One balmy California night, while I was still a bright-eyed young high-schooler, a revelation splashed upon me, like the water from a boiling-over pasta pot: Not everyone cooks. I was at a friend’s house, and we were making pasta for dinner. Her method of boiling water? Wait until it boils over, foaming everywhere. “That’s how you know it’s boiled!” she said. I was shocked. My friend could do physics problems I couldn’t begin to wrap my head around, but she didn’t know her way around her own kitchen. Cooking is essential to my sense of well-being. I’m a recovered picky eater, who learned to channel irrational anxieties about food—and dislikes that still persist—into a resolve to master the perfect risotto. It’s easy to be a foodie where I’m from, the Bay Area. It’s harder, I found, in Hanover, New Hampshire. I don’t mean to run down DDS, but my freshman year, I became a Sustainable Living Center/off-campus-house groupie, crashing upperclassmen’s kitchens for my own nefarious, quinoa-cooking purposes. I moved off campus as soon as I could, ostensibly to have a full kitchen at my disposal. But through several off-terms spent in tiny apartments, I’ve realized I judged the dorms too… Read more »
So, Orientation has ended and the free-food frenzy will soon be over. Pretty soon, you’ll have to fend for yourself and learn how to navigate the complicated system that is Dartmouth Dining Services.
Members of the Class of 2016, you’re on one of two meal plans: SmartChoice 20 or BlockChoice 180…. Read more »
I love unexpected combinations, like chocolate and chili peppers or jalapenos and pineapple on pizza (just try it — trust me). One such combo that has always intrigued me the most is the marriage of balsamic vinegar and fruit — specifically, strawberries. Most of us know balsamic vinegar as a dip for bread or a dressing on salad, but in reality, its potential extends much further. Case in point: this week’s DDS Detective, a strawberry balsamic sundae: luxurious, creamy, tart and with just a hint of sweetness.
At Collis, get a few strawberries from the smoothie bar and put some squeezes of honey and a bit of balsamic vinegar on top.
Grab a pot of plain Greek yogurt.
Stick the strawberries in the microwave for about a minute and a half.
Take the strawberries out of the microwave, and put them on top of the yogurt.
Mix well, and add more sugar or honey to taste.
Priya Krishna / The Dartmouth Senior Staff
Everyone loves Chicken Parm. It’s possibly one of the most likeable dishes I have ever encountered, as its noncontroversial ingredient list can please even the pickiest of palates. This week’s DDS Detective brings this popular dish to the masses in the form of a chicken parm toast from Collis.
Get a side of grilled chicken from the stir fry line and ask them to spoon tomato sauce on top
Grab a piece of bread.
Toast the bread.
Top the bread with the tomato sauce/grilled chicken and top that with a generous spoon of parmesan cheese
Microwave all of that for 1 minute.
<div > <p><img src=”http://static.thedartmouth.com/2012/01/10/photos/7755_article_photo.JPG” alt=”" title=”"</img></p> <p>Priya Krishna / The Dartmouth Senior Staff</p> </div> I adore breakfast. It’s not only the most important meal of the day, but also the most flexible. You can have everything from a chocolate chip pancake to a breakfast taco, an omelette to a bowl of oatmeal. I am always looking for ways to change up my regular breakfast routine, and this past term that I spent in London, I had a breakfast revelation. It was called Moma — this British product that comprised a small pot filled with oats, yogurt, and fruit. They were incredible. Our FSP used to fight to get them in the morning. I developed an addiction. I was eating Moma for breakfast, lunch and dinner. I left London hoarding about two to three in my backpack, but those quickly finished. Fortunately, however, I have found a recipe for this breakfast delight in Collis. Grab a scoop of oatmeal (use a packet and add hot water if the pots are out) Grab some yogurt — I prefer plain, strawberry or vanilla — and a banana Once the oatmeal has cooled a little bit, add, bit by bit, the yogurt, so that… Read more »
As my first Halloween away from home, I was a little worried about how this year would hold up compared to my years of memories trick-or-treating around my block (and always getting extra candy from friendly neighbors), going to the awesome Haunted House in the town over and spending time with people I’ve known since I was five. However, I’m happy to say that Dartmouth’s Halloween festivities most certainly did not disappoint this enthusiast. I kicked off the weekend with a tour of the graveyard on campus. Hosted by my residence hall cluster and led by a staff member of Rauner Library, it set the perfect eerie tone for the rest of the night (and I got to learn some cool history about the college at the same time!). I was looking forward to Friday night a bit more than the rest of the weekend – every year, the local theater in my town goes all out for a showing of “Rocky Horror Picture Show” on Halloween and I was bummed to miss it this year. So needless to say, when Phi Tau blitzed out that they were putting on my favorite transvestite classic, I was one happy girl. After… Read more »