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.
On Saturday mornings in Oxford, patrons of the local Farmers' Market bundle up against the crisp autumn air, make their way Uptown and explore the various stalls to sample and purchase everything from fresh produce and festive artwork to pour-over coffee and flaky pastries. As they mosey past the chef chopping onions with speed and professional precision, many are lured in by the spicy aroma emanating from his table.
Ingredients - "Please, don't measure; it ruins the fun"
Welcome to The Miami Student cocktail corner, where the over-21 members of our editorial staff bring you two cocktail recipes -- one classic and one in line with the food section theme. This week, we offer up the Dark 'n' Stormy, a stalwart and spicy rum drink, and the Purple People Eater, a sugary (but surprisingly tasty) concoction sure to please fans of Mind Probes, Trash Cans and other brightly-colored refreshments.
Oktoberfest celebrations have been going on for over 200 years and Miami's German Club was eager to add to that tradition last Thursday evening.
Oxford's McDonald's is one of around 1,000 locations in the country that will offer Szechuan Sauce tomorrow with its new chicken tenders -- a long-awaited return for fans of the TV show, "Rick and Morty"
Looking for something to do this weekend? These Oxford and Miami events are open to all and --even better--they're free!
One of the first cooking duties entrusted to me was preparing the crescent rolls. It's a simple task, but a satisfying one -- hearing that punctuated "pop!" as the cardboard tube opens, methodically rolling each triangle of dough from base to point and, in less time than it takes to set the table, opening the oven to find a baking sheet full of fluffy, golden half-moons.
Something about the new restaurant in Armstrong seemed uncomfortably familiar. It serves sandwiches -- bagel sandwiches, to be exact. Bagels sliced in half and filled with an assortment of meats, eggs, veggies, cheese and sauces.