October 16, 2008
This friday we will be viewing and enjoying the film Chocolat (2000). This is also another opportunity to make-what-you-can…with CHOCOLATE!!! There are some people out there that love chocolate. Perhaps you are one of them. Take some chocolate (most is not slow, sadly) and transform it into something delicatable. We believe in you!
LOCATION AND TIME: FPH 104 AT 6:00PM
SEE YOU THERE!
September 23, 2008
What can you make out of this?
Anyway, Hampshire Slow Food is meeting this Thursday in Dakin Living Room at 7:30pm to discuss our future. We attempted this last week but very few were in attendance. Please turn out to this, our last info meeting of the semester. Also, please prepare and bring a dish. Made of what? POTATOES! We are asking everyone that can to bring a dish that includes the potato in some way, shape or form. Any other type of dish will also be appreciated as Tam and I aren’t preparing a meal for the group.
Some issues we will discuss is the Slow Food on Campus group fee we have to pay and whether or not we want to participate in Hampshire Halloween (food perhaps?).
Please let us know if you cannot make it. We need lots of warm bodies at this meeting so that we know what you want to do. Use this “wordpress” and all of its information if you have any questions about the movement (or if your friends do).
TELL EVERYONE. MAKE SOME OF YOUR OWN POSTERS AND PUT THEM UP. ESPECIALLY IN THE
September 15, 2008
The first meeting went so well we decided to do another one. The theme of this one is Breakfast for Dinner (Slow Food style).
We’re planning on going over our plans for this semester. So if you have any ideas, now is the time to articulate them.
As always, bring your own plates, silverware, drinks and ideas.
Date: September 18, 2008
Location: Dakin Living Room
Time: 7:30 to 8:30
See you there.
September 14, 2008
Corn Chowder via Food Network’s Tyler Florence
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Random Veggie/Tofu Saute
- Firm Tofu
- 1/2 eggplant
- Sesame Oil
- 1 small/hot chili
Hope you enjoy these if you recreate them.
September 6, 2008
We are having our first meeting this Wednesday, September 10th at 7:30 in Dakin Living Room. Please attend with your own bowl/silverware/cup. Tell your friends on other campuses as well.