. I know. Confusing. I think this is something that I achieved only with practice and repetition.



Using a rubber spatula (I think this is the most gentle and benign tool to use) you want to stir your almonds and sugar into the mix using a "cut and fold" motion. Cut down the middle. Fold over half of the batter. I have read once to do this "50 turns", which actually did turn out to be the right amount, though I wouldn't use that as a hard and fast rule. Basically what you want to achieve is the "ribbon stage" or a "figure of 8 test". I like the latter of those two because it makes more sense to me. You want to be able to lift your spatula and draw a number 8 with the batter that is dripping off. If you can complete said figure of 8 where you can see it on the top of the batter and it hasn't sunken into itself, you're probably there. It is possible to understir and overstir these. Like I said, finicky. 
Transfer your batter to a piping bag. A little trick I like to use to get the goods actually into the bag involves a blender (or a pitcher would work). Place the bag in the blender as pictured, and then you have two free hands to scoop your batter into your bag. I also like to fit the bottom of my bag with the piping tip with a clean bobby pin just so it doesn't leak out the bottom and give me more dishes to clean. 



For the actual piping, you may or may not need to practice a bit. Life is made easier by the internet again with free downloadable templates that you can print out. I like to print two copies out and put them under my Silpat. Again, I decided against mentioning this in the special equipment because I've found that parchment paper works just as well. Some days I would argue parchment paper is better because at least one of my Silpats is super dirty from other baking adventures and it gives my macarons slightly more of a tan (insert sunglasses emoji). Most blogs say definitely do not use aluminum foil or directly pipe onto your pan. You will have a hell of a time trying to unstick them. Parchment paper is cheap and easy to clean by just throwing it away after use. Don't forget to remove your templates from under your Silpat/parchment paper before baking. 
That would be a fiery disaster waiting to happen I think. Here's the next most important tip: after piping be sure and let your macs dry out. It's tempting after all this work to throw them in the oven and be done with it, but I think this is by far the most important step. I don't have a real time length to dry as it differs depending on how cold or humid your home is, but I would estimate 20 min at the bare minimum. A good way to check if they are ready is to touch your finger to one of your little macs and see if any sticky residue is left on your finger. You want them to dry enough to form a "skin" on top. What happens is that in the oven the heat will cause the air from your egg whites to expand, and if you don't have that strong dry skin on top, they will crack on the top and not look like your typical macarons. I rushed through this part before and was full of regret.

While they are drying you can add some extra little decoration. I recommend anything sort of dry and crumbly (i.e. sprinkles, coffee grounds, nuts). Anything with moisture can add too much moisture to the batter itself and again cause that cracking in the tops. For this batch I added sprinkles for a Funfetti look and feel as these were for my friend's birthday celebration. After baking, let these puppies cool completely before taking them off the pan. They should come off easily and have a complete base. If they stick too much and seem really sticky, they're likely undercooked. Depending on the size you pipe them out, you may need to bake them longer than I recommend in the recipe below. 



I filled these with a homemade funfetti icing. You obviously could use store-bought, but why not go big or go home with the homemade stuff, right? Plus in my mind I'd much rather throw together ingredients I probably have laying around the kitchen (sugar, butter, and milk) than going to the grocery for stuff. I've included the frosting recipe below as well. Simply mix in some sprinkles with it after you've combined. The recipe can also be doubled for use for actual cupcakes or cakes. I credit this recipe to Sally's Bake Blog, which is where I get most of my recipes that I tweak (usually cutting back on the sugar). 

Finally: ta-dah! You did it. I knew you could. You achieved the unachievable French macaron. Pipe or spread that icing in between those little bad boys and enjoy how pretty they look and how tasty they are. If you're still uncertain I found these YouTube videos superbly helpful: here and here.


French Macaron Recipe

Ingredients/Tools:

  • Food scale
  • Electric mixer (standing or handheld)
  • Strainer/sifter
  • Parchment paper
  • Piping bag (gallon sized Ziploc bag will work just fine)

For the cookies:

  • 100g almound flour/meal
  • 200g powdered sugar
  • 40g granulated sugar
  • 120g room temperature egg whites (preferably aged)
  • 1/8 tsp salt
  • 1/2 tsp of extract of your choice (I use vanilla, almond, or lemon most often)
  • 2-3 drops of food coloring (gel preferred)

For the filling:

  • 1 stick of unsalted butter, softened to room temperature
  • 2-3 cups of powdered sugar
  • 1/8 cup heavy cream
  • 1 teaspoon of vanilla extract
  • salt, to taste
  • Funfetti sprinkles

Directions:

  1. Gather all your ingredients so they are easily accessible. Measure out your 120g of egg whites into your mixing bowl and set aside. You will not need the yolks in this recipe, throw these away or save for something else. Weigh out the rest of your ingredients (almond flour, powdered sugar, and white sugar). You can weigh the almond flour and powdered sugar in the same bowl.
  2. Sift your almond flour and powdered sugar mixture at least twice making sure there are no large clumps left in your mixture. Discard any pieces that are too large. Set aside.
  3. Add 1/8 tsp (or a pinch) of salt to your egg whites and begin mixing on low with whisk attachment. 
  4. Once egg whites are frothy, slowly add granulated sugar while mixer is on. Increase your speed to medium once all the sugar has been added checking every few seconds to monitor consistency of your egg whites. When you get to a soft peak stage this is a good time to add any food coloring or flavoring to your eggs. Increase the speed to high and beat until you get stiff peaks.
  5. Remove bowl from mixer. Using a rubber spatula, combine almond flour/powdered sugar mixture with egg whites using gentle cut and fold stirring. Do this until mixture has hit "ribbon stage" or can achieve the "figure of 8" test. Careful not to overmix the batter. Batter should be thick* and somewhat sticky but still able to flow off your spatula when you lift it out of the bowl. 
  6. Transfer to piping bag and pipe circles onto parchment or Silpat lined baking sheets according to a template if you wish.
  7. Allow piped macarons to dry for anywhere from 20-45 min or until skins have formed (you are able to touch them without leaving any stick residue on your finger). The timing here depends on how humid your climate is, honestly. 
  8. Preheat oven to 325 degrees. Bake for 7-8 min, depending on strength of your oven, then rotate pan 180 degrees for even baking. Bake for another 7-8 min. 
  9. Cool completely before removing from pan. Macaron shells should easily pop off your pan without leaving residue behind. They should have a nice smooth bottom. I don't get this every single time but usually. If they leave a sticky mess behind you might want to try baking them slightly longer next time. 
*Of late, I've been mixing my batter slightly more than I used to. By more I mean a nice consistent flow of batter off your spatula but still thick enough to hold that figure of 8 shape in the bowl. I have complained profusely about the mess I make as the batter kind of runs out of my piping bag quickly, but it's honestly given me solidly consistent macarons over the last week. 

For vanilla frosting:

  1. Place stick of room temp butter into mixer and beat on medium until creamy, about 2 min. 
  2. Decrease speed to low. Slowly add enough powdered sugar (I always estimate here) to reach the consistency that you prefer for frosting. More powdered sugar means a stiffer, drier icing. Less leaves your icing more runny. 
  3. While mixer is still running, add heavy cream, vanilla, and pinch of salt to taste.
  4. Add desired amount of sprinkles. 
  5. Once your macs are cooled, spread or pipe the frosting onto one cookie and then sandwich with a second cookie. 







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In life.

Update on my life.




Hey, all.

It's been a very long time since I've posted. The realness of residency finally hit, and it hit me pretty hard. Here are some updates on my life:

  1. If you've followed my posts on Instagram, you're likely updated on Padfoot's life. We recently had a small mass growing out of his gums on his upper jaw biopsied. The histopathology report stated that it is most likely a benign mass, but it also had possibilities of being an aggressive mouth tumor than can be locally invasive. We were referred to a veterinary oncologist who recommended a very expensive and painful surgery involving possible removal of part of his jaw. This is something that really pushed me over the edge, but we've been dealing with it. So far, we've elected not to do the surgery and to see where things go. 
  2. I've been working a lot. I know, I know, everyone works a lot. I'm fine with that. It's still worth noting. I try to remind myself every day that busy-ness is relative, and everyone is handed exactly as much work as they can possibly handle. Nonetheless - I'm tired.
  3. I pronounced a patient deceased for the first time. This is something I will need to revisit because I can't quite seem to articulate the feeling just yet. As the nighttime covering resident, I barely had the service of even knowing this patient's family. Yet, I was the one who was around and responsible for this daunting task. I know there's more to come in my lifelong career, but the first time always hurts the most.
  4. No surprise: people meant what they said when they said residency is a whirlwind of constantly not knowing what you're doing. The minute you feel like you know something, someone is always there to remind you that you are inexperienced, uneducated, and incorrect. It's defeating, but I am reminding myself that these are all "great learning points".
  5. One of the most alarming feelings I've had in the past few weeks is the doubt that I'm even doing the right thing with my life. Why didn't I like something that was only a daytime/weekday job? If this was what I'm supposed to do, why does it feel like I suck at my job constantly? These are the roots from which burnout comes. It's scary. No one wants to ever feel like something in which they've invested so much time and money was all for nothing. It's even harder when it feels like you're the only one who is feeling this way.
  6. At the end of the day, though, no matter how hard this rotation has been for me, I am lucky to have the most supportive friends and family (and program faculty as well). Surprise night-shift birthday cakes and friendly faces have pulled me through. Talking with my co-interns and making sure to try to have a life despite getting a little less sleep is what I do to try to keep myself above water. I've been reminded that everyone struggles with the steep learning curve of residency, and I am not alone.


T-minus 1 week and 1 call shift left. Let's do this.

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In travel.

How to do Disney in less than $1500

Ok full disclosure, the cost was probably closer to $1600 but this also included the most expensive ticket admissions: Harry Potter World. More on that later...

While we are still on the high from our joyous, childish adventures in the happiest place on earth, I wanted to share just how we did it on such a low budget. I tried multiple times in college to get a group of friends together to go to Disney for spring break, and of course the biggest obstacle was cost.



Disney is the epitome of cash cow organizations. I can't even be mad about this fact. It's like a children's Las Vegas - you pay tons of money to go there, only to spend even more money. So how did we do it? I think the first important point is why was this worth it?

Aside from the obvious reasons to go to Disney world, this trip was worth every minute because my opportunities for vacation are slim. We were so fortunate that Parker's summer break and my off-time coincided for once, so as they say - go big or go home.


Here are our 5 tips for an economically responsible trip to Disney World:


  1. Go for 3 or more days. We spent one day at Universal for Harry Potter
    World prior to going to Disney itself, and I mentioned above that this was the most expensive part. Here's why: apparently if you choose to only buy tickets for 1 day of admission (to either Universal or Disney), prices can run you close to $200/person for the day. If you buy a stretch of at least 3 or more days suddenly your price per day drops to around $90/person/day. Crazy, right? They want to trap you there for longer so you spend more money. Makes sense. Additionally, it's ideal to pick low season times when ticket prices are cheaper (duh), but not everyone can control that so it's a minor point to be made.
  2. Stay at an outside hotel. Though this saves you money on the up front cost, Parker and I debated the whole week whether or not staying outside of Disney was worthwhile. I say this because if you stay in a Disney resort, you have access to Magic Hours - aka extra time in the park when other people can't come in. More time = more time to spend waiting in line for the Avatar ride :) However, the outside hotel was pretty cheap. Most importantly, it came with a free hot breakfast. Breakfast is everything, and this leads perfectly into my next tip.
  3. Snacks on snacks on snacks. The price of food was surprisingly less expensive than I originally expected. Most quick service restaurants ran adult meals around $12-20 and kid's meals at $7-10, but this is the kind of stuff that adds up quickly. Parker and I operated under the rule of "one treat per day" - meaning we could buy one food item in the park each day. Most of the time we spent that money on kids meals or splitting an adult meal, but at least once I treated myself to some ice cream, an ice cream sandwich to be specific. (It was amazing, they let me have two different flavors of ice cream. So. Worth it.) For snacks we brought a large variety of protein bars (we stick to Larabars and Rx bars only - old habits from Whole30 die hard, plus
    excess sugar and hot days don't mix well), beef jerky, trail mix, pretzels, and dried fruit. If you still feel like you'll be hungry, you'll either surprise yourself, or need to become comfortable with the fact that you're about to spend hella money on food at the park.
  4. Bring a refillable water bottle. This seems like an obvious tip, but I saw tons of people at the park buying Dasani bottles of water for $4.00. Repeatedly. Disney is ok with you bringing in pre-filled water bottles. We personally brought a Camelback so it was easier to access and carry and filled this up a few times in the park. Fo free. 
  5. Parking vs. hotel shuttle. So our hotel had a shuttle to and from Disney available at $5/person roundtrip. While this seemed like a good idea, we were pretty restricted on times that the shuttle would pick up and drop off. Parking is $20/day, and you can hop from one park to the next with this admission fee. Personally, this is worth it to me as someone who wants to be in the door right when the park opens. Just to do the calculation, we decided the extra $10 spent was worthwhile here. Ideally you find a hotel that has a complimentary shuttle service, or maybe this is a reason that makes staying on site in Disney more worthwhile. That being said - this is implying that you also chose to drive to Orlando in the first place (which I recommend as an obvious choice for saving money). Living 4 hours closer to Orlando now is really glorious for us.
    This one of multiple pictures a Disney photographer took for us with our own camera. For the win.
  6. Have Disney photographers use your camera for photos. This is sort of a bonus tip. There were plenty of photographers working for Disney taking pictures of families in prime locations. They have a very convenient program where they scan your magic card or bracelet after taking the photos and you can access these things from the Disney World app. While this is awesome, I don't really care to pay for those photos. Luckily about 99% of the photographers were more than happy to snap pictures in the exact same spot with their same skill level with my own camera. Yes, they will even do this with an iPhone as well. 

Overall take-home point: you can go to Disney on a budget. You just need a little planning and self-control (trust me I had moments of nearly snatching cotton candy right from a little kid standing near me). Trust me, it's so worth it. More to come eventually on our takes of each park!

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In life.

Keeping up with old friends.


Hi, everyone! It's August (I can't believe that time is flying so fast), and I'm finally beginning to feel adjusted to this new North Carolina life. We have some friends we regularly hang out with and are actually able to make at least one or two restaurant recommendations to others - but let's be honest we really just keep going back to Nanataco. With just a few more days off before I start the actually difficult stuff in residency (yes I know you're probably wondering if I am actually doing anything because all I've done is post pictures of vacation), I thought it would be a good time for some reflection blogging.
Real life pic of me actively writing this blog post.
I enjoy seeing authentic photos of bloggers, so
here's me.

Something that's been on my mind lately is friendship. Lots of people ask how we're doing out here, and while I'm sure they're curious if I like my job, if Parker is excited about his new job, etc., I think part of the question "how's NC?" is angled in the direction of friendship. Here's my go-to answer: We are starting to make new friends, and everyone is super nice. But there is always a sort of loneliness when everyone around you is a new friend. This is definitely not a knock on all our wonderful new friends, merely a shoutout to the ones who've stuck with us all this time.

Which brings me to the meat of this post - how to keep up with old friends.

I am really bad at keeping in touch. Period. I admittedly just don't consider that I should regularly call many people that I don't see much. I'm not even the person that frequently calls my own family. I apologize to any friend out there who feels hurt by my lack of contact, but I unfortunately am just not that good. That being said - I am really good at texting back haha.

We are living in an age with the beautiful technology of texting and social media. I recently stumbled upon some seriously old (and arguably embarrassing) photos of some of my oldest friends, which I have included for your entertainment as well. I'm talking 20 year friendship anniversaries. I haven't seen most of these people in years. It is so amazing that I can reach out to these friends now and easily feel in touch with them. Even better, I know these are the truest of friendships when I can reach out to them after long stretches of not speaking and still feel that same warmth and welcome from them.
Yes, I am the baby picture on the left. Yes, my hair was completely untamable.

I wish I could say it was Corinne's birthday in this picture, but I'm pretty sure she just thought she was (is) as princess. 


So sad I missed out on this reunion picture at our wedding. Still worth posting as a comment on everyone growing up so much.


So to all the friends who've stuck it out, thank you so much. I really love reminiscing about old times and looking back on pictures of past adventures (this is largely part of why I like taking pictures so much). To anyone who's drifted away, reach out. I'm always happy and excited to hear from old friends and hear how you're doing in your thriving life.







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In travel.

Wilmington + Carolina Beach [Part 2]


Parker and I really enjoy balancing our beach vacations with a little "city" life. The most obvious solution on our most recent trip was to walk around quaint downtown Wilmington. I can't say I knew what to expect - typically everywhere we go we rate on a scale relative to how much we love Charleston. Wilmington did not disappoint.

Per the recommendations of our lovely AirBnB hosts, we started the night at Shuckin' Shack Oyster Bar. Again, I was somewhat skeptical as we were looking for authentic, local eats, and honestly my first assumption was that this restaurant would be reminiscent of a Joe's Crab Shack. I was wrong.


Though I can't necessarily say these were the best oysters I've ever tasted (and I don't mean that they gave us food poisoning or anything, but there's definitely better local actually-from-the-ocean oysters), they were definitely the cheapest. For around $20 we got 3 beers, a dozen oysters, and 6 hush puppies. And it was all so delicious. If you're not an oyster fan, I recommend giving it at least a few tries. The texture is strange, yes, but that salty brine flavor is just too good for me not to insist someone try them.


After our post-beach appetizer, we walked around downtown and the river walk for awhile. I've never seen so many restaurants lined up on the riverfront like that. I also can really appreciate historic towns that work hard to update the interior of their buildings while maintaining the classic appearance of storefronts. It certainly helps us that the weather was gorgeous and there was a refreshing breeze blowing off the river.



I couldn't resist this picture with a Henderson sign.

Behind the river-walk was a neighborhood of historic homes, complete with characteristic names and placards telling the tale of whatever family had owned and passed down the home. Again, feelings of walking through downtown Charleston come to mind here, and I'm so glad this travel spot is so close to home now.


Our final destination for the evening was (of course) for more food. We had been given an enormous list of restaurant suggestions, which honestly was a good sign enough for me to even want to visit. What we landed on, though was Rx Restaurant and Bar, which featured a "farm-to-table" approach - our favorite! I was honestly still full from the oysters from earlier, but I couldn't say no to a fried green tomato appetizer. They also ran a deal on free beer with purchase on certain appetizers. Honestly who says no to that? Of course we obliged.



Buffalo Pig's Ears

The particular appetizer our waiter suggested was the "buffalo pig's ears". As a dog owner, my first thought when I hear pig ears are those rawhide dog chews. I was initially pretty turned off by this, but Parker is far too adventurous not to try something like this. They. Were. Amazing. Picture a buffalo chicken wing. Now remove the meat and just leave the crispiest part of the chicken skin when it's fresh out of the fryer. That's a buffalo pig ear. I swear I had more than one dream about eating these again after we got home.

Fried Green Tomato topped with Pimento Cheese and Bacon Jam

Fried green tomatoes did not disappoint either. They had the perfect amount of breading served on top of house-made pimento cheese and covered with bacon jam (because of course).

For our main course we shared the duck. Now normally, I'm fairly partial to Asian seasonings on duck, but this dish was, again, incredible. There was plenty of food to share, and the meat was tender and juicy.

I can confidently say this: we will be back, Wilmington. And we will likely be back to Rx Restaurant and Bar as well. And, if anyone does decide to go to Wilmington, let me know so I can recommend the best AirBnB we've stayed in yet.

More vacation posts to come eventually!

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