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Hello my fellow diners, Check out the recent article about Bryn Mawr Cookbook, written by yours truly, on HerCampus! Dear Bryn Mawr: It’s drawing close to that time of the semester: red breasted robins serenade your early morning walk, the grass is getting greener, a lone cherry tree has blossomed outside of Taylor ahead of […] Nice and Light Pasta by Meheret Shumet ’13 Ingredients 1/2 bowl of broccoli 1/4 bowl of mushrooms 1/4 bowl of cherry tomatoes 1 pat of butter (which can be found by the cutlery) 1 lemon slice (which can be found in the fridge that holds the soy and organic milk) 1 bowl of plain pasta […] Strawberry Spinach Salad by Audra Fannon ’11 Chef’s Comments: “It’s a fresh, sweet take on a standard salad: a perfect combination of textures and flavors, and visually appealing to boot!” Ingredients: Baby spinach Strawberries in syrup from the salad bar Bleu cheese Directions: Start with baby spinach from the Erdman salad bar. Add strawberries and […] Mexican Hot Chocolate by Mindy Huskins ’13 “Sometimes Haffner puts out cinnamon sticks on the spice rack. My favorite thing to do when that happens is to make Mexican hot chocolate! Just grab a mug, put a cinnamon stick or two inside, fill it up with hot chocolate from the machine, and sprinkle a little […] Breakfast for Dinner Sundae by Emilee Finkelstein ’14 and Dakota Jackson ’14 Ingredients: Raspberry Chocolate Chunk Ice Cream French Toast Sticks (from Breakfast for Dinner bar) Cap’n Crunch Directions: Take between two and four french toast sticks from the breakfast bar and put them in a glass. Fill glass with raspberry chocolate chunk ice cream, […] |
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