Hannah Doolin

Hannah Doolin

Hannah Doolin is a senior at Syracuse University where she studies Magazine Journalism and Psychology. She hails from Beverly Hills, Michigan where she learned to ski at the age of 3, and she now races on the varsity ski team at SU. When she's not skiing or writing, you can find her watching Top Chef, stalking Anthony Bourdain or trying out new recipes with her five lovely roommates.

Favorite Item From the Library Vending Machine: Sour Patch Kids

Favorite Dining Hall Food: chicken nugget day!

Late-Night Indulgence: Mrs. T's potato and cheddar pierogies with sauteed onions

Greatest Kitchen Disaster: burning a funfetti cake in my French host-mom's kitchen because I forgot about the metric system and set the temp at 200 degrees celcius

Tastiest Travel Experience: eating Raclette in Strasbourg, France (gooey melted cheese poured over potatoes, meats, cornichons, etc.)

Five Ingredient Feast: Grilled Watermelon Salad

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A scorching late-August or early September day slowly fades into a balmy summer night, and the smell of grill┬áresidue lingers in the air. Your bathing suit is infinitely damp from spontaneous cannonballs in the pool and your stomach begins to growl after a full day of sun-soaked bliss. Grass clippings from the latest mow stick to your bare feet as you wander toward the picnic table in search of a snack. Dad just threw the burgers and hotdogs on the barbeque, you can hear them hissing against the hot metal grates. Your eyes dart past the cooler of ice …

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In Season: Iced Coffee

Photo credit: Lily Bellow

I never used to be a coffee person. For a long time I just saw it as a bitter and unappealing beverage that my parents gulped down every morning. Occasionally in high school I’d order a fancy sounding caramel macchiato to see if maybe my taste buds had matured yet, but all that did was leave me with a caffeine-induced headache and a bad taste in my mouth. Even when I first started college, the best I could do was a mug of hot chocolate with a splash of coffee to wake me up for 8am class. And in the …

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Best of Seattle’s Pike Place Market

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Yes, Seattle is a beautiful place. The unrelenting gloomy drizzle is more than made up for by the picturesque scenery, complete with lush forests, snow-capped mountains, and vast bodies of water dotted with skittering ferry boats (Grey’s Anatomy, anyone?). But the setting is only a bonus for me, because the main reason I’ve always dreamed of visiting this city is for the food. Seattle has built a vibrant food culture with a strong support network for local producers, resulting in some of the freshest, most full-of-character grub I’ve ever seen. When I found out that I’d be living here for …

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Study Break Snacks: Not Your Average Popsicles

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Snack: Mango Lassi Popsicles, Fudgesicles, and Mojito Pops
Brain Booster Rating: Mango Lassi: 9 out of 10. Packed with protein from the Greek yogurt, Vitamin A from the mango, and healthy minerals from the cardamom. Fudgesicle: 6 out of 10. These definitely fall under the sweets category, but the kick of sugar can boost your energy while the chocolate can make you more alert and help you focus. Mojito Pops: 5 out of 10. Yes, these do contain alcohol, but not enough to ruin your concentration. The bright citrus flavors will definitely wake up your taste buds, and a …

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Dorm Room Bar: Blackberry Margarita

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When school is finally out for the summer, you can almost hear a collective sigh of relief from college students everywhere. For undergrads, this is a time to celebrate a few months of freedom from all-nighters in the library, and to make a toast to your hard work throughout the past year. For recent graduates, like myself, this is a time for slight panic, withdrawal from your college friends, and bouts of crying while listening to “Graduation” by Vitamin C. Either way, I think we all deserve a drink.

To welcome the beauteous warm weather that’s finally upon us, …

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You’re Invited: Mother’s Day French Bistro Brunch

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When my sisters and I were little, Mother’s Day was all about surprising mom. Paige and Lily would tiptoe down the hall to rouse me, the late-sleeping older sister, and we would sneak down to the kitchen, trying our best to keep the old wooden stairs from creaking. A quick brainstorming session around the kitchen island determined what would be on the menu and who was in charge of what. We then scurried about, keeping our volume to the lowest we could muster as to let mom sleep and savor the surprise factor. Any accidental bowl clanking resulted in …

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Procrastination Cooking: Gnocchi

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With graduation quickly approaching, I’ll admit, I’m having a bit of a mental breakdown. My mom keeps calling about plans for commencement weekend, there’s talk of new jobs and apartments, and the only thing standing between me and the real world is one measly paper. It’s freaking me out. The logical thing to do at this point would be to get my paper out of the way, plan a big graduation bash, and enjoy the last cherished weeks of college. But me? I’m digging my heels in. As excited as I truly am about the opportunities that await me in …

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In Season: Rhubarb

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Rhubarb isn’t exactly sure whether it’s a fruit or vegetable. Although widely considered the latter, a New York court decided in 1947 that since it was used in the Unites States as a fruit, rhubarb should be counted as such. (This reduced rhubarb tariffs, which were higher for vegetables than fruits.) It closely resembles celery, but with a pinkish green or even deep magenta hue that clearly sets it apart. Use raw stalks in fresh, crisp dishes for a strong, almost sour taste. Rhubarb’s tart flavor also makes it a perfect ingredient in desserts, complimenting the sweetness of crisps and …

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Sweet Dreamin’: Almond-Oat Strawberry Shortcakes

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I have a confession to make. Those spongy little shortcake cups that you find strategically placed near the strawberries at the supermarket? I love them. They were most likely baked somewhere very far away, much longer ago than I care to guess, but still, they hold a special place in my heart. Strawberry shortcake has always been one of my favorite desserts. Sweet, tart, and textured, it was a summertime staple to follow many weekend dinners in my family. In an attempt to gastronomically mature, I branched out a bit and tried several variations of the dessert over …

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On Tap: Magic Hat Elder Betty

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Brewery OR Bar: Magic Hat Brewing Company, South Burlington, Vermont
Beer: Elder Betty
Bottle, Can, or Draft: Bottle
Body: Hazy golden color with a light to medium body
Flavor Profile: Noticeably fruity aroma with banana and berry flavors that brighten the strong malty background.
User Profile: Those sick of watered down “summer beers” who long for something with bold flavor.
Occasion: a backyard barbecue or quiet night on the porch

I’m usually not big on fruity beers. In my experience, they usually taste more like something that should be drizzled over pancakes than what you want to sip at happy

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