I have no witty introduction for this installation of Stuff Dartmouth Kids Like, except to say that this week’s theme revolves around the fact that we Dartmouth students are very nostalgic and love to talk about things that once were, but are no longer. Just look at this column’s title. Everyone in the past was a better version of who we are now. They drank more beer and rallied faster. Anyway, let’s cut to the list.
Blitz
I think I could write an entire obituary for BlitzMail if I tried. But I’ll keep it short. How great were unsuppressed recipient lists? Why doesn’t the computing department show us how to do THAT instead of sending out yet another tip in the Dartmouth Daily Updates telling us that hitting the delete button on a Mac deletes the text to the left of your cursor? Unless they already have, in which case, sorry…. Read more »
Butternut squash constitutes a huge fraction of my culinary repertoire — partially because I first learned to cook in the Sustainable Living Center, which prioritizes local foods, and few foods are local in the winter other than root vegetables and dairy. There are many delicious ways to prepare butternut squash — my usual is sliced into bite-sized chunks, and oven-roasted with potatoes and beets in olive oil and rosemary. Butternut squash can also be pureed into soup, but I don’t have a blender.
But in today’s recipe, you get a double reward. I’ll let you in on both the secret of butternut squash and the secret grain to which you’ll become quite well acquainted if you keep reading this column. The secret is quinoa — if you’ve never flirted with someone by teaching him or her how to pronounce quinoa, you definitely should. (It’s keen-wah.) … Read more »
This weekend, my apartment was more overrun than usual with New Orleanians — I’ve never been to New Orleans, so I asked them to show me brunch NOLA-style.
My gracious tutors indulged me. It turns out that there are just a few main elements of New Orleans cooking: butter, the “holy trinity” of vegetables (celery, onion and green bell pepper), multiple sauces and improvisation…. Read more »
Do you ever have those days when the offerings at DDS just aren’t enough to satiate the sophisticated palate you surely possess? We all complain about the slim-pickin’s at DDS every now and then, but imagine how limited your options are if you dine with certain dietary restrictions. For students with religious dietary restrictions the challenge can be much greater.
Now meet the man who is trying to change things for Muslim students at Dartmouth: Dawood Yasin, the Muslim advisor and program coordinator for service trips at the Tucker Foundation. After having conversations with ’16 Muslim students – many of which ended in “I miss my mom’s cooking!” – Yasin began looking into how Dartmouth can expand its current halal menu to accommodate students who may share similar sentiments…. Read more »
I don’t like pie. This admission had the potential to be a dealbreaker in my current relationship, but like my mother, a vegetarian who still cooks meat for my father, I’m willing to cook my way to a solution.
A few weeks ago, my boyfriend and I went apple-picking. There was no question: if apple-picking were a competition, we would have won apple-picking. We picked 9 pounds of apples, aided by my rock-climbing hobby — I could scamper up trees and pelt down apples with great speed. But what does one do with the trophy, 9 pounds of apples?… Read more »
People often ask me whether I actually make the creations I suggest in this column. The answer is yes, I do. But there are some recipes I make more than others. In the case of this recipe, I make it every single day. Sometimes twice. Sometimes three times.
You know when you are looking for a healthy dessert but aren’t feeling a banana or an apple and want something with a little more substance? That is what this is.
I made it on Thursday. I made it again on Friday. I would have made it again today, but Collis Cafe is closed. Seriously, if you have any interest in mangoes whatsoever, try this recipe…. Read more »