Fourth year of medical school is funny. After you turn in your residency applications (eek), fly all over for interviews (double eek), and submit your "rank list" in late winter, there's not much to do but wait. In general, fourth year spring is regarded as a giant break where people go on epic vacations. With my school's flexible scheduling, I had done all my major requirements and just had a couple of electives left.
Dad: You mean I still have to pay full tuition even though you're barely doing anything in your 4th year?!
Yeah, college and medical school don't come cheap, but sorry Dad.
We had our bootcamp for residency courses to further jog our brains, and then got Basic Life Support (BLS) and Advanced Cardiac Life Support (ACLS) training the week afterwards. There isn't anything more nerve wracking than remembering chest compressions and drug dosages (was epinephrine 0.1 mcg/kg/min or just 0.1 mcg/min? How many kg is the patient anyway?) while running a code.
Finally, I rounded out my medical school career with dermatology. They get a rap for just giving botox and treating acne while living the glam life, but dermatology has some gruesome skin conditions and so much skin cancer. Public service announcement, please wear sunblock!
Dermatologists have to be supersmart because skin conditions are just confusing. The rotation is pretty educational for medical students since you get to see a lot of skin conditions. I promise, whether you're just a medical student or a neurology resident or a cardiothoracic surgeon attending, everyone and their mom will always ask you to diagnose their rash.
Me: I can run a code if your heart stops, but I don't know how to fix your rash sorry D:
Spinach, Tomato & Goat Cheese Spaghetti Squash
1 small spaghetti squash
salt & pepper, to taste
1-2 cups of spinach
1/2 cup cherry tomatoes
1/2 red onion, sliced
1 cup basil
6 oz goat cheese
paprika, to taste
Preheat oven to 400F. Cut your squash in half, removing seeds, and place halves in a roasting dish. Add salt & pepper to taste on each half of squash.
Stuffed Version: Place spinach, tomatoes, red onion, and basil inside, and drizzle with olive oil. Top with goat cheese and paprika. Place squash in oven, roasting for about 20-30 minutes. Once the squash has finished roasting, remove from oven, sprinkle with chopped squash seeds, and serve!
Salad Version: Place squash in oven, roasting for about 20-30 minutes, until soft and squash peels off in long strands. Scoop out squash meat and serve on a plate. Toss spinach, tomatoes, red onion, and basil; drizzle with olive oil. Top with goat cheese and paprika. Enjoy!