Trick Or Treat :D

this post is for broccoli fans ONLY 🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦🥦 broccoli i love you

A lot of the substances we think of as protection against the supernatural (e.g. salt, silver, garlic) are actually antibacterial, and would have helped stave off infections and illnesses that people once attributed to supernatural influence.

Based on this, I want to see a story where vampires are repelled by hand sanitizer.

Baked Feta Wrap

I’ll make a better pub night, with chicken and feta! - Me

Who doesn’t love a night with friends after a long week? Whether you’re meeting up with a large group or settling in with a few close friends, it’s always nice to take some time to unwind and catch up. You know what we all don’t love? Expensive prices at bars and pubs. So, why not bring the vibe of pub night home and save some cash!

Popularized on TikTok back in 2020, the original tomato-feta sauce took the app by storm and spawned a whole batch of variations. Although I can’t find it anymore, the most interesting, to me, was from a woman roasting her cheating SO while turning this tasty sauce into a wrap (disguising the elastic as olives? Oof).

So, as midterm season comes to a close (or reaches its penultimate), this recipe is sure to make some great, easy snackables to kick off either a study sesh or a night out. Or, make your friends jealous by bringing it with you to school for an eating-out-style lunch without having to spend the cash!

Cheating SOs dni.

VEGETARIAN? No problem! Check out the results section for how to make this recipe work for you!

(Adapted from Rachael Ray’s recipe and the TikTok mentioned in the intro)

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The main thing I get from Dylan Hollis cooking old recipes is this:

Recipes from the 1910s and the Great Depression are great, and I suspect it’s because they were made by someone with limited resources. But they found a way to make something good, maybe even something fantastic with those limited resources, and they wanted to write it down and share with their friends so that they could also make something out of saltines and potatoes. Recipes from the 1910s and the Great Depression are written down and shared in love.

The recipes you should fear come from the 1950s and 1960s, which I’m pretty sure are written down and shared as a form of McCarthyism.

Yellow Yaks: Oat-Fudge Bars

Did you know? In MCC 22, the Yellow Yaks were nicknamed The Golden Girls and were MCC’s first all-female team!

Welcome to the stage, the Yellow Yaks themed dessert: Oat-Fudge bars! 

I’ve had this idea knocking around in my head since last summer and now it’s done and I finally get to share it! This event is so much fun to watch and participate in as an audience member, so I really wanted to create something that everyone could enjoy!

Best of luck to the Yellow Yaks this MCC! Which team will you be rooting for?

And, of course, thank you Scott Smajor.

(Check out the recipe below and huge thanks to Garbange for fixing the lighting in the picture! Inspired by these.)

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let’s see if this extra cup of coffee makes me good or evil

this dude makes tiktoks of him reloading household objects like they’re fps weapons and they’re so fucking satisfying

The Ultimate Sausage Pasta

“This is the best pasta I’ve ever had” - Everyone who’s tried it

Living with other people is a valuable experience for any young person - especially when you get the chance to share meals and recipes. It’s amazing what kinds of foods you can add to your cooking arsenal and this pasta is one of them!

Originally introduced through the friend of my housemate, I can say with absolute confidence that this is the best pasta I, and everyone who's tried it, has ever had. The best part? It only takes half an hour to make!

With it’s quick cooking time on consistent heat, easy steps, and simple ingredients, it makes for the perfect meal for everyone from an on-the-go student looking for a cheap, filling meal to a busy professional.

VEGETARIAN? No problem! Check the results sections for tips on changes to make the recipe work for you.

Prep: 5 mins                     Cook: 25 mins                       Overall: 30 mins

For the ingredients:

Half a bag (450 g) Rigatoni pasta

500g mild italian sausage, sliced into 3/4-inch pieces (I recommend Johnsonville brand, if available)

4 large cloves garlic, finely chopped

2 tbsp. sundried tomatoes in oil, sliced

2 tbsp. oil from the jar

1 cup (250 ml) low-sodium chicken broth*

1 block (150 g) chopped frozen spinach**

½ cup (125 ml) heavy cream (35%)***

* Feel free to use any homemade chicken broth or stock you have for a deeper flavour! If you store your homemade broth in the freezer using ice-cubes, you’ll need about 8 for a cup.

** If you’ve got the chopped frozen spinach that comes in little cylinders it’s about 3 of them. If you only have frozen whole leaf spinach (like I did here), take it out of the package and stick it in the microwave on a plate until it starts to defrost. Then, chop it up!

*** Feel free to use either 35% “cooking cream” or “heavy cream”. I’ve used both and haven’t noticed a difference. Do not use lighter creams as substitutes. You will end up with a cream soup instead of a cohesive sauce.

Start by boiling your pasta according to the directions listed on the package - straining it about 1 minute before it reaches al dente.

Next, heat up a high-rimmed skillet on medium heat and add your sausage. Allow it to fully cook through, about 12 minutes (internal temp of 160℉), stirring occasionally.

After the sausage has fully cooked, add the garlic, sundried tomatoes, and oil. Mix it with the sausage and cook until the garlic starts to turn a golden colour (2-3 minutes), stirring frequently.

TIP: After finely chopping your garlic, use the flat side of the knife to crush it. This will allow more flavour to release from the garlic.

Add the chicken broth and scrape the bottom of the pan to loosen any bits that got stuck. Allow the broth to come to a boil.

Add the frozen spinach to the boiling broth, breaking it up as it thaws. Allow it to cook until no frozen chunks remain, about 3-4 minutes.

NOTE: At this stage, you’ll probably start to think that there’s too little sauce in the pan, but resist the urge to add extra broth.

Add the heavy cream and stir. Allow it to come to a boil and incorporate, stirring frequently, for 2 minutes.

You might need to add a little more cream as it cooks. Ideally, you want the sauce to have taken on the lighter colour of the cream but still be able to see the darker colour of the broth.

NOTE: This was made with homemade chicken stock - giving it a deeper colour when the cream is mixed in. You’ll find your sauce to be much lighter if using store-bought broth.

Finally, keeping the heat on medium, add your strained past. Stir until you can see the sauce clinging to the noodles and making them shiny, about 2 minutes. There should only be a little sauce remaining at the bottom of the pan.

Overall, I would give this pasta a 5/5. I’ve honestly never made a recipe that everyone unanimously agrees is a hit with no changes. It’s so quick and easy that I make it almost every week without fail. In fact, I'm making it tomorrow!

As I’ve mentioned in the introduction, I would highly recommend this to anyone who is just starting to learn how to cook. The entire meal cooks in 30 mins on the same heat and is extremely forgiving. Perfect for those starting to venture past instant noodles and freezer meals!

EATING VEGETARIAN? No problem!: I’ve made this dish vegetarian several times and although you do lose some of the flavour, it’s still amazing. 

To substitute the sausage, I’ve either taken it out completely or I’ve used Beyond Meat sausage. Personally, I would recommend leaving the BM sausage out as it has a strange texture. If you enjoy BM and want to add it, add 2 tbsp. of neutral oil to the pan while heating it. Add the sausage and cook for 8 minutes, stirring frequently.

You can substitute the chicken broth with vegetable broth. I would also recommend adding ~1 tsp. italian seasoning with the broth (like the one used in the dwarven flatbread, but maybe skip the marjoram). This should make up for the loss of spicing from the sausage.