More to come….

Midterms, projects, and summer internship apps have kept me busy these past few weeks and haven’t done nearly as much writing as I would like. Photos and some links below!

NYT asks students – What Do You Eat During the School Day?

Eater on the Most Difficult Restaurants to Get Reservations at in the World

Summaries below, but make sure to go after the jump for individual pics.

 Chocolate Heart Brownies

Red Velvet Cake Truffles


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Valentine’s Day Love: Part 1

Big-Little week has been in full bloom on campus these past few days. At the beginning of the week, freshmen (and some sophs) who are new to sororities are (unknowingly) paired with sophomores who will be their mentors or “Bigs” for the rest of their time in the sorority. Sophomores, informed of the identity of their new freshmen “littles,” shower them with gifts, serenades from freshmen fraternity boys, and other fun and quirky surprises.

Naturally, large quantities of baked goods and treats are a big element of these events. Though I’m not involved in Greek Life, many of my friends are and I welcomed the excuse (ahem opportunity) to make excessively delicious treats.

Decadence and Love

Chocolate Chip Cookie Dough Rice Krispies Treats Covered in Melted Chocolate

No baking required!


1 container refrigerated cookie dough

1 small box Rice Krispies

1 stick butter

1 small bag marshmallows

1 bag semi-sweet chocolate chips


Melt butter and marshmallows over stovetop. Mix in Rice Krispies. Add cookie dough. Mix until cookie dough melts. Pat into pan.

Melt chocolate chips over stovetop, pour on top of treats. Let cool. Bask in deliciousness, lick bowls, and get them out of your room/apartment/house before you’re compelled to eat the whole thing.

American State of Pie

Pie was always a staple during holiday meals for my family, but the end-of-summer berry pie was most special of these special treats. Any kind of pie was welcome, but the crust was always homemade. In many instances, the crust was the most important part of the dish.

NYT published a great piece today on apple pie and articulated a many of these sentiments quite accurately.

Some fav quotes:

“We must have a pie,” David Mamet wrote in “Boston Marriage,” his 1999 play about Victorian women struggling not to talk like Mamet characters. “Stress cannot exist in the presence of a pie.”

Apple pie is a weekend project to slow the baker’s heart rate and restore belief in happiness. The scent of fruit softening, kissed by cinnamon, of buttery crust, of sugar caramelizing — these can combine into a fragrance of redemption for the cook and everyone else. The taste delivers bliss.”

Check out the full article here.

His Holy Highness…

The King Cake!!!

Does it look angelic? Yes? It should. (Actually this pic is just terrible quality, but couldn’t deny him the opp to shine).

Friend from Louisiana introduced me to this LA tradition: cinnamon roll cake w/a little plastic baby baked inside, served around Mardi Gras. Whoever gets the plastic baby in his/her piece has to bake the next one.

Of course, guess who got the little one in her slice? Yup, this one.

Notes from the Syllabus: Kitchen Utensils and Gadgets Every Cooking College Student Should Have

Whether you’re just finding your inner Microwave-Dinner Top Chef or working your way towards that Iron Chef – College Campus Star title (I am too, so we can get there together), here’s a quick guide to some of the tools you’ll need.

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Sensei Says: To Become One with the Vegetable, Find Alternatives to Steaming

Carrot Greens Pesto 

Carrots + Pesto

More Carrots with Pesto

My experience with steamed vegetables has been horrifying more often than not. Think masses of watery, unidentified green slop. These scares are mostly attributable to my 5+ years eating in dining halls (ok, EVERY dished served was obviously not like this…but most), but restaurants have also been culprits. Some basic steamed veggies can be good, but even those often take some getting used.

So, to those who have come into these terrible, green monstrosities one too many times in their lives – I hear you and I am here for you. And so is Sensei. Together, we can work through this.

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To My Zojirushi Rice Cooker: Some Haikus For You

My ❤

(Zojirushi 3-Cup Rice Cooker and Warmer)

Dear Zojirushi,
your  3-cup prowess delights;
breakfast, lunch, dinner.

In the morning, I
rise for your steaming, scrumptious
oats. My brain thanks you.

As the sun hovers,
I pine for your cheerfulness.
Kind, comforting rice.

Amidst the city,
lights, sounds, sirens. Evening falls,
you always perform.

Twinkle, twinkle, my
little star. With your song comes
sustenance and warmth.

Dear Zojirushi,
From my heart, I ask – let us
make this something more?

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Lecture 1 – Baking Your Way to Your Friends’ Hearts, the Cupcake Edition

The beginning of a semester is the best – you have enough time on your hands to switch your classes for a week and still not be too far behind. After switching my classes at least five times, I too found myself with a free afternoon – what to do? Answer: cupcakes*.

The best, and worst, part of a successful baking session is the product. A quick illustration gets this message across:

The Best

The Worst

What’s a girl who would rather not layer on those cupcake abs to do? Enter the friends, and the fraternity.

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Brave New World: Food 101

Where it all began, the world may never know. Somewhere, somehow, I found myself intrigued with food – making it, eating it, and savoring it.  Luckily, I had plenty of friends out there to support me.

And so life soon became described by not one, but two f-words: food and finance. Between my studies as a business school student, my routine managed to give way to investigations into the mysteries of latte art and the latest happenings in the ever-burgeoning Philly food scene. Who knew business could ever taste so good?

Finally, my new course load for the semester started coming together: FNCE 101: Monetary Economics, MKTG 101: Principles of Marketing, and, FOOD 101: Beyond Ramen Noodles…A Cursory Introduction to the College Kitchen Experience (also known as the birth of IvyLeagueKitchen).

So where to start? With our first lecture, of course!