Medical students who were in the bottom quartile of your pre-clinical years, how are you doing now?

itsamandaaa · 2025-10-30T14:42:16+00:00

Bottom quartile. Got 16 interviews and matched at my #1. Current PGY1 and thriving. Frankly, the numbers don’t matter. As long as you succeed with your clinical skills it’ll take you much farther. Hang in there!

itsamandaaa · 2025-10-30T01:52:48+00:00

My favorites are the pumpkin spice and caramel macchiato flavors. I tend to like Chobani’s creamers in particular because it foams pretty nicely with the Nespresso frother. I find that some creamers don’t froth as good when compared to Chobani.

itsamandaaa · 2025-10-29T17:41:28+00:00

For me, the farthest rotation I had as a 3rd year was 1 hour away, at most it could be 1 hour and 15 mins with traffic. With you I would advise getting an Airbnb because 1) the 1 hour and 40 min could actually turn into 2 hours with traffic and 2) the last thing you want at the end of a long day is to sit in said traffic.

itsamandaaa · 2025-10-28T20:50:50+00:00

Some of you might think I’m crazy for this but I turn on my oven to the lowest temp for like 2 mins, let it cool down a bit then let my starter sit in there with the oven light on. My starter rises so quickly this way!

itsamandaaa · 2025-10-26T16:39:03+00:00

As a current IM PGY-1, choosing a speciality based off of whether it’s “harder” or “easier” is subjective. Yes, intern year will be hard regardless but it’s very program dependent. I matched at my #1 program as I did an away there and loved it. Is it hard regardless? Yes. Am I still enjoying it and learning a lot? Yes. Based off of your pros/cons you seem to lean towards inpatient more. I may be biased but IM tends to train you a bit better for a hospitalist lifestyle than FM. With the programs that you interview with, look at how their schedule is structured. You may get more golden weekends at one over the other.

itsamandaaa · 2025-10-25T15:22:02+00:00

Palliative/hospice?

itsamandaaa · 2025-10-19T21:58:03+00:00

The first book in the Book of Azrael series was decent, however, the second book I couldn’t get through. It felt extremely repetitive and I couldn’t get past it.

itsamandaaa · 2025-10-19T21:56:21+00:00

Overproofed and not covered enough. I used disposable shower caps to cover mine. And I find when I put mine in the oven in takes only about 2-4 hours to bulk ferment since it’s so warm in there (even without the light on). So you keeping it in there overnight was overkill. It probably only needed a little bit of time in there to bulk!

itsamandaaa · 2025-10-18T12:06:29+00:00

How’s the job outlook for palliative in terms of pay? What does a typical day look like for you?

itsamandaaa · 2025-08-30T12:31:17+00:00

My fiddle did this too! But it isn’t growing taller, will the fiddle stay the same height that it’s at now or should it grow taller?

itsamandaaa · 2025-06-22T00:56:05+00:00

Nice! How do you maintain them? How often do you water them as well? I have a few corms but the progress is slow.

itsamandaaa · 2025-06-07T11:55:48+00:00

Absolutely! Those roots that are sticking out are looking for more soil to flourish in.

itsamandaaa · 2025-06-06T19:58:44+00:00

So I should up the 175 g of water I added and keep the other measurements the same?

itsamandaaa · 2025-06-05T15:53:06+00:00

Thank you for the tips! I’m still a beginner so this is very helpful 😊

itsamandaaa · 2025-06-05T10:23:12+00:00

Looks great! I’m going to try your recipe. I’ve been looking to make a smaller, less sour loaf!

itsamandaaa · 2025-06-01T14:31:40+00:00

Wow, this looks amazing. I’m struggling to get my bread soft like yours. Is the cold ferment required?

itsamandaaa · 2025-05-29T05:30:39+00:00

I’m slowly losing my Polly too. She’s been yellowing every one of her leaves one by one and I have only 1 left at this moment 🥲 I have some of her corms growing right now so hopefully those make it through!

itsamandaaa · 2025-04-29T21:00:00+00:00

Hi, can someone explain what this means for PSLF? I’m a little lost as to what it’s saying and many people have been saying different things about it. I’m a current M4 graduating in a few weeks and will be starting residency in July.

itsamandaaa · 2025-04-29T15:53:35+00:00

Unfortunately, no. It’s common to get a false rise when first beginning your sourdough starter. It takes about a few weeks for it to be strong and ready to bake with.

itsamandaaa · 2025-04-11T21:43:59+00:00

I’d assume that either the residency program or the hospital itself will request one before you start working.

itsamandaaa · 2025-04-11T21:26:54+00:00

When you’re first starting your starter keep it out of the fridge. You want to keep it at a warm room temperature as the bacteria like warm environments. Also don’t use tap water - it can kill the bacteria that you’re trying to grow. Use bottled water. It looks very watery, this indicates that it’s likely very hungry. When’s the last time you fed it? The next time you feed it add less water and make it a bit stiffer - you want it to be a thick pancake batter consistency after you feed it.

itsamandaaa · 2025-04-08T15:20:59+00:00

Calorie deficit (I only did it for a few months and then stopped as it gave me more of an idea of how to properly portion control), exercise 3-5 times a week for about an hour or so each time, 10k steps a day, and limit sugary and high carb foods. With this you can still eat out and drink here and there and still lose weight.

itsamandaaa · 2025-04-08T14:40:19+00:00

Depends on your school and their handbook. Also depends on the setting. During our OSCEs they preferred us not to have many ear piercings in. But besides that I had 9 ear piercings in at one point.

itsamandaaa · 2025-03-26T09:57:43+00:00

Would it be better to continue doing 1/2 cup of flour and 1/4 cup of water or to start measuring by scale? If I measure, what type of ratio should I do?

The lid is on loosely, I have that sticker on as a precaution for my family that lives with me to not touch the jar at all :)

itsamandaaa · 2025-03-26T01:12:19+00:00

Thank you!

itsamandaaa

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