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Graduate student (permanently, it seems). Scientist by day. Writer by night. Gay at all times 🌈 I post funny essays, opinion pieces, and some favorite recipes.

A podcast dedicated to fabulous narration.

Photo by author. Podcast Cover Art.

I recently had the idea to add narration to my comedic pieces which are the entire reason started writing again. Since only a minority of stories on Medium are selected for narration, I decided to do it myself so I created a podcast called That’s Incorrect.

My task now is to narrate my stories and add an embedded audio player near the top of my stories. Pieces that have narration will get a 🗣️ emoji in the title so folks know that narration is available. …


In Between Brothy Lentil Soup and Creamy Daal

Photo by author/cook/me.

I love lentils so I decided to experiment by creating a hybrid dish: a lentil soup that combines the traditional spices from Daal and the veggies from more traditional lentil soup. Daal is often prepared with red lentils because they can be used dry without problems; when added to a simmering pot, they will fall apart and create that creamy texture. Traditional lentil soup is brothy but can be made creamier by manually pureeing a portion of the soup and adding it back to the broth. …


An Appeal for a New Culture in the Century of Biology

Photo by Ekrulila from Pexels

Ironically, I’d like to begin this piece by describing my credentials. At the time of writing, I am pursuing a chemistry PhD and have a Bachelor’s degree in chemistry and biology. The purpose of my post-secondary education, which now spans ten years, has been to prepare me to be a creative and productive member of the scientific community. As I enter the (hopefully) final year of my doctoral studies during a global pandemic, I worry about the following developments: (1) the existing culture of credentialism in the scientific community, (2) the ascent of biology in the 21st century, (3) the…


Avoid the Places Where You Met or Where You Came From.

Photo by Chris Lawton on Unsplash.

Although my boyfriend and I were born in different countries, our biggest cultural differences are actually due to him being raised in the Midwest while I grew up in the East Coast. By no fault of his own, my beloved was born and raised somewhere in the enormous suburban sprawl that claims to be part of the city of Chicago. I, on the other hand, spent my teenage years in the New York City area. Consequently, I refer to the entire region between The Appalachians and The Rockies as “the middle”. …


Short Recipe: Decadent, Enormous, Death by Chocolate

Photo by author/cook/me.

I was first introduced to these massive and delicious cookies from Levain by a high school friend I was visiting for the holidays. The bakery now has 8 locations, most of which are in New York City — if you’re ever in town, you should check these out.

Note: this makes about 8 cookies so either freeze/store the unused dough or call up 8 hungry friends.

Ingredients

  • 1 cup cold unsalted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 cup unsweetened dark baking cocoa
  • 1 cup cake flour
  • 1.5 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp…


Decadent and Enormous: Death by Chocolate

Photo by author/cook/me.

I was first introduced to these massive and delicious cookies from Levain by a high school friend I was visiting for the holidays. The bakery now has 8 locations, most of which are in New York City — if you’re ever in town, you should check these out.

I love chocolate so I go for the double chocolate chip ones. Each cookie weighs 6 ounces; that’s almost half a pound of cookie. They’re massive, intense and, magically, not dry on the inside. The actual recipe for these is a trade secret but many people on the internet have tried to…


How to Make (Lime-Infused) Pasta from Scratch

Photo by author/cook/me.

To be honest, I became interested in making my own pasta after riding the sourdough craze when the pandemic first began. After having gained (and then lost) my COVID 19 (pounds), I decided to do this experiment myself. It turns out it’s easier to make pasta than it is to make sourdough because you don’t have to worry about keeping yeast alive. Pasta making does require that you obtain a relatively uncommon type of flour and, of course, a pasta machine. I first tried to do this without a pasta machine, just with a rolling pin and some elbow grease…


Short Recipe: Healthy, Delicious, and Filling

Photo by author/cook/me.

I adapted this recipe to incorporate more fennel into the dish and to tone down the pomegranate (except in the marinade). Here’s a link to the long version of this story:

Ingredients

  • 1–2 lb(s) of salmon
  • Italian parsley

For the marinade:

  • 3 tbsp miso
  • 2 tbsp brown sugar
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 orange, zest and juice
  • 2 tbsp pomegranate molasses
  • 1/2 tsp salt
  • Freshly ground black pepper

For the fennel:

  • 2 large fennel bulbs
  • 2 large shallots
  • 1/2 cup dry white wine
  • 2 tbsp golden raisins
  • Olive oil (as needed)
  • Salt and pepper to taste

Instructions

  1. Chop the garlic coarsely and add it to…

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