Much Thanks This Year

2014 is not over, but I feel grateful for everything that has happened this year so far. There’s plenty to be thankful for – finishing (surviving at times) third year of medical school, completing another set of board exams, applying to residency, going on said interviews, making a couple short vacations out of them, and most of all having the support of friends and family along the way! By the end of the year, I anticipate that I will have flown about 20,000 miles and have driven another 2,000 miles, mostly for residency interviews. It’s all in good fun though. Who doesn’t like racking up airline miles? This Thanksgiving, I’m grateful to be able to take a break and catch my breath before hitting the interview trail again in December and January, one last push before rank order lists are due.

Thanksgiving dinner this year consisted of:

  • Roasted Turkey, 17 pounds (recipe – super easy!)
  • Szechuan green beans (recipe)
  • Brown rice (because no meal would be complete without rice)
  • Turkey Gravy (using the turkey drippings and some flour)
  • Chicken stuffing with added carrots, onion, celery from the turkey (boxed)
  • Sweet potato casserole (Eatzi’s)
  • Jalapeño Cornbread (Eatzi’s)
  • Cranberry Sauce (Eatzi’s)
  • Dessert: Apple pie (recipe)

Thanksgiving dinner was delicious and filling as always! We were really pleased with how the turkey came out. It was incredibly easy to make. It was our second year in a row following this recipe and as simple as it is tastes incredible. The meat is extremely tender and moist. It takes very little prep time assuming your bird is fully defrosted. This is key. And at about 13-15 minutes per pound, it cooks pretty quickly. And the best part at the end of the day, leftovers for Black Friday and the weekend! 🙂


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