Have you come to Kenyon and become tired of the same old food served at Peirce? Do your refined tastes need something a little more bougie? Perhaps some tapas (click here for pronunciation) is what your fancy stye needs. Don’t fret, for we at the Thrill have come up with a few delicious recipes for your enjoyment in this installment of Made in Peirce.
So you got yourself a romantic partner. Hey, congratulations pal! Yahoo for you. Unfortunately, it can be hard for couples to get alone time in the hustle and bustle of college life, especially during hectic meal times. So skip the crowded table at Peirce and having a dinner with your boo in the coziness of your dorm room. Here are some tips to help you set the mood:
If you’re like me, you want to eke the maximum amount of Bobby-Flay-level flavor out of your Peirce dinner without sacrificing nutrition.
“But how am I supposed to do that?”, you moan ghoulishly, staggering out of the servery with your greasy paws clamped around a napkinful of mac-and-cheese sandwiches.
Don’t worry, friends. I, your health and fitness guru, am here to save the day with HealthPlate™. (Not to brag, but as of press time, I’ve completed slightly over 1 crunch. And not to digress further, but I think there’s a classic comedy joke to be made here about crunches versus Crunch Bars that I’d be remiss not to note.)
If you haven’t noticed the heaps of leaves on Middle Path or the new Pumpkin Lattes at Wiggins, Kenyon is in full autumnal swing. Apples are in season, and you can count on Peirce anytime to provide you with this delicious fruit. While you may be eating pumpkin muffins or cinnamon buns right now to cover your fall love, the true king of all fall deserts, caramel apples, is still missing from your life. It’s something so innocent and beautiful from your childhood, and you can make this festive desert in Peirce in under three minutes.
How many times has this happened to you: You go to Peirce, famished, but simply don’t have the arm capacity to shuttle the disgusting quantity of food you want, resulting in needing to go back at least two rounds? Or even worse — you arrive only to find an enormous line at Fusion? And let’s not even START on Kung Pao chicken nights! Who has time for that?! Not you, that’s for sure! Well, here’s the solution to all your problems: make a golem in Peirce! Most people are going to tell you that you need a special type of clay, or purity of purpose or something, but honestly, Peirce ingredients and a combination of hunger and laziness can get you pretty far. (I know this from experience.) Continue reading
This post was co-authored by Gracie Potter ’17 and Molly Narkis ’17.
As (ex?) Taco Bell addicts, both Molly and I were enormously excited for Taco Tuesday in Peirce. After meeting on New Side, we practically skipped to the servery, anxious to get our ground-beef-n-cheese on. We picked two of our most favoritest Taco Bell menu items to recreate using the plethora of Tex-Mex-esque ingredients available to us: The Cheesy Gordita Crunch and the Crunchwrap Supreme (or, as Ally Schmalling ’14 affectionally called it, the “Food Frisbee”).
Among the true college freedoms are sleeping in, staying up, and eating ice cream for every meal. As we acclimate to our dining hall environment, we can forget how great these opportunities are; it may actually be possible, if I dare say so, to get tired of ice cream. Preventing such a tragedy is of utmost importance; thus I present the following humble suggestions.