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A spicy Dark 'n' Stormy served in a lowball (left) and a festive Purple People Eater in a flared glass rimmed with purple sugar.

Pick your poison -- Cocktail Corner

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.


TMS Recipes: On a crescent roll

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.


Battle of the Bagels

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.


Fifi's Kitchen

It is 9:10pm on a Sunday night. The weekend is winding down and most students at Miami University are scrambling to complete the homework they have not thought about since the start of the weekend.


Candied matzah: A Passover treat

This week, we're celebrating the Jewish holiday of Passover.The basic premise is, after several weeks of divine torment on the Egyptian pharaoh, the Jewish people were ready to leave captivity. Their bread hadn't risen yet, so they slung it on their backs and hightailed it out of Egypt, walking for 40 years to find the promised land.


Recipe: Evans' Southern Style Gravy

Sausage gravy is one of those dishes that can initially be a tough sell. To the untrained eye, its off-white base and brown sausage lumps can seem unappetizing. Those untraveled diners who have never ventured below Ohio's southern border often have an especially strong aversion to the traditionally Dixie breakfast dish.


Recipe: Buffalo Chicken Dip

By no means am I an expert on cooking. I need printed recipes for anything more complicated than an omelet, I couldn't tell you the difference between a rib eye and a red eye and I consider any week in which I have ramen for dinner less than three times a success.

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