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(05/07/10 2:00am)
Unfortunately, one day in class, Mr. Thomson announced that he was leaving the teaching profession to pursue what he called his most brilliant business venture yet creating a snow cone company called "Chuggy Bears," in which each cone had a gummy bear hidden in the center (I swear I'm not making this up). His departure was tough for me to handle. I really enjoyed being taught by him, and I thought he enjoyed teaching me. How could he choose flavored, crushed ice over my wide-eyed curiosity and passion for learning? But then about a year later, on a particularly hot Texas summer afternoon, I happened to see a Chuggy Bears stand outside my local Home Depot. I decided to pick up a snow cone to figure out for myself why it had won out over me in the end. It was so simple: ice, syrup and a gummy bear yet it was one of the most satisfying treats I had eaten all summer. The smooth texture, the tangy flavor of the syrup and the chewy gummy bear it all, just, worked. So Mr. Thomson, while I don't know that I will ever be able to fully forgive you for leaving so abruptly, I have to admit, you make a darn good snow cone and that's what this week's recipe is all about: 1.In the Collis smoothie bar, ask for some of the crushed ice to be blended a little further so it's nice and smooth and put in a small soup cup. 2.Get juice (any kind EXCEPT Hi-C Poppin' Pink Lemonade, that stuff is akin to taking a straight-up shot of high-fructose corn syrup) and add a few packets of sugar to it.3.Pour the juice over the crushed iceGrab a snow cone, go lay out on the Green and forget about all the work you have to do. A snow cone is meant to be enjoyed with plenty of sunshine, not statistics problem sets.
(05/05/10 2:00am)
Needless to say, it's been a term of significant transitions for the Olympic athlete.
(05/03/10 2:00am)
The women (12-2, 3-2 Ivy), who raced in Hanover, had one of their best races of the season, as Cornell is traditionally a solid team.
(04/30/10 2:00am)
There is a woman in my life who, among other things, inspired me to get involved in politics, made me snickerdoodles that rival Paula Dean's and even helped me make the decision to come to Dartmouth. Surprisingly, it's not my mother. It's my second mom. Her name is Malia Litman, but I call her Mama Lit. While I obviously love my own mother to death, Mama Lit has been an important person in my life from the day her daughter and I became good friends. Mama Lit is a very unique individual case in point her favorite movie is Bad Boys. Her second favorite movie is Bad Boys II. She's been a nurse, a lawyer, a published author and a mother sometimes all at the same time. She's the one whose house I go to even when her daughter is not there. Once on my birthday, I drove to see her at 11:30 p.m. just so I could celebrate the last minutes of my special day with the Litman family. The day before I left for college, she gifted me the Bad Boys collector's edition DVD box set. But enough about her; the reason you should still be reading is to hear about her bread pudding. I thought I didn't like bread pudding, but then I tried this wonderful creation, and it was like eating a cloud. A fluffy, gooey, chocolate-y cloud. If dessert could cure cancer, Mama Lit would get the Nobel Prize. So this week's recipe, bread pudding, is dedicated to Mama Lit, (grab the tissues) whose desserts, advice and love have had a larger impression on me than she'll ever know: 1.Get a piece of oatmeal bread from the sandwich line at Collis and break it into pieces in a soup cup.2.Drizzle honey and a generous amount of cinnamon from the smoothie bar on top of the bread pieces.3.Douse the bread with either chocolate or vanilla soymilk until almost half the bowl has soymilk in it.4.Microwave for a minute and 15 seconds, or until the all milk soaks into the bread.One last thing Mom, if you're reading this: Don't worry, I still love you the most. And your chocolate torte isn't bad either.
(04/26/10 2:00am)
For the men's lightweight team, this weekend was one of the most exciting meets to date, according to captain Josh Patch '09.
(04/23/10 2:00am)
And best of all, if you get a Collis smoothie on the side and then squint your eyes a little while you eat your wraps it's almost as if you're in Boloco eating a Bangkok burrito on a weekday that you paid for with DBA. I guess dreams do come true after all.
(04/23/10 2:00am)
It was the last day of sixth grade, and I was the most talked about girl in my class. No, I was not going out with the quarterback of the Peewee football team, nor had I been spotted at the mall with a group of gasp eighth graders.
(04/20/10 2:00am)
"We definitely made a step forward this week," women's captain Sarah Alexander '10 said. "There was a lot of really good racing out there."
(04/16/10 2:00am)
In the past few years, everyone seems to have gone gaga over fancy acrobatics shows like Cirque du Soleil. Essentially, people are paying an arm and a leg to watch dancers in skintight leotards prance around and perform a few acrobatic tricks and worst of all, it is all packaged under some exotic sounding name with lots of strange-looking accent marks like "P" or "Kooz" (I don't know what putting a circle above the "a" means either). For me, instead of wasting money on some strange show with a name like "Wintuk" that sounds more like a Battlestar Galactica character than an acrobatic spectacle, I head to my neighborhood hibachi restaurant to watch the best kind of acrobatics food acrobatics. Think about it. You pay a small sum of money to get a front row seat to watch a hibachi chef perform gravity defying tricks with eggs, juggle pieces of shrimp before skillfully catching them in his hat, and of course, do the famous choo choo train and onion volcano trick and then you get to eat everything! When's the last time someone at the Cirque handed you a plate of teriyaki beef at the end of the show? And the best part of Hibachi? The fried rice. Even if the chicken is slightly undercooked, the theatrics weren't up to par or the onion volcano simply refused to light, you can always count on a plate of delicious fried rice to satisfy you during your meal.
(04/12/10 2:00am)
After emerging with a string of wins from last weekend's races, the crew teams experienced mixed results on Saturday. Despite the men's lightweight and women's teams' victories over Saint Joseph's University and Boston University, respectively, the men's heavyweight and women's team both lost to Yale University. The men's lightweight team also suffered a loss at the hands of the University of Delaware.
(04/09/10 2:00am)
I don't know about you, but personally I am getting a little bit frustrated with the new flavors of yogurt that Yoplait keeps rolling out. I didn't mind the initial flavors like strawberry or red raspberry, but lately, things have gotten a little out of hand. I walked into FoCo the other day only to see that there was an apple turnover flavor, a strawberry cheesecake flavor and the worst: a red velvet cake flavor. Who would possibly want to replace the flaky tenderness of an apple turnover, the fluffy and delicate taste of a strawberry cheesecake, or the rich moistness of a freshly baked red velvet cake with a synthetic, high fructose corn syrup-laden alternative that can't even coming close to satisfying my baked goods cravings? I understand that a slice of cake isn't the healthiest thing in the world, but I also know that cake-flavored yogurt tastes as much like the real thing as imitation cheese (one word: rubbery). So this week, check out my recipe for an apple cinnamon yogurt sundae the decadent dessert that doesn't substitute the real thing (and if you're still recovering from last week's mac and cheese don't worry this one's actually healthy!)
(04/09/10 2:00am)
Imagine a world where you can be coerced into consuming strangely colored breakfast foods by an unclassified creature named Sam-I-Am, where you are more likely to spot a Crumple-horn, Web-footed, Green-bearded Schlottz than a pigeon on your morning jog, and where a verbose cat can trash your house in a manner that makes the aftermath of even the wildest Panarchy Rave look tame. It is the world of famed Dartmouth graduate Theodore Geisel '25, better known to most as Dr. Seuss. And while Dr. Seuss and his beloved characters are now household names across the globe (and constant presences at Dartmouth from our green eggs at the lodge to our recent celebrations of his birthday), few know that many of Geisel's "great ideas" have their roots in the author's time at the College on the Hill.
(04/05/10 2:00am)
Last Friday, Big Green hockey player Lee Stempniak '05 was awarded ECAC All-Decade first-team accolades. Every 10 years, a committee of coaches, media members and League administrators vote for members of the team based on who they think were the most accomplished players in the ECAC from the 1999 to 2009.
(04/02/10 2:00am)
1.In the pasta line at Collis, get two scoops of pasta sauted with about a half a scoop of alfredo sauce.
(03/31/10 2:00am)
The women's crew team, which has already secured victories over the University of Tennessee and the University of Louisville this past weekend, will compete against Northeastern University, the University of Rhode Island and Boston College this weekend.
(03/05/10 4:00am)
Upon entering Byrne Hall, one thing was apparently clear: I was definitely not in Collis anymore. As much as I love the classic undergraduate dining halls, in light of this week's theme, I decided it was time for a change of scenery. And after just one meal at Byrne Hall, although I may have been at -$90 in DA$H, I was sold on Dartmouth for grad school. Essentially, it offers everything that you wish the other dining halls had: five different kinds of cheeses, no lines, ample table space and, oh yeah, everyone there just happens to be incredibly successful and attractive. So if you're in the mood for a truly gourmet experience and are willing to dole out the DA$H, try my latest creation, a Byrne Hall exclusive: the Mushroom Parm Ciabatta Sandwich.
(03/03/10 4:00am)
Erica Serpico '12 was the highlight of the Dartmouth women's swimming and diving team this past weekend at the Ivy League Championships in Cambridge, Mass., becoming only the second Big Green female diver in history to win the one-meter dive at Ivies. Overall, however, Dartmouth finished in eighth place with a score of 585.5 points. Princeton took home the win with 1,465 points.
(02/26/10 4:00am)
In 1967, Jim Delligatti, a native Italian and owner of a small McDonald's in Pittsburgh, invented what would later become the most popular sandwich in the world: the Big Mac. In 1915, the Italian Jacuzzi family revolutionized relaxation with its innovative line of hot tubs and spas. And of course we cannot forget Ettore Boiardi, an Italian immigrant from Emilia Romagna, whose line of pre-packaged pastas propelled him to multi-million dollar fame as "Chef Boyardee." Clearly, the Italians have had a pervasive effect on American culture. At Dartmouth, one will find no shortage of foods with roots in Italian cuisine: Collis pasta, Home Plate paninis, even groan Foco pizza (they can't all be winners). But this week, I decided to take Italian fare within DDS in a more gourmet direction, and I recreated one of my all-time favorite antipasti: bruschetta.1.Go to the Home Plate sandwich line and ask for a piece of sourdough bread to be drizzled with olive oil and pressed in the Panini press.2.While the bread is being grilled, ask them to dice up some tomatoes and onions and put them in a small bowl.3.After the bread is done being pressed, get a thin layer of sun-dried tomato pesto spread on it and two pieces of fresh (NOT sliced) mozzarella put on top. 4.After you go through the register, squeeze the juice of one lemon slice and pour a little bit of balsamic vinegar into the bowl of onions and tomatoes. Mix well.5.Spoon the onion/tomato mixture on top of the piece of bread, and finish with a few shakes of salt and pepper.This might sound complicated, but it is actually very easy to make and tastes incredible. So if you are feeling down because you didn't get into the FSP you wanted and aren't travelling anywhere particularly exciting over spring break, what are you waiting for? Make a bruschetta for yourself, crash an Italian one drill, and answer questions by making as many wild hand gestures as you possibly can. No justification necessary. When in Rome, you do as the Romans do.
(02/26/10 4:00am)
Sleep deprivation. Here at Dartmouth, it might be one of the only things more ubiquitous than the EBA's boxes littered throughout campus at 2 a.m. And given the typical student's responsibilities in both the academic and extracurricular realm, it's no secret that most of us are still holding out for a Time Turner from the Ministry of Magic in order to make the days just a little bit longer. But if you still haven't figured out why you keep waking up in a cold sweat at 4 a.m. in the 1902 room, check out these tips to make you more productive during the day and sleep better at night:
(02/24/10 4:00am)
The Dartmouth men's and women's swimming and diving teams are looking to end their seasons on a high note at the Ivy League Championships.