The gist of making peppermint bark is simple: melt chocolate bars into liquid form so that crushed candy canes will stick to it, like gluing sequins to a costume. Then let the chocolate return to solid form, and voila: peppermint bark.
Making the perfect salad is slightly more complicated than throwing lettuce in a bowl and calling it a day. But it’s not so complicated as to justify buying a premade salad at the grocery store or always going out to eat a salad. There are no steadfast rules to salad-making, but these guidelines will make your salad something you look forward to (like taking an IntroSem) rather than something mandatory and boring (Thinking Matters).
After dinner in Palo Alto, one has two options for nightlife: beer or frozen yogurt. But tucked behind floor-to-ceiling windows, chef cases of the sweetest treats await those willing to search.
n America, muesli is the best-kept breakfast secret. I’m convinced that only a few people know about the glory of muesli, and that they are trying to keep it away from the mainstream. But I believe in equally delicious breakfast for all, so I’m going to break the veil of silence.
Last Sunday marked the third annual “A Taste of Palo Alto” event. Hosted at Stanford by the brothers of Phi Kappa Psi and the sisters of Alpha Epsilon Phi, the charity event featured many local restaurants that donated servings of their specialties to benefit the Ecumenical Hunger Program in East Palo Alto.
Food trucks are a good idea…in theory. In reality, however, many rely solely on fast methods of cooking such as deep-frying and use less-than-fresh ingredients. The Oaxacan Kitchen Mobile, however, defies all of my preconceptions about food trucks.
Since spring has sprung here on the Farm, I’ve been finding myself coming up with more and more excuses to spend time outside. Given Stanford’s incredible and extensive campus, one can do virtually anything outside – study on the Oval, go for a run at the Dish or eat al fresco.