Today's super top secret wedding update includes the cake design (left) from 'the cake girls,' who incidently competed in a Food Network cake challenge to be aired this summer. My sources (them) tell me that they won.

The design is base on the synergistic elements of round and fat, two aesthetic themes which are close to both Grace and I. We tried sample of the cake a while back, but as far as the final cake flavor we went with something different, so I'm not sure exactly how it will turn out.

Back in Florida; which means it's time to grill. It's particularly fun to grill when I'm hanging with my parents because I'm the only one that will use the beautiful grill outside, and I always find something to grill. My favorite so far has been the awesome oyster bake we had. 50 oysters for $12 (I never thought eating that many oysters could be difficult, and it wasn't). Good times.

Since I'm not sticking around too long this time and I don't want a big clean up I thought it would be nice to do something clean and simple (nothing kills the desire to make chicken wings than the way it leaves the grill, my nice beautiful clean sparkly grill). So, steaks.

Flourless Chocolate Cloud Cake

12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs
3 egg whites, 1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar Confectioners' sugar and/or cocoa powder, for dusting

Yesterday, we celebrated Anne's birthday, which is coming up this friday. As is the tradition for her birthday (done 3/4 times during medical school), the cake had to be personally made. Which is nice in theory (especially since usually there are 3 of us making the cake); but this year it fell onto me to make the cake. So I thought it would be a nice time to try out a flourless chocolate cake.

Question for Patient, Physician and Society

Q: Write about the challenges you face—as well as factors that help you—in maintaining empathy while practicing medicine. Give examples of patients or circumstances where you have found it particularly easy or difficult to maintain empathy.

A: When thinking about empathy, I decided to look it up in the dictionary just so I knew exactly what I was talking about. I don’t like thinking I know what I’m talking about, when in fact I don’t know what I’m talking about; you know? So I looked it up hoping that I would find some more information on empathy that might crystallize the question for me.

Dictionary.com Unabridged (v 1.1)
em·pa·thy (em-puh-thee) n.

1. the intellectual identification with or vicarious experiencing of the feelings, thoughts, or attitudes of another.

American Heritage Dictionary
em·pa·thy (ěm'pə-thē) n.

1. Identification with and understanding of another's situation, feelings, and motives. See Synonyms at pity.
   
2. The attribution of one's own feelings to an object.

Jackpot. I often put a lot of feelings into objects. My stuffed animal collection, which sits proudly on my bed slightly over flowing onto the self next it, is filled with my own feelings or at least something like them. Mr. Pickles, a small furry frog with a precocious bow tie, is especially filled with feelings. Whenever we talk to each other I find myself having to watch my words. Almost anything I say will send him into tears. He's such an emotional frog. But I supposed I can understand why. He lost his matching female frog (dressed in a fetching pink tutu) in the freak washer/dryer accident of 2002. It’s that kind of tragedy that anyone can understand. I can imagine myself losing my soulmate would be crushing. I think that’s what it boils down to. I can empathize with Mr. Pickles because I can see where he’s coming from. I can put myself in his place and at least attempt to identify with his situation. But Mrs. Pokey Bear, she’s just a diva.

Turns out the flower decision for the wedding was harder than originally anticitpated. Why? The two companies with contrasting styles with various pros and cons. Oh well. I guess we'll just have to use the dart board to decide. Sometimes the old ways are the best ways.

An arrangement from one of the flower firms. A small selection of satellite vessels surrounding the tall arrangement.

The time has come to toast our friends along,

With cheer and mirth we sing the Match Day song!

Lalalalalalalala~

It's match day today, and like all medical students all across the country, I learned my fate today. The day started at Gino's East. We all gathered at the third floor party room. The sealed envelopes were handed out along with poppers. Just before noon the countdown started and amongst a stream of confetti and poppers we opened our letters. I struggled with he envelope has I heard a steady stream of cheers behind me. But I was dazed. Even as I unfolded the papers, it seemed as if I were moving in slow motion. But finally I saw it, Children's Memorial Hospital. Here I come. Woot.

For anyone who's counting there is only one more week till match day and the beginning of my super senior slide. Yesterday, we had our monthly M4 class and cookie party, where we all get to bellyache together. It seems like I'm not alone in having these weird occult manifestations of tension. Sadly knowing that hasn't helped me.

So last night, more experiements.
Chicken Enchilada w/ Salsa Verde

In the interim I've been wasting away in the ER. It's not quite as intense as the show of the same name, but it is pretty fast paced (over 200 come through the emergency department a day). I've seen some interesting things; but nothing too crazy - some MVA, lots of chest pain and the occasional bulging rectal abscess.

Here's another wedding food preview; this time it is more of the sweet variety. Personally, I'm more of the savory sort (in both life and gustatory endeavors), but it's always nice to have a bit of sweetness. The pastry chef at Food for Thought created these three petite sweets for us to try - Lemon Beignet, Lavender Chocolate Cream Caramel Tart, Maple Macaroon. It's hard to decide about sweets, because there's always cake. Sweet, sweet cake.

Grace and I had a our tasting with Food for Thought yesterday. I highly recommend going to as many tasting as possible (especially with this company) if you're competing with an elephant on who can weigh more. We ended up trying 10 hors d'oevres, 2 first courses, 3 entrees, 3 petite sweets, 1 item from the special dessert station, and 2 late night snacks. The final line up for the reception is yet to be decided, but I thought I would preview some of the food that might be served. Here are the 3 entrees that we tried. At the reception we're going to only have one duo option that has elements of these three.

Thyme & Basil Roasted Halibut - Served w/ Israeli Couscous, Haricot Vert, Carmelized Vidalia Onions and Carmelized Black Mission Figs Served with Port and Plum Demi Glace

Peppercorn Crusted Kobe Striploin and Pan Seared Onaga - Truffled Pommed Puree, Baby Carrots, Oyster Mushrooms, Haricot Vert and Thyme Jus

Braised Beef Short Rib & Pan Seared Mahi Mahi - Slow Roasted Morel Mushrooms, Thyme Confit New Potatoes, Grilled Asparagus, Red Wine Jus

Just waiting in agony for Match Day. "Beware of the Ides of March" indeed. The only thing that seems to keep me from totally obsessing over where I'll be for residency seems to be cooking. Luckily, I've been able to experiment more and more since I started Dermatology. My sister recently bought me a few jars of caviar which have to been really fun to use.

Crab Salad on Endive with Beet Saffron Caviar, Grilled Onion & Pepper Quick Pickle Salad topped with a Fried Quail Egg

Poached Cod in a Shrimp Bisque with Stewed Vegetables Topped with Truffled Caviar

Grilled Beef Tenderloin, Sauteed Fennel with Panceta Gravy, Roasted Mushrooms, Balsamic Vinegar Reduction, Mint Chutney