Being remote this semester has me missing a lot of things about Kenyon, including Peirce Hall’s cuisine. There’s something about waiting in line for food that makes it taste better, I suppose. Since I was feeling so homesick (Peirce-sick?) for Peirce food, I decided to try and recreate Peirce dishes at home.
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Author’s Note:
Well shit. I don’t know if you’ve heard, but something’s abound and it’s not a great something. However, it’s not a world-ending something. Keep your heads, don’t be dumb. I miss you all.
The Post, For Real Now:
I am a very good boy. I don’t mean to brag, but I brush my teeth twice a day and I eat all my vegetables. I am an extremely good boy.
That being said, it’s been a while since anyone has told me I am a good boy. Therefore it came as a shock to me when, at a family meal, my dear mother commended me for eating two helpings of dinner by saying “good boy.” This vexed me. Continue reading
A brief slice of food for thought. Next time you’re about to enter Peirce thinking about what mystery meat is on the table today or what vegetable-that’s-not-a-vegetable (I’m looking at you corn) is gonna be up for grabs this time, might I suggest taking a step back, doing a 180, and hightailing it to the nearest, I don’t know, Pop-Eyes or whatever.
Harry Potter Day was fun, and it got me thinking about other ways to celebrate literature in culinary form, so here are some suggestions I have:
Double, double, McPoyle and trouble! Looking for a way to up your calcium intake and get frisky to ring in February? Well, search no further! Weekend Drink is back, and this week we are serving up a Bourbon Milk Punch that will get you to make out with your favorite cousin.
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The Kenyon Thrill 