A full time student, and a proud procrastinator, I will blog about my cooking experiences from my better-than-dorm apartment. Because now, I have my own kitchen. Ha!
And of course bits and pieces of daily finds and interests here and there at Oregon State Univ.
Went to the annual Octoberfest held the the one and only Oregon State Univ.'s Food and Fermentation Science Club this Friday. The atmosphere was great, being surrounded by food enthusiasts, brewers, and of course the eaters....like me! The soft pretzels were to die for, and the sausages that were made prior to the event were great. It was unfortunate that it was sprinkling but I am most definitely going again next year. I Can't wait!!
Opened this fall term! At the end of last term, I would pass by the construction site, wondering what the final product would look like. And here I am in complete awe. Jealous, to be precise. Why? Well, I am a chemistry minor, but I don't have any classes in this beautiful building like my chem/biochem major buddies, although I do see why it would be so. But I have not lost hope. I have upper chemistry classes I have yet to take as well as an organic chemistry lab, so I'm not so sad.
On a sunny day like this, I wanted a picnic-like lunch that is light, crunchy, and simple. I made a tuna patty with diced celery and onions. I drained the tuna from the can, and after mixing in the ingredients (celery, onion, salt, pepper, 1tsp oilve oil) I took a handful and squeezed out the remaining water to make this patty. I toasted whole wheat english muffins and viola!
Needed to clear my mind, the past week has been crazy! I have 2 midterms left... Decided to draw an onion because I use them a lot in my recipes. Lousy explanation, I know...well, back to studying!
Inspired by Sophistimom. I was actually eyeing this ever since my friend 'stumbled' upon her website. My friend actually wanted to make the skillet cookie from her website but we never got to it. And I believe I became interested in blogging/cooking after seeing her blog, earlier this year. Thank you Jaime Mormann for this great recipe! Please refer to her website for the complete 'how-to.'
I like strawberry jam, but I also like raspberry jam. The seeds can get a bit annoying, often getting stuck in between teeth, or taste bitter when you chew on it. I was watching "Giada at Home" on Hulu, and I saw that she had jam jars like these in her refrigerator. And yesterday when I went to Fred Meyers I saw these and noticed they were labeled 'reduced price' and let's just say I had to get it. And as I expected, it was tasty and great!
Well this recipe reminds me of home. It is so simple and so good. Just slice the zucchini a thin or thick as you like. I personally like quarter inch to be exact, but if I had a bigger zucchini, I probably would have sliced thicker portions. Here's the 'how-to':
Hmm whats for lunch? Well I STILL had some leftover peppers....they were becoming a little too ripe so I decided to grill them lightly. Then I remembered my mom made sandwiches before with grilled peppers, so thats exactly what I did. Except with english muffins. I was surprised of how well this combination turned out. First, it wasn't a baguette, so when you bit into the sandwich, the insides didn't slide out. From experience, unless you have a perfectly toasted, right-out-the-toaster baguette sandwich you will find yourself multitasking, trying to reconstruct your sandwich, and trying to eat it at the same time. Not this one!
Back in my cozy apartment after my first class. Light rain, nothing too drastic. The darkened asphalt from the rain contrasts with the bright colors of the autumn leaves, and I can't help but to look outside.
Came back from a great weekend in Portland! Saturday turned out to be warm, and the Beavers had their first win of the season. At Portland, my sister and my dad and I went out to Olympic Provisions for lunch. The atmosphere and service was great, however, this sandwich (with ham, mustard, pickled zucchini, sliced olives and peppers) was a little too salty for me. I wish there was lettuce, tomato, or something to balance the salty-ness of the ham. On Sunday morning, we all went to Lovejoy Bakers to eat the Lovejoy Deluxe. Mmmmm. Picture? What? I FORGOT!
Rain, shine, partly cloudy...that's Oregon! Well, mostly rain lately. And of course it downpours right when I'm about to walk to class. Temperature is begging to decrease gradually and more people are transitioning into fall-winter mode. But according to my weather app on my phone its supposed to be 70 degrees ferinheight this Saturday. When it doubt, prepare for the rain in Oregon. An extreme amount of "doubt"....practically skeptical of this announced nice weather. Earlier this week I bought some english muffins and I've been enjoying them with strawberry jam. I don't have a toaster, so I warm it up in my skillet. I felt as though if I was camping, with a hot cup of coffee in my hand, and my cell phone in the other....oops! Oh, technology these days.
On a more serious note, speaking of technology, rest in peace Steve Jobs, who has changed my world, as well as the lives of millions of others. He did indeed make a "dent in the universe."
Here I will share a link to a commencement speech he made in 2005 at Stanford University.
More peppers! I told you I bought a bag full of mini peppers right? This recipe I came up with myself, and it hit the spot. I needed something healthy but with a little salty goodness and I got it. For lunch today I had this cold right out of the fridge and it was great. Here is the recipe:
![Hassleback Potato [Before] by Kitchen Undergrad](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_th-qhDdKXTVRA3CmSq93_0S0GNZZjwvXUPKsn6Lz8TKPNlDPGkBwe-7DkJ_TuGwVw-zU2TGT3tiy1iAIFI4mN14nWnlRfdMU3C5EWoDANS-rZcoI4nUrhX685UrcvBkD4=s0-d)
