Soup Sunday

Today, I'm a little heartbroken. It has nothing to do with Valentine's Day and everything to do with withdrawing my acceptance from Brody School of Medicine.

I never thought I would be in the position to choose which medical school I was going to attend, and it was a wonderful terrible position to be in. On one hand, I got to decide where I would invest my time over the next 4 years. On the other hand, I had to choose between my Alma mater and the school that gave me the opportunity to prove myself in their Summer Program.

I'm heartbroken, because I love so many of the faculty and students at Brody. They are well rounded, brilliant individuals who are overflowing with support for one another. I don't think I'll ever find that level of support at another school. I'm sad that I won't be able to spend more time in the cadaver lab with my favorite professor from this summer. I'm sad that I won't return to my favorite room to study in the health sciences library. And I'm also sad that I won't be joining forces again with some of my Summer Program friends.

At the end of the day, I am confident in choosing UNC. It's a wonderful program with an amazing course schedule and great facilities (with the exception of the cadaver lab, which is a bit more crowded). I did weigh the pro's and con's and decided to remain loyal to my Alma mater. Today though, I'm allowing myself to be a little disappointed, and then I will look forward to the possibilities that are ahead of me!

Moroccan Chickpea and Vegetable Stew
(http://poppytalk.blogspot.com/2010/02/oldie-but-goodie.html)

1 T olive oil
1 small onion, chopped
1 large carrot, diced
1/2 lb green beans, trimmed & chopped
1 T cumin
1 T coriander
1 t cinnamon
1 t hot pepper flakes
salt & pepper
1 large can of diced tomatoes
1 can of chickpeas, drained & rinsed
2 handfuls of raisins
juice of 1/2 lemon

1. In a large heavy pot, heat a small amount of olive oil over medium-high heat and add the diced onion and carrots. Saute for a few minutes and then add in the green beans. Stir in the spices and let them get fragrant.

2. Pour in the can of tomatoes and the can of chickpeas, turning down the heat to a simmer. After 10 minutes, stir in the raisins and simmer on low heat for 25 minutes.

3. A few minutes before serving, squeeze half a lemon into the stew for a bit of tang and mix well. Serve over couscous, rice or eat with crusty bread.