Graham enjoys time for arts and crafts
Gloria Graham is originally from Los Angeles, California. Her family immigrated from Mexico when she was only 11-years old.
Graham came from Mexico with her mother, Gloria Felix, and father, Jamie Flex, and two sisters.
Graham's parents still live in LA.
Graham did not have a big family when she was growing up. Her mother had one sister and brother. So, Graham grew up around them, her aunt and uncle's children and her cousins. Graham attended school at Abraham Lincoln High School in East Los Angeles and graduated in 2004.
After graduating from high school, Graham went to San Diego State University and majored in Biology with a minor in Chemistry.
“I ended up going to Medical school,” Graham said. “I always wanted to be a doctor.”
Graham said her love for the sciences, learning how things work and the human body led her to become a doctor.
“I truly believe God put me on this earth to be a doctor,” Graham said.
Graham said her career goal is ultimately to help her community and make sure her patients are doing well.
Graham married Joshua Lamar Graham in 2014. They moved to Philadelphia in November 2020, and she began working at Rush Hospital in January.
Graham and her husband have two beautiful daughters and one son.
“Our home would not be able to function without him,” Graham said.
Joshua Graham is originally from Philadelphia, and because Joshua has a huge family, the Grahams have all the support they need and more when helping with the children, she said.
Graham’s hobbies include anything to do with arts, crafts and baking.
“I created a space for arts and crafts on our property,” Graham said.
Her mother and grandmother taught her to cook. So the first thing she can remember cooking in the kitchen growing up was chocolate chip cookies. Graham loves to bake, but her favorite meal is a good steak.
Graham said she gets recipes from her family, Google and Pinterest and she even invents her own recipes. Graham said she loves the process of cooking, and with three small children, she tries to get them involved with cooking as much as she can.
SWEET POTATO PIE
1-can of sweetened condensed milk
3-cups of mashed sweet potatoes
1-stick margarine melted.
Beat with mixer until all mixed well. Pour into two unbaked pie shells until set at 350 degrees.
Makes 2 pies
Graham’s husband had a wheat allergy so she usually uses a gluten-free flour for this, but it can be done with regular flour.
2 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold, the secret is for the butter to be COLD cup whole milk, you can use buttermilk too
Preheat oven to 425F
Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
Cut the butter, you can also shred it in to mix
Add milk, use a spatula to combine
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough, this is important or else it might have the wrong consistency. Use your hands to flatten the dough to 1 inch thick and lightly dust a round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
Repeat until you have gotten as many biscuits as possible, place them about 1/2 an inch apart. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
If you want to brush with melted salted butter immediately after removing from oven.