Jelly sticks and nap time

I’m thoroughly enjoying the care package sent to me by Sisters 1 and 3, the cookies especially. As my friend Katrina said, the saltiness only adds to the flavor! Perfect for an afternoon snack. I’ve been having salad every day, which is good, but what’s bad is that I left my means of transferring pictures from my SD card to my computer at home! So all of my pictures will have to be taken with Photo Booth, which is why my picture of my Sunday brunch looks so funny. It consisted of a spinach, mushroom, and cheese omelette, hash browns, salad, and a small bowl of vegetarian pasta. I didn’t finish the omelette, but it was pretty good for a dining hall omelette. No one will ever be able to imitate Mom’s great fluffy delicious cheese omelette, though. Yum! I’m tired, though, so I think it’s nap time for me. Yawn.

My Sunday brunch at Parkside!

Jelly stick time! I miss my systers ❤

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Spaghetti

The picture will be uploaded soon. This is Sister 3 here! Today me and Michelle made spaghetti. First, we heated the pasta, then we made Michelle’s special orginal recipe for tomato sauce. My favorite part is the onions. They look delicous and the sauce is super thick but good too. Bye for now! Sister 1 might come and say some things later 🙂

Sister 1:

Easy spaghetti sauce ingredients:

2 tomatoes, medium size
half of a large onion
2 cloves of garlic
enough olive oil to cover a medium pot
tomato paste
chicken broth
salt (to taste)
fresh basil
thyme
ground pepper (to taste)
oregano (at the end)

Angelhair pasta!

This isn’t a recipe so much an ingredient list; I basically stew onions and garlic in olive oil for about 3 minutes over medium heat, then I add fresh tomatoes and a bit of salt and let them sit for another 5 minutes. Then I add tomato paste and chicken broth and allow it to heat to simmer, before adding in the herbs. I generally just go to the consistency I like – with the tomato paste, I added about half of the 6 oz. can, and then about 1/4 to 1/2 cup of broth, depending on how thick you wanted it. Then I added all the herbs and the pasta. Super easy.

Also, we bought our vegetables from the local farm on the way out to Fayetteville. Sweet Vidalia onions indeed.


The Master’s Dinner

Hello all! I have just come back from my residence dorm’s weekly Master’s Dinner, where we get better food and desserts as well as some excellent company in the form of professors and other smart people. I had some pasta, a piece of chicken, and many a vegetable; I’m in great danger of turning completely vegetarian here, yikes! Most of the meat at EVK is unsightly, but then I remember Checker’s and Chick-Fil-A, and I just can’t do it. For dessert, I had a cream puff, an eclair, and some good vanilla ice cream in, get this, a glass bowl. Crazy, right? As you can tell from the pictures below, I’ve secluded myself in my room for study homework school time…which really just means Tumblr/taking pictures of myself for this blog time! Also, some excellent news: I had my first Freshman Seminar on food and community in Russia. You know what that means? Yes, Russian food!!! I get to write an essay on food, and that’s all I really have to do for the class, besides learn about Russian culture and history, which, as a dork, I’m supremely excited about. One of my books for the class, A Taste of Russia, has Russian recipes in it, so if the Sisters are interested, I’ll bring it home for Christmas, and we can try some of them out! I can’t hardly wait.

what i won at dinner! just hope the mini's ready for some trojan pride. fight on!

russian recipe time! the cover is hilarious.

love,
Sister 2


Carmelized Sugar Cookies

Recipe link: click here!

Hi this is Sister 3 here! Yesterday Sister 1 and Sister 3 made Carmelized Sugar Cookies. They were good but a bit too salty 🙂

Milk is very good with the cookies. They were crispy and good. By an accident i didn’t put enough sugar to make the carmel.

The caramel was very hot but a deep golden brown color. I wanted to lick it out of the pan 🙂 Carmel is easy to make but a sticky mess! You get sugar and melt it. You keep mixing it till it gets that brown color. When it’s a solid it’s stale and hard. 🙂 Bye for now!

This is Tuna, Sister 1’s panda eating the delicous salty cookies.


Panda Express

where i wish i had eaten it

Sister 2 here. Above you can see an bowl empty except for the dregs of the Panda Express I bought last night; it counted as two meals for me, with plenty of broccoli and chow mein. What can I say but “Om nom nom?” It was fairly delicious, except American Chinese food will never beat out legitimate Chinese food, of course. I used the bowl Sister 1 bought me and started on my eco-friendly journey with Mom’s metal chopsticks. I’m also avoiding an essay I have to write for Writ-140, and so I included as a background for my food a picture taken two winters ago when it snowed and we made a snow bunny. Note me wearing Dad’s silly Russian hat and Sister 1’s ridiculous orange winter coat. As for my other meals, I’ve been eating salads and fish from the wonderful EVK and Parkside dining halls. I hear Sister 1 and Sister 3 are eating spaghetti for dinner tonight. I’m jealous.


Lemon Meringue Pie

Sister 1 and Sister 2 used to go California every summer, and the best part was always the Lemon Meringue Pie. Sister 1 doesn’t have the real recipe, so she used this instead…Sister 3 didn’t do her job of stirring very well (ignore her triumphant look; she spent most of the time on the computer!) so it came out more watery than usual, but it was still pretty delicious and excellent for the heat.

The last time I made a meringue pie it was really tough, but only because I wasn’t paying attention. The best thing to do is to mix in a bowl that is hypothetically without grease (stainless steel or glass) and to make sure your whites are without flaws (ha!) and at room temperature. Then, it should be a no-brainer.

The recipe I used (I am thinking I found this online somewhere, but I don’t know the source)

1 1/2 cup and a 1/3 cup of sugar (one for the filling, one for meringue)
1/3 cup cornstarch
1 1/4 cup water
3/4 cup lemon juice
3 eggs, separated
2 tbsp lemon peel (I added even more, just because)
1/2 tsp cream of tartar

Preheat oven to 375 F. In a heavy saucepan, whisk 1 1/2 cup sugar with 1/3 cup cornstarch together and blend. Gradually add water and lemon juice and whisk until everything is dissolved and smooth. Add yolks and the lemon peel (to be fancy, the zest!) and whisk constantly over medium heat, about eight minutes. Pour into crust.

For the meringue, put room temperature egg whites into bowl with 1/2 tsp of cream of tartar and mix at high speed. Gradually add in 1/3 cup of sugar, until whites have formed stiff peaks (i.e. you poke, and they stay in the position). Then add on top of the filling and spread with a rubber spatula into any forms you wish. Bake until meringue is golden brown (roughly 15 minutes). Afterwards, chill in fridge for at least 2 hours.