Another July, another new academic year in my medical training. It’s hard to believe that we’ve lived in Seattle for 2 years now, and I’m starting my final year of heme-onc fellowship. We had a quiet 4th of July weekend this year.
After two years on break from COVID19, multiple areas around Seattle were resuming 4th of July festivities. We considered going to see some fireworks since we thought Isabelle might enjoy them.
However, we found out the day before 4th of July that my brother tested positive for COVID19 (with horrible timing, as he had to cancel his flight the next day and missed out his entire weekend trip to see his friends).
While my brother’s symptoms were mild, this made me nervous about crowds and the rising COVID19 cases so we cancelled our fireworks plans. Given my upcoming due date, I didn’t want to risk COVID19 preventing B from coming with me to labor and delivery, or risking baby’s health.
We invited our friends over and had a Korean BBQ 4th of July instead. While usually, I like to match Asian desserts with Asian cuisine, I couldn’t pass up the chance to make an American flag dessert (see my American flag pie and my American flag fruit pizza cookie from prior years). I had some extra cream cheese frosting so used that as a topping, but whipped cream would work just as well.