A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.
My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.
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I've been sick. My allergies are acting up. I am tired. I am harried. I haven't been able to play tennis in almost 3 weeks. Really play. Not just rally for someone who is kinda at my level or below. I am ready to blow my top and I've been snarking at everyone around me. And I'm pretty sure the next person who gets us all publicly excoriated on the floor or in lecture or in lab is going to go missing, because I will dump their body in a giant vat of solvent.
Whomever decided Step 1 should be taken after the 2nd year, and that we should still have final exams should be beaten to death with a baseball bat and have their body dumped somewhere in the Nevada desert. Sure, the exams cover "basic" science - anatomy, micro, biochem, pathology, pharmacology, behavioral science, genetics and immunology. But the score determines matching for residency. And I'd like to get above the minimum 188 (out of 260). And into a decent residency match.
I don't want to study for finals or Step 1 anymore. All I want to do is drink cold, cold Ricard, slurp oysters and work on getting a one-handed backhand as flashy, precise, powerful and pretty as Richard Gasquet's.
...I guess I should go back to reading.
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