I am a professional at being Ukrainian, sleeping, and tripping when no one is watching. My name is Lara Chelak. What is this thing? It's a personal notebook of sorts; quick thoughts and musings on just about anything (although I'm a web-nerd at heart). I run a company and work as a full-time student in the great city of New York as well.
A few days old, but notable for any future research.
Peel and slice cucumbers very thin. Place in collander and sprinkle to taste with salt. Using your hands mix the slices with the salt and spread around sides to drain. Leave for 15 minutes.
Squeeze water out of cucumbers (use your hands, do it in batches) and place in bowl. Sprinkle pepper over and grate onion on it. In separate bowl or measuring cup, put in vinegar and sour cream. Mix until smooth. Taste and add more sour cream if needed. Mix thoroughly with cucumbers etc. and then sprinkle with paprika. Chill for 15 minutes.
Dear Barnard students,
The Dining room and lobby on the 2nd floor of the Diana Center will be unavailable this evening due to a private event. We apologize for any inconvenience this may cause and we thank you for your understanding. Please feel free to enjoy all of the other spaces in the building, including all of the wonderful nooks and crannies that seem to be great study spaces!
Have a wonderful night and we’ll see you tomorrow at the Grand Opening!
Warmly,
College Activities
I love Yelp’s sleek (and customized) mini bar of advertising below it’s header. I’ve almost clicked!
Terrible photo of our awesome new student center at Barnard College. Probably one of the top 10 coolest building in Manhattan at the moment. http://www.barnard.edu/diana/
From Serious Eats
Alice Waters’ Chicken Noodle Soup
- serves 4 -
Adapted from The Art of Simple Cooking by Alice Waters.
Ingredients
1 bone-in, skin-on chicken breast
1 quart chicken stock
1 small onion, diced
1 carrot, diced
1 clove garlic
1 stalk celery, diced
1 small parsnip, diced
1 sprig parsley
1/4 pound egg noodles or fettuccine noodles broken up into pieces
Chopped fresh dill, for finishing
Procedure
1. In a large pot, combine the stock and the breast. Bring to a boil, skimming off any foam that rises to the top, then lower to a simmer. Skim any remaining foam, then add half of the onion, carrot, celery, and parsnip, plus the sprig of parsley. Cook at a gentle simmer for 30 minutes. *I will be adding one clove of garlic that will later be removed with the chicken per a suggestion by a commenter on Serious Eats.
2. After 30 minutes, remove the chicken carefully to a plate to cool and strain the broth to remove the cooked vegetables. Return the broth to the pot and taste for salt. Start a second pot of boiling water to cook the noodles. When the chicken is cool, separate the meat from the skin and bones and shred it. Place in a small bowl and ladle some hot broth over it to keep it moist.
3. Add the remaining onion, carrot, celery, and parsnip to the broth. Simmer for an additional 15 minutes, until soft. In the meantime, cook the noodles in boiling salted water until tender.
4. Add the cooked noodles, chicken and its broth, and taste for seasoning. Ladle the soup into bowls and top with the fresh dill.
I’m going to give this a try and I think I’m going to love it. I’ve already created a mockup for the client’s graphical header, everything else will flow through the coding!
