Graduation and Beyond!

May 22nd marked the Tufts graduation ceremony.  I salute my colleagues at the Tufts Friedman School of Nutrition Science and Policy (holla for my Nut Comm class!), and I have a special tribute to the Tufts dietetic interns.   
Tufts Dietetic Interns, Class of 2011
Ladies, working with you these past two years has been an honor.  
Registered Dietitian and MS...We did it! 
DI Orientation, August 2009
Alanna.  All elegance and poise.  Your fortitude and strength has inspired me.  I appreciate your dedication to do all things well.
Adrienne.  My sunshine friend!  Always ready to greet with a smile, and help me put things into perspective.  You think beyond dietetics, and I like this.  Let's meet in Austin!  
Nathalia.  Natural leader, fantastic MSDA president, and ever ready to provide comic relief.  "We R Who We R"-Whenever I hear this, I'll bust a move for our song.  Go Nat Attack!
Lauren.  My very first Boston acquaintance; thank you for subletting your Brookline room, and welcoming me to the city!  Good luck in St. Louis!
Inpatient rotations, August 2010
Renee.  Hey DJ, your enthusiasm is contagious!  You converted me to PBB sandwiches, and when I'm feeling down I'll remember to recite, "One day at a time, one patient at a time, for the win."  Thank you!  Sauce on.
Vicky.  My fabulous rotation partner, and "twin"!  Ah, such memories together: Korean bbq at Koreana, red bean buns from Chinatown, instant coffee in dialysis clinic, Whole Foods lunches at MGH.  Thankful for you.  Rooting for you in California!
Erin.  Succinct, sassy, and never too flustered.  Love it.  Long live your grape salad and chocolate chip cookies!
Nikita.  This classy gal is truly the Queen of Spice (please open an Indian restaurant someday!).  Roomie, you are a kindred spirit.  I miss you already.
What's Next?  Belgium!
Yup, I'll be heading to Brussels from June through August for a summer internship at the European Union Food Information Council (EUFIC).  EUFIC is a non-profit organization that provides nutrition and food safety information to media, industry, educators, and health professionals.  This is my first taste of Europe!  I'm eager to continue this unique opportunity, which was trail-blazed last summer by fellow Tufts colleague Kelly Dumke.

In September I'll return to Boston for one last semester of grad school.  Turns out I'm not officially graduated yet. *wink*  But wanted to walk with my class nonetheless!

Stay tuned this summer for updates and pictures.

Spicy Soba Noodles with Edamame and Shiitake

I heard about this dish from a friend, and realized that it was the perfect opportunity to use up my soba and dried shiitake.  Pretty tasty!  However after comparing my pictures with the original SmittenKitchen recipe, I chuckle.  Apparently I've lost all ability to follow directions, as somehow I managed to substitute red cabbage instead of Napa, and regular onions instead of green onions.
Spicy Soba Noodles with Shiitake and Edamame
recipe from SmittenKitchen
For Sauce:
1/3 cup water
1/3 cup soy sauce
2-3 Tablespoons gochujang (Korean hot-pepper paste)
1 Tablespoon brown sugar
For noodles
3 Tablespoons toasted sesame seeds
1/4 cup vegetable oil
2 Tablespoons finely chopped peeled ginger
1 Tablespoon chopped garlic
10 ounces fresh shiitake mushrooms, thinly sliced (I used dried v)
1.25 pound Napa cabbage, thinly sliced (I used red cabbage)
6 green onions, thinly sliced (I accidentally used regular shallots)
9 ounces soba/buckwheat noodles
1 cup frozen shelled edamame
  1. Stir together all sauce ingredients until brown sugar is dissolved.  Set aside.
  2. Toast sesame seeds over stove, in skillet over medium heat.  
  3. Heat oil in skillet over medium-high heat.  Add ginger and garlic.  Stir until fragrant, about 30 seconds. Add shiitake mushrooms and saute until tender and starting to brown, about 6 minutes.  Reduce heat and add cabbage and scallions.  Cook until cabbage is crisp-tender, about 6 minutes.  Add sauce, and simmer for 2 minutes.
  4. Meanwhile cook soba in boiling water until noodles are just tender (don't overcook!), about 6 minutes.  You can add edamame to the boiling water.  Drain soba in colander and rinse under cool water.
  5. Transfer soba to large bowl and toss with sesame seeds and vegetable mixture.  
  6. Enjoy!  Serves four.
It's three more weeks until the end of the dietetic internship, and the to-do list grows at an alarming rate.  But instead of writing, studying, and being a productive little engine, I find myself wandering in grocery stores and daydreaming recipes; by the end of the day I habitually default to the kitchen.  There over steamy pots, the stress simply dissolves.   Mental resolve has floated away too, or maybe it is just bobbing above my head like a balloon on a string, still attached but distant.  Come back!

Well, goodnight to you.  
I hope you are well, wherever you are.
Disclaimer. I am not a Registered Dietitian yet. I provide nutrition information intended for the general public, not for the treatment of a specific medical condition. I try to use scientific research and reliable sources when forming my opinions and messages.
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