Hello, it’s me… and beer brownies

Hello friends! Sorry it’s been ages. We’ve just finished up our renal block (now offering free advice and guesses answers on all things kidney stones, abnormal urination, and urinary tract infections!) and I’m officially on Christmas break. I sincerely apologize for not writing sooner. I’ll quote my girl Adele here: “I know I’ve been quiet, I just wanted to come back and surprise you. I didn’t want to tell you anything because I wanted it to be a surprise.” 100% honesty, I cried real tears when I watched her NBC live performance. The legend is back and I couldn’t be happier.  Anyways, hello, it’s me, with no big surprises like a Grammy-winning album. Only surprise is that I haven’t failed out of med school yet and I come bearing beer brownies. Over the past couple months I’ve unashamedly made this recipe more than a couple times. I know around this time everyone’s all gingerbread this and peppermint that, but when you’re sad about school and only want to eat warm, fudgy, gooey chocolate, maybe with some alcohol thrown in, this recipe does that for you from the lovely Kitchy Kitchen:


1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 1/2 ounces semi sweet chocolate
8 tablespoons of butter, browned
1/2 cup of West Sixth Cocoa Porter
4 eggs
1 cup white sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Melt your semi-sweet chocolate (I used Ghirardelli) either double boiler method or in the microwave (the latter if you’re super classy like me). Sift together the flour and cocoa powder. Brown your butter until you see brown bits and it smells like caramel. Pour the delicious butter goodness into your bowl of melted chocolate, then add the beer. Feel free to drink the rest of your fabulous porter straight from the can; you deserve it. Beat together the eggs and sugar for about two minutes. Add your flour and wet ingredients, alternating mixing in between. Finish with the vanilla and fold in the chocolate chips. Muster all self-restraint to resist gulping down the batter. Don’t be a heathen like me. Instead pour it into a 9 x 13 pan and bake for 30 minutes for extra gooey brownies (or longer if you have no soul and like dry brownies).

Much love and hugs,


“Nice to meet you, where you been?”

Bonus points for you, dear reader, if you sang the title of this post [my very first one!!] to the tune of “Blank Space” by America’s sweetheart, T-swift herself.

Hello world! Welcome to my new blog, where I will attempt to coherently type my thoughts onto blank spaces and send them out into the terrifying world wide web. I am many things, but for this blog I am an Asian-American gal living in my home state of Kentucky attending medical school. Born and raised in the bluegrass state, I’ve happily returned to KY after a four year hiatus in Chicago (aka college) and a brief post-grad stint in San Francisco.

Though a science-loving nerd, I’ve always enjoyed writing. A liberal arts education forces you to write (essays upon essays), and my post-grad job was all about writing (healthcare journalism). Yet since med school kicked in, I haven’t had the space or made the time to write for pleasure. So here (two months too late to be a New Years resolution) I will attempt to carve out the space and time to practice writing again. You may find the occasional photo(s) of my adventures along the way. This process is mainly for me, but you are more than welcome to follow along (please do!). Here, I’ll cover a lot of ground: my trials and travails as a med student; Asian-American identity in a culturally southern, racially white space; and my awkward navigation through budding adulthood. When I’m not studying biochem pathways or disease pathology, you’ll probably find me binge-watching Netflix, eating all the donuts I can find, making a mess in my kitchen, or working on my crow’s pose (read: still a yoga amateur).

As dear T-swizzle would say: “So it’s gonna be forever / Or it’s gonna go down in flames.”

Yours truly,