Cycle 5 - From Type A to Type B

I've completed my 5th round of chemo now. Surprisingly this time went by very quick. I really tried to keep myself busy, and didn't focus too much on the treatment itself. You're probably wondering what there's to do in a hospital? At Stanford Hospital and Clinics, there's an arts program, music program, and spiritual care services. Every time I'm admitted, I always sign up for these programs because they're essential in keeping me sane throughout the week. 

Some of the artwork that I've done during my hospital stays: scratch-art colored paper (top left), color pencils (top right), watercolor (bottom). Not the prettiest, but I had lots of fun! 

My friend Shoji was interested in how I changed throughout this whole process. That's a loaded question, but I'll try to do my best answering. I would say that before I was sick, I had a very Type A personality. My whole life revolved around academics and my career. I was very competitive, status conscious, impatient, and rigid with time management. I always wanted to be the best, and nothing was going to get in the way of that.

Cancer stopped everything in it's track. School was no longer a priority, my health was. I vowed to do anything and everything to get well again. The main change that I made was my lifestyle; living at a lower stress level, and taking things as they come. By doing this, I wouldn't continually set myself up for disappointment. I took joy in simple things like taking a walk. I tried not to be angry or bitter at not being able to do things that I once did, but rather tried to be grateful for the things that I do have. Of course I have my bad days when I'm really down because I know that I'll never have a normal life like everyone else, but eventually it passes. With that, I became a Type B person.

   

Tomato, Mozzarella, and Basil Bruschetta (Courtesy of Giada De Laurentiis)

• 1 loaf baguette bread 
• 8 ounces Mozzarella 
• 1 (32-ounce) can diced tomatoes
• 1 cup fresh basil leaves 
• 4 cloves garlic
• 2 tablespoons extra-virgin olive oil 
• Salt and pepper

Directions

1. Preheat the oven to 375 degrees F. 
2. Drain diced tomatoes. Mince cloves of garlic. Finely chop basil leaves. 
3. In a bowl, add tomatoes, garlic, basil, and olive oil. Season with salt and pepper. 
4. Slice baguette into 1-inch thick diagonal slices. Arrange on sheet pan in a single layer. 
5. Bake in oven for approximately 3 minutes until golden brown and crisp. 
6. Remove from oven and place mozzarella cheese on toast. Bake for additional 3 minutes or until cheese is melted. 
7. Remove from oven and spread one tablespoon of tomato mixture on each piece. 
8. Serve immediately. 

Yummy!