Tuesday, October 5, 2010

Blueberry peach crisp and the crazyness of grad school

You might be wondering where I've been... why I haven't posted in almost two weeks or I don't comment on other blogs as often. The answer is grad school. I've spent the past 10 days reading so much daily that I can't keep the headaches away. I still have time to cook, although not so much to take pictures of any baked goods, but don't worry, it'll happen. Maybe less frequently, but this blog is not closing any time soon.

Those of you who read often know that I just started a PhD in Chemistry. I don't really have that many classes, but boy, are they intense or what... Take for instance my class at OHSU, where we have about 100 pages posted the evening before our next class, which are supposed to be read for the class. I feel like hiding my head underground every time it happens. But I can't complain, I enjoy it too much. 

I'm one of those dorky girls who gets a huge kick out of sitting at a seminar and understanding what the professor is talking about. I'm thrilled about understanding relationships between metabolic processes and diseases. But more than anything I love being in a lab more than anything else in the world. 

Now that I'm a grad student, not only do I get to work in a lab, but I also get to teach a lab. I can't put into words how exciting this is. I've been waiting for this moment to come for two years. To be able to show the newbies how to do experiments, how to work in the lab, how to understand the chemistry behind what they're doing. Hopefully this excitement is contagious and my students enjoy the lab as much as I do. 

Even with the large amount of work, I still try to eat decently well, specially for breakfast. Sometimes you're not sure when the next meal is gonna be, so starting the day with abundant fuel seems like the right thing to do. On Saturday, the farmers market takes place at the PSU campus, so I just walk a couple of blocks and find myself surrounded by fresh fruit and veggies. Cold weather seems to have arrived to Portland, but I was lucky enough to find some peaches and blueberries before it did. They went into this easy and wonderful crisp, which would work with pretty much any other fruit and will warm up the cold fall mornings. 

Blueberry and peach crisp
Serves 2

1 peach
1 cup fresh blueberries
2 tablespoons brown sugar
4 tablespoons of butter
1 cup of old fashioned oats

Preheat your oven to 350 F.
Peel and cut the peaches in big chunks. Mix with the blueberries and the two tablespoons of sugar. Stir it well to coat the fruit and let it sit for about 5 minutes so it releases part of the juices. With your fingers, mix together the butter and oats so they get sticky. Distribute the fruit in two oven-safe bowls, ramekins or container of sorts and cover with the butter and oat mixture. Sprinkle with a bit more brown sugar and bake for about 30 minutes, until the oats are crisp and the fruit is cooked and juicy.


Maria said...

Quick, healthy and sweet! The best way to start a day!
Cacahuet, com es trobava a faltar llegir-te!!!
Molta sort amb els papers i les classes, tu pots aixó i molt més!!
Muaks muaks

Rachel said...

I've never though of having a crisp for breakfast but yours is so wholesome!

Grad school is certainly quite an experience. There were a few spurts when I have never worked so hard in my life!
Good for you for keeping up on the blog though. It will be good to have a creative outlet.

Neus said...

Vaja!! a veure si en u futur, seras la profe del meu fill, jejeje
Si no canvia d'idea de gran vol estudiar química, de moment aquest any ha escollit les optatives de quimica i bioligia, per preparar-se de cara a batxillerat I amb les idees cada vegade més clares, que vol anar a EEUU a viure un temps.
Que be que les coses t'he estiguin surtin bé,

Aquest cistell me'l emporto a casa.

Un petonet

CRIS said...

Sembla molt interessant el teu doctorat, ja explicaràs qualcom si està relacionat amb la nutrició també. Quina sort tenir blueberries fesques, aquí sols les vec liofilitzades.

Nirmala said...

Wow! A PhD in Chemistry. Super smart and talented in the kitchen to boot! I love blueberries and peaches together, and I love how this recipe serves two, perfect for small families.

redmenace said...

Welcome back. When I was in grad school, I didn't have a blog or even know what one was. You're a star in my book and this looks wonderful! xo

Anonymous said...

Lovely use of blueberry!

Patty said...

Wow, school sounds intense! You can totally handle it. :) Love this little healthy crumble - great brain food. A version with apples and cinnamon would be lovely too...

Megan Gordon said...

Ah yes...reading your post brought me back to the days when I first started graduate school (not that long ago, really). I loved the fact that I got to just sit and read all day and talk to other english nerds like myself. So take a deep breath. It'll take awhile to find a normal routine and figure out how to manage your time/life/friends etc, but you will. Congrats!

Medifast Codes said...

Oh the beauty of blueberries, so good.

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