Happy Easter Monday! Here’s an easy Bean and Bacon Soup from the official Game of Thrones cookbook (from The Wall, hence me scaling up a ladder).
While social media has been great for ideas and staying connected, it can feel like a facade of perfection. As a 100% proclaimed neurotic med student, I was starting to go crazy, comparing myself to other bloggers. From my clothes and beauty to my OCD blog to even friends/family/relationships, I felt envious of others’ perfect lives, so I needed a break badly.
So… I self-imposed a social media block during Lent. I also deleted all the phone apps, and every other day, I couldn’t go on facebook, twitter, Pinterest, Instagram, etc, or any blogs AT ALL.
Initially it was torture not checking my phone 10000x a day, but now that Lent is over and it’s Easter, my social media hiatus has helped give me room to breathe. Also, I was just burnt out after my medical boards. I’ve focused on simplifying life and doing things for me, rather than to keep up with everyone else.
I recently finished Family Medicine, my first taste of ambulatory medicine. The “chief complaints” are often simpler, but the rapid fire patient-after-patient appointments can still be overwhelming. My clinic was super busy – almost 60 patients a day! My feet definitely hurt from standing all day.
I enjoyed a great deal of independence and got to see a huge variety of patients – from newborns to 100 year olds, from Medicaid/uninsured immigrants to wealthy big shots, Spanish speaking, English speaking, worker’s compensation, urgent care, and even driving to high schools to do sports physicals for 800 kids (in one day!). Family medicine is like a smorgasbord of every type of medicine.
This bean and bacon soup is also huge smorgasbord. I confess my culinary efforts have taken a nosedive from laziness/decompression post boards and the lack of Pinterest these past several weeks, but it’s so easy to toss everything in this one pot soup that even I can do it.
Bean and Bacon Soup
2 leeks (or green onions/scallions)
1 stalk celery
1 small onion, chopped
1/2 teaspoon, garlic
1 can fava beans, drained and rinsed (I used butter beans)
2 cups chicken stock
4-6 strips bacon
salt and pepper, to taste
Chop the leeks, celery, onions, and carrots and sautee in a large pot with garlic and olive oil. Add chicken broth, and simmer for about 15 min.
In the meantime, cook your bacon strips (I used my toaster oven). Chop roughly.
Add beans and bacon and simmer for an additional 15 min. Add salt and pepper to taste.