Keep on truckin'

This Mack truck birthday cake was for a truck-obsessed little boy named Luke whose favourite colour is blue. Admittedly I did not know very much about big rigs prior to this cake, and not having any brothers, my exposure to 18-wheelers was only limited to passing them nervously on the highway or bad memories of long-distance moves gone awry.


So, now I know that tractor-trailers are indeed made of two parts, the front tractor which is also called the cab and the rear trailer which houses all the cargo. The eighteen wheels include two front steering wheels and eight more pairs of wheels at the front and rear of the trailer. I have now officially exhausted my knowledge of trucks.

This truck was constructed from one 10" x 15" x 3" slab cake made of chocolate cake and dark chocolate mousseline. This slab was cut first into a 10" x 5" x 3" piece and a 10" x 10" x 3" piece. Both pieces were then bisected into 5" wide pieces and stacked with cake board and dowels in order to form the front cab and rear trailer. Everything was masked, covered in rolled fondant, and airbrushed. Ultimately, the truck dimensions were 5" wide x 16" long x 6" high.

My favourite details are the eighteen Rice Krispie treat tires covered in fondant and the side mirrors, even though I realize that they were positioned much too low to be optically correct. Regardless, Luke reportedly gave me the ultimate compliment, calling the cake "perfect". Happy Birthday Luke!

Diversion: San Francisco

Over Labour Day weekend, Eric and I escaped to San Francisco for some relaxation, culinary exploration, and time with good friends who reside in the Bay Area. It was an opportunity to revisit the city which, inadvertently, has become woven into the misguided journey I took towards pediatric ophthalmology.

I was lucky in the past to spend two summers in the San Francisco Bay Area, first in 1996, and then in 2001. After receiving a grant from the American Pediatric Society, I spent six weeks, during the summer between 1st and 2nd year medical school, doing childhood lymphoma research at San Francisco General Hospital with an inspiring clinician scientist. Honestly, I think it was the best summer of my life, being independent for the first time in a dynamic city while being mentored by the first of many physicians whose passion for medicine seemed so limitless and contagious.

By the summer of 2001, two years of ophthalmology residency had passed and despite encounters with three ophthalmologists who were very influential in my professional life, I was struggling to emulate the passion for ophthalmology which they possessed and shared freely. In my naivety, my desire to have their passion became confused with my desire to pursue ophthalmology, leaving me intensely conflicted as I progressed through residency, unable to find any path which felt right. After spending the summer at an ophthalmology course in Stanford, the slow realization that I may never find that passion in ophthalmology culminated in my final excruciating decision to leave my pediatric ophthalmology fellowship in 2005.

And so, this visit to San Francisco was a strange intersection of my former medical aspirations and my new existence, especially because my ten year medical school reunion also happened to be scheduled for Labour Day weekend in Vancouver. Since I had neither an ophthalmology practice nor child to brag about, going to San Francisco was definitely the better choice.


In between window shopping and a day trip to Napa with friends, we had three favourite meals. The Slanted Door in the Ferry Building provided excellent service, a fabulous view, and a well-balanced modern Vietnamese lunch (try the grapefruit and jicama salad as well as the cellophane noodles with crab). Perbacco, an Italian ristorante recommended by a former San Franciscan (thanks Thahn!), was a highlight not only because of our dinner company, but also because of the divinely tender seared squid on arugula and the hearty handcut tagliatelle with pork sugo which I devoured.

Most memorably, we made the pilgrimage to Chez Panisse and ate upstairs rather than downstairs (I like having choice). This historical birthplace of California cuisine and the organic locavore movement was cozy and straight from the 1970's but the food was refined and current. The duck breast with fig relish on rocket was so intense and delicious. Then, the wild nettle pudding soufflé with corn, zucchini, and chanterelle mushrooms was so uncomplicated and pure in flavour. I could eat there every day.

I will always love San Francisco for many reasons, the diversity, the hippie spirit, even the odd weather. But mainly, I will always love San Francisco because it was where I was filled with so much promise and desire to find passion and direction in my career despite not truly knowing what I was meant to be passionate about. Perhaps I am still on my way to finding out and this visit is merely another breath of inspiration.