A week of dining hall meals at Washington College
For most college students spring break is synonymous with Miami beaches, bikinis, partying and Girls Gone Wild.
Beets. You either love 'em or you hate 'em. Take for example the exchange between Michael Scott and Dwight Schrute on one of my favorite shows, "The Office":
This week when I had finished practice and had an hour to study (i.e. cram) before my physics midterm, I knew a typical bowl of oatmeal would not suffice; I needed a power breakfast. Enter the powerhouse waffle.
Penne with Tuna Puttanesca Sauce
We have all heard that salmon is good for you—omega-3 fatty acids, lean protein source, the list goes on—but it's hard to catch fish on campus.
reviving the baked chicken from the allergy station
This week finding a recipe was easy—using mangoes from breakfast to rev up chicken at lunch—but finding a personal connection to this fruit was a challenge.
Dining hall oatmeal revisited
With the start of every New Year comes a new list of healthy, must-eat foods.
A healthier alternative to the traditional pre-packaged snack
During my crew season, I begin every morning with a cup of black coffee and a South Beach Living Peanut Butter bar.
You know those weeks when everything in your classes seems oddly related? I've experienced a lot of these déjà vu moments this semester. Who knew the Victorian novel and Weimar Germany had so much in common? Or that the ancient Greek I studied for one year in high school would come back to help with my German reading? Currently we are reading Erich Kästner's "Fabian: The Story of a Moralist.
Is your mouth on fire? What do you do? Grab a tall glass of water and start gulping? Think again!
The full proverb, shortened by countless film and song titles, reads: "When in Rome, do as the Romans do." Saint Ambrose (c.340-397) gave this basic advice to Saint Augustine regarding how and when to fast in a foreign Italian city.
When you hear "Ratatouille" what comes to mind? Perhaps the Pixar animated film featuring Remy, a rat who dreams of becoming a chef but must first overcome the limits impressed upon him by society (being a rat in the kitchen ain't easy). This past week I realized that most of us remember more about the film than the actual French dish.
They say "an apple a day, keeps the doctor away," a motto that has been thrust upon me in early childhood and since then, permanently engrained. Apple eating was a daily ritual in our household. My father would meticulously core and slice two apples: eight pieces for me, eight for my younger sister.
"The key to a perfect risotto is in the stirring—constant stirring."
It doesn't take a scientist to make a great salad.
I finally had the time to make pie. Hallelujah! The big question then became, "What type?" When asking this question, there are several categories you must confront: audience, texture, season and price.
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