Goooood MOOOOOOOORNING readers! For the first time in 2018 I am back with a mild hangover and a hell of a lot of content to share with you. Hold on to your butts.
It’s been an exciting start to the new year to say the least. I’m doing my first furniture refurbishing project on a beautiful antique liquor cabinet, I cooked some baller food, and, oh right, YA GIRL GOT INTO MEDICAL SCHOOL.
In one of the most tense and exciting moments of my life I opened my first decision letter and there it was, the sentence I have been waiting to see, “We would like to welcome you to the incoming Class of 2022.”
I lost my damn mind.
Seriously, I burst into tears. I didn’t think I would be that emotional but the feeling of realization that I am officially going to become a doctor after all the years of hard work I’ve put in was truly overwhelming. Here I am at the table, nursing my La Croix like the well-adjusted adult I am and getting misty-eyed again. I don’t know what happened to me in the past year, I’ve gone soft.
On the other hand, now is the time to begin stressing over what great one-liner I am going to use for introducing myself as Dr. Graves. “Heeeeeey-o I’m Dr. Graves but I won’t put ya in one!” Obviously, I need help here. Suggestions welcome.
In the daze of paperwork (holy shit, I didn’t know there was this much paperwork involved in just ENROLLING in medical school) and the new year festivities I haven’t been able to write much but I’ve been racking up the pics and I am ready to roll.
First up on the roster: pears.
Having a doctor for a dad means you’re going to have a lot of fancy gift baskets stocked up around the holidays. Patients, partners, and coworkers have a penchant for mailing my dad all kinds of snacks every year and I am all for reaping the benefits. He’s a diabetic, so guess who gets the sweet stuff? Forget a 2018 diet.
This year we got a huge box of Harry and David fruit. If you’ve never had that stuff, find some because it is GOOD. It is hard, however to eat 12 perfectly ripe pears before they go bad. Maybe youre some kind of pear-eating machine and thinking “I could TOTALLY eat 12 pears that fast, wow IDIOT.” Well go ‘head then with ya bad self. Don’t even TRY this delicious recipe. Just inhale your raw pears.
For those that, like me, all of the sudden look over and go “Shit, my pears!” when they have started to go soft and wrinkly, I have a solution. Poach those suckers. Google tells me that poaching officially just means “cooking in a small amount of liquid.” The fun part for poached pears is that the liquid is wine. Also, it only requires half a bottle so guess you’ll just have to drink the other half while enjoying your pears because we can’t have it going bad, can we?
- 4-5 fancy pears (or normal pears, peasant)
- 1/2 bottle of red wine (I used pinot noir because… I like to drink it)
- 1/4 cup sugar
- 4-5 whole cloves
- 1.5 oz (about one shot-glass worth) orange liqueur
- Peel pears. Here you have two choices, you can leave them whole or cut them in half and remove the stem and hard center where the seeds are. I chose the latter because I wanted my pears to all fit under the liquid line a little better and I hate that weird stringy center stem. It’s a personal preference thing.
- Add the sugar, wine, liquor, and spices to a saucepan just large enough to fit all of your pears. Stir to dissolve the sugar.
- Add the pears and bring the liquid to a boil. Once boiling, reduce heat to simmer.
- Simmer 15-20 minutes or until the pears are beautifully red and easily pierced with a knife. The knife trick works if you are using newer pears that are still firm, but for me since they were already older and soft I just cooked them for about 15 minutes to meld all the flavors.
- If necessary, remove the pears and reduce your sauce for 5-8 minutes or until it reaches a more syrupy consistency. I had to do this because I didn’t want my pears to overcook and disintegrate, but you may not have to if your pears cook longer. Give it a taste and see if its concentrated enough for you.
- Top with an excessive amount of whipped cream because you love yourself.
In just about 25 minutes, you can go from zero to wine dessert and most of that time is unattended. That’s an A+ in my book. I also like this one because it tastes a lot more decadent than its calorie count. Its fairly low-sugar, enough that my dad could have some and not inject an entire bottle of insulin.
The orange liqueur is the real star. In fact, if I had the forethought some orange zest would have been a fabulous addition but alas I didn’t have one handy. I would still drink that sauce by the cupful (and maybe I did).
Here’s to kicking off 2018 strong. Now if you’ll excuse me, I have a duck to attend to.