A Thousand Words: Brown 250+ opening celebration

In case you were too busy fighting through the crowds for a taste of red velvet cake to take in the moment, our ace photographer Danielle Perelman ’17 was on the case. From perches in Faunce and shockingly near President Paxson’s podium, she snapped these awesome photos and many more. Click on the thumbnails for zoomed in versions of the images.

We can neither confirm nor deny that any Blog writers were involved in that dance party that was going on at a window on the 3rd floor. You all know you saw it.

Winners of the Spring Weekend Caption Contest

The competition has been fierce. The captions witty, deft, and cheeky. The quippy quotations were so brilliant we had to fight them off with an army of Furbies. But it’s all over now. The first annual Spring Weekend Caption Contest has come to a close. Here are the results:

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A Thousand Words: Super Heavy Petting

Confused by the hordes of students crowding Wriston as you were leaving the Ratty today? Unsure as to why everyone you saw was smiling so much they were nearly in tears? Today the 2015 Class Board organized Super Heavy Petting on Wriston Quad, complete with bunnies, chicks, pigs, and a goat in a diaper. Check out the pictures of our furry friends below.

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A Thousand Words: Snow Day

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A Thousand Words: HALFWAY

Miss the opportunity to see the opening of HALFWAY, a collaborative exhibition between 11 sophomores? Here are some pictures from the opening:

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Food for Thought: Why you should learn to cook

Yum.In middle school I went through a quick-bread-making phase. They were all banana breads, but I would put a whole bunch of other things in there. I made pear bread with walnuts. Then I made apple bread. Then carrot cake bread. And maybe, if I was feeling unoriginal, I made some plain ‘ole banana bread. Baking was something I did when I was extremely bored, and, while it was fun, I don’t think I was getting the point yet.

Maybe it was because I was just baking. I continued to sporadically bake throughout high school, but since I had exhausted the quick bread (may it rest in peace) I had to expand my repertoire. My new baked goods of choice were cakes, because I liked decorating them (and pretending like I worked at Charm City Cakes…a back pocket career move that I’m still saving). But baking’s downfall is that no one really wants to eat what you make. Baked goods are extra. Put them on the table in your home or dorm, and people will devour them when stressed out or drunk, but that’s not very glamorous. My cakes were pretty, but they would usually go to waste unless I forced any and all visitors to have a slice.

But cooking a meal is different. People really want to eat a meal. If you make dinner (especially if you time things wrong and it’s not ready until 9:00 p.m. and your family almost wishes you would just go back to college so they could eat at a decent time of night) people will be hungry when it’s served. Remember: hunger is the best sauce. They will be planning on eating your food, and they’ll spend more than a minute doing it.

It took me until this past winter break to start seeing why cooking is fun and fulfilling and communal and delicious. And I wouldn’t have delved into such a wonderful pastime if my little brother, Ben, had not recently become so interested in the culinary arts. Fortunately, I had nothing to do over break — a time I usually devote to a combination of eating and sleeping — so I became his devoted sous chef. Preparing meals with Ben soon became a part of my busy schedule. We made lamb filled wontons, duck gumbo, bibimbap, salted caramel ice cream, black bean burgers, and potato leak soup, among other things. I even learned how to use a mandolin to cut fruits and vegetables so thin that you could see through them.

But the mandolin (to to be confused with the instrument) wasn’t the only thing I learned about. Cooking, especially with someone whose company you enjoy, can change the way you think about food. And if you’re anything like me, food is a HUGE part of your life. Check out some things I learned that you can apply to even the smallest cooking excursions (like when I make an adapted Tiramisu in the Ratty) after the jump:

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