So... I self-imposed a social media block during Lent. I also deleted all the phone apps, and every other day, I couldn't go on facebook, twitter, Pinterest, Instagram, etc, or any blogs AT ALL.
medical boards. I've focused on simplifying life and doing things for me, rather than to keep up with everyone else.
I recently finished Family Medicine, my first taste of ambulatory medicine. The "chief complaints" are often simpler, but the rapid fire patient-after-patient appointments can still be overwhelming. My clinic was super busy - almost 60 patients a day! My feet definitely hurt from standing all day.
This bean and bacon soup is also huge smorgasbord. I confess my culinary efforts have taken a nosedive from laziness/decompression post boards and the lack of Pinterest these past several weeks, but it's so easy to toss everything in this one pot soup that even I can do it.
Bean and Bacon SoupIngredients
2 leeks (or green onions/scallions)
1 stalk celery
1 small onion, chopped
1/2 teaspoon, garlic
1 can fava beans, drained and rinsed (I used butter beans)
2 cups chicken stock
4-6 strips bacon
salt and pepper, to taste
Chop the leeks, celery, onions, and carrots and sautee in a large pot with garlic and olive oil. Add chicken broth, and simmer for about 15 min.
In the meantime, cook your bacon strips (I used my toaster oven). Chop roughly.
Add beans and bacon and simmer for an additional 15 min. Add salt and pepper to taste.