Cooking at Conn
February 11, 2014
One of my best friends, Caroline, visited me at Conn over the weekend. Although she and I love quiet chats over mocha at our favorite coffee shops, we also love adventures like kayaking to islands off Maine’s coast and square dancing in Charlestown.
Therefore, it came as no surprise that we spent our time together at Conn doing something adventurous. What did we do? We cooked.
After Caroline arrived in New London on the Amtrak, we headed to Fiddleheads, a natural foods co-op downtown. We looked up vegetarian recipes on our phones and came across an easy one for black bean and sweet potato enchiladas.
Fiddleheads had the ingredients available, even in small portions. That meant that instead of buying an entire shaker of chili powder and bottle of canola oil (which my meal-plan-self would not finish), we could take just as much as the recipe called for.
Around dinnertime, Caroline and I set out to cook our enchiladas in Lazarus Dorm’s kitchen. Although most students at Conn live in the dorms and eat all their meals in dining halls, some apartments are available. Other buildings, like Lazarus, have dorm rooms but shared kitchens that all students, like myself, can use.
We walked straight into a cooking fiesta with the others who were there. As we grated potatoes and chopped onions, a German student made soup; a student from Texas cooked eggs, bacon and biscuits; and two friends fried rice.
Though our dinner took the longest to prepare, it was worth it. The enchiladas and the weekend turned out great.
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