"And your time begins now"
When the phrase "the bee's knees" was coined -- more than a century before this cocktail's invention -- it referred to something small or insignificant. By the 1920s, however, the phase joined the company of several other zoological expressions meaning "the best" (see also: the cat's pajamas, the eel's ankle, the capybara's spats).
High Street in Uptown Oxford houses a wide variety of eating establishments. Chain restaurants like Skyline Chili and Subway share the same bit of road as the local businesses and holes-in-the-wall like Steinkeller and Bruno's Pizza.
Fridge and Pantry, a new Uptown market, will open its doors in January. Both a deli and a grocery, the new business also boasts additional amenities including a smoothie and growler bar.
The third floor of McGuffey Hall swelled with the scent of local foods and the sounds of live performances, a Capella, drums and dance music .
It wasn't until Nick Klinkenbergh and Nathan Connor had walked all the way through the crisp fall night to the bus stop that they realized they didn't know if the bus was even coming.
The smell of gravy and freshly sliced turkey wafted warmly through the Armstrong pavilion last Thursday. People from dozens of different countries sat down to enjoy a hearty Thanksgiving dinner.
Would-be studiers looked on in awe last Friday as the Armstrong Community Kitchen was taken over by a gaggle of motivated Miamians -- chopping cabbage, slicing shrimp and whisking batter in a flurry of culinary activity.
It invades our lives every autumn. As a chill enters the air and the leaves turn vibrant red and golden brown, it creeps into our grocery stores, pops up unannounced in the most obscure aisles of our local Walmarts, inserts itself insidiously into every corner of society until it can't be escaped, no matter how hard one might try.
In the open space of Armstrong's East wing, Delta Tau Delta members had set up 12 tables with two plastic plates, two red solo cups and a small stack of napkins each. A table in the middle held the main feature of the event: two metal serving dishes full of hot wings.
My best pasta combinations always start the same way: I'm in dire need of a grocery run. That's what happened when I opened my fridge and found half a package of bacon and a parsnip. But about 20 minutes later, twirling up a forkful of noodles, I discovered the serendipitous perfection of the mildly sweet parsnip, mixed with salty, savory bacon and an almost unreasonable amount of grated parmesan.
