I am DONE with the MICU and done with all rotations until the end of January – Horay! Next up, I get to fly all about the US like a crazy person doing interviews for residency during the next 2 months. This is the fun (?… yes, fun) part of 4th year! It will also be the first time in 3 years that I won’t feel guilty for taking time off during the holidays to study. I always did take the time off, but the “need to study” nagging guilty feeling in the back of my mind won’t be there this year.
To start this chunk of time off right, I got together with some friends for our annual *Friendsgiving* this weekend. I brought a veggie tray (to keep us a little healthy), but I’m a sucker for dessert so I also brought a peanut butter chocolate pie (see below). I don’t think PB/chocolate is um traditional Thanksgiving food, but I promise you that after one bite of this pie you will forget all about that orange pumpkin goop. (kidding, I love pumpkin pie, but this pie is seriously really good).
After all that food, I ended my weekend with a killer 7.75 mile run. It’s been so cold here lately, and I wasn’t feeling the run at first. Luckily, I have an awesome friend who forced me out in the cold weather and it ended up being the best and longest run I’ve done in awhile! I felt great after!
Moral of this weekend: Friends are the best 🙂
What are you thankful for?
Chocolate Peanut Butter Pie (inspired by a collection of Pinterest recipes with my own added twist)
Ingredients:
Graham cracker crust: 1/2 C butter + 2 C crumbled graham crackers (OR just buy a premade crust)
1/2 C PB, softened in microwave 30 sec
1/4 C butter, softened
1/4ish C powered sugar
Instant chocolate pudding mix
Light Cool Whip
1 1/2 C Fat-free milk
PB cups, roughly chopped (as many as you want! I used ~3/4 of a 12 oz bag so 9oz)
- Use the back of your spoon to mash the graham cracker crust/butter mixture into a 9” pie pan (or buying your own is much easier….)
- In a separate bowel, mix the PB and softened butter together, adding the powdered sugar until the mixture is the consistency of brownie batter. (sorry for the imprecise sugar measurements, I literally just added the sugar until the mix was thinner than PB but seemed still spreadable)
- In another bowel, Wisk or blend the milk and chocolate pudding together (can use a fork if you’re like me and don’t have a wisk or a blender). Fold in 3/4 of the tub of cool whip (reserving some for the top of the pie) & add in the chopped PB cups.
- Bottom layer – spread the PB/butter mix on the bottom.
- Next layer – the pudding/cool whip/PB cups mix.
- Top with the plain cool whip & decorate.
Eat, Run, Study 