in-the-point (poems and essays)

The physician, ornament of the elite

A physician counts always within the high ranks of the society to which authority and influence are ascribed. For many lay people a physician is shadowed by image of a magician who claims to have drawn from a divine source of knowledge and wisdom or have such heavenly assignment of inspiration and prophecy. People shall always ask whether their “Doctor” was naturally assigned, genetically prepared or were just a fake figure that would be expelled sooner or later.

Unique to the physician’s prerequisite is the accomplishment of an incredible triad of nobility, knowledge and wealth. Nobility is a character that confers impressions of superiority، satisfaction and abundance. It would best manifest itself in matters related to moral rewards, physical lusts and materialistic gains. The knowledge necessary for a physician is versatile and can be subject to handling. In such overwhelming topic of general knowledge several aspects may be lightly dispensed with without grave drops except those concerning people’s behavior, believes and convincing.

The third pillar in the incredible physician’s triad is the inclination toward financial resources and proprietary assets. That awareness of the role of financial stability and abundance shall positively impact the continuous knowledge and training acquisition besides fulfilling the expected and intuitive image of the successful Doctor. The financial resources would include medical support establishments, grants, intellectual property rights and medical services compensations or fees.

kitchen, physician's rest

Standard sweet cake with dried grape and walnuts

As winter time approaches it would be very helpful to practice the conventional cake type (I would like to call it ‘The standard sweet cake”). For my preference I like very much some dried grapes within the cake itself. Today, I am very proud to present my first and successful self-made cake (see the pictures). I put some yellow dried grapes and little of walnuts while mixing the eggs, sugar and oil in the beginning.

Here are the ingredients:

1- two whole eggs

2- very little vanilla powder (approx. 0.2 gm; here I used only 1/2 of a small sachet that would be enough for an averagely large cake).

3- 2/3 average glass (its approx. volume : 250 ml) table sugar

4- 1/2 average glass oil

5- 2/3 average glass normal water

6- 2 average glasses flour (all purpose flour)

7- nearly a small spoon of baking powder (sodium bicarbonate)


1- put the content of the two eggs in a suitable vessel (e.g., baking pot). Add the vanilla powder and mix well until the typical unpleasant odor of the egg is gone!

2- add the sugar to the contents in the vessel and mix well in the different directions for about 10 minutes.

3- then add your favorite filling (e.g. little dried grapes, little crushed or small pieces walnut, etc.) to the contents. Mix again the whole things for about 5 minutes. Take care not to be very generous in adding these fillings.

4- then, add the oil and mix well for about 5 minutes at least.

5- start adding the flour very incrementally, and mix well after each time you add the flour. The baking powder is to be added at some point while the flour is being added to the growing cake. After finishing the first glass of flour, add the normal water to the cake substance and mix well for about 5 minutes. You may notice that the air bubbles within the cake substance increase with better and longer mixing of the contents.

6- start adding the second glass of flour also very incrementally to the cake substance and mix well each time. While doing so preheat the oven at 180 Celsius and adjust the oven timer to about 60 minutes.

7- when you are contented with the cake substance as for consistency and air content, check the oven temperature and make sure it’s ok. Bring a suitable clean and dry oven pan and cover its inside with some oil, then pour the cake substance gently to the center of the oven pan. Make sure the surface of the cake substance is almost even ( help it being so by a table spoon, e.g.)

8- put the pan into the hot oven and wait until the nice smell of the cake is there.

9- once you smell the cake is being done, see its top whether it became nicely fair or light brown. Then, you may turn off the top flame and leave only the bottom’s flame of the oven for more of a few minutes.

10- when curious enough, check the consistency of the cake by a spoon or a fork (take care not to hurt yourself by the hot surfaces).

11- enjoy your preferable taste of the cake with or without topping (e.g. jam, or fruits and honey).

Today’s wisdom:

I cook, then I am here!