I won’t spend much time remarking on how unprecedented today’s circumstances are or emphasizing how important it is to self-isolate. These ideas have received their share of attention already. My parents, with their arduous Soviet mentalities, taught that in times of desperation and confusion, focus on those aspects of your life which are under your control. Instead of staring at the number of confirmed cases on worldometer.com, clean your room. Instead of worrying about the thousands of elders at risk, call your grandmother.
When I was 14 years old, I went hunting with my dad on youth hunting weekend. It’s the weekend before the official hunting season begins, giving novice hunters a better chance. Going into this, I asked two questions: ‘do I deserve to eat meat if I can’t kill an animal? ,’ and, more importantly, ‘how will I feel after this?’ The best way to find out seemed to be to shoot first and ask questions later. I was even planning on butchering the animal myself, which I felt was a crucial step in answering these questions.
In an initiative pioneered by six animal sciences students, thousands of eggs from Cornell’s poultry farm, which are currently composted, will be cleaned and delivered to local food shelters to mitigate food insecurity in the area.
Brunch is the most exciting part of any weekend because a fresh cup of steaming coffee, sweet, flaky pastries and some beautifully runny eggs are the perfect remedy to the Sunday scaries. I especially love taking an hour on the weekends to try new restaurants in Ithaca with friends, where we can relax and enjoy good food before heading back up the hill to the library. I was excited to find Coltivare, a New American restaurant located in the Commons. Its chic atmosphere was the perfect getaway from campus.
Just as Ariana lists Big Sean, Ricky Alvarez, Mac Miller and Pete Davidson as her formative exes, I see omelettes (“one taught me love”), scrambled eggs (“one taught me patience”), poached eggs and rolled omelettes as milestones in my progress as a cook.
“For all you new freshmen trying to make it on seven meal swipes a week, maybe you should wait a couple years before trying to take the easy route, or maybe you should cut time off cooking so you can add time studying.
Almost all Cornell students have stumbled into Okenshields during lunch, when they serve tea eggs. As most students probably enjoy munching down on those brown, savory eggs, I am here to share a family tea egg recipe so you can relish the taste of tea eggs at your own leisure.
I found this recipe for baked eggs with mushroom cream in Robuchon’s book, which I have mentioned in previous posts. He calls it oeufs cocotte à la crème de champignons. This particular dish is great for breakfast, lunch, or dinner and is sure to impress guests. What is best about it is the soft texture of the egg and the vibrant colors that come from making the dish correctly. However, the timing can be difficult and it varies based on the size of the eggs, the equipment used, and even the placement of the eggs before baking. The ingredients for the dish are as follows.
2 tablespoons butter
2 minced shallots (I only used one, to place more emphasis on the mushrooms)
1/2 pound mushrooms
3 tablespoons heavy cream
Salt (I used fleur de sel)