I am super excited to share with you this post today because if you’ve followed me on instagram, you’ll have noticed our new puppy, Nike, in the past month! I’ve been wanting to blog about her except I’ve been too busy to actually cook/bake since all my spare time is spent keeping her out of trouble.
B agreed to humor me, I moved, and we set aside money for dog walkers and vet care. I spend an embarrassing number of hours googling raising puppies, breeders, and dog shelters. It was by pure luck, and a lot of stars aligning that we found Nike. We decided yes, she was the one, flew and picked up our little girl in Texas (my home state), and life never was quite the same again.
I told B even when we started dating many years ago that I wanted to name my next dog Nike (who cares about kids’ names when you have a dog name picked out?). I’ve always loved mythology and even competed in Greek/Roman mythology in high school Latin club – I was/am such a nerd, but I swear those Latin club awards helped get me into Stanford.
B: Nike? You want to name your dog after sneakers?
N: No! Nike is the Greek goddess of Victory! The shoe company is named after the goddess. Also, haven’t you heard of The Winged Victory of Samothrace at the Louvre?! That’s also the goddess Nike!
As a type A premed/med student/doctor, I spent a a lot of time planning since I wanted to make sure we would be able to give Nike a good home. Thankfully she’s overall been a very sweet pup, loves people, and is pretty smart, so she’s adapted to our always changing residency schedule.
Anyways, I’m sharing an easy holiday appetizer – baked cranberry brie. This was for a white elephant party by some friends and I had wanted to try a new recipe. I made the cranberry sauce and baked brie right after a 28 hour call on oncology (being post call is the only time I see daylight now and when I can photograph food) – so if a resident who’s been working for 28 hours straight can make this recipe, so can you!
This Texas cutting board is just amazing because Texas is the best state (it’s got such a nice distinct shape, which even B grudgingly agrees is better looking than his beloved California).
one round brie cheese, at room temperature
2 cups fresh cranberries
1/2 cup water
1/3 cup sugar
1 orange, zested
cinnamon, to taste
Fresh rosemary, to garnish
Crackers, to serve
Preheat the oven to 400°F. Place the cheese in a small baking tray lined with parchment paper and bake until softened (about 10 min)
Bring water and sugar to a boil in a small pot over the stovetop, stirring until sugar is dissolved. Add cranberries and simmer, until the cranberries pop. Add orange zest and cinnamon.
Once the brie is baked, remove from oven, transfer to serving plate and top the brie with cranberry sauce. Garnish with rosemary and serve with assorted crackers.