Aug 4, 2020
A fourth sort, call’d “A Quire of Paper”
We made crepes nearly every week when I was growing up, but my family's recipe is much simpler than this one -- just eggs, milk, and flour. I was intrigued to see how the texture and taste would be affected by the low proportion of flour to other ingredients, and by the addition of spice, citrus, and a ton of dairy fat (half a pound of butter plus a pint of cream!).
Jul 29, 2020
Time and Again: 50 years of Africana Studies
In the inaugural episode of our new podcast Time and Again, student Euguene Amankwah features some of these interviews in order to revisit the dynamic events of the takeover of Hopkins Hall. He finds that some of the demands originally presented fifty-one years ago remain pertinent to student life today.
Jul 28, 2020
Indian fricassee of Chickens with curry
Curry has been the spice I’ve experimented with a lot lately, and the author’s surname of “Homespun” intrigued me since I’ve become a bit of a “home body” while working from home these last few months. It felt like this cookbook was calling my name. The recipe was thankfully very simple, and my goal was to be as authentic as possible in preparing this dish, and I pretty much followed the directions as cited.
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