Getting back to normalcy…

With sub-internship behind me and four quality months of labwork to look forward to, things are slowly getting back to normal.   Christie and I put the finishing touches on the wedding registry tonight.  It’s a bit extravagant and weird to be asking for all of this merchandise, but I guess it’s what all the kids do these days.  Regardless, it is fun to pick out really nice kitchen stuff… The difference between nice cutlery and the Ikea shit I deal with now is immense.   Went riding… put the knobby tires on the single speed and took it out on the trails that run around the edge of the Bronx.  It feels almost rural, except when the trail spits you out along I95. 

Bronx wilderness…

 

Interstate 95

 I don’t know if I’ll be headed back home for thanksgiving.  Flights are a lot of money right now and I think I’ll have plenty of traveling to do for residency interviews.  If anybody joins me in the Bronx, I’ll guarantee turkey/mashed potatoes/stuffing for your company!

Tis the season for cilantro…

The li’l lady was out last night, so I did what any bachelor does when presented with the opportunity… I cooked a fancy meal for myself. It really wasn’t that fancy, but it turned out pretty good, so I thought I’d share. It’s basically a cilantro pesto that I put on top of salmon that I subsequently baked.

3 tbsp olive oil

1 large garlic clove

3/4 cup of loosely packed cilantro leaves

2 tbsp softened butter

3 tbsp pine nuts

salt and pepper to taste

Grind this all in a blender until it’s properly pulverized. Smear on a salmon fillet and bake for 20 minutes at 375°. Also, I really wanted to add some lime juice to the pesto, so try that and let me know how it works.

Note: all quantities written above are purely arbitrary. I measure things at work all day in units of microliters and nanomols, so I try and avoid any instruments of measurement when I walk through my front door.