A night of call, an over ripe poblano, and a leg hug from a 1 year old

Hello WORLD!

After finishing my first full week of Pediatrics and LOVING every second of it, I realized that I have learned some pretty interesting life lessons that I thought I should share with you all:

1) If your preceptor tells you to be somewhere at a certain time, assume nothing. Show up at least 45 min early because he/she WILL arrive ten minutes earlier than they told you to be there, leaving you feel like an idiot. And really out of breath. Not a good look on anyone in the early morning hours.

2) Women: wearing dresses or skirts may be practical and stylish, but when working with small children whose head is about as high as your pubic symphysis is from the ground, it's an unwise fashion choice.  Also, a hug from a one year old may seem cute at the time, but when it occurs unexpectedly + the aforementioned clothing is being worn, it makes for a very wet leg and a slightly uncomfortable (and borderline inappropriate) moment.

3) Not all parents are fit to be parents. But since there is no government sponsored mandate dictating who can and who cannot reproduce, we have to suck it up. And do the best we can at giving parental advice.

4) Walking into a room when a 15 year old boy is about to get a hernia check with a silver pen in your hand will only terrify the poor boy, putting the fear of GOD in his face. Unintentional, but hilarious

5) "Tummy aches" may be an indication that a girl doesn't fit in at school. And be prepared that your heart may break for her (because thank you Middle School, we've all been there)

(Please exuse this horrible picture! I couldn't find my CAMERA!)

Poblano and Vegetable Stir Fry with Black Beans

A quick and healthy meal fit for any tired M3 who is on call on a Friday night

1 Poblano Pepper

Olive Oil to cover the pan (~0.5 tbs)

1/2 - 1 Yellow Onion

1/2 - 1 Bell Pepper

(any color, red would complement nicely)

1 Can of Black Beans

Fresh Cilantro (to taste)

2 tsp of Cumin (to taste)

1 tbs of Red Pepper Flakes (again, to taste)

Mexican Blend Cheese (optional)

1. Pour the Olive Oil (OO) into the pan (I used a wok, mostly because I tend to get a little crazy) and heat over medium/medium high heat
2. Add a clove (or two) of garlic, sautéing until slightly browned
3. Add in the finely diced poblano peppers, stir occasionally until they begin to soften ***IMPORTANT! Poblanos aren't as spicy as their fellow cousin peppers, BUT beware! They still have the potential to make the chef cough if inhaling the fumes! Turn on the fan above the stove***
4. Add the onion and continure to stir occasionally, adjusting the heat if necessary
5. If you like your bell peppers crunchier leave them out until the end. If not, add them in with the onions so they soften up
6. Drain the 'water' out of the can of beans and add them to the pan, along with the handful of cilantro, red pepper flakes, and cumin. Continue stirring until everything is warm and yummy looking.
7. Serve over a bed of lettuce or in taco shells (corn are my favorite!) and some Mexican blend cheese
8. Say 'Thank goodness for good health" and enjoy! Bon apetite!