So this is med school

All year I have been able to get by without flashcards, without mnemonics (I think they're silly), with a more holistic, logical approach towards learning as well as lifestyle -- plenty of time to run, eat well, and socialize. Most of the time, anyway. But this week we are getting slammed with microbiology, and it's moving rapidly -- we're already onto immunology! Just two weeks to cover hundreds of species and an entirely new vocabulary. So, I wonder, is this what second year is going to be like? All signs suggest yes.

This new level of intensity means I have to be more focused, which, paradoxically, lends itself to more distinct study breaks, as opposed to a slow, dawdling style of studying. Dinner with friends is a way to retain some humanity in these daunting times. (Am I being overly dramatic? I'm just sensing a shift in the workload and trying to make sense of it.)

Spring risotto. Good food (and ramps) bring people together.

Servings for one person:

• 4 ramps or 1 small onion, chopped
• 1/4-1/2 cup peas or other spring vegetable (such as mushrooms or spinach)
• 1/4 lb Arborio or Japanese rice
• 1/2-1 tbsp butter
• ~1 tbsp olive oil
• dash of wine (optional)
• unsalted chicken broth (optional)
• 1/4 cup parmesan
• salt and pepper

On medium heat, melt butter and olive oil in a frying pan, then add the lower half of the ramps (the white and pink parts; or all of the onion). When translucent, add the rice and stir to coat. Add water or stock 1/4 cup at a time, as needed to keep the rice from sticking to the pan, stirring constantly. At some point, add a dash or two of wine. Cook until rice is fully cooked and creamy but still chewy. Just before finishing, stir in the green ramp leaves, the peas, and parmesan, and season with salt and pepper. Drizzle each serving with olive oil and a sprinkle of cheese before serving.