Anonymous said: I'm interviewing at Keck tomorrow; any pearls of wisdom you'd like to share about the program? Thanks in advance for any input. :)
I honestly think that Keck is one of the best places to do your medical training. We have the best anatomy curriculum in the country and our USMLE average is consistently 20 or so points above the national average. Our clinical experience at county is unrivaled and the volume and range of different conditions you see is excellent preparation for residency—people see LAC+USC on your application and they know they’re getting a strong applicant who can hold their own on whatever patient care team you’re on.
I have several friends who sit on the admissions committee, and other friends who are student interviewers. They all have different styles, but I think the most important thing to do is be yourself and show that you have interests and are able to talk about them. It doesn’t matter if your interests are medicine-related or not; most of us just want to see that you are a person who can carry a conversation and has that fire-in-your-eyes passion for something in life.
We are supposed to get our grades no more than six weeks after we have completed a certain clerkship, and I was freaking out yesterday because everyone from the other clerkships had gotten their grades and even people in my own clerkship had gotten their grades and I had yet to hear a peep. This was my first clerkship and I honestly had no idea how I did because 50% of it is a subjective evaluation by my senior resident/faculty attending, 25% of it is a subjective evaluation by standardized patient exercises, and only 25% of it is actually an objective measure of knowledge via the internal medicine shelf exam.
There are essentially four grades you can get for each clerkship at USC: honors, high pass, pass, and fail. Almost everyone high passes, but it is pretty hard to honor, and the standard is different for each clerkship. I think IM is most lenient because honors means >91.5%, whereas for psych (and I think peds) the honors cutoff is >95%. I think this also takes into account that the IM shelf is the hardest and the rotation is one of the most taxing, so consistently putting a smile and bright attitude on gets harder and harder with every passing day.
Anyway, I found out today I honored IM. Incredibly happy right now.
I got sent a subscription of Seventeen magazine (??!) and my brother decided to be a smartass about it
This is my first young coconut since Cambodia. In 2 months it will have been 3 years since I have left, but I could still hear my host family’s laughter as I struggled to crack this thing open, quickly followed by my host mom’s reprimands that I shouldn’t have paid so much for something that I could have gotten from our backyard, while she took the thing from my hands and split it in two with one swift, expert chop.
Okay maybe it wasn’t I who struggled with the coconut. The boyf saw me attempt two feeble chops before taking it upon him to do it for me. Cue even more laughter from the host family.
Pizza + Orange Is The New Black (heretofore to be known as OITNB) = my glamorous Saturday night. I had four slices, and went through six episodes.
The pizzas were from Bollini’s.
- Cal Bianco: Parmesan sauce, smoked chicken, garlic, herbs, olive oil, basil
- Fungi E Tartufi: garlic, herb oil, wild mushroom, fontina, mozzarella, herbs, truffle oil
- Porco: sauce, mozzarella, sweet fennel sausage, 3 pepper sausage, bacon, tomatoes, onions, basil, parmesan
All kinds of delicious.
Vegan Veggie Korma
I encourage substitutions because cooking with what you have on hand and taste-as-you-go are the best ways to cook. This will make your entire house smell like aromatic Indian spices and you will (if you went to school at Berkeley) be immediately transported back to the glory days of meals on meals on meals at House of Curries.
- vegetable oil
- 1 onion, diced
- however much garlic you damn please, minced
- 1 tbsp ginger root, minced
- 1 large potato, diced
- 2 medium carrots, diced
- 1/2 head cauliflower, cut into bite sized florets
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tbsp cumin
- 1 8oz can tomato sauce
- 1 cup coconut milk
- 3 tbsp almond flour
- 1 can garbanzo beans, drained and rinsed
- 2 cups frozen peas
- salt to taste
- cilantro to garnish
Heat enough oil to cover bottom of pan, and add onions, curry powder, garam masala, cumin. Cook ~3 minutes, add garlic and ginger. Continue to cook until onions are translucent.
Add carrots, potatoes, cauliflower. Mix thoroughly and let them sweat for a few minutes on high heat. At this point the veggies should all have that delicious yellow curry tint to them.
Add tomato sauce, coconut milk. Bring to boil and simmer for 10-15 minutes, until potatoes are cooked but still a bit firm. Salt to taste.
Add peas, garbanzo beans, and simmer until veggies are your desired consistency. Garnish with cilantro. Serve with rice.
Makes 4 hungry girl servings.
Forgot to take a pic before trying all of them and entirely inhaling the fourth. #donutfriend #donuts
Last day on child & adolescent outpatient psych. I debated whether I wanted to wear black flats or black oxfords with this outfit, and eventually chose the black oxfords. Now I’m at work and having second thoughts…