1It’s true. They spend days, weeks, months, and years following recipes for mixing this and that. More often than not it’s a DNA mixture or a vengeful pathogen (I have no clue what I’m talking about), but sometimes it’s a sourdough starter or sauerkraut. In fact, my office mate claims that scientists are often screened for job openings with the question “do you like to cook?” The answer “no” is imminent death.

The cohort of scientists in my wing (of which my own standings are pathetic) are impressive cooks. For this Friday’s coffee hour, they prepared an impressive spread…

Bjoern prepare his “Schupfnudeln und Kraut”; a German gnocchi per se,
lightly seared on the skillet with bacon and served over sauerkraut. Garnish: parsley.


Jeremy, a globe trotter from England married to an Italian-American-Chilean globe trotter, commemorates his
South American roots with traditional Chilean empanadas. Tucked with ground, spiced beef
with half a hard boiled egg and a black olive. “Every bite is a surprise.”
Also by Jeremy: German pound cake. Lavish.
Bjoern, explaining his dish to other fascinated students and faculty in the department.
Keith, the resident baker who lends me advice on baking (chronicles to come), slices a
fantastic spiced apple loaf. A beautiful crust, and a soft interior woven with apple and cinnamon.
Add butter. Smack those lips!
Oh you know. Just another loaf.

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