For residency, we don't choose out of a list of acceptances/offers where to go like normal jobs or college applications. Instead, 4th year medical students rank the places we interview at, and the residency programs rank us, which is put into a giant national computer algorithm. And after several long weeks the algorithm tells us if you match to your #1 choice, #2 choice or #18th choice, or worst, don't match at all (definitely no bueno) - and you're locked in a binding contract with that match.
This assignment is a weird concept, especially to my non-medical friends and family. As a cousin decided, it's "draft day" for doctors.
At 11am, they unveiled a board with our names on envelopes and we rushed over to discover our fates.
My excited is not dampened even by the fact that it's snowing in Connecticut as I type this post in April.
The other big pressure was that B had to match separately in another algorithm for foot and ankle surgery as well to the same area. Well, B matched to Mt. Sinai in New York City, so we're just a few hours by train (one day... we won't be long distance... hopefully... but a train is infinitely cheaper than plane tickets. And we're grateful since we haven't been so geographically close to each other since Stanford). And we have jobs with paychecks now! Whoohoo!
I made this delicious rum coconut tres leches cakes (loosely adapted from Chowhound) for our ginormous family dinner the next day - some more San Antonio flair for all our out-of-town guests. There's no party like an Uy party... and I think it's time to party! :D
Rum Coconut Tres LechesIngredients
1 box yellow or white cake mix *
1 (14-ounce) can sweetened condensed milk **
2/3 cup evaporated milk
1/2 cup coconut milk
1-2 tablespoons dark rum, plus more as needed
1 cup heavy cream
2 tablespoons sugar, to taste
* If you're a stickler, you can make the cake from scratch, but since I had to make 4 batches of Tres Leches for our wedding afterparty the next day I couldn't go too crazy :)
**Start with half the condensed milk and work up to desired sweetness. Often I find it's way too sweet with a full can
Bake the cake according to box directions. Once baked, set aside and cool. Using a fork poke holes all over the cake while cake is still in the pan.
Combine milks and rum in a bowl while the cake is baking and cooling. Once cake is ready pour the milks in the cake pan. If it starts overflowing in the pan, let the cake sit for a few hours to absorb the milk, then you can pour the rest in (do not skimp on the milk)
Let the cake sit at least overnight for best flavor.
When ready to serve, whip the heavy cream and sugar to stuff peaks. Top over the cake and serve with berries. Enjoy!