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(07/24/17 1:15pm)
Sticky subway rides of bodies pressed up together, melted eyeliner and slippery feet inside my sandals, unexpected drops of condensation falling on my forehead from air conditioning units protruding from apartment building windows way up high: it’s summer in the city. On my daily commute home, I’m taunted by the summer heat. It’s almost a losing battle; however, there’s one thing that saves me some sweat—sitting idle next to a fenced–in park, wedged inconspicuously between a parked car and a bustling intersection, is a blue and white Mister Softee ice cream truck.
(11/17/16 7:10am)
Greek yogurt can make absolutely anything better. I previously used it in healthy cheesecake bars, and I’m pretty sure I’ve already preached enough about how much I love Greek yogurt. So now I’ll let you know now how much I love mac & cheese. Easy Mac is pretty much a college staple. Every college student loves convenience, and there’s not much that’s easier than pouring some water in a cup and microwaving it in order to get mac & cheese.
(11/03/16 5:22am)
After sharing a few consecutive dessert recipes, I’ve decided to take a little break from all of the sugar. I thought I’d share an easy, healthy and addictive snack this week. I absolutely love any food that contains chickpeas (I’m looking at you, hummus and falafel). When I was younger, I used to tediously remove the outside skin of each and every chickpea before consuming them. Luckily, I grew out of that habit, and this recipe does not require you to do so—the most labor it requires is using a can opener.
(10/27/16 8:33am)
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(10/20/16 7:29am)
There are two types of people in the world: those who peel string cheese strand by strand, and those who just bite right into it. As a kid, I can remember eating string cheese as my go–to after–school snack. Carefully pulling apart the yellow and white strands of cheese, I would probably be content eating string cheese with every meal. Another food that brings me back to my childhood is mozzarella sticks—aka deep–fried string cheese (can you sense a theme here?). The problem is that one of these foods is much better for your body than the other, which is why I began to brainstorm healthier ways to make mozzarella sticks at home.
(10/13/16 7:37am)
In case you didn’t already know, I have a huge sweet tooth. I shared my banana oatmeal cookie recipe with you a few weeks ago, but I couldn’t resist sharing another. These cookies contain very few ingredients and are simple to make. They are also healthier than your average cookie recipe as they contain no butter, oil, excess of sugar or flour and only one egg white. As a result, these cookies are really thin and chewy—almost like meringues—and taste really good. And if you need a pick–me–up from this dreary fall weather (and from your midterm grades), then this is the perfect treat.
(09/22/16 8:00am)
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(09/19/16 3:06pm)
One might argue that tater tots are a close second behind French fries; other than fries, tots are the perfect potato–containing, fried finger food. Tater tots bring back memories of lunch period in my middle school cafeteria (the only memories of my middle school cafeteria I choose to remember). Tater tots are also basically bite–sized hash browns, which are delicious.
(09/08/16 8:00am)
I’m about a week into my sophomore year, and I already miss my freshman year hall. I can recall the days when I would be sitting in my room, working on yet another writing seminar assignment, and the sugary scent of vanilla and cinnamon would float into my room. Approximately one minute later, my hallway would be packed with freshmen waiting in line to grab at least one of Dean DeTurck’s famous treats and a cold glass of milk. It was a typical Wednesday cookie night in Riepe.
(09/01/16 7:30am)
What is the number one reason you don't cook more at Penn? Time. What is the number two reason? Cost. As much as you may want to try that new recipe from Tasty that popped up on your timeline today, odds are it's going to require a trip to Fro Gro to purchase at least five slightly obscure and seemingly useless ingredients that you can't think of any other use for (looking at you, paprika). Why else do you think companies like Blue Apron have become so successful? The whole process of cooking can, frankly, be pretty wasteful.