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It’s summer! You know what that means, getting friendly with the great outdoors and soaking up a little sunshine. Whether it’s biking, swimming, hiking, or Missouri-style-floating, I bet you’ll want something refreshing and light after being active in the heat. And what about all the family picnics and summer bbqs? What are you going to bring that will satisfy everyone?

My answer: Greek panzanella, a “bread salad” loaded with the best ingredients from summer’s harvest. You’ll find that nothing tastes better than a sun-ripened tomato or the crunch of a bell pepper because right now they are at their peak of freshness and taste. Take advantage of your farmer’s market and make this summer salad for a light dinner or a crowd-pleasing side at your next outdoor gathering.

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Spring is here! You know that the long winter hibernation is over when you hear the birds sing their beautiful songs, the sun isn’t a friendly forgotten face anymore, and the tulips start pushing up through the soil. Ah yes, I have been hibernating as well in terms of blogging, but you will forgive me right? I hope so. At least, I’ll assume so after you try this pasta. Being a college student means that I am constantly trying to come up with inexpensive ways to find or cook up some good grub. Well, if you’re getting tired of the endless cycle of ramen and the crazy yet delicious artificial “cheese” in the packaged macaroni, I whipped up something insanely easy to brighten the monotonous weekday meals. The fresh green asparagus was looking mighty fine in the grocery store and at a lovely low price. Pair that with a light lemony sauce, some hearty pasta, and perhaps some grilled salmon or chicken, and you’ve got yourself a healthy, delicious, and gourmet meal you cooked up all by yourself. No box needed.

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With only about 3 weeks left of winter, I’ve managed to survive the whole season without a single cold… Until now. In my case, no other description best suits my sickliness than this: “when it rains, it pours”. What started as a slight thirst in the morning turned into a full fledged sore throat, swollen lymph nodes, raspy voice, and a tender neck.

In my food-crazed mind, my first thought was not to plan an appointment to the doctor, but to concoct the ultimate home remedy adopted by American moms everywhere: chicken noodle soup. Don’t worry, the doctor will make his/her money come Monday. For now, soup will be enjoyed.

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When I think of fruit, I picture juicy red strawberries. In January, you can imagine my horror at the grocery store when I discovered that a pint of strawberries can cost up to 4 dollars. Even though it’s the dead of winter, there still is plenty of fresh fruit in season such as pears or a variety of citrus like beautiful blood oranges, grapefruit, and clementines. I found two recipes and couldn’t choose between them, so here are two dessert preparations of winter pears.

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Close your eyes and picture this: a cold winter day full of sweet snowflakes one minute and freezing rain the next(which just so happens to be today, not so unusual weather for Missouri) and all you really want to do is whip up something for a satisfying dessert after dinner. Something to warm you up from the inside out.

I know what you’re thinking… Soufflé? In the famous words of my fabulously sarcastic father when confronted with foreign fare (usually green and leafy), “What’s this sh*t?”

the finished product: surprisingly, the banana adds a really moist texture you'd expect from a rich soufflé without all the fat. you have to try it to believe it.

Well, folks it just so happens to be the most delicious, airy, creamiest, richest (shall we go on?), satisfying dessert. Did I mention it’s GOOD for you too? Yeah, you heard me. When you’re one of the million people on a health kick for your New Years resolution, make that one of thousands of Mizzou students hogging up every inch of exercise space at the rec center, you can have your dessert and eat it too. Without the guilt!

Have you joined the soufflé bandwagon yet?

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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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