Monday, May 19, 2014

Unexpected Reactions: How my Medical School Graduation is the Worst Thing to Ever Happen to my Brother

For many, graduation is a time to celebrate the results of hard work and accomplishment.  Especially graduation from medical school.  It is no secret that becoming a doctor requires many sleepless nights and hours of hard work.  Medicine is a field where reform means limiting the work week to 80 hours for trainees, and the work required for medical school does help prepare young doctors for these types of schedules.

As a woman going into general surgery, I've gotten my fair share of admonitions in addition to the congratulations.  People whom I barely know have warned me that my partner will leave me and I will end up childless and alone.  (I have yet to hear of any male future surgeons being warned that all of their children will be fathered by the milk man.) However, for the most part, I have received mostly support and some very unexpected You Go Girl type comments from female physicians.

The reaction to my impending doctor-hood that has caught me most off guard is my brother's.  To give you some background, my brother failed out of college, has lived with my father for the past three years, and is going to cosmetology school to become an esthetician.  An esthetician is like a cosmetologist to the max.  He will be licensed to give Botox injections.  Anyways, he has shown no desire to return to college to get a bachelor's degree, which also means he has shown no desire/intention/plan to go to graduate school.  My brother works part time at Starbucks (around 25 hours per week) and attends night school two nights a week for all his beauty license stuff.  He feels that because I have worked single shifts longer than his entire week of paid work, no one feels that he is working too hard.  This is so offensive to him that he has cut off all communication with me, including blocking me on Facebook.  The ex-communication occurred after he made sure to let me know that I am a horrible person and will be a horrible doctor because I think a 40 hour work week is reasonable.  I do suppose a 40 hour work week is a little much to ask of someone who doesn't pay for rent or auto insurance.  This whole situation is pretty silly, and the casual observer would probably believe my brother is jealous.  The concept that my brother is jealous about me accomplishing something that he has never attempted is ridiculous to me.

Although my brother is not communicating with me directly, he will be attending my graduation.  However, he decided to call my mother to have her ask me to find him a place to stay for free as he cannot afford a hotel room in New York City.  This is the next level of how silly the situation is.  My mother is pretty worried about my brother.  She thinks that my graduation is too emotionally stressful for him, and that I should be more understanding and supportive.  She also is telling my relatives that if they are planning to give me a graduation present, they should be giving a present to my brother as well.  I guess it takes a lot to live on your sister's couch for free for a month because you're too embarrassed to tell your parents that you flunked out of school.  It's as impressive of an accomplishment as successfully completing medical school and matching into a categorical spot in general surgery.

This whole situation makes me more amazed at what I've accomplished.  This relationship dynamic in my family isn't new.  It's just the most pronounced expression of it in recent years.  If I experience success, my mother treats it as a potential trauma for my brother.  My responsibility should be to protect my brother instead of celebrating.  I have no idea what it feels like to be upset by the success of others, especially if they have succeeded in something that I have never attempted.  There are many more things that I have not tried than things that I have tried.  I would probably have a debilitating depression if this type of thing upset me.  I don't know what it's like to have someone defend me and advocate for me.  I have no idea how my brother and I came out of the same living circumstances.  I am actually glad that my mother focused all of these strange ideas on my brother and left me to fend for myself.  Although the official shut off of communication only occurred recently, I obviously did not know my brother well at all since I was so blind-sided by his self-centered reaction to what should be a celebration.

At the beginning of medical school, one of our professors told us that becoming a doctor would change our relationships with people around us.  I didn't realize that this could include such intense lashing out. Medical advice is not the only thing my family wants from me now that I will be a physician.  They also want me to be an impartial observer of my own life, allowing them to make all of the decisions without any moral or emotional input.   I could be wrong, but I'm pretty sure this is bullshit.

Wednesday, April 16, 2014

Lessons from my First Duck


Duck has been my favorite food since I was a child.  Before I was in school, I was asking my mom if we could go get either Peking duck or roast duck.  I had rather atypical tastes as a child.  For this reason, I have had a fear of cooking ducks.  I was afraid that I would ruin them and wouldn't be able to forgive myself for ruining something so delicious.  I've undertaken some pretty intense home cooking projects, like my summer of jams (which I don't recommend when it's 103 degrees), homemade pasta and ravioli, and my sourdough croissants.  This year, I decided that I would conquer my fear of cooking my favorite food: duck.

I used a recipe from the Silver Palate cookbook.  I did everything wrong.  The recipe involved roasting a whole duck, carving the breast, and serving this breast over a salad of green beans.  After being a little confused as to the small amount of breast meat on the duck I had roasted, I realized that I had cooked the duck breast side down, and had actually made the salad with the back meat.  Even though I wasn't crazy about the salad, I realized that cooking duck is the same as cooking any other high quality piece of meat.  Cooking meat isn't about being a good cook.  Cooking meat is about not fucking up something that is inherently delicious.  Even though I had roasted the duck upside down and only seasoned with salt and pepper, it was still a delicious piece of meat because I had not worked nearly hard enough to fuck up the inherent deliciousness of duck meat.

I also referenced Duck, Duck, Goose to make rendered duck fat, and I saved the pan drippings.  Hank Shaw is right.  Duck fat is God's gift to potatoes.  Plus, I already knew that I liked cracklings.  My grandfather's sister owned a butcher shop and used to make me cracklings out of all of the non-pig animals because no one would buy them, and I loved eating them so much.  But I didn't know that cracklings are the by product of rendering fat.  Homemade duck cracklings?  I feel like I wasted the first 27 years of my life by not eating homemade duck cracklings.

Another thing I learned that has changed my culinary life is that duck stock makes way better beans than chicken stock or beef stock.  I've been making lentils with onions caramelized in duck fat, mushrooms, and duck stock.  I realized that I just don't like lentils that aren't cooked with meat juices, and duck juices are PERFECT!
*Disclaimer: I may feel this way because I have loved eating ducks longer than I have loved eating pizza.  You may not feel the same way about beans cooked in duck juice.

Now after a few more ducks under my belt, I feel much more comfortable cooking one of my favorite meats at home.  Ducks are super expensive in restaurants, and I don't even get to keep the liver to make pate or make stock or keep the fat for potatoes and beans.  In hindsight, I don't know why I waited so long.

Saturday, March 29, 2014

Sardine Banh Mi Salad


Banh Mi is one of my favorite foods.  For those of you that don't know, banh mi are French-style Vietnamese sandwiches that have grilled meat, sweet pickled radish and carrots, jalapeno, cilantro, pate, and mayonnaise on a big crusty baguette.  If I had to pick favorite parts, it would be the daikon and carrot pickles followed by the pate, but really the sandwich is all about the combination of flavors.  If you don't get any jalapeno on your banh mi, then you don't know what banh mi is supposed to taste like.  My least favorite part of banh mi is the bread.  The traditional baguette is very crusty, so it creates a lot of crumbs.

When I was growing up in Fort Worth, there were a few places in Dallas where we would always stock up on banh mi while visiting my grandparents.  One was Bale, a French-style Vietnamese bakery that is known for their banh mi.  They used to have a special where you could get 6 sandwiches for $2, and my brother and I would eat all 6 in one day.  Another place was a pho restaurant (I don't think I ever knew the name) that didn't have banh mi on the menu.  You had to order it for takeout (while you were eating in at their restaurant) and they'd hand it to you in a black plastic bag.  The whole affair felt very naughty and exciting.  The banh mi here was $6 per sandwich, but it was so good.  One of my uncles was friendly with the owner, so he was able to order the sandwiches for takeout without actually eating in the restaurant!  This was a big deal.  If you met this uncle, you would completely understand though.  He was a competitive soccer player in Laos, but still looks like a competitive soccer player.  He is someone you just want to feed, and you don't even have to feel bad about it because he can't get fat.

So recently, I was diagnosed with PCOS, and I have mildly elevated cholesterol.  I have always suspected that I have PCOS, but waited several years before actually having someone confirm my suspicion.  And in my defense, the whole month before I got my blood levels drawn, I was on my internal medicine sub-internship.  For some reason, I am unable to eat as healthily as usual while on internal medicine.  I end up eating cheap takeout every day, either given to me by my team or purchased on my way home.  This is one of the reasons I did not apply to internal medicine.  While the oligarche of PCOS doesn't really bother me, the increased susceptibility to diabetes and wonky cholesterol do.  This means that I have to be more selective about what I eat and more disciplined about daily exercise.

One of the dietary changes I have been trying to make is to incorporate more fatty fish into my meals.  Salmon is easy.  You just add some salt and pepper and slap that slab on a skillet.  Like a good steak, a salmon fillet does not take skill to cook.  All you have to do is not ruin it.   Sardines are another fatty fish that are cheaper and more environmentally friendly to catch since they live in rivers.  I've tried cooking sardines in the past using different French styles.  The taste was a little too strong for me.  Then I remembered that banh mi can also be made with sardines, and I hoped the tomatoes and spice would balance the strong sardine flavor.  I also wanted to convert the meal into a cabbage salad because cabbage is cheap, sturdy, and can be left in the fridge for days.  In this recipe, I pickled the cabbage with carrots in the same style as the traditional daikon and carrot.  This creates a tasty salad that can be packed several days in advance, which makes easy weekday lunches.

Sardine Banh Mi Salad
Adapted from Viet World Kitchen, makes enough for 5 packed lunches

1 small head cabbage
2-4 carrots
1/2 cup sugar
1 cup hot water
1 1/4 cups white vinegar
1-2 tablespoons oil
1 large onion or 2-3 large shallots, sliced
3 ripe tomatoes, roughly chopped
1 jalapeno, diced with as much ribs removed as you want
1 15-oz can sardines in tomato sauce
oyster sauce and sugar to taste
1 bunch cilantro, chopped
2 cucumbers, sliced and quartered (you can peel if you like)

1.  Shred the cabbage and carrots.  A food processor makes life so much easier here.

2.  Dissolve the 1/2 cup sugar in the hot water and combine with the white vinegar.  Place the shredded cabbage and carrots in this brine in a large bowl, cover, and let sit in the fridge for 4-6 hours.  Do not let this sit overnight, as the cabbage will get too limp.

3.  Heat the oil over medium heat in a sauce pan.  Saute the onion in the olive oil until it becomes translucent and golden.  Add the diced tomatoes and jalapeno and saute until the tomatoes fall apart.  You can add a tablespoon or so of oyster sauce at this point.  If you taste it now, it will be too spicy.  Don't worry.  The fish will tone down the spice.  If the sauce is too salty from the oyster sauce, add some sugar.  Add the whole can of sardines, and mash and combine them with the sauce using a wooden spoon.  Taste and adjust oyster sauce/sugar ratio.  Lower heat, cover, and allow to simmer for 15 minutes to allow the flavors to combine.  Shut off heat, let cool, and mix in chopped cilantro.

4.  After 4-6 hours, drain the cabbage and carrot mixture.  You don't need to spin it completely dry or anything, just dump it in a colander.  Divide the mixture evenly amongst 5-6 plates/containers.  There will be about 1.5-2 cups of cabbage mixture per serving.

5.  Divide the cucumber slices evenly amongst the cabbage servings, and divide the sardine mixture evenly amongst the servings.  When you actually eat the salad, the sauce from the sardines and the brine on the cabbage combine to make a pretty good dressing.

Tuesday, November 5, 2013

Preparing for a General Surgery Residency

During my year off before medical school, I worked as an AmeriCorp volunteer.  Basically, I was broke living in New York City.  I decided to spend my free time cooking.  That's when I started this blog.  I'm not the kind of person who goes to exotic restaurants because I want to try a certain dish.  I usually look up a recipe that sounds tasty and try to make it myself.  A huge part of this is because I am cheap.  My mother fed our family of 3 on $20 a week, so cooking and budgeting have always been intertwined in my eyes.  During my year with AmeriCorps, I decided that I wanted to learn to make jam.  There was a cheap vegetable market nearby that had fresh berries and accepted my food stamps.  I checked out cookbooks from the New York Public Library.  I got pretty comfortable with my jam making skills during that year, and I'm glad I took the time and effort to develop them.

For the past year, I have not had many opportunities to experiment in my kitchen.  I have been busy with my clinical clerkships, preparing for and taking USMLE Step 2, my sub-internships in surgery and medicine, and presenting at meetings for the Association of Surgical Education and the American College of Surgeons.  It has been a busy year.  Early in my third year of medical school, I realized that I wanted to apply to General Surgery for residency.  I have been panicked with the idea that I might not match.  At this point, I have 16 interviews scheduled for residency positions, and the prospect of matching does not seem so far flung.  I only have 1 pass/fail exam left to study for, and my schedule will be nowhere near as grueling as it was during my two months of surgery sub-internship.

For those of you who are unfamiliar with the Match and the residency application process, here is my simplified version.  You (applicant) apply to a bunch of programs.  Those programs choose whether or not to interview you.  You rank a list of programs, and each program ranks a list of applicants.  All these rank lists go into a super computer, and the super computer spits out a list of who goes to which program.  Unlike any other application process, you do not get to choose where you go.  You can rank programs based on where you would like to go, but you either accept what the super computer tells you, or you turn down a residency position.  With this in mind, there are certain things I do and do not know about my life in July.  I do not know where I will live.  I have a list based on places where I will interview, but I do not know for certain.  I do know that I will be working long hours, at least 12 hours a day (or night), six days a week.  And when I say 12 hours, I mean more like 16 hours.  I know that I will be about $200,000 in debt with my combined loans from college and medical school.  Most of my loans will be eligible for deferment, but the interest rate on my loans from my last two years of medical school is at 8%.  The federal government also stopped providing subsidized loans for medical students after my first year of medical school.  I think they might be trying to increase student debt so that programs like National Health Service Corps attract more professionals to primary care fields.  Or just trying to make becoming a doctor even more cost prohibitive so that people of lower socioeconomic status will not be able to provide care to their own communities, which is one of the central philosophies behind community-based healthcare.  But I digress.

So basically, what I do know about my life starting in July is that I will be busy, and I will be broke.  There are things that I will not have time to do adequately myself, such as walk my dog enough or clean my house.  I may also decide to start paying off some of my educational debt.  These are things I cannot control.  However, there are things I can do to prepare.  I know that I feel better eating food I cooked myself.  It's healthier, cheaper, and produces less waste from packaging.  As preparation for residency, I am working on finding and tinkering with recipes that are fast (or little effort i.e. slow cooker), freeze well, and transport well.  I will also be working on snacks that can fit in a scrub pocket. I've searched a little for tips on life during residency, but nothing really hits home for me, so I decided I would document my journey myself.  I'm sure I'm not the only food obsessed aspiring general surgeon on the web.

Wednesday, April 4, 2012

The Best Almond Croissant in Prospect Heights

So when I say "The Best Almond Croissant in Prospect Heights," I really mean "The Best Almond Croissant Along my Usual 1.5 Mile Dog Walking Route." G Maxx and I usually walk down Vanderbilt from Sterling to St. Marks, take St. Marks to Washington, and then walk back towards the park on Washington. On Saturday mornings, we walk past our street to the farmers' market at Grand Army Plaza. Our Saturday morning tradition is to buy eggs, animal organs, and honey or vegetables if they look good that day. The only reliable things we get are food for the dog. Go figure. We generally beat the crowds, which is nice. G Maxx has made friends with the Turkey Lady and the Egg Lady. I also get an almond croissant. Overall, it's a nice Saturday morning tradition.


So, on this route, there are five possible places to acquire breakfast pastries:

1) Joyce Bakeshop on Vanderbilt near Sterling, but I don't remember the cross street
2) Sit & Wonder on Washington and St. Marks
3) Penny House Cafe on Washington between Prospect and Park
4) Coffee Bites on Washington between St. Johns and Lincoln
5) Farmers Market, specifically Bread Alone

The first two do not have almond croissants.  If I go to Joyce, I like to get lemon bars, and if I go to Sit & Wonder, I am most definitely getting a donut.  They carry donuts from Dough, and they are excellent.  Penny House Cafe has the cheapest almond croissant at $2, and they are tasty.  The owner is nice and cares about customer opinion.  I feel that this coffee shop best reflects the feel of the neighborhood.  You just have to get there early because they run out of my desired pastry by noon at the latest.  The almond croissants from Bread Alone and Penny House Cafe are comparable.  Bread Alone is slightly more expensive at $2.50.  You also don't get to chat with the merchants, and if you're me, you have to balance a dozen eggs, 5 lbs of turkey giblets, and your wallet while your dog tries to eat all of the baked goods.  This is another reason we go to the market in the morning before it gets crowded.

My one issue with these is that they are not authentically made.  Almond croissants are supposed to be a way to use the previous day's croissants that didn't sell.  These "stale" croissants get revived by being sliced open, filled with buttery-sugary-almond goodness, and re-baked.  So how do you tell if your almond croissant is legit?  It should have a slice all the way through it where the filling goes.  The croissants from Penny House Cafe and Bread Alone do not have slices through them.  They are made with some alternatively constructed almond filling that is probably slightly healthier for you.  I will say that if you aren't sure if you want sweets or savories, go to Penny House Cafe.  They have excellent bagels and breakfast sandwiches.  They also prepare bagels better than Ye Olde Bagel Shoppe or whatever that place is called on Vanderbilt.  That place will put cucumber on my bagel, but put it all on one side.  It's strange.  Penny House Cafe prepares your food with love and care.  Also, if you aren't familiar with almond croissants, they are the ones with powdered sugar and sliced almonds on top, so you can check the pastry case before you enter the shop to see if there are any left.  Or you can enter and order something else.

So the best almond croissant in Prospect Heights?  Most definitely Coffee Bites.  This is the red coffee shop that is currently underneath an awning on the same block as the laundromat that burned down last year.  They are often playing the Beatles.  They have proper almond croissants.  The croissants here are the priciest at $3, but they are bigger and more delicious and totally worth it.  I usually go to Penny House, but they had run out of almond croissants super early one morning, so I walked into Coffee Bites, as it is on my way home from Penny House.  The moment I checked their pastry case, I saw what I had been looking for: the slit down the middle of the croissant.  The proper place for the filling to go.  The slit can also hold more creamy almond filling than whatever roll method the other places are using.  I'm not going to lie, I change it up.  I like all of these businesses, as they are all local and friendly.  I frequent Bread Alone the least and Penny House Cafe the most.  This hierarchy is based entirely on almond croissants.

Saturday, March 24, 2012

Asparagus with Chicken and Lemon Cream Sauce



I am obsessed with making this lately. I don't when exactly it started. I don't know how. I don't know why. All I know is that asparagus has been on sale, and this is the way I want to eat it. Cream sauces are not something I grew up eating. My mother is very conscientious about her weight, so we only had heavy cream in the house for Thanksgiving when she would always make quiche and cheesecake. Heavy cream was basically forbidden, which is why I always feel a bit naughty when I cook with it. I've been very naughty the past few weeks. This pasta is the culmination of decadent foods that I can guiltlessly enjoy while I'm single. No one around to complain if my pee smells funny from asparagus. I can put handfuls of garlic in with no complaints. I get to use my favorite pasta shapes (medium shells or rotini, if they are reachable on the grocery store shelf). It also travels well. You can add other vegetables as well. I think this would be good with mushrooms and parsley too. Maybe peas also.

Asparagus with Chicken and Lemon Cream Sauce
Makes about 6 servings

1 lb pasta
6 Tbs butter, separated
4-5 large cloves of garlic, minced
about 1 lb boneless skinless chicken breasts, chopped into small pieces
1 bunch asparagus, chopped into 1" pieces
about 1/4 cup flour
1 pint heavy cream
juice of 1 lemon
salt and pepper

1. Boil water for the pasta and cook it while you're doing everything else.

2. Heat 2 Tbs butter over low-medium heat in a large skillet. Once the butter melts, add the garlic and gently saute until the garlic starts releasing its delicious smells.

3. Add the chicken boobs and increase the heat to medium. Once the chicken is cooked (white not pink), add the asparagus stemmy parts. Saute until they turn a deeper green. (I err on the side of less cooked than more cooked for my veggies.) Add the asparagus crowns. Turn off heat.

4. Heat 4 Tbs (half a stick) of butter in a saucepan over low-medium heat. Once the butter is melted, add the flour. You can increase the heat some here if you get impatient. Stir the flour in the butter and keep stirring. You are making a roux. Every food made with roux is decadent. Stir until the roux gets slightly golden. Slowly add the cream while stirring or whisking to prevent lumps. At this point, your pasta is probably cooked and ready to be drained.

5. Heat and stir the cream mixture until smooth. Slowly add the lemon juice while stirring. Add salt and pepper to taste. My palate favors lots of garlic with lots of pepper and not so much salt. Add chicken and asparagus mixture. Stir together your saucy bits and adjust spices. Now stir the saucy bits with the pasta bits.

Monday, March 12, 2012

Trijaminal: A Quest for Mulled Wine Marmalade



I've been making a lot of marmalade this "winter." Part of it is because I visited my mother for the first time in two years. We spent most of the time between visits not speaking, so my visit over the holidays was one of making amends. My mother has two very specific comfort items when it comes to food. Those things are orange marmalade and green tea. Naturally, when I visited, I took the time to make large quantities of marmalade in her kitchen. Another part of it is that citrus is cheap, and winter is actually a much more comfortable time to be making jam in a New York City apartment. Stirring jam in front of a hot stove in the summer heat is almost unbearable. I have also perfected my non-cheese cloth technique for marmalade, for those of you who also try to minimize the amount of equipment you use.

Then all this winter jamming got me thinking. I wanted to capture the flavor of mulled wine in a jam. Marmalade is the natural choice, since it already contains two of the ingredients in mulled wine: oranges and sugar. The only missing flavors are spices and booze. First, I experimented with wine and spices. The spices in the first version were good, but subtle. Then I increased the spices, but I wanted to know if the wine actually made a difference, so I made one with all water and one with all wine. After three versions, I discovered the following things:

(1) You cannot capture the flavor of alcohol in jam because it cooks for so long that the alcohol all cooks off.
(2) Wine does special things to food. I found that it toned down the sweetness but brought out the bitterness of the peel in a satisfying way.
(3) It tastes good no matter what, with or without booze. Without booze is cheaper, but with booze is a good way to use up refrigerator wine that you might not want to drink.

In our unofficial taste test officially titled the Trijaminal(in case you aren't in medical school and would like to understand the pun), tasters were split. Some didn't think the wine made a difference. Some liked the less spiced version. My favorite was the all wine and more spiced version.





Basic Orange Marmalade Recipe
I think this makes about 4 pints, but it could be less. I don't can all of my jam. I use old jars and refrigerate, so I never get an exact idea of how much I made. I filled two peanut butter jars and canned 1-9 oz jar.

3 navel oranges
1 lemon
sugar
water

1. Wash the citrus. Thinly slice the lemon and 1 navel orange. Put all the slices into one container.

2. Use a vegetable peeler to remove the zest from the remaining two oranges. Place the zest with the lemon and orange slices. Remove the pith from the two zested oranges. Thinly slice the orange sections and add to the other sliced citrus.

3. Eyeball the volume of the citrus. You will use this same volume of sugar and water to make the marmalade. You could put the slices into a large measuring cup. I usually use a pyrex bowl because I like the idea of measuring without measuring. Place the citrus in a large pot. I like to use an enamel one.

4. Add an equal volume of water to the pot. Bring to a boil and simmer for 10-15 minutes. Shut off heat, cover, and let sit for several hours to overnight. This step extracts the natural pectin from the citrus peels and membranes.

5. Place a saucer in the freezer. This is so you can check the set of your jam later. Wash and sterilize any jars you are using. I wash my jars with antibacterial dish soap, place them in a 9x13" baking dish, and place this in a 200 F oven. The oven heat will keep the jars clean, and they won't crack when you pour hot jam into them. I clean the lids by washing them with soap and water, placing them in a heatproof dish, and pouring boiling water over them when I think my jam is about to be finished.

6. Measure the appropriate volume of sugar (same as your volume of citrus slices). Bring the citrus mixture back to a boil. Add sugar about 1/2 cup at a time. Stir after each addition. Adding the sugar in a stepwise fashion keeps your jam from boiling over.

7. Continue to heat with stirring until the jam starts to thicken. This will probably take about 45 minutes. Check the set by removing the saucer from the freezer, smearing some jam on it, and letting that sit for about a minute. Push on your jam streak. If it wrinkles when you push on it, the jam is ready to be canned. If not, put the saucer back in the freezer and keep stirring. This is the earliest time when you can taste your jam.

8. After your jam passes the cold plate test, fill jars up to 1/4" of the rim, wipe down rims, and place lids on. If you are canning, completely submerge the jars in boiling water for 10 minutes. Let all jars sit at room temperature overnight before you refrigerate. This allows the jam to set properly.

Mulled Variations:
Use Basic Orange Marmalade Recipe with the following changes:

V1: Add 5 cloves, 3 cardamom pods, and 1 cinnamon stick in Step 4. Replace half of the water with Madeira wine. Remove the cinnamon stick before proceeding to Step 6.
V2: Add 10 cloves and 1 cinnamon stick in Step 4. Remove the cinnamon stick before proceeding to Step 6.
V3: Add 10 cloves and 1 cinnamon stick in Step 4. Use Cabernet Sauvignon instead of water. Remove the cinnamon stick before proceeding to Step 6.