Here, The Thrill presents a few recipes to spice up your mealtimes using only ingredients found within the Peirce servery. Because we run this item every week, finding new ideas has become increasingly difficult. Thankfully, our dear friends continue to be brilliant and generous. Below are two brilliant recipes torn from the plates of our peers.
1. Deviled Eggs
Ingredients: Hard Boiled Egg, Mustard, Mayonaise, Sriracha
Walk into the servery, select a hard boiled egg, bowl, little plate, fork and knife (it’s a lot, I know. Put your utensils in your back pocket so you feel less encumbered by table settings). Walk back into a dining hall. In the bowl, squirt a silver dollar sized amount of mayo and a quarter sized amount of mustard (it’s cool because the mayo and mustard look like an egg!). Add a few drops of Sriracha to your already assembled condiments and take everything back to your table. Peel the egg and slice it in half, dropping the yolk into the bowl with the mayo, mustard and Sriracha. Place the empty whites on the little plate and mash the yolk and condiments with your fork until smooth. Fill the whites with your mixture, sprinkle with some cayenne pepper (only if it’s available and only if you wanna be fancy) and enjoy!
2. Mint Chocolate Tea
Ingredients: Hot Water, Mint Tea, Hot Chocolate Mix
Dig through all the tea in Peirce until you find a bag of mint tea. Also take a packet of hot chocolate mix. In a mug at your table, steep that bag of mint tea however you typically like to steep tea (some people are tea elitists, you know?). Take the bag of tea out of your mug and then, and only then, add the hot chocolate mix to your tea. Stir well and enjoy!
Deviled Eggs! I think I’ll actually try this out. Thanks for doing this series :)
Yum, the two together! You can also add to the devilled eggs some pickle relish, chopped olives, minced onion, lots of other odds and ends from the salad bar.
Bring that tin of curry powder you have had all semester, sitting in your room, and add some to your egg.
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