Given the amount of online dating profiles I've written in my life. (Let's not count, k?) It feels really strange not to start this off by listing my height, weight, and what I'm looking to get out of this encounter. (No, they don't call them dates anymore. They are "encounters". And trust me. I've gone on a few of them. Encounters are the better descriptor.)
I should mention, though. That I like vanilla better than chocolate.
And I'm okay with long walks on the beach. Though I much prefer long runs through Central Park. But you know. At this point. I'll take what I can get.
However, you didn't come to read a laundry list of my likes, dislikes, what makes me tick, and what will get me into bed on the first date (nothing). You ostensibly came to read about me. And why I cook the things that I cook and write the things that I write. And hell, maybe even why I started this blog.
So here goes.
I'm Joanne, now a 23-year-old second year medical student in the Weill Cornell/Rockefeller/Sloan Kettering MD/PhD program. What that means is that at the end of 7-8 years, I will have both my MD and my PhD. I still have very little idea what I want to do with the rest of my life. Most of the time I think I want to do cancer research, specifically on DNA repair and/or metabolism. But more and more I just want to sit around and knead bread all day. And since bread tastes better than tissue samples, can you blame me?
I first started blogging in January of 2009 as an attempt to document what I was eating as I made my way through my senior year at MIT. It was mostly healthy, the pictures were bad, and I was kind of boring. Sorry about that. You see, that was kind of a rough time in my life. I was going on medical school interviews non-stop. I was finally recovering from a year long bout with anorexia. And I was living in a dorm where I had to walk down 6 flights of stairs in order to get to my kitchen. Not ideal.
Then med school started, I discovered baking and running. And magically became snarky overnight. I also found the macro setting on my camera and stopped using flash. It's crazy how important the little things are. Really. Crazy.
I cook the kinds of foods that appeal to me. A lot of fruits and vegetables. More winter squash and sweet potatoes and pasta than any normal person should eat over the course of their lives. But a lot of baked goods as well. After restricting myself for a long time, I've decided that everything in moderation is the way to go. Plus. Butter makes everything better.
I take questions, reviews, comments, thoughts, etc. And I love getting emails. (And packages. But that's asking a lot.) So please feel free to email me any questions at firstname.lastname@example.org!