Hello everyone, once again, and for the very last time, it’s your friend Nate here, and oh boy do I have a recipe for you today. Something good, something kind, something for everyone to remember me by because–that’s right–this is the final installment of everyone’s favorite segment, Nate’s Cookbook. This is my farewell to the culinary world, and in many ways to all of you (but also check back tomorrow for a proper farewell from Elise and I).
So, without further ado, let’s get cooking.
different chef this time, sad :-(
Hello everyone once again! It’s your oldest and greatest kitchen friend, Nate, here to deliver to you 1) a gentle kiss upon the forehead, mwah, love you and 2) a new recipe! Spring is in the air, friends, and so are EGGS. In the words of Grampa Thrill, Cat March, “It’s egg season–the eggs are ripe” and boy oh boy is that true.
So, here’s the deal. I was supposed to do a whole Thanksgiving thing the week before break, but then we had Kenyon’s Darkest Day, and so that plan went down the drain pretty quick. I haven’t thought of anything new, though, so. We’re just going with Thanksgiving, I guess? Okay, here’s how to make a Thanksgiving turkey, I hope:
Buongiorno Kenyon students, Nate Winer here once again to bring you some hot and fresh cooking tips. So. Here’s the skinny. It’s one in the morning and I am drunk and I want a pizza more than I want breathable air right now. So I guess it’s time to show you how to make A Whole Pizza. This should be cool, let’s do it.
Hey everyone, believe it or not, I am back with another entry in Nate’s Cookbook! I definitely did not deliver on the whole scrambled eggs thing a while back, but hey, apparently I got close enough to the mark to warrant a second go, which I really appreciate. So, anyway, ’tis Brunch once more, and it’ s also October, my favorite month because of all the leaves and ghouls and such. But some people love October for the autumn-specific chow.
So, pumpkin pie I guess. Let’s get into it.
The Kenyon Thrill 