If I had three words to depict the most meaningful part of the last four years, it would not be “attending linguistics lecture,” “exploring Los Angeles” or “drinking wine again.” As is true for many of the
30 columnists on this page, it would be “the Daily Bruin.”
This paper has given me many memorable experiences.
My senior year has been punctuated by the recipes I’ve used for cooking. The finale, a Filipino dessert called Turon, gave me everything I could have asked for from an ending ““ the laugh of the year, accompanied by a taste so terrible that my taste buds are still haunted by it.
Well, it’s the big one. The grand-daddy of film awards, the 83rd Annual Academy Awards, and the Daily Bruin arts & entertainment editors will be here live blogging the show. Join us at 5 p.m. on Feb. 27 as we watch UCLA alumnus James Franco co-host the awards show with actress Anne Hathaway. We’ll be covering it all from the winners to the speeches to the fashion as we count down to the top awards. Follow along, leave a comment and participate in our interactive polls throughout the evening.
It’s a small world after all. A few days go, one of my fellow editors told me that she went to a dinner party where the host served bruschetta as an appetizer, which turned out to be the bruschetta recipe I wrote about in my last column.
Maryia Krivoruchko, our very own Arts & Entertainment editor, will be sending us her comments and rants throughout the 26-hour event. Follow along here to get a firsthand account of Dance Marathon through the eyes of a dancer.
I found a new future hobby this week ““ culinary school attendance.
Fourth-year physiological sciences student Ryan Tong came to teach me a bruschetta recipe that he learned in the Professional Culinary Institute of California a few summers ago. Read about how it turned out here.
One of my goals since starting this column has been to successfully flip a pancake on a pan, like people who can cook do in the movies. At first, culinary school seemed like an ideal hobby for me ““ I would get taught how to cook from a professional and then I could impress house guests by flipping pancakes at random times.
America’s food industries have hit a new low.
On Tuesday, Starbucks debuted the trenta drink size, a 31-ounce cup for iced drinks, essentially an even more caffeine-drenched Big Gulp.
But DiGiorno has stepped up its game too, which went more unnoticed than the new, obscenely large drink. Now, when baking a frozen pizza, there’s no need to worry about dessert, because “DiGiorno Pizza & Cookies” comes with a batch of frozen Nestle cookie dough.
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