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Pomona College Magazine is published three times a year by Pomona College
550 N. College Ave, Claremont, CA 91711
Online Editor: Mark Kendall
For editorial matters:
Editor: Mark Wood
Phone: (909) 621-8158
Fax: (909) 621-8203
PCM Editorial Guidelines
Contact Alumni Records for changes of address, class notes, or notice
of births or deaths.
Phone: (909) 621-8635
Fax: (909) 621-8535
Email: alumni@pomona.edu
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Dining Hall Creations
By Julie Trescott '08
Some inventive students use basic ingredients from the dining halls and
a dash of creativity to liven up their meals.
Her friends have coined the sandwich Peggy O’Donnell ’09 makes
“the Pegs.” She spreads peanut butter on two slices of cinnamon raisin
bread, adds banana slices and honey, and heats up the whole creation in
the panini press.
Mary Owen ’10 creates her own salad dressings, which she mixes in
a glass with a fork. Her favorite is a combination of red wine vinegar,
Dijon mustard, pepper and oregano. “It reminds me of one my dad makes at
home.”
Bryn Starbird ’09 gets strange looks when people see her
signature “yogurt sandwich”—plain yogurt, cottage cheese and crushed
Raisin Bran cereal between two slices of wheat bread. “The texture is
really great.”
Katie Soe ’10 and Brooke Rosen ’10 ask for raw eggs from
the chefs and make fried eggs in the waffle maker. “They take a lot less
time than those you order, and they’re not oily,” Soe says. Plus, they
come out in the shape of a waffle.
The favorite lunch trick of Jessie Bigelow ’09 is mixing dark
salad greens, sunflower seeds, red onion, sliced sausage links and
balsamic vinegar on a plate. She spoons it onto a halved bagel to make
an open-face sandwich.
For a “throwback to elementary school mud pies,” Abby Belknap ’08
combines chocolate pudding, vanilla ice cream and peanut butter. For the
full experience, she suggests eating all the ingredients in the same
spoonful “cement-mixer style.”
Cliff Wu ’08 should start his own juice company. He makes a
sweeter version of the popular drink Orangina by blending one part
orange juice and three parts Sierra Mist. “At the Scripps dining hall,
it’s even tastier with their Diet Sprite.”
For south of the border flavor, Max Kowal ’08 takes tortillas
from the grain bar and cheese from the sandwich bar to make a
quesadilla. He recommends adding jalapeños, red pepper flakes and
whatever meat is available for extra punch. By heating up the whole
creation on the panini press, he creates a Mexican masterpiece.
Rachel Weinrib ’10 doesn’t need to spend money at a coffee shop
to get a mocha; she makes her own. She recommends making hot chocolate
with a mint tea bag inside, which she says tastes like an Andes mint.
For another, she combines hot chocolate and coffee. She then adds a mint
tea bag for a peppermint stick mocha or a raspberry tea bag for a berry
mocha.
Aaron Hosansky ’09 devised a recipe for a breakfast sandwich,
perfect for mornings when he needs a little extra energy: one egg over
hard with shredded cheese on a toasted English muffin. Microwave. Add
whatever breakfast meat is available. For extra kick, add ketchup or ABK
(Aaron’s Better Ketchup—a combination of ketchup and Tabasco sauce.)
Sarah Schwartz ’10 has a simple technique for getting her
caffeine fix and satisfying her sweet tooth. After eating a bowl of
cereal, she pours the leftover milk into her coffee. “It makes the
coffee perfectly sweet.” |
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