Dumelang (hello) from Botswana in Subsaharan Africa!
I'm doing a month long pediatric HIV elective in Gabarone (the capital) through my medical school. I have never ever been to Botswana, or anywhere remotely close to it, so it's been quite the adventure!
I received a scholarship to help with airfare and vaccinations/malaria prophylaxis, and I'm super grateful to my med school for this awesome once in a lifetime opportunity. I've definitely a global adventurer, but B and my parents were less than excited about me traveling Africa.
Parents: Um, just so you know ... there's HIV there in Africa. I don't think this is a good idea.
Me: Yes, well, it IS an HIV elective, so I suppose there would be HIV there.
Going during August (the month before residency applications / the usual time people take their boards) wasn't ideal, but it was the only way I could fit it in my rotation schedule; the only other available month fit my schedule much better, but it would have been the month before the wedding, but the parents and B absolutely/adamantly/vehemently vetoed that idea.
Meanwhile, B and I are debating over where to plan our honeymoon - B wants somewhere relaxing and romantic with a beach, while I want somewhere adventurous and/or historical and far away. Greece was our original plan, but with the debt crises and the euro debate, we're hesitating a bit. B wanted Hawaii, which is gorgeous, but I definitely prefer somewhere more nontraditional (he vetoed Subsahara Africa although I told him Botswana has gorgeous locations lol).
Anyways, here's a Hawaiian parfait to get you all excited about exotic adventures. Pineapple and coconut are an awesome combo (hello, pina coladas!) and the yogurt makes for a filling and healthy snack.
For now, we'll keep debating about the honeymoon location - we're open to suggestions, either where you went or want to go! In the meantime, I'll give updates about life in Africa!
Hawaiian Pineapple Coconut Parfait
1 cup plain Greek yogurt, divided
1 cup fresh pineapple, chopped
1/4 cup unsweetened coconut
1/4 cup cashews, roasted
1 teaspoon chia (or black sesame) seeds
1 tablespoon honey
Toast coconut until light brown (I used a toaster oven set to "toast" for about 2 min).
Layer your Greek yogurt on the bottom, then pineapple, then yogurt again. Top with pineapple, and sprinkle with coconut, cashews, and chia seeds. Drizzle with honey. Enjoy!