Before I started medical school, I always considered cooking as one of my favorite pastimes. In fact, my personal essay was probably a major factor in my acceptance and its theme was based on a recipe for gumbo. (If you know me personally, you know I'm pretty passionate about gumbo or any type of soup/broth-based dishes.)

One year has gone by since I matriculated into medical school and what has changed? Cooking is still something I consider a hobby, but time is rather lacking. In addition to dining out, microwaving frozen food, and getting too much to-go, one of my solutions to the time constraint of med schooling is cooking in bulk.

I'll share with you one of my recipes - SMOTHERED PORK CHOPS. I've eaten at a lot of soul food restaurants in New Orleans, searching for the perfect smothered pork chops. This recipe is a culmination of what I look for in the dish. It's boyfriend and family approved and perfect for anyone with a busy lifestyle - like med students.

Why it's great?
1.) It's super simple. Preparation is non-fussy and most of the time it doesn't need any extra attention.
2.) The ingredients are items readily available in your freezer/pantry.
3.) The flavors leave nothing to be desired. I hate bland food and bland this isn't. Comfort food at its best.
4.) It tastes just as great, if not better, days after you cook it and store it in the fridge.

One thing I do need to apologize for is my lack of measurements. I don't do those. Sorry. This is pretty much foul proof so measurements aren't necessary. Just do the damn thing.


First, if you have time, season your thawed chops with some season-all or tony's. If you don't have time, no worries just make sure you season the other steps well.

Next, you need to set up an assembly line of plates. 1st plate = flour. 2nd plate = eggwash. 3rd plate = italian breadcrumbs. Season each plate with season-all, black pepper, and Mrs. Dash. The Garlic and Herb option is the best. I put that jazz in everything! Don't bother with her other seasonings though. Garbage.

Dip your chops in each plate from flour --> eggwash --> breadcrumbs --> frying pan.
Brown on both sides for a couple of minutes until crispy. Do not cook them through.

After browning all your chops. You should have what I call some "good shit" in your frying pan. All the drippings and such. Cut some onions and saute in the good shit. If you have minced garlic, throw that shit in there too.
Take the onions out and set aside.

You should only have a few tablespoons of oil in your pan. Too much? Poor some out. DUH.
On a low fire, whisk in some flour.
Just enough flour to soak up the oil. Brown your roux for a couple of minutes while constantly whisking.

Then, pour in an entire box of chicken stock. I use that big yellow box from Rouses. Whisk. Then, you need to season to taste. I season very well during this stage. Season-all/Tony's and shitload of Mrs. Dash. It's ok if your gravy is thin here. It'll thicken in the oven.

Next, Put your chops in an aluminum pan. Top with your sauteed onions. Here's my secret weapon - bacon. Top with bits of real bacon. Because I don't have time and don't eat bacon on the regular, I find it more convenient to use this in my cooking:


Lastly, poor your gravy on top of all that mess. Put a piece of foil over it and bake for about an hour. This is important: Your pork chops should be soooooooooo fork tender that no knife action is needed! Serve over rice.


That's it! You should have enough to last you a week. More student-friendly sustenance tips to come.

slumdogging summer

-that is the equivalent of 4 weeks of hell-

not to mention the countless 100-slide-powerpoints-in-50-minutes and textbooks and review books and every other resource under the sun that's thrown at us. there comes a time (many times) when you have to throw it up in the air and say, "Fuck, it's just not worth me losing another hour of sleep. I'll just take a hit in that section on the test." And I guess the problem arises when you find yourself saying that every ten pages.

So it's with great relief that I announce to the world: I have officially finished my first year in medical school! Wheeeeeee! Yes, no one cares but me and my mama. But for those of you who plan on cashing in on my success in the future, I'm a quarter of a doctor! Aside from the the fact that this past year has been a whirlwind of emotions that ranged from excitement to utter despair, I can't help but walk away with a sense of accomplishment. I learned a ton, but of all the knowledge I've hoarded, learning that there's about 100 billion tons more to learn is the most riveting facet of medical school. I've never valued free time more than I do now. In fact, it feels positively euphoric to be sitting here at 3 in the morning doing absolutely nothing that benefits my future patients. But before I get ahead of myself and commit to a summer of sedimentary inclinations, I am going to be giving a little and learning a little.............in INDIA!

I'm going to India under the guise of doing volunteer work with a great nonprofit organization called UNITE FOR SIGHT. I'll be working hard, saving the world, one eye at a time (so says a friend of mine). And that's not the best part. I'm excited about immersing myself in the rich culture of India. It's going to be in-sane. What's more insane? Through the generosity of the beautiful people around me, I was able to reach my fundraising goal of $1500 for those in rural New Delhi, India in need of eyecare. For more info or to donate, visit my link: https://maestropay.com/go/uniteforsight/volunteers/ref/7cb0f78fd89f4100a768e0df40867456

And as if that's not enough to have me going into epileptic seizures, I'll continue my travels after India in Thailand, Vietnam, and mainland China!

And consistently, one of the most forceful motivating factors behind me going to Asia every year for the last 3 years - shopping!


I almost forgot about these tulip shorts until a girls' night out left me pillaging through my closet. One of many I picked up in Hong Kong last summer. Those Chinese girls can dress. They can't dance, but they sure can dress.



Forever21 belt = $4


ok. The shoes I'll admit are very American-bred - Stuart Weitzman. Absolutely nothing "Asian" about it but I just love his shoes. Comfort. They're currently my fav pair. The patent nude is so versatile. In fact, these are the only heels I packed in my luggage.


Clutch/Purse by Chanel. These have sentimental value (and I guess you can go ahead and say monetary value too. haha) bc my mom picked it out herself and bought it for me as a birthday gift. I usually find her choice in handbags atrocious so this was a pleasant surprise. I love it bc unlike other clutches I can sling this one over my shoulder if I tie a small knot on top and that leaves my hands/arms free to hold drinks or sling it across the opposite shoulder for a more casual look or the chain can disappear altogether!

In addition to those awesome shorts featured above, I got some great hobo bags in Vietnam the previous summer.



Yes, I own them in a multitude of colors. They have become part of my official Festival wear. Jazzfest. French Quarter Fest. You can catch me with one of those. And for $5 a pop, I can grab a few more this summer for anyone who's interested. =)


I'll take plenty of pictures and eat a lot of food. Bet on it. And don't worry, I've already prepared a couple of blogs to post while I'm away so stay tuned.

I hope everyone else has a fabulous summer as well! As for me, I'll be a slumdog in India and a slumdog when I return June 24th. Hallelujah to no more studying!