Hey, remember that person you thought you couldn’t live without? Well, look at you living and shit.
Living & shit….
On a Tuesday last summer, Erin Mandeville was at a CVS buying medicine for her five-month-old baby, Gabriel. Close to 4PM, she noticed her infant’s eyes roll back in quick succession. It was the first of Gabriel’s many episodes of infantile spasms th
Neurosurgeons are Boston Children’s Hospital 3D printed an exact replica of the child’s brain to practice a hemispherectomy on before proceeding with actual surgery the next day.
This is an interesting case in which technology, medical simulation, and education come together to ensure patients receive optimal care. 3D printing seems to becoming an increasingly integral part of high stakes surgeries across a variety of fields - neurosurgery, ophthalmology, cardiology, orthopedics and more. Just a couple of days ago, a young boy received a 3D printed spinal vertebra custom fitted to his spinal contours and designed to allow for continual bone growth.
I’m excited to see how 3D printed medical materials proliferate in the coming years.
My parents were none too pleased when I told them that in a few years, I’m gonna stop being a doctor and move out to the islands.. And figure it out when I get there.
But they didn’t say I couldn’t do it.
I don’t even surf.
I probably could sell a couple of shoes and be alright for a month. (via imaresident)
I totally get this.
If you’re in your twenties don’t fucking complain about how old you feel okay
You’re getting progressively less shitty, I promise. People who complain about how old they are come across as incredibly insecure and vain, and that is way, waayyyy more off-putting than a few smile lines and a few goddamn years’ worth of sense.
Older? Yeah. Good.
So,etimes blunt is the way to go.
The story can resume. I will return. Find you, love you, marry you and live without shame.
That’s all there ever is.
Hey, Augustus Waters.
Shakshuka with Kale and Goat Cheese from Kinfolk mag
This is a favorite recipe of mine. It’s fairly quick, super delicious, and makes for great leftovers. Plus, it can be made vegan by omitting the goat cheese and egg!
1/4 cup (2 ounces/60 milliliters) olive oil
1 small yellow onion, finely chopped
1 heaping cup chopped kale
5 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 (28-ounce/900-gram) can whole peeled tomatoes, undrained
Sea salt to taste
1/2 cup (2 ounces) goat cheese, crumbled
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
Heat oil in a 8 to 10-inch skillet over medium-high heat. Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another minute. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 minutes.
When tomato mixture has thickened slightly, stir in a dash of salt. Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce. Cover the skillet and cook for 4–5 minutes, depending on how runny you like your yolks. Remove from heat and finish with goat cheese and herbs.
Serve with buttered toast.