Bake#4: Super Student

I apologize for my unpredictable posting habits. Being a full-time student in her last year of university is exhausting and time-consuming. I’ve taken to thinking of myself as a super student. It feels pretty good, actually, especially after how boring though relaxing my summer was. This is less relaxing, but much more satisfying.
So I’ve slipped up again and haven’t baked yet. BUT my life has suddenly and magically filled with all kinds of food-related adventures! Somehow all of my interests have conglomerated together and exploded into the wonderfulness that is my life, and I couldn’t be happier. Not only am I trying to keep baking in my life, and taking lots of writing classes, BUT you are now looking at the new Student Writer for my school’s Communications and Marketing Office! And what have I been assigned? A food series!

Let me explain. My school does this incredible program every fall called the Sagan National Colloquium. All semester long a series of successful activists, researchers, and other smart people come here and give talks all related to a common theme. And this year, everyone is here to talk about food! And I am writing a series of articles about each and every event. Food! Writing! Activism! Three of my dearest and favorite things! What could be better!

Monday saw the first speaker of the series, Florence Reed, founder of Sustainable Harvest International, speaking on Sustainable Farming and Food Security. SHI really is an incredible organization that does so much good in so many ways. Check them out here. They have volunteer opportunities!

Besides this wonderfulness, I’ve had other food adventures this week, which I think make up for my lack of bake. I tried a red cactus pear for the first time ever. I don’t think I’ve ever seen such a brightly colored fruit. The texture took some getting used to, and the seeds were tedious, but they’re also packed with phytonutrients (which is what that dark bright color is testament to).

I also made risotto and zucchini soup on Saturday. The soup was one of my mom’s old recipes. It originally called for heavy cream, but I left it out and was left with a lovely green, onion-y puree.

The risotto got fudged a bit. I put the onion in the soup and totally forgot I’d need some for the risotto, and I also forgot to buy mushrooms. So really it was risotto made from the rice, chicken broth, and parmesan. Like chicken soup in risotto form! My friend Katherine and I were in heaven.

I’m hoping to get back on schedule this weekend, excited to celebrate the new fall temperatures with some of my favorite flavors! I think this week will be especially good. Keep your eyes peeled!

What are some of your favorite fall flavors or dishes?

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