Flible

Fresh outta Uni, now a resident in paediatrics. It's been a while since I had an opportunity to log onto here, and so I figured a new pic was in place. I hope you're all doing well

Promotion day. Not only have I finished basic medical training cum laude, I have also been selected to specialize in the field of my choice, which is pediatrics! Looking forward to my next adventures!

25 minute work for restaurant level chicken Tandoori (indian), 4 servings: INGREDIENTS 500g chicken 3 red onions 600g rice 1 cucumber Spring onion, to taste 400g tomato paste 400g Greek yoghurt (the fatter, the better) Lemon juice (1 tbsp) Naan (indian bread) Fresh cilantro (optional) Herbs Ground cumin Ground cinnamon Turmeric Ground cilantro Ground ginger Black pepper Salt Cayenne powder RECIPE Dice the onions. Throw them into a pan (a kadai is excellent for this if you've got one). Add a tbsp of olive oil and heat it up. Prepare the rice by rinsing them and then add water to the pot equal to the height of the rice plus about 3cm. The rice should be done about the same time as the water cooks out this way. Optional: throw in 1 tsp of turmeric. While the onion is heating, cut the chicken in small pieces. Add them to the onion. Chicken is best after high fire. Slow cooking of chicken will make them dry. While the chicken is cooking, cut the cucumber in thin round slices. They are served apart, so put them in a bowl. Then, cut the spring onions to small pieces. Set aside. Lower the heat to a minimum. Put the naan in the oven according to instructions of the packaging. Add the tomato paste, 0.5 tbsp cayenne and 1 tbsp of everything else in the pan. Add the greek yoghurt. Stir until everything is mixed. Let it thicken a little as you wait for the rice and naan. Serve with rice and sauce, add cucumber to the side and top with fresh coriander and spring onion. Enjoy your meal!

A song about being lost in life and having had your guiding pillar in the past, someone to return to if only you could. I had no idea Gorillaz did stuff like this :p

JD just makes you think it keeps you young lol

I've grown phat, but the truth is I was just too skinny before >_<

~20 minutes after cessation: improvement of peripheral arterial circulation ~8h after cessation: normalization of oxygen saturation levels in blood ~48h after cessation: Improvement of taste and smell ~72h after cessation: Relaxation of lung alveoles, granting you greater ease of breathing ~8 weeks after cessation: Statistically significant and clinically relevant reduction of peri-operative complications if an (any) operation takes place ~3-9 months after cessation: Significant and relevant improvement of lung function as measured using spirometry ~2 years after cessation: Acute cardiac infarction related morbidity reduced by 50%. Your risk is further reduced to population level (= normal level) after 10 years. ~10 years after cessation: Relative risk reduction of 50% for lung cancer. Your risk is further reduced to population level (= normal level) after 20 years. ~Instantly after cessation: improved response and decreased morbidity caused by chemo- and radiotherapy when applied. Source: my curriculum's student course for the clinical exam for medicine. Sadly they don't provide their source but just a picture of the book without a title, so I can't give you any better than "It comes out of a textbook that previous year med students apparently read in preparation for their exam", which is about as much as "dude trust me" 😛

Star Trek: Strange New Worlds For completion sake.

After 4 and a half years of living in Belgium, I will finally visit the city of Brussels this weekend. They speak French there, and I don't speak a single word of French, so that's going to be fun!

This recipe is extremely popular among my friends. It's my "student meal", so to say: cook once, eat for a week or freeze in. Doesn't cost a dime. Nutritional value's quite OK. Takes 20-25 minutes to make once you get the hang of it. It's self-invented based on my dad's chili con carne, but quite different. Chili Con Carne (8 plates) Requirements 800g of beans (can be 2 diff beans, feel free to try out!). Beans in tomato or chili sauce is best. 600-800g minced meat. Pork is the best, but the least healthy option. 800g wok mix. You can choose which vegetables you use. 500ml of sweet chili sauce. Quality matters here! ½ cup white rice per person 250-300g tomato purée 1 can of canned corn Cumin, oregano, red chilli pepper, cayenne, salt, black pepper, garam masala, paprika powder (ratio 2:2:1:1:1:1:1:1). Optionally, add a pinch of nutmeg, but be very conservative with the amount! 1-2 onions 2-4 cloves of garlic (to taste) olive oil (or sunflower oil, or butter) Preparation 1 Throw all the beans into a pot and let them heat (without cooking) slowly. You’ll need them later. 2 Cut your onions (size to preference) and garlic (as small as possible). Add these to your pan together with some olive oil and saute them for a few minutes. 3 Add your minced meat and stir until no more redness is visible. Spice the minced meat with cumin, salt, black pepper and cayenne while it is still uncooked. In the meantime, cook your rice. 4 Add your wok mix(es), your tomato purée and your mexican chili mix. Add the beans with the fluids, and add corn. 5 Add 350-500ml of sweet chili sauce. Now stir until everything is mixed and heated. Now that you have more fluid, it is time to add all the spices: add all the spices (including the ones you already used once for the meat). Allow it to thicken if necessary. Enjoy your meal! Minor changes Bean sprouts may be used to enrich the meal. You can add a little bit of turmeric to the rice for some extra taste (and a fancy yellow color). You can use large durum wraps which you fill with the rice and chili and can then wrap up to have a chili con carne filled durum. It is best to allow your chili to thicken before doing so, though, or the durum may be too soaky!

"The Body Keeps The Score" by Bessel van der Kolk. While this book is meant for psychologists, psychiatrists, psychoanalysts, ... it is very interesting to read if one is interested in how childhood or adolescent trauma may affect the body (and the mind) in the long run. It has a few very interesting, though somewhat appalling statistics. Furthermore, it deepens one's appreciation for mental health and care thereof. While the author has written it very well and easy-to-read, the subjects addressed are never easy to read regardless of the author's skill to inject humor and wordplay into his work. This book is definitely not the first book to read in terms of self-help if you yourself have been through a lot of ugly things in the past. The book is, after all, meant for the health care providers - not the health care seekers (although it has been marketed as such).

I am intrigued!