Week 3 and Baked! Vol. 3: Lemon Blueberry Scones

When we last spoke I was gearing up for week 3 and our first Anatomy exam.  I survived!  It was great to reach the first milestone of having a test to be able to learn more about what they will be like and how I should be studying.  I am moving forward from here.

Summer term involves good news and bad news.  First, the good news: while Anatomy consists of 4 tests, Pathophysiology only has 3.  The bad news: while the exams will not be doubled up in a single week (until we get to the end of the term that is...) this means that we had an Anatomy exam this past week, a Pathophysiology exam this coming week, and then an Anatomy exam the week after that.  Vastly preferable to having exams for 2 classes in the same week, but it's going to be a little bit of a marathon for a while.

Having our Anatomy test first gave a fresh start as we move into the lower limb, as well as some good perspective.  Now that I'm studying for Pathophysiology I long for the concreteness of learning bones, nerves, vasculature, muscles, and their function.  Depending on how Thursday goes (as well as switching gears back to Anatomy after Thursday), maybe I'll change my mind.

Yesterday was Father's Day, and my special treatment was being able to study all day.  It was great, and set me up to be able to take the evening off.

On Saturday I made some scones to take to brunch with some friends.  They were appropriately summery - blueberries and lemon zest on the inside, lemon glaze on top.  The real stars were some amazing quiche prepared by our lovely hostess, though.

Baked! Vol. 3: Lemon Blueberry Scones

Adapted from Buttermilk Scones from Alexandra's Kitchen

The original recipe yields 12 rolled-and-cut scones, but my dough came out a bit sticky so I did dropped scones instead, yielding 17 scones that were each about 1/2 cup.  Use buttermilk if you have on hand, or soured milk as indicated below.  I used the zest of 1 smallish lemon, but I would happily use a larger lemon next time or just do 2 lemons.  The tarter the better, I say.

Yield: 12 monster scones (or 17 moderately-sized scones)

4-3/4 cups all-purpose flour

1 Tablespoon baking powder

3/4 teaspoon baking soda

1/2 cup white sugar

1-1/4 teaspoon salt

zest of 1 lemon

1 cup + 1 Tablespoon butter, cold cubed

1-1/2 scant cups milk

1 heaping Tablespoon lemon juice

1 pint fresh blueberres

Glaze:

1/2 cup powdered sugar

juice of 1 lemon, to desired consistency

1. Preheat oven to 400º and line 2 baking sheets with parchment paper.  You may only need 1, but better to be safe.  Combine milk and lemon juice.
2. Whisk together flour, baking powder, baking soda, sugar, salt, and lemon zest.
3. Cut the butter into the dry ingredients using a pastry blender, a fork, your hands (as I did, though I maybe didn't end up with pieces as big as I should have), or a food processor (which I would use if I did it again).
4. Add enough soured milk and stir to get the desired consistency - if you want to do dropped scones it can be a wetter dough, so use all the milk; if you want to do rolled-and-cut scones you should start with a little less than all the milk and see if you need more to get a texture that is not too wet and sticky.
5. If rolling: separate the dough into two equal parts and roll each out on a floured surface into a 1/2"-thick circle.  Cut each round into 6 equal pieces and arrange on lined baking sheets.  If scooping: scoop dough out to desired size (I got 17 scones that were each about 1/2 cup of dough) onto lined baking sheets.
6. Bake for 25-35 minutes, though mine were looking nicely browned at close to 20 minutes so I took them out.
7. Combine powdered sugar with enough lemon juice to get the desired consistency.  I wanted a glaze that was light and fairly runny, so this meant most of the juice of a small lemon.  Glaze scones when they are cool.

Week 2 and Baked! Vol. 2: Rhubarb-Berry Crisp Bars

Is it the end of week 2 already?  Is the the end of the weekend after week 2 already?  Our summer professor, who teaches both pathophysiology and anatomy, assured us at the end of week one that in our second week we were really going to pick up speed.

This was kind of a surprise to all of us, since we hadn't realized that the pace of our first week qualified as "taking it easy."  Week two took us from the cell into tissues, systems, and an extremely comprehensive lecture on cancer in pathophysiology; in anatomy we moved on from the back to the upper limb and pectoral region.

If that sounds straightforward - think again!  The upper limb is a fascinating and complex world of the shoulder, arm, forearm, and hand.  There are more bones, muscles, nerves, and blood vessels than you can shake a stick at, all of which work together in intricate coordination to perform the actions we take for granted.  

Have you ever considered the complexity involved in being able to use a pen?  In a healthy body you can hold a pen, know that it is in your hand, not hold it so tightly that you send it flying across the room, maintain enough pressure to write without tearing through a sheet of paper, and coordinate all of this while making a series of detailed, meaningful marks on a page with a speed that is really quite surprising, no matter how slow you write.  

You have fingers with multiple articulations, hand, wrist, arm, elbow, and shoulder all working together.  This is all thanks to our friend the brachial plexus, the network of nerves of the upper limb that hangs out in your armpit.  Here is a video that helped me study it, given by a guy who is basically Tom Haverford from Parks and Rec with a PhD (disclaimer - this is probably not worth watching unless you are actually studying anatomy):

So yes, week two has been a crazy week, made all the crazier by gearing up for our first test this coming Wednesday.  I am quickly making 2 realizations: First, studying is my life now.  My wife and son are my life, but studying is my second, kind of more time-consuming life now.  I am at school during the day, and aside from dinner and helping out with bedtime (and the occasional blogging), I need to be studying.  Second, I really need to step up my studying game.  There just isn't any time to be wasted.  I am spending all my time studying for an anatomy test this week, kind of neglecting patho, but then we have our patho test the following week, so I'll need to totally switch gears, only to again being preparing for another anatomy test after that.

The second years (sidebar: every time I say that I feel like I should follow it with "from Ravenclaw house") have all been super cool and encouraging, and told us that while the fall will be more intense, spring semester is a slight reprieve, and summer second year it's actually possible to take a weekend off now and again.

In the meantime my wife has been making our family survive.  She is taking care of our son, taking care of me, keeping our house presentable, teaching her own lessons, being super pregnant, and doing it all with grace and poise.

Yeah, I'm a lucky guy.

This week I did my first baking for school.  Since it is summer in Minnesota, rhubarb is all over.  I made Smitten Kitchen's Strawberry Rhubarb Crisp Bars.  I did a 9x13 pan and a slightly larger bar pan, so I quadrupled the recipe.  I had no idea what to expect - were the PA students going to be shy Minnesotans and not even try them, leaving me with a ridiculous amount on hand?

I had intended to make them all-rhubarb (meaning eight cups of rhubarb after quadrupling, instead of half rhubarb/half strawberries as the recipe indicates), but after going outside twice to chop down more stalks and getting down to the thinner, scrawny ones, I did the last cup with a berry blend we had in the freezer.  They were a hit and I didn't take a one home.

Baked! Vol. 2: Rhubarb-Berry Crisp Bars, from Smitten Kitchen

I had quadrupled it to make two large bar pans, but the recipe below is for a single 8"x8" pan, like the original.  Since I was splitting it between two pans, I also diverged from the original recipe's layering of berries, sugar, cornstarch, and lemon juice, and just mixed this all together in a bowl before splitting it up between the two pans since this seemed easier.  Also, since my fruit ratio was heavier on the rhubarb, I also slightly increased the amount of sugar and lessened the amount of lemon juice.  My 9"x13" pan ended up with a slightly thicker crust, which I think was right-on - for this, double the recipe.  If making this for a bar pan also double the recipe, but be prepared for a slightly thinner crust (which was still awesome!)

1 cup Rolled Oats

3/4 cup all-purpose flour

1/2 cup brown sugar

Heaping 1/4 teaspoon salt

6 Tablespoons unsalted butter, melted (I used salted)

1 teaspoon Cornstarch

Scant 1 Tablespoon Lemon Juice

Heaping 1 Tablespoon Granulated Sugar

1-3/4 cups small-sliced Rhubarb

1/4 cup Mixed Berries (chopped if any are big)

1. Preheat oven to 375°.  Lightly grease a 8"x8" baking dish; fold a piece of parchment paper to the width of the bottom of the dish and place it inside as a sling for the bars.
2. In a bowl whisk together oats, flour, brown sugar, and salt.  Pour melted butter over the mixture and stir until clumpy.  Add 2 Tablespoons more flour at this point if your mixture looks overly damp, although I didn't have to.  I was a little worried that my mixture looked too dry and wouldn't hold together, but it came out great.
3. Set aside 1/2 cup of the crust mixture and pour the rest into the 8"x8" pan, flattening it out evenly in the bottom out to the sides.
4. In a bowl combine rhubarb, berries, cornstarch, lemon juice, and sugar.  Stir to combine and then spread over crust.
5. Crumble reserved 1/2 cup crust over fruit.
6. Bake for 30-40 minutes, "until fruit is bubbly and crisp portion is golden and smells toasty and amazing."

Alex, PA-S

We are called Auggies!

This was the week.  I took a jump, made the plunge, attended orientation, and started PA school.

The whole experience was a little surreal.  The whole time I was taking my prereqs I would see Augsburg off the highway and think maybe, just maybe, I would end up there some day.  After I was accepted 6 months ago, every time I've driven by the exit I've thought "some day soon I'll be getting off here for my first day of school."  And this past Monday, it happened.

Day 1 was orientation.  They had the day filled with introductions, information sessions, tours, ID pictures, a potluck lunch provided by the staff and second years, and a small smattering of goofy team-building games.  I got to meet my assigned mentor in the second-year class, the professors and staff upon whom so much of my future will depend, and the 27 other dewy-eyed new PA students I will be sharing more time with than with my family for the next 16 months (once we start clinicals I'll have new people to see more than I see my family).

We only have class Monday-Thursday, so after Monday's orientation it was a 3-day week for class.  Anatomy will be everyday, and Pathophysiology will meet Tuesday and Thursday mornings.  The instructor who teaches these classes heads the MBA program for 10 months out of the year using his years of experience in the business world, and oh yeah, just happens to have a doctorate in anatomy and cellular biology and used to teach medical students at Harvard, so this is how he relaxes over the summer.  He is staggeringly knowledgeable.

Week one of Anatomy has consisted of learning the bones, muscles, nerves, and other tissues of the back, along with all of their unique structures and functions.  Now that we've got the back down, we just have the whole rest of the body to go.

I asked him how this class compares to what a med school student would be taught.  He said we are getting the same level of detail.  It's going to be a busy summer.

So far Pathophysiology has been a review of everything you ever learned about cell structure and function, times infinity.  We are picking up speed quickly and will spend the summer learning about how disease works in the body.

So far making and dedicating myself to studying has been a bit of a challenge.  I am not someone who can sit down and read a book for hours, committing everything to memory.  If you are one of those people:

One week in and I'm hanging on.  It's going to be a busy summer.  

Gulp.

Off to school on my first day.