Eleanor Pontikes and Anika Jagasia After a long summer break, student’s cravings were finally fulfilled with the highly anticipated serving of this year’s first pasta bar on Monday, September 21st. There were a few changes to the action station from last year, but one thing remained the same: incredibly long lines. Everyone approaches this challenge with different mindsets. Some come in during a free period before lunch to skip the line (even if it means eating at 10:45!), some barge in and cut everyone else, while others wait for basically the entire lunch period…all for that flavorful, saucy pasta. Walking into school on Monday the 21st expecting sausage, chicken, peas, peppers, meat sauce, and mushrooms like last year, many were disappointed to find zucchini and broccoli (ew!) as the only toppings at the bar along with tomato and alfredo sauces. Despite the lack of toppings, the pasta was good nonetheless (the self serve bowl of parmesan cheese helped a little). But the simplicity of the toppings led to an appreciation of the penne noodles generously covered in sauce. The good news is that the cafeteria will kick off October with the second pasta bar of the year on Thursday, October 1st, so figure out your strategy for avoiding the chaos of the cafeteria’s lines and come in hungry! What did you think of this year’s first pasta part? Share your thoughts below! ___________________________________________ This Issue’s Weekly Recipe …PUMPKIN PIE SNICKERDOODLE COOKIES Spice up the beginning of fall with these sweet, little treats that are easy to make! Ingredients:
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1⁄2 cup granulated sugar
- 2 eggs plus 1 yolk
- 2 tsp vanilla
- 3 tsp Pumpkin Pie Spice
- 1 tsp baking powder
- 3⁄4 tsp salt
- 3 cups flour
- Preheat oven to 375°
- In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
- Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
- Mix in Pumpkin Pie Spice, baking powder and salt until combined.
- Reduce speed on mixer to low and mix in flour until dough comes together.
- Chill dough for at least an hour.
- When ready to bake, line baking sheet with parchment paper and preheat oven to 375°
- Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
- Roll dough into large balls, about 11⁄2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
- Bake for 7-8 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.
