Hello! It’s been a long time. I have a few updates in life!
I am a busy bee in the hospital per usual. Except this year I’ve dedicated a little more time in studying in my free time. Lifelong learning is a weird concept. I feel like we’ve hit the point where you don’t study to ace an exam, you don’t study to get the highest score. You’re learning just to learn more about what you love to do, and to be a better doctor. It’s definitely something I want to work on more this year.
I am in the midst of my first ever senior resident month, with an intern and all! It’s been so fun trying to figure out my new role, balancing between managing and helping and still learning all at the same time. I would be lying if I said it was a breeze, because it most certainly isn’t. But I love it all the same.
I’ve made some big career decisions in the past week and truthfully I’m not quite ready to just write it out but I can tell you I am excited, in a nervous excited way where my stomach still jumps thinking about it. I promise I’ll get into more details, maybe in the near future!
But probably the most exciting news of all…
The #tinyasians are ENGAGED!
I am still smiling. A month and a half later, still smiling from that magical evening. It will be a night I cherish in my heart forever - from the sounds of Bright Eyes in the background, the glow from the twinkly lights with pictures of us all in between, my little stuffed animals wearing bow ties, sitting on the ledge the way they do on our bed. The taste of the champagne and pie, the smiles adorned on our families’ faces, the deep hugs from our close friends. I’m so grateful for all the love.
And now we begin the planning! It’s been so fun daydreaming, following wedding instagrams, finally revealing that Pinterest board I’ve been keeping a secret to the public (hehehe). And since we’re waiting until the end of residency to tie the knot (May 2020!), we are taking our time and sprinkling in all sorts of non-wedding things to keep us from going wedding-crazy. Like pizza parties and sponto dessert dates! And speaking of non-nuptial celebrations, Andrew’s birthday is coming up and I can’t wait to give him his present. Muahaha.
In the meantime… cookies!
I finally had a chance to bake, and these cookies were too intriguing to not share. Sesame is having its moment, isn’t it? These cookies incorporate the sesame in three different ways - the toasted seeds, the tahini, and the toasted sesame oil. With all those different layers of sesame, it teeters right on the edge of savory in a good way, I promise. It’s a spin on the classic for when you’re feeling feisty.
Sesame tahini chocolate chip cookies, makes ~18-20 cookies
½ cup unsalted butter, room temperature
1 tablespoon toasted sesame oil
¾ cup brown sugar
¼ cup white sugar
1 large egg plus 1 egg yolk
½ cup tahini (I use a quality brand like Soom Foods)
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups AP flour
1 tablespoon toasted sesame seeds
1 ¼ cup chopped dark chocolate
Using a mixing stand with a paddle attachment, beat the butter, toasted sesame oil, brown sugar, and white sugar in a large bowl on medium-high speed until light and fluffy, about 4-5 minutes.
Add the egg and egg yolk, beat until well combined. Add the tahini, and vanilla extract and beat until well incorporated.
In a medium bowl, mix the salt, baking soda, baking powder, and AP flour until combined. Add these dry ingredients to your wet ingredients and beat until just barely combined, with a few flour streaks remaining.
Add your toasted sesame seeds and chopped chocolate and beat into the batter until they are well distributed among the dough. Chill the dough for 1-2 hours. You can develop it longer if you want to develop the flavor even more!
Preheat an oven to 350 F. Scoop the dough with a medium cookie scoop onto a lined baking sheet, giving each scoop 2 inches of space between each other. Bake for 12-13 minutes until golden brown. Remove from the oven and let cool on the pan for 2 minutes. Remove from the pan and place the cookies on a cookie rack. Let cool for another 10 minutes, then enjoy warm. Or wait a day and eat cool - either way, you’ll love them.
Happiest weekend, friends!