Friday, December 19, 2014

Exam week trivia, by blogger of the month Jixi He

I thought I might not have much to say for this last week of blogging due to the exams. We had a bacteriology exam and Hebrew final on Sunday, and biochemistry final on Thursday. However I realized that the excitement of life doesn’t go away during exam’s week as long as I keep my eyes open. Hence I’ve slowed down to smell some roses and gathered some trivia from the past week that’s not related to biochemistry. You know how hard it is:

Photos:
1. We finally got our ASRAN cards – proof that we’re medical students!

















2. My desk before the biochemistry final. Yes, I was multitasking all those books.


















3. Can you guess what is this strange looking UFO building, where I spend most of my daytime before an exam? I bet our library is cooler than yours.















4. The library’s got a great view too: the helicopter pad. A helicopter landed one morning and some soldiers came down with a stretcher just like in a movie. What better place to learn emergency medicine than in Israel?















5. Before the biochemistry final, I spotted the most beautiful sunset on my way to school. Thanks to our NBME exam time (5pm in order to be in sync with North America) I was able to witness this beauty of nature that not everyone can see everyday.




6. After the biochemistry final, my breath was again taken away by the mesmerizing sky with the cotton candy like clouds and an almost-full moon.


















7. I found this Chinese rice snack I had always loved as a kid in a nearby supermarket. The excitement was comparable to seeing a long lost childhood friend on a lonely island, and knowing that my friend now speaks Hebrew too.










       8-10. A Shabbat dinner with Chinese food is the best! I’m pleasantly surprised after coming to Israel that I’ve had way more frequent Chinese food gatherings in the past 6 months than my past 6 years in the US. We have much less Chinese students here but probably also because of that; we are a much tighter community. Whenever I get to taste Chinese food I feel like I’m on an express plane back home.

Saturday, December 13, 2014

The week before exams, by blogger of the month Jixi He


Luisa's birthday

We like to say time flies when you’re having fun. Well, time flies no matter what you do especially when the exam period is coming up. I can’t believe I’ve already been in Israel for almost half a year now. I know my way around Beer Sheva. I can ask for directions in Hebrew and actually understand the answers. I refer to Soroka as “our hospital”. But I don’t think I’m ready for the exams, even if you give me another 6 months for it. I’ve learned quite a lot this semester but there’s always much more that I don’t know. So this is what we’ve been doing to prepare for the exam…


Luisa’s birthday is coming up. Don’t you dare forget about it! She is teaching the whole class about the biochemical pathways of her existence: You start with 2 substrates-papi and mami, and the enzyme-Luisasynthase, and you get an irreversible conformational change that results in our lovely product-Luisa, who is responsible for making birthday cards, giving our classmates lots of hugs, and keeping everyone happy. This metabolic pathway is positively regulated by love and negatively regulated by sickness on a gloomy day. And there you go; I should pass my biochemistry final after this review session?
Sleepy chaverim (friends)

Sleepy Sam!

How to prevent yourself from falling asleep in class? Fall asleep between classes! Just like how my dear chaverim (“friends” in Hebrew) have demonstrated: a short power nap during the break can improve attention in class and retain 50% more knowledge because you’re not constantly dozing off. Phase II clinical trial pending.


Food before


Food after!



It is absolutely essential to have good energy for better and more efficient studies. The brain takes up only 2% of the body weight but uses more than 20% of our daily energy intake. Let’s take care of that little commander on top with some delicious cafeteria food from the hospital. Beef, carrots, and chicken soup; tastes just like the food I had in China. “It tastes like Chinese” is the best compliment I can give to food. We all might have noticed that we get a little grumpier when we’re hungry. That’s because when we’re hungry the serotonin level drops and this is an important hormone that helps regulate behaviors like anger and aggression. I can definitely tell you that I feel like the happiest person on earth whenever I finish a good meal after a state of starvation. My almost empty plate can tell you that too.


Rainy B7


When you’re busy preparing for exams don’t forget about the little things that can make life beautiful. It’s been pretty rainy and cold in Beer Sheva this past week. Even in this gloomy weather, I still spotted the most beautiful scene at the hospital helicopter field yesterday: a golden sunset against the backdrop of the heavy grey clouds. It brightened up my evening as I walked back home, tired from a whole day of study.


Falafel for Thanksgiving


It’s the 4th Thursday of November. What’s Thanksgiving in Israel like? Falafels! In this cold winter night at the Black Falafel stand, we gathered our friends and family and took turns saying what we were thankful for this past year. I am thankful for my mom, all my friends, this falafel and the fact that I’m in Israel. - blogger of the month, Jixi He

Friday, December 5, 2014

Our First Friendsgiving! by blogger of the month, Jixi He

Preparation!
The third Thursday of November 2014 is not Thanksgiving, neither in Canada nor in America. It is nevertheless the Thanksgiving for this group of people in Beer Sheva, Israel: the MSIH Class of 2018.

It wasn’t very realistic for us to get a turkey because in order to get one you would have to order 2 turkeys from Tel Aviv and someone would have to spend a whole day cooking it. So we decided to go with chickens instead, a brilliant alternative. There were garlic chicken, beer can chicken, and chicken drum sticks. It was a potluck dinner at our classmates’ apartment. I brought crackers and a bowl of pumpkin spice dip, which was described as “orgasmic” by a fellow classmate. But don’t get full on the crackers; there’s more to come!

Brian and Shauna playing Shesh Besh
I wish I had fasted before the dinner when I saw so much delicious food made by my talented classmates: 3 different types of chicken, sushi, Israeli couscous, spicy Indian dish, sweet potato with marsh mellows, pumpkin pie, gluten-free diary-free nut-free chocolate cake, apple pie, and more unlisted. I’ve never been in a class as small, close and intimate as this one where we treat each other like brothers and sisters, even without the sibling rivalry part. There are only 29 of us, small enough to put all of us in one apartment. We tend to each other’s needs like it’s our own—evidence shown as below: the massage train! Who doesn’t love a nice shoulder massage, especially when you can get one in return too?


The night ended with most of my classmates going to watch The Hunger Game. I’m thankful for this Thanksgiving. Even though we’re at a place away from home, we are spending it with our classmates that are just like family.
                                                                                                             


Beer can Chicken

Everyone!  almost....

Kristina makes the best sushi

That's just round 1

Pumpkin pie with homemade whipped cream

Massage train!

Our kitty guest
                                                                                                                - blogger of the month, Jixi He 

Thursday, November 27, 2014

A Quarter Doctor and a Full Clown, by blogger of the month Jixi He


Yesterday was extremely busy but awesomely interesting and fun. I was wearing my white lab coat in the morning, normal street clothes in the afternoon, and then a full-blown clown costume. The day didn’t just end there; I also had my band rehearsal in the evening. My day went from 10am to 10pm.

In the morning, a few classmates and I had our first clinical rotation at the pediatrics ER department of the Soroka Hospital. This is part of our course “Clinical and Global Medicine” which is aimed to give us clinical exposure, and gain insights and inspirations as a physician. We met at the lobby where Winnie the Pooh, Spiderman and all the Disney Princesses gather, and put on our white coats. Feeling like a quarter of doctor, I followed our instructor into the building. The whole place looked very children friendly, with a Hollywood walk of fame touch to it. There is even a cinema on the floor to entertain our little patients. We were told that there are 12 classrooms throughout the hospital to provide children with whatever class they would normally get in a community, be it academic or extracurricular.

We interviewed a young patient’s mom to know more about her son’s disease, and how the family is coping with it. She was speaking Hebrew the whole time and I was listening intently, leaning almost to her nose, trying to extrapolate as much information as I could with my pathetic Hebrew. It worked! Somehow? I felt I was able to understand 30-40% of what she said, catching familiar words here and there, and interpreting her facial expression and body language. Normally I would say my Hebrew is only 15% good. In 2 years, hopefully I’ll be able to interview patients using simple sentences and not feel like a clown.

Speaking of clown…I know…awful transition…

Probably the most fun class I’ve ever taken and will ever be able to take in med school is “Medical Clowning”. It fulfills one of the four global health clusters requirement. We had many attractive choices for the clusters and I wanted to take all of them, but as soon as I saw the description for medical clowning I knew I had to take it. This class is full of excitement, surprises, embarrassment, and inspiration. Oh, have I mentioned, laughers?  Medical clowns not only work with pediatric patients but also with adult patients, especially in the oncology wards. Clowns provide the patients empathy, and a sense of control, in addition to the endless joy they provide. Happiness is the best medicine; this cannot be more true when it comes to medical clowning.


In my medical clowning class yesterday, we all had to dress in something that we thought would make us look like a clown. I never go to any Halloween parties because I don’t have any costumes. Dressed like a clown?? I had to scratch my head for a whole week before I came up with my clown idea: hey, the once in a life time chance to be the class clown, go big or go home eh?

Wearing a rainbow color fluffy wig with tiger ears and a tiara on top, purple sunglasses covering my normal glasses, tiger bowtie, pink toy guitar hanging from my neck, yellow black striped PJ, pink polka dots pants, and a pair of bear claw warm slippers, I showed up in my clowning class. We had to dance to the music in our clown characters and later tell the whole class who we are in our clown voice. I got used to improvisations and surprises in this class. All the activities we do in class helped us get out of our comfort zone, pay attention to people around us and not feel embarrassed. So when it was my turn, I shouted in my lowest possible voice:” Helloooo!! I am Princess Tiger Bear!! Rawwwrrrr!! I am good at playing guitar, and painting my own hair!! My name is Bumble Bee!!” I was pleasantly surprised to find out that it was slightly more comfortable to be myself, act funny, and get out of my inhibitions when I was in my clown costume. Our instructor told us that the essence of being a medical clown is to connect with patients, and help them build a fantasy world that they can temporarily escape to. So communication and authenticity is very important to a clown.

Well, this is my first time writing a blog. I never know how to end my writing. But I had a great day!  
                                                                                                          - blogger of the month, Jixi He

Tuesday, November 25, 2014

Physicians Oath, by Sahar Romem

After a long delay, the class of 2018 finally repeated the famous words and swore to “First do no harm.” The girls looked beautiful in their white dresses and the boys sharp in their formal wear. After a series of exciting speeches the class representative Luisa Bonilla and Aviva Friedman described our experience so far and gave good advice for the future. The oath written by the students was read in different languages representing the diverse cultures of the 2018 class. The catered meal after the official ceremony was tasty but the highlight off course were the skits prepared by each class. All three performances were entertaining to watch and set the perfect mood for an end of the night celebration at Manga. -by blogger of the month, Sahar Romem






Monday, November 24, 2014

Sukkot, by blogger of the month Sahar Romem

Sukkot is the last holiday Israeli university students celebrate before they begin their school year and for us MSIH students it is the last break before finals. It is therefore an Israeli tradition for families to travel on Sukkot and this year it was announced that more than 200,000 Israelis traveled.

In order to take advantage of their close proximity to Europe or to identify with their new community, the class of 2018 traveled as well. Most students traveled abroad to Spain, France, Netherlands, back home to the United States and Canada, Jordan, Berlin, and even Lithuania and a small few traveled here in Israel to Eilat.

It is understandable that the cheap airline tickets to Europe are hard to resist, but there are many places to see in Israel as well. So, I have compiled a list of “must sees” in Israel apart from the common Kotel and Matzada.

1. Nitzana
a. Located in the Negev
b. An easy full day circular trail
c. Accessible for dogs
d. Possible to bike

2. El Al River
a. Located in the Golan Heights
b. A medium full day circular trail
c. Accessibility to water spots
d. Accessible for dogs



3. Jordan Star Outlook
a. Located in the lower Galili Region
b. Historical site
c. Beautiful look out, interesting buildings, picnic area


4. Hasartva
a. Located in the Jordan Rift Valley
b. Look out, picnic area, challenging sports


5. Tel Gezer
a. Located near Jerusalem
b. Half day hike with beautiful views
c. Not a circular trail


6. Naftali Mountains
a. Located in the Upper Galili Region
b. 2-3 hour medium 13km trail
c. Not a circular trail


7. Lozit Caves
a. Jerusalem area


8. A’it River Natural Pool
a. Located in the Golan Heights

                                                                                                 - blogger of the month, Sahar Romem


Tuesday, November 4, 2014

Learning Through Taste Buds, by blogger of the month Sahar Romem

Learning Through Taste Buds

            We are so busy with our studies, and physically separated from the Israeli students at Ben Gurion University that it can be easy to forget that we are in a new country. MSIH students constantly mention that they would like more interaction with the Israeli student body. Since the Israeli students have now officially begun their studies, all that remains is a topic of common interest to spark the conversation. As far as I am concerned, everyone loved food and I have therefore compiled a list of authentic cuisine along with recipes. These are great to make at home, discuss, and eat out with new friends.

Shakshuka with Feta

Ingredients:
1.     3 tablespoons extra-virgin olive oil
2.     1 large onion, halved and thinly sliced
3.     1 large red bell pepper, seeded and thinly sliced
4.     3 garlic cloves, thinly sliced
5.     1 teaspoon ground cumin
6.     1 teaspoon sweet paprika
7.      teaspoon cayenne, or to taste
8.     1 (28-ounce) can whole plumtomatoes with juices, coarsely chopped
9.     ¾ teaspoon salt, more as needed
10.  ¼ teaspoon black pepper, more as needed
11.  5 ounces feta cheese, crumbled (about 1 1/4 cups)
12.  6 large eggs
13.  Chopped cilantro, for serving
14.  Hot sauce, for serving

Instrucitons:
1.     Heat oven to 375 degrees.
2.     Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3.     Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Bourekas

Ingredients:
1.     2 sheets puff pastry
2.     1/2 cup crumbled feta cheese
3.     1/3 cup grated kashkaval cheese (or substitute another 1/3 cup feta)
4.     1/3 cup ricotta cheese
5.     1 egg
6.     Salt and pepper
7.     1 egg yolk
8.     1 tbsp sesame or poppy seeds for topping (optional)
9.     Nonstick cooking oil spray

Instructions:
1.     Preheat oven to 350 degrees F.
2.     In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese, you may not need to add any salt). Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Reserve mixture.
3.     On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to the same size - a 12”x12” square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4”x4” large.
4.     Place 1 scant tablespoon of the cheese filling in the center of each dough square.
5.     Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-- this will help it stick together.
6.     You can also crimp the edges with the tines of a fork, if you wish.
7.     Repeat this process for the second sheet of puff pastry—roll out the pastry, cut into squares, add filling, and seal the triangles.
8.     Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them some room to expand during baking.
9.     In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each bourekas.
10.  Sprinkle the bourekas with sesame or poppy seeds, if desired.
11.   Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through.

Tubule Salad

Ingredients:
1.     1 cup fine burghul
2.     2 cups cold water
3.     2 cups chopped parsley
4.     ½ cup chopped spring onions
5.     ¼ cup chopped mint
6.     2 tomatoes
7.     3-4 tbsp olive oil
8.     Juice form 1 ½ lemons
9.     Salt
10.  Ground black pepper

Instructions:
1.     Cover the burghul with cold water in a bowl and leave to soak for 30 minutes.
2.     Drain the left over water through a fine sieve and press with the back of a spoon to extract moisture and leave to dry.
3.     Prepare parsley by washing it well, shaking off excess water and removing thick stalks. Let it dry.
4.     Put burghul into a mixing bowl and add the chopped spring onions, parsley and mint.
5.     Add olive oil, lemon juice, salt, and pepper.
6.     Dice tomatoes and stir into the salad.
7.     Cover and chill for at least 1 hour before serving.

Challa Bread

Ingredients:
1.     2 ½ tsp yeast
2.     2 ½ cups luke warm water
3.     ¾ cup sugar
4.     ¾ cup oil
5.     2 eggs
6.     2 tsp salt
7.     8 cups flour

Instructions:
1.     Preheat oven to 180-200 C (depends on oven).
2.     Add ingredients to a large mixing bowl in the above order.
3.     Mix well (by hand about 30 turns).
4.     Sprinkle flour onto the dough and knead with a closed fist for about 5 minutes.
5.     Leave the dough to rise until it doubles in size.
6.     Take the dough and roll it into 6 long tubes.
7.     Separate and braid 3 tubes together to make 2 loaves.
8.     Beat egg and baste the top of each loaf.
9.     Place in the oven on a flat nonstick pan for approximately 25 minutes – until top is golden.

Falafel

Ingredients:
1.     250g dry chickpeas
2.     2 tbsp of breadcrumbs
3.     5 garlic cloves
4.     1 bunch of parsley chopped
5.     1 bunch of cilantro chopped
6.     1 tsp of cumin
7.     ¼ tsp baking powder
8.     Salt and pepper
9.     Oil for frying (canola or corn)

Instructions:
1.     Soak the chickpeas in water overnight, and then dry.
2.     Put the chickpeas, breadcrumbs and garlic into a food processor and process until a smooth paste (if the paste is too soft add more breadcrumbs).
3.     Add the rest of the ingredients and let stand for 30 minutes at room temperature.
4.     Heat the oil in a deep pot and make small balls from the falafel paste (it should not stick to your hands).
5.     Fry in the hot oil until golden brown.
6.     Place on a paper towel to soak the oil.

Mujadarra

Ingredients:
1.     1 lb brown lentils
2.     1 medium onion finely chopped
3.     3 tbsp olive oil
4.     Salt and pepper
5.     8 oz rice
6.     1 cup water
7.     1 large onion sliced

Instructions:
1.     Cover lentils with water and simmer until tender – about 30 minutes. Add more water if necessary.
2.     Fry the chopped onion in half the oil until soft and golden.
3.     Add to cooked lentils.
4.     Season with salt and pepper to taste.
5.     Add rice and another cup of water.
6.     Cover and simmer gently for 20 minutes.
7.     Fry the sliced onion in the rest of the oil until dark brown.
8.     Heap rice and lentils onto a place and garnish with carmelized onions.

Jachnun

Ingredients:
1.     500 grams (3.25 cups) whole wheat flour (alternative: white flour)
2.     1/4 cup date honey a.k.a. silan (alternative: sugar)
3.     1/2 teaspoon baking powder
4.     1 1/2 teaspoons salt
5.     1 1/4 cup water, or enough to give you a springy dough
6.     1/4 cup oil, or more if needed (alternative: about 100 grams margarine or butter)
7.     dried powdered yeast (optional)
8.     stale bread or pita to line the pot

Condiments (which we’ll use later):
9.     eggs
10.  tomatoes

Instructions:
1.     Mix the flour, date honey, baking powder, salt and water to form a dough. It will be sticky, and that’s OK. Knead and let sit for at least 10 minutes. Some people say it needs to sit overnight, but that’s not a consensus; I strive for an hour. Knead again and let sit again. The waiting makes the dough easier to work with and lets the gluten develop.
2.     Divide into six balls. They’ll be about the size of tennis balls.
3.     Oil your work surface. Using your hands and/or a rolling pin, roll out the dough into a 40-by-40 centimeter (16 inch) square. Oil it as needed. The dough should be very thin. If it tears, try to push it back together, but it doesn’t really matter — once it’s folded, the imperfections won’t be noticeable.
4.     Rub liberally with olive oil (or softened margarine or butter — about 1-2 teaspoons oil, 2 teaspoons butter or 1 tablespoon margarine); sprinkle lightly with yeast (if using).
5.     Fold over into thirds. You now should have a long, narrow strip. Brush oil on the top layer.
6.     Roll out again in both directions. Your strip should now be wider and longer. The width of the strip will be the length of your finished jachnun.
7.     Start rolling up the strip. Pull the dough as you go, to stretch it out even more.
8.     Arrange a thin layer of stale bread on the bottom of your baking dish or slow cooker. The bread pads the jachnun and absorbs excess oil. The traditional jachnun pan is a cylindrical metal tub with a tight-sealing top, but you can use any oven-safe dish with a tight lid.
9.     Cut strips of baking paper slightly larger than each jachnun. Rest each roll on its strip of paper — this isn’t necessary, but it will keep them from sticking to each other and falling apart when you remove them from the pan.
10.  Arrange the paper-coated jachnuns in the dish. They should be packed relatively tightly.
11.  If you want, arrange a few clean eggs in with the jachnun. They’ll come out hard-boiled.
12.  Cover with tinfoil to help preserve moisture, seal the pot and bake overnight, for 10-12 hours — on the low setting of your slow cooker, or at 100 to 110 degrees Celsius (210 to 230 Fahrenheit) in your oven. Once baked, whole wheat jachnun will come out nearly chocolate colored; white flour jachnun will be light golden.
Prepare the condiments:
13.  Serve with grated tomato, skhug or hot pepper sauce, and hard-boiled eggs.
14.  To grate the tomatoes, simply slice them in half and grate the cut side. You’ll get tomato pulp, and the peel will be left in your hand.

Malawach

Malawach is another Yemenite bread. It’s made from the same dough as jachnun, but instead of being rolled up, it’s folded into sheets and fried in a pan. One of the balls in the above recipe would make about a 20-by-20 centimeter (8 inch) malawach.

Fry the dough on both sides, and serve with the same condiments — tomato and egg. Or use other condiments of your choice.


Kibbeh

Ingredients:
1.     2 lbs finely ground beef or lamb, lean, divided
2.     1/2 lb. bulghur cracked wheat, medium or #2
3.     1 teaspoon salt, plus 1/2 teaspoon
4.     1 teaspoon pepper, plus 1/2 teaspoon
5.     1 teaspoon allspice
6.     1/4 teaspoon cumin
7.     2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
8.     1/2 cup toasted pine nuts (optional)
9.     2 tablespoons olive oil
10.  vegetable oil for frying

Instructions:
1.     In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper. 
2.     Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency.

Prepare Kibbeh Stuffing

3.     In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.

Assemble Kibbeh and Fry

4.     Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. 
5.     Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.


                                                                                                -blogger of the month, Sahar Romem