The elective was two weeks of consult, where we see inpatients with random heart conditions – atrial fibrillation, heart tumors, heart valve problems, heart blocks, heart infections. Then it was two weeks of Coronary Care Unit (CCU), where we saw patients with heart attacks and clots (these need interventional treatment done in the catheterization lab in the same unit) and heart failure patients who can’t be managed on the floor. It was an exciting month with a huge variety of diseases – I got to see a couple major open heart surgeries and a guy’s heart get shocked with an AED.
I really enjoyed this month, and I had a great team – especially my CCU attending. He reads every EKG, does all the hospital catheterizations, is an excellent teacher and research expert (making us read tons of research trials), and must have superpowers. Also, he’s cheerful, inspiring, and has excellent bedside manners.
A great team + amazing attending = magical learning for med student. because he has so much energy
The only downside is we ROUND on patients at 5:30 am, which means we have to get there so early – I thought my 4am wake up calls were over after finishing surgery. So eat your salads, and I won’t have to wake up at 4am to see you in the hospital. Isn’t that a win-win situation right there? Adapted from Cooking Classy.
1/4 c soy sauce
2 Tbsp grated ginger
2 Tbsp hoisin sauce
1 Tbsp sesame oil
2 tsps Sriracha sauce
1/4 cup red wine vinegar
1/4 cup chopped green onions
boneless skinless chicken breasts
1 lb napa cabbage, thinly sliced crosswise
2 medium carrots, thinly sliced
2/3 cup slivered almonds, toasted
1/2 cup cilantro leaves, chopped
3 green onions, chopped
white and black sesame seeds, toasted
In bowl, whisk together all your ingredients for the marinade. Marinate the chicken breasts with a quarter of your sauce (the rest will be the dressing) in the refrigerator at least an hour.
Preheat the oven to 400 F. Bake your chicken in the oven for 40 min until done (depending on thickness). You can also grill your chicken over medium heat. Cut chicken crosswise into strips about 1/4-inch thick.
In a large bowl, toss together chicken, cabbage, carrots, almonds, green onions, and cilantro with your remaining dressing to coat the salad. Sprinkle with sesame seeds and serve with the chicken cold or warm.