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My best friend Mallori just got back from a vacation abroad in Germany. As she mentioned the details of her trip, from Berlin to Cologne and to the countryside where her uncle lives, I couldn’t help but ask “But what did you eat?”. Sheesh. Here I am, listening to her amazing European adventure, and all I’ve got is food on the brain. Typical, Kim. Typical. Out of all the types of German fare, there was one thing that really stood out: her aunt’s potato pancakes.

Potato pancakes, or latkes, are usually made to be eaten during the celebration of Hanukkah, but you don’t need to be Jewish in order to enjoy these any time of the year. Swap them out to be used as hash browns alongside a fried or poached egg and a good slice of ham, or eat them alone with a dollop of sour cream and sprinkling of chives (in lieu of the traditional accompaniments: creme fraiche and caviar). Since these are so easy to make and really hearty, you might just sneak them into every breakfast. I won’t tell.

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For spring break, my roommates and I decided to take a road trip to Texas as a last hurrah before everyone graduated and went their separate ways. It was probably the most inexpensive trip, partly because we stayed with Lis’s amazing and charming parents, and the most memory-filled adventure I’ve been on. The week long vacation of sightseeing and relaxing gave us an experience to reconnect and strengthen our friendship.

On the first morning in Texas, I walked out into the kitchen still half-asleep and incoherent to find freshly brewed coffee (a staple in the White family home) and Lis’s mother carefully cutting butter to make cranberry-orange scones for us. Scones are a type of breakfast biscuit which are very common in England and can be savory orĀ  sweet. Flaky, buttery, and warm, the scones she made with love for us were enjoyed perfectly with some good coffee and great company.

When I came across this recipe with fresh blueberries and lemon, I jumped at the chance to make it for our family breakfast, keeping in mind the awesome moments we shared together with Lis’s family in their cozy kitchen.

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the idea

I've always been a lover of food: it's capability to comfort the hard days, to encourage imagination and messiness in a world of order, to explore different cultures through cuisine, and to weave the invisible thread that brings people together around the table.

I started this blog for myself.

As a college student, cooking became a way to release the stress of impending finals, to be creative when I felt unoriginal, and to breathe life into my sometimes discouraged self.

Each week I'll post a new dish, masterpiece or fiasco, to keep record of my continuing education in food and life.

the student: a foodie who loves to learn

Kimberly Aumer

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