S76EYTBNCCO igloo

Princeton Alert - Campus Closed

A message from PRINCETON UNIVERSITY Message sent - 2/10/2010  Due to the snow storm on Feb. 10, 2010, the Princeton University campus is closed for non-essential employees. Non-essential employees will not be required to report to work. All essential and critical employees must report to duty. All academic classes are canceled for the entire day.  Princeton students, staff and faculty members are advised to check the University home page for updates. Campus opening and closing information is also available on the University's weather emergency hotline, (609) 258-SNOW.

The Co-op and friends created an igloo outside Spelman to celebrate the Princeton SNOWDAY.

Feel better Cristina!!!!

I hope your tooth will soon be as happy as this one!!!

Welcoming The Man

Today Eric joined us for the first time and it was a great success! We made:

creamed spinach

shepherd's pie (recipe: http://simplyrecipes.com/recipes/easy_shepherds_pie/)

carrot salad, and

corn bread (recipe: http://allrecipes.com/recipe/golden-sweet-cornbread/Detail.aspx)

Signing out,

Mike

Blokus

Dear friends

Last night we had a great celebration for Peter's stanford acceptance. During the party, I introduced the game Blokus, which I propose we play more than once. Here is a photo of Mike (yellow) winning at Blokus.

Mike

Soup recipe

Dear friends,

Here's a recipe my sister gave me for a soup. If no one else makes it, I will.

Love,

Mike

WASABI-SPIKED PARSNIP SOUP

Ingredients

2 tablespoons of butter

2 cups parsnips, peeled and diced (can replace one with a sweet potato)

1 cup chopped onion

1 cup peeled and diced Yukon Gold potatoes

4 cups stock (I used one tetra pack - 1L - of Campell's Vegetable Stock)

1 tablespoon wasabi paste

1 tablespoon soy sauce

Salt and freshly ground pepper

Method

Heat butter in soup pot over medium heat. Add parsnips, onions and potatoes and sauté for approximately 4 minutes (until they are shiny).

Add stock, wasabi paste and soy sauce and bring to a boil. Reduce heat and simmer for approximately 12 to 15 minutes or until vegetables are soft.

Pour soup into a blender or use a hand blender and purée until smooth.

Note! I find that if you put hot soup in a blender, it blows up everywhere! I just got a hand blender for Christmas (the type that you can immerse in a pot of soup) and it's excellent, and great for creamy soups and smoothies.

Serves 4-6.

Some cake and champagne

Four days into Winter Break, I'm still on campus being lazy. Mike and Joonas left on Monday to take their rescheduled flight, leaving me as the only coop member on campus. All I have been doing is eating, cooking and sleeping. (My flies are on holiday vacation so I can not do experiments.) Last night, I cooked a pot of curry and had the Man, Jason, Eric Schlossberg, Anu and Tiffany over for dinner. S73 persists to be the center of goodness.

I take this time to upload some photos I have from two memorable events from the fall semester: The Man's acceptance of his job offer (Nov 20th) and Mike's 21st Birthday (Nov 25th).

- Keisuke

Winter baking

Since our flights were all cancelled, we've been hanging around the past couple of days, mostly just cooking and eating. Me, Joonas, Keisuke, and Katie Camille have pretty much been eating all day, except for some intermittent playing in the snow and attempting to see movies.

And now, to be faithful to the name of this blog, let's talk about the important stuff.

On Friday we cooked a giant feast, involving

Salmon (marinated in garlic, olive oil, lemon juice, soy sauce, sauce-with-a-long-name-starting-with-w, parsley, basil, oregano, and pepper)

Portabello mushrooms (topped with Feta cheese)

Sweet Potatoes (cinnamon, nutmeg, ground cloves, ground ginger)

Pad thai (shrimp, tofu, eggs, peanuts, snap peas, peppers, mushrooms, etc.)

and salad.

We had lots of lively guests and it turned out pretty well- photos are forthcoming.

Today we tried some Asian cooking. For breakfast Keisuke made 粥 (aka "congee") and it was a raging success. We had kimchee, bean curd, black sesame seeds, and some kind of egg-fish sauce to go with it. Tonight I made 蛋挞 (egg tart) and syrnicki (again... we had to use up the Ricotta cheese). I am not sure how these turned out: alas, they are yet-to-be-eaten.

The Man just arrived- time to go! Over and out.

- Mike