Welcome to Penn! Just thought I'd post on tumblr in case any of you all are new students! I'm a senior so if you have any questions, feel free to reach out. I'll be volunteering during move-in so I may just see you around while you're moving in. I'm also involved in several groups. If you have any questions about the theater scene, writing scene, political scene, or the music department, those are areas where I have the most knowledge. Other questions are cool too and I can always pass them off to a friend who knows more! My ask box is always open. -Matré
Give your body a boost by increasing your intake of phytonutrients found in deeply colored plant-based foods such as fruits, vegetables, whole grains, nuts, and seeds. Eat a meal containing naturally colored foods from three different color groups at least once a day.
One way to help lower sodium is by using herbs and spices, which can contribute unique and delicious flavors without adding salt. However, herbs and spices can also be intimidating if you are not familiar with them. Here are tips for cooking with a variety of common herbs and spices.
Common Herbs and Spices:
Basil – This summer savory is typically found in its sweet basil form, but there are many other varieties, such as lemon and Thai basil. Try it fresh in salads and sandwiches, or dried to season grilled fish or whole grain pilafs. Basil’s sweet properties also make it a unique and pleasant addition to desserts.
Cilantro – These leaves come from coriander seeds and have a lemony, herbaceous quality. Heat diminishes cilantro’s flavor so it is most often used fresh in dishes such as Mexican salsas, South Asian salads and chutneys, and as a garnish. Try blending cilantro with parsley, garlic, olive oil, and lemon for chermoula – a simple version of a classic Moroccan sauce. Interestingly, some people find cilantro to have an unpleasant “soapy” rather than “herby” flavor, but others can’t get enough of it!
Ginger – This pungent aromatic with a sweet kick comes from a fibrous root and is available fresh, dried, or powdered. Ginger lends itself well to desserts, but is also found in many savory dishes and can liven up a simple lemonade or tea.
Paprika – Made from dried bell and chili peppers, this spice is always ground into a powder, but is available in many flavor varieties including tart, sweet, or smoky. Paprika is most commonly found in Eastern European and Spanish dishes. It contributes a bright red color and antioxidants in addition to flavor.
Rosemary – This flavorful evergreen plant grows in many climates and offers “needles” that are used fresh or dried. The leaves may be stripped off of the bark and included in dishes like roasted or mashed root vegetables. Alternatively, the whole stem can be added to infuse soups, stews, stocks, and roasts with its piney, aromatic fragrance, or even to skewer vegetable or meat kebabs.
Sage – A musky herb in the mint family, sage is used for culinary and medicinal purposes. Fresh or dried sage is commonly associated with Thanksgiving food such as stuffing, but is great year round. Its strong smell can help mellow other pungent aromas in dishes. Sage is also delicious in a pesto in place of basil.
Less Common Herbs and Spices:
Coriander – This dried fruit or seed has a distinct nutty, orange, and spicy taste that is different than the cilantro leaves that it produces. Available either as a whole seed or in its ground form, coriander has a variety of uses including providing flavor to North African stews and Indian curries, as a pickling spice, and to bring complexity to beer. Toasting coriander brings out its flavor and aroma– heat the seeds in a hot pan until browned and sprinkle atop grilled fish or sautéed greens.
Cumin - Available as cumin seed or in powder form, this nutty, earthy spice is especially popular in Indian, Mexican, and Middle Eastern cuisine. The seeds are often used in legume and whole grain dishes, and the powder is commonly found in many spice rubs and sauces such as curries.
Tarragon – An herb with lemon and anise-flavored leaves, tarragon is used most often in French cuisine for chicken, fish, and egg dishes and is available in fresh or dried leaf form. Topping a plate of sliced fruit such as peaches and cherries with fresh tarragon leaves is a unique and delicious way to end a meal.
Thai Basil – This member of the sweet basil family has purple stems and is an important ingredient in many Asian dishes. Try using Thai basil in place of sweet basil in pesto or salads for a licorice-like twist on classic dishes.
Saffron – Derived from a flower, saffron is a spice with a lengthy history of culinary uses. It’s one of the most expensive spices available and contributes a very unique metallic vanilla taste and bright yellow color to dishes.
White Pepper – Made from the seed of the pepper plant with its dark colored skin removed, white pepper is subtler than its coarser black pepper counterpart. It is available dried and ground into a fine powder and used to spice up salads, sauces, and dishes such as mashed potatoes when you desire a lighter flavor and colorless addition.
You know the Facebook page that you guys have and all are posting happily on about yourselves and interests and general excitement? I thought that was going to be the sentiment the moment I stepped foot that first day of freshman orientation, but it most definitely was not. Exclusivity is king.
Daily disclaimer: Personal observations, personal experience.
This may have been the best week of my life so far and it was full of excitement!
So first, I was named a Long Island Student to Watch by Newsday so that’s cool!
Dance auctions happened for All Shook Up.
Holiday Improv happened as well and Santa Boyz was good.
Ok so those things sound great but the rest of my week was far better… sooooooo on Thursday,
KAT AND LORI GOT INTO CORNELL AND NICOLE GOT INTO BROWN!!!!! I am so unbelievably happy for them and they deserved this and life is great and my friend group is so cool.
Well if that wasn’t enough, on Friday,
JENNA GOT INTO JOHNS HOPKINS…
AND I GOT INTO THE UNIVERSITY OF PENNSYLVANIA!!!!!! After months of nerves and anxiety, this was the best news I could have gotten! I’m so excited to go off to college! I will make a post specifically for Penn once I get my physical acceptance letter because tbh its still unreal right now!
I can honestly say that I’ve never felt this happy in my life. Everything is just like happening , you know what mean: school, college, relationship, friends, and life in general. So here I am smiling for me and my friends and I can’t wait to see what happens in the future for all of us. And in next week I’ll hopefully add another friend’s college acceptance to my list. Fingers crossed.
Tune in next week!
hi! I got accepted to Penn - any tips on what dorms to pick?
AHHH congratulations, Baby Quake!! You’re def gonna want to live somewhere in the Quad - it’s super social and beautiful and air-conditioned - so list Ware, Riepe, and Fischer as your top three. They’re all about equal in quality so it doesn’t really matter in what order you list them… I live in Ware though, and it’s located in the center of the Quad, which is nice. I also have a sink in my, which is not an amenity that every college house in the Quad has, and that actually makes a huge difference. I think the new college house is going to be finished next fall, so definitely put that high up on your list because it’ll be shiny and new. Hill is shit right now (no AC), but it’s about to get an $8 million renovation so it may be awesome next year. King’s Court English House doesn’t have AC, but I’ve heard good things about it and it has by far the best dining hall on campus. I’ve heard Stouffer is nice, but I’ve only been inside once so I don’t really know from experience. The High Rises are supposed to be fabulous, but only one of them is open to freshmen and I think you have to be in a special residential program to live there (but maybe you’re into that, and if so you should def check it out!!). I haven’t heard anything about Gregory… I don’t even think I know anyone that lives there… but I’m sure it’s fine. If you have any more questions, feel free to ask me! Congrats again and welcome to the best/weirdest university in the country (at least as far as I’m concerned)!!! <3
