3rd year 2nd semester

I have been back in Russia and continuing my studies for 3 weeks since my long and happy 2010 summer holidays. Time flies when we are enjoying ourselves and now it is time to get back into the real world and start bearing the responsibilities that is on our shoulders.
Since the begining of the new semester, I had an additional 3 subjects in my syllabus and timetables. These are operative surgery, radiology, and hygiene. Out of these 3 subjects, the operative surgery is one of the toughest subject I have ever met in my life. This is due to the amount of materials that each and every student is supposed to prepare before going for the practical classes.
I believe that I have mentioned in earlier blogs that this semester is the toughest semester in the whole course of my medical studies as it is the bridge between our theoratichal studies in the university and our clinical years in the hospitals. Hence the amount of final examinations that will be held during the end of the semester for evaluation of our knowledge is quite an amount (5 to be exact) and these subject are no small matter.
Each of these subjects have a mountain of information that all students need to memorize and know before heading into the examination hall.
Thus, all I can say is I can't wait for this semester to end and start my practical years of studies.
Today is a Sunday, and as those whom are close know, it is the day whereby me and my housemates are to cook for themselves. This week I decided to cook something that I have miss having for a long time - cheese steamed rice. This is a dish that my mother used to prepare for me and my sister for breakfast when we were still studying in our secondary school. It was always my maid or father who would prepare breakfast for us, though when this dish is to be prepared for breakfast, my mum will wake up early in the morning( around 5am) to prepare this delicious breakfast for us.
Till now, I still can't forget the taste of it as I take a spoonful of rice covered in cheese. The dish maybe simple to make but at the end of the day, I think it is the heart of the chef preparing the dish that gives that extraordinary taste.
Attached to this post is the picture of my attempt of whipping up my own version of this dish. It was not bad, though there is still a long way before it can taste half as good as the ones that were cooked by my mother in the wee hours of the morning.
P/s : the other photos are a sample of what our main canteen provides us for lunch.