2010-12-17-insert

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Food FOR Thought These recipes are a piece of cake, try ’em!

NEW PIONEER CO-OP

HOW TO MAKE:

OREO TRUFFLES ingredients & materials

1 package regular Oreos 1-8 ounces package cream cheese a food processor or blender 2-8 ounce packages of semi-sweet baker’s chocolate squares or any semi-sweet or dark chocolate chips white chocolate to drizzle on top (if desired) baking sheet covered in wax paper

PHOTO BY//CAROLINE VAN VOORHIS

COOKING CLASSES

1. Crush Oreos in food processor.

2. Add cream cheese and blend until thoroughly combined.

3. Form into small balls (about 1 inch) and set on baking sheet.

4. Melt semi-sweet chocolate chips and dip Oreo balls in melted chocolate until coated. Place the chocolates on baking sheet so that they aren’t touching.

5. Refrigerate until chocolate is hardened and enjoy!

compiled by eleanor marshall

Fudge squares FROM THE KITCHEN OF: Ashton Duncan

“WE LOVE BACON”

WITH Genie Maybanks WHEN: Tues., Feb. 1, 6-8p.m.

COST: $15/person

PIZZA FROM SCRATCH

WITH Chad Clark WHEN: Thurs. Feb. 3, 6-8p.m.

Thurs. Mar. 3, 6-8p.m.

Tues. Apr. 26, 6-8p.m.

COST: $15/person

HANDS-ON: EASY HOME COOKED MEALS WITH Amy Louis WHEN: Thurs. Feb. 17, 6-8p.m.

COST: $15/person

HANDS-ON: VEGETARIAN SUSHI ROLL WITH David Burt WHEN: Tues., Feb. 22, 6-8p.m.

Thurs., Mar. 24, 6-8p.m.

COST: $15/person

TRADITIONAL TURKISH COOKING WITH Resmiye Oral WHEN: Thurs., Feb. 24, 6-8p.m.

COST: $15/person

SHELL VALENTINE DINNER

WITH Chuck Hansen WHEN: Tues., Feb. 8, 6-8p.m.

COST: $20/person compiled by amir sabbagh

Fettuccine Alfredo FROM THE KITCHEN OF: Dara Miller ‘11

6 quarts (24 cups) water salt 1 pound dried fettuccine pasta 2 cups heavy cream 1 cup grated fresh parmesan cheese, plus more to sprinkle on top 1/4 teaspoon pepper pinch of ground nutmeg

1. Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly.

2. Continue boiling 5 minutes over medium heat, stirring.

3. Remove from heat, stir in chocolate till melted.

4. Add marshmallow creme, nuts* & vanilla beat till blended.

5. Pour into greased 13 x 9-inch baking pan.

6. Let cool and cut into 1-inch squares.

7. Enjoy!

Pour the water into a large pot and add 1 tablespoon salt. Set the pot over high heat, cover with the lid and bring the water to a rolling boil. Remove the lid - careful of the steam! Slowly and carefully add the pasta, then stir it with a long-handled fork. Boil the pasta, uncovered, until tender, but still firm to the bite for about 9 minutes, or according to package directions. Stir occasionally to prevent sticking.

While the pasta is boiling, pour the cream into the medium saucepan. Set the pan over high heat and bring the cream to a boil. Reduce the heat to medium and simmer vigorously, stirring occasionally with a wooden spoon, until slightly thickened, about 5 minutes. Using a pot holder, remove the pan from the heat. Set the pan aside until the pasta is ready.

Set a colander in the sink. Using pot holders drain the pasta quickly, shaking the colander. Then dump the pasta back into the pot.

Add the warm cream to the pasta. Add the parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Using a wooden spoon, toss until the ingredients are will blended. Taste with a table fork to see if you need more salt or pepper. Let sit 3 minutes for the pasta to absorb some of the sauce.

Spoon the pasta onto 4 serving plates and pour over any cream sauce remaining in the pot. Serve immediately with more grated parmesan for sprinkling on top.

compiled by audrey evans

3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 12-oz. (340 g) package semi-sweet chocolate chips 1 7-oz. (198 g) jar Kraft Marshmallow creme *1 cup chopped nuts 1 teaspoon vanilla extract

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HOW TO MAKE:

HOW TO MAKE:

YOGURT

CHEESE

ingredients & materials ¼ cup plain yogurt (store bought, any type)

ingredients & materials 1 gallon milk (any kind, but whole milk works best;

Call it what you will: probiotics, active culture or just plain bacteria. Any way you name it, that’s precisely what makes yogurt both healthy and incredibly simple to make. Since the beneficial bacteria in yogurt is still living, all you need is a little bit of plain yogurt, milk and patience and the cultures will grow a full container of fresh yogurt.

Making cheese is similar to making yogurt with just a few more steps and ingredients. The cultures that produce the curds and whey (Little Miss Muffet style) to make cheese are no longer living and must be purchased separately. Rennet and citric acid are available at the New Pioneer Coop. This cheese recipe will make a simple mozzarella that can be left plain or spiced any way you like.

pasteurized but NOT ultra-pasteurized) 1½ teaspoons citric acid dissolved in ¼ cup water ¼ teaspoon liquid rennet diluted in ¼ cup water a large pan a food thermometer a microwaveable bowl a ladle or slotted spoon 1. Heat the milk in the large pan. At 55°F add the citric acid and stir in thoroughly.

½ gallon milk (any kind) a large pan a blender a food thermometer a sterilized (or pretty clean) container (at least ½ gallon)

1. Heat the milk until nearly boiling and let cool to approximately 120°F (it may have to sit for several minutes).

2. At approximately 88°F the milk should begin to curdle. Gently stir in the rennet.

2. Blend the milk and plain yogurt in blender until just combined (the milk should not be foamy).

3. Continue heating milk until just over 100°F (do not over-stir) and then turn off the heat. The curds should be pulling a-whey from the sides and the whey should be clear.

3. Pour the mixture into the clean container and let it sit covered and undisturbed in a warm place for 3½ to 8 hours, checking it periodically. When the yogurt resists a light touch, even slightly, it is ready! But leaving it set longer will increase its tartness.

4. Scoop the curds into microwaveable bowl using ladle or spoon.

Press to remove excess whey and pour out (you may want rubber gloves, this gets hot).

5. Microwave for 1 minute and press to squeeze out whey. Pour off excess whey.

6. Microwave two more times for 35 seconds each, kneading to remove excess whey after each heating. 7. Salt the cheese to taste (and add spices if desired).

4. Refrigerate until cool and enjoy! (Warning: the yogurt will taste tart! Sweeteners or flavorings can be added.)

8. Knead and pull the cheese until smooth and elastic. When it stretches like taffy, it’s done!

5. Use a spoonful of your freshly made yogurt as the starter for your next batch.

9. Form into balls and let cool in the refrigerator. Enjoy!

compiled by eleanor marshall

FROM THE KITCHEN OF: Lehna Shabelnik’11

16 oz water 8 oz organic rye 4 oz yeast 1 ½ cup white flour ½ cup whole wheat or rye flour ¾ cup warm water ½ teaspoon of malt 1 teaspoon salt bread maker milk Optional: sunflower seed, raisins, nuts and honey

1 Mix water, organic rye flour and yeast for the yeast growth starter.

Then put the mix in the fridge until needed.

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Add the white flour and whole wheat or rye flour into the bread maker.

Then dump the warm water and pour a little milk. Add malt and salt.

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Next sprinkle some sunflower seeds, raisins, nuts and add a splash of honey. Set to whole wheat cycle. After the bread is done, let it air out until it’s cooled down.

compiled by becky sweeney

STEP BY STEP Bread

ingredients & materials

compiled by eleanor marshall

thrifty nifty

wrapping techniques

GIFTS

1 3 2 4 Place your present in the center of the wrapping paper and pull each side of the wrapping paper slightly over halfway over the present, checking the measurements again before cutting the paper as smoothly as you can.

Some papers have lines on the back for straight cutting lines, but others will require estimation.

Pull the paper from the longest sides to the center, using the straightest, best edge as the one that will show, taping horizontally along the line from one to three times, evenly spaced. One piece of tape will yield an easy to open present, and three will lead to the Fort Knox of presents, the presents that will remain untampered with and hard to open.

On the two shortest sides, cut the paper until it’s workable to fold in on itself (as shown), testing occasionally. Crease the top and fold the right and left sides over the top without bowing the paper, taping each snugly. Finally, pull the last side over the others, again taping from one to three times. Looking at the present, there shouldn’t be bulges or creases anywhere on it. The back of the wrapping paper shouldn’t be visible from any angle. Repeat this step on the other side, and done!

Wrap with a ribbon or press a bow on it, along with a gift tag, if wanted.

holiday cards

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compiled by ashton duncan

compiled by anna egeland

These holiday cards look great and are easy to make!

WHAT YOU’LL NEED: food coloring - paper plate - paper towels - shaving cream - blank paper folded into cards

1. Spray shaving cream onto a paper plate.

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2. Add several drops of food coloring in assorted colors. Use the back of a spoon to swirl the color into the shaving cream.

3. Firmly press the front of the card into the shaving cream.

PHOTOS BY//ANNA EGELAND

First and most importantly, start with supplies. Unless you’re an origami ninja, tape is necessary, but make sure it’s not glossy so it doesn’t shine in the light. Bold, bright colored wrapping paper can be found in most stores with a holiday section, and it’s important that you get tubed wrapping paper, not precut, folded pieces, which leave unsightly creases on random areas of your present.

Next, get scissors, possibly a bow and gift tags. Bows can be either store bought or made with wide ribbon. Choose a color or design complimentary to the wrap.

Gift tags aren’t required, but they make distribution of presents much easier on the day of unwrapping.

PHOTOS BY//ASHTON DUNCAN

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4. Remove the card and wipe off the excess shaving cream with a paper towel.

PHOTOS BY//SARAH DIRKS

just bead it BY BECKY SWEENEY beckysweeney@wsspaper.com Need milk? Go to Hy-Vee. Want gloves? Try Target.

Desperate for some beads? Check out one of the top ten bead stores in the country. Beadology is downtown on East Washington Street and is home to thousands of beads waiting to be made into art.

Co-owner Karen Kubby encourages people to come down to the store and make their own jewelry.

“We want to bring inspiration to push people to the next level of creativity,” Kubby said.

Even though people must take classes to create difficult jewelry, anyone can stop by and string a necklace or bracelet together.

“We display pre-made jewelry to help start ideas,” Kubby said.

The staff at Beadology makes all the pre-made jewelry to show off their talent in hopes of inspiring

LEFT: Rhya Ajam ‘11 picks out her beads at Beadology.

ABOVE: Beadology features a variety of colorful beads.

someone else. Each staff member has a special case to display his or her work.

Kubby said a lot of different creative artists use the resources at Beadology. She has seen people make wall hangings and paintings. Also, quilters will add beads to their quilts and finish any embroidery. She has even seen people add beads to hats and scarves.

Beadology offers different experiences like an open lab on Thursdays from 4-8 p.m. for artists to use the equipment for free and just work. There are also classes to make jewelry and people over fifteen can make their own beads.

let’s get Fired Up

beckysweeney@wsspaper.com

Whether people come to paint a blue sea horse on plate or make hand prints, co-owners Michael Burt and Nancy Westvig generate a creative outlet at the local pottery store, Fired Up. For people who are interested, the process is simple. You go to the store at 112 S. Linn Street downtown and choose from over 300 different pieces of pottery. Then you sit down and paint, and the owners will fire it and have it ready in a week for you to pick it up. Leah de Matta ‘12 has gone through this process several times.

“I like the atmosphere. You can kind of forget the world and just paint while you’re there. And they have this dog that’s really adorable and really nice,” De Matta said.

She recently went there to paint a plate for her mother’s Christmas present. According to Westvig, a lot of people come before the holidays.

“I guess people want to give gifts that are meaningful,” Westvig said, “The other day I [fired] 24 handprints. … I love that we get to be a part of family heirlooms. Every year a lady comes in, and she makes ornaments for her kids.”

However, Westvig also feels this is the perfect social activity for any time during the year.

“It’s a great way to know somebody, from the colors they choose and the way they approach a piece. …

You can also talk while painting, and at the movies if you do so people get mad,” Westvig said.

De Matta agreed with the social environment when she came with Rhya Ajam ‘11 and Rachel Carmen ‘11 a couple of weeks ago.

“It was really fun because we all made gifts for people. I hadn’t hung out with them for a while so it was a really good way to catch up on things,” De Matta said.

Picture Frame 1

Organize your materials. You will need a plain wooden picture frame, decoupage glue and your choice of paper (I used candy wrappers). Whatever kind of paper you use, you need to make sure that it is in small pieces, approximately one inch by one inch.

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Apply a thin layer of glue on to the picture frame using a foam paintbrush. After the first layer, lay down the paper one piece at a time onto the frame. Apply another coat of glue on top of the paper. Continue to do this until the entire frame is covered with paper.

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PHOTO BY//SARAH DIRKS

BY BECKY SWEENEY

STEP BY STEP 5

Go back and repeat step two, layering the papers over the frame until you are satisfied with its appearance. Let the glue dry between coats.

ABOVE: Pottery advertising Fired Up sits on a shelf in the downtown Iowa City location. Visitors may choose among 300 pieces of pottery to decorate.

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Apply a final coat of glue, thicker this time, over the entire frame. Allow this to dry before you place your photo inside the frame. compiled by elizabeth dagle

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er, Martin Luth est, Catholic pri d the who sparke Reformation s ninetywith These ed five he urg teration. religious al t Sects -Protestan

Yeah my heart’ sa little cold from the mess we made, but what counts is that we did it our way.

So when I find the time to clean it all up, I may have to keep a few pieces of us.

-Griffin Reed ’12

PHOTOS BY//JOJO SILVERMAN AND ELIZABETH DAGLE

MUSIC TO MY EARS

West high lyricists channel creativity into songs

BY POMBIE SILVERMAN

M

pombie.silverman@wsspaper.com

ost people use their notes and review books to help them get ready for an AP exam. But for some people, lyrics are the way to learn.

The Protestant Sects, a group that formed sophomore year for the infamous AP European history timeline project, takes a comical but informative approach to songwriting. The ProSects write about anything from the French Revolution to the economic policies of the Mercantile Era. A small portion is creatively covered in each song through clever, factual lyrics.

“We write about events in European history that are important, but usually don’t get enough attention, like crop rotation or centralization of power in Russia. We get our inspiration from periods or events in European history that were hard to understand and really make us think,” said group member Javier Miranda-Bartlett ’12.

Besides Miranda-Bartlett, the group consists of members Luke Brooks ’12, Nick Gerken ’12 and Evan McCarthy ’12. The ProSects create songs by laying out a list of terms to include in the song; next they write the lyrics and come up with the melody.

“I’ll have a lot of little phrases scribbled onto pieces of paper, and once I’ve got a solid idea for something to write I can usually just draw from that and it flows out pretty naturally. It’s a little surreal at times - sometimes songs can take 10-20 minutes to write when I’m in the right state of mind, and sometimes they can take days or weeks when I’m not. There’s no real formula for songwriting: the best stuff I’ve done has been just that ‘natural flow’ state of mind,” McCarthy said.

Not only do the ProSects use songwriting to earn a grade, but also as a creative outlet and to bond with the group members.

“All the Protestant Sects stuff has been European history themed - at first the motivations were mostly getting the project done, but it’s actually really quite fun once you get into it and have a good group going. That’s the reason it’s still around,” McCarthy said.

Although Griffin Reed ‘12 sometimes writes about school, her lyrics have never been an assignment. Reed channels her creativity and current thoughts into songs, usually about friends or boys.

“I write lyrics mostly for myself to get thoughts or feelings that are stuck in my head out on paper. I always loved writing lyrics, stories, poems or anything to get my ideas down on paper,” Reed said. “I hate to be the cliché teen full of angst and heartbreak, but I’ll be honest, most of [my songs] are about boys.

Can’t live with ’em, can’t live without ’em.”

Reed, busy between sports, extracurricular activities and friends, doesn’t have much time for anything, let alone songwriting.

“My songs are based on real things that happen to me or the people in my life, but I’ve never been the kind of kid who has been able to keep up with a diary. Songwriting is my version of a diary,” Reed said.

Reed posts her songs on Facebook to express her creativity with others. According to Reed, she doesn’t pay too much attention to what others think of her lyrics.

“I finally got the confidence to not care what other people think. But it still makes my day when people comment on [my lyrics] or come up to me telling me that they love my music or that they can relate to them,” Reed said.

DIY MECHANICS Basic auto maintenance . . . made even easier.

Driving like a pro in the winter

BY AMIR SABBAGH

amirsabbagh@wsspaper.com

Driving in wintry conditions can be frustrating and even dangerous without proper tools and knowledge. Here are some safe winter driving tips to help avoid potential driving disasters. >> Keep a winter driving kit available >> If you go into a skid, turn your wheels into the skid and accelerate slightly to regain control of your vehicle. >> Take extra caution when driving across bridges, overpasses, and infrequently traveled roads, which freeze first. Ice can develop unexpectedly, even when the temperature is above freezing.

>> If you get stuck: 1. Turn your wheels from side to side to push snow out of the way.

2. Keep a small shovel to clear snow away from the underside of the car.

3. Pour sand, gravel, salt or even cat litter in the path of the wheels to increase traction.

4. Try rocking the vehicle (but this may damage the transmission on some vehicles).

Shift from forward to reverse, and then back again. Each time you’re in gear, give a light touch on the gas.

5. Don’t leave the heater running because the car’s engine emits carbon monoxide, which can be lethal. Keep warm with blankets and layers of clothing instead.

Low tire pressure?

BY AMIR SABBAGH

amirsabbagh@wsspaper.com

Low tire pressure can lead to increased heat and friction, added cost, and uneven driving. The benefits of maintaining pressure by checking it regularly far outweigh the effort it takes to check it. >> Buy a cheap tire pressure gauge from any auto parts store or hardware store. Most grocery stores and gas stations stock them as well. >> Be sure you know your car’s recommended tire pressure level beforehand. Typically, your car will have a specific recommendation, which is found on the inside of the drivers’ door, the tire side wall, or Google. >> Unscrew the cap on the inside of your tire and use the tire pressure gauge to determine the tire pressure. >> All four tires should be at the recommended pressure level and at even pressure. If not, then use a manual floor pump (bicycle pump), or use your local gas station’s air pump.

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How to jumpstart a car

BY ASHTON DUNCAN

ashtonduncan@wsspaper.com

A car that won’t run in the dead of winter is in many nightmares. Luckily, it’s pretty easy to get on the road again, with the help of a friend and their car. >> Line both cars up and make sure the cars are in park, turned off and not touching each other before you connect the cables. All accessories should be either unplugged or turned off. >> Connect one end of the red cable to the positive post of the dead battery. Do not let the ends meet. >> Connect one end of the Negative (usually black) cable to the Negative post of the good battery. >> Connect the last end to a solid, non-dirty/painted metal part of the engine on the dead car. >> Now start the car with the good battery, and leave it running. It may help to leave them connected for a minute. Now start the dead car. >> Remove the cables in the opposite order that you put them on, and still do not let them touch.

Armani, Chanel and Dior, oh my!

Q&AWITH

Do it yourself: Headband 1

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Jenny Saylor, art teacher

When Brady Shutt, a West High Social Studies teacher married Jenny Saylor, one of West High’s art teachers, he did not go to Jared’s. Instead, Saylor designed and made their bands.

Gather materials: Headband, felt, scissors, glue, feathers and rhinestones.

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First, cut an oval out of felt and add glue. Place feathers on to the piece of felt.

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Put on rhinestones and then add a piece of velcro to the back of the piece of felt.

West Side Story: How did you get started with metal working? Why do you like it?

Jenny Saylor: I took my first metalworking and jewelry class when I was an undergraduate at the U of I. I loved it from the start. Metalworking became the primary focus of my BA because I loved the process and the idea that I could make anything I wanted to out of metal.

WSS: What inspired you to make your own engagement ring?

JS: It’s really our wedding rings that I made. I don’t wear an engagement ring. I wanted to make our rings because I wanted the design to be meaningful and unique. I also felt like I knew better than anyone else the kind of rings we would want to wear.

WSS: What is unique about your ring?

JS: The design on our rings is two figures that meld into one. The heads of the figures are sapphire cabochons. The legs and arms wrap around the band and the feet and hands intertwine. I tried to design the bands so that no matter which part of the band was showing at the time, the design was always appealing.

Put the opposite piece of velcro onto the headband with glue, let dry and you’re done.

Jewelry Designers compiled by audrey evans and elizabeth dagle

compiled by katie mucci

These West High students took advantage of the metal working class and were inspired to make wearable, expressive works of art.

“I like metalworking because it’s nice and I can work out my stress, it’s a stress reliever.

The necklace I made symbolizes friendship, it reminds me to keep a level head about arguments.”

Christina Bailey-Murray ‘12

WSS: Have you made rings for other people? If so, who have you made them for and why?

JS: I have made rings for quite a few people. I have designed wedding bands for friends. I have also designed rings for special events like having a baby or as a special gift. I also make rings that are part of my collection of jewelry for the Eastside compiled by audrey evans Artists Show.

I decided to [make the necklace] at home with wire. The necklace was just a collage of all of my ideas.

Natalie Kasper ‘12

I took metalworking because it seemed [...] like a different class where I could create whatever I wanted.

Aaron McDowell ’14