apple pear pie

wontons and meatballs

We made wontons with ingredients from Whole Foods and Haruki Express. We x6'd the recipe so it came out to be 3 pounds of ground pork and 1 cup of scallions. Enough for 12 ish people to come back for seconds, and then some.

The health freaks in us had to add some savoy cabbage, going against what the recipe said.

Mixing in the scallions

Mixed! (with shrimp)

Some of us were perfectionists.

Bon appetit.

I don't know about you, but just about every time we make wontons we run out of wrappers before we run out of filling. So we made meatballs.

delicacies from the sharpe refectory and the verney wooley dining hall

bananas foster with whipped cream, black cherry sauce, and a warm waffle


mushroom tomato bacon soup topped with grated swiss cheese and thinly sliced scallions

Quesadilla and Apricot Tart

More creations from the Ratty!


Quesadilla (Connie) - swiss, spinach, turkey, whole wheat tortilla


Apricot tart (Annie) - apricot tart, plain yogurt, mint (from the flowers in the vase...hehe), cranberries

healthy Ratty creations

Baked pork chops on a bed of sauteed zucchini and "wax beans," which were not waxy at all but rather...bean-like.


Veggie soup with rice and multigrain bread from Seven Stars Bakery. Yum.

This is a rather messy but very healthy pile of greens and stuffing from the Ratty.

Asian Salad

Connie recreated the Asian Chicken Salad (except with tofu) from the Blue Room, using ingredients from the Ratty! The dressing was spot on. You can get the recipe here!

Asian Salad Dressing: 1 Tbsp sesame oil, 1 Tbsp old-fashioned peanut butter, 1 Tbsp Hoisin Sauce, a dash of cracked black pepper (in the soup station), 1/4 tsp soy sauce, 1 tsp onion powder (3 shakes), 1/8 tsp ground ginger, 1 tsp honey (optional; I didn't put it b/c peanut butter was sweet enough)

College cafeteria food!

At first we were bummed about not having all our kitchen gadgets in college, but we've discovered something better! Gourmet creations using cafeteria food, namely the "Ratty" and "V-Dub" at the awesome Brown University. Get used to these for now until we are once more reacquainted with our kitchen come the holidays. :)

Below: Original Quaker oatmeal topped with organic soymilk, wheat germ, banana slices, apple/cinnamon jam, granola, yogurt, strawberry, and garnished with sunflower seeds, Special K flake, and drizzled with honey.

Pancake topped with curry potatoes, sunny-side-up egg with melted mozzarella cheese, and mild salsa sprinkled with pepper from the Ratty, 9/10.

Warm waffle topped with thinly sliced bananas, strawberries in syrup, and whipped cream from the V-dub, 9/9. Credit goes to Danny who cooked the waffle to golden brown perfection (no spillage) and to Christine who came up with the imaginative idea of sprinkling Lucky Charms on top.