• Roasting pan and rack
• Instant read thermometer
• Kitchen string
• Metal skewer
• Mesh sieve
• Baster and Brush

You can find all of this at any Jewel-Osco.

If college is a rite of passage, then so is cooking a damn good turkey. This year you will not confuse puréed pumpkin for sweet potato casserole, your oven will not implode into a fiery mass of poultry gristle, there will be no salmonella outbreaks from undercooked stuffing, and above all, you will not end up at Burger King. This year, you become an American. Get thankful, and get cooking.

This college Turkey Day guide is a blow-by-blow account passed down from the Native Americans to the pilgrims, from the revolutionaries to the founding fathers, from Mama Brady to Marsha, and now from me to you. It will budget your time, minimize your work, yet still push you past the canned cranberry jelly. Thanksgiving traditionalists, stretch your taste buds and get ready to impress the pants off your guests, or at least loosen their belts a few notches.

This menu will serve 8-10 people with leftovers.

Roasted Turkey with Bay Leaves, Oranges and Red Onions

Photo by bucklava on Flickr, licensed under Creative Commons.

First things first, let’s start with the Bird.

Disclaimer: This recipe is rated Cooking-MA-LT. It contains explicitly culinary language and the touching of a turkey. It is intended for mature (or brave) cooks only. Yes, this means you, so get ready to vanquish your foe.

Ingredients for the turkey

• 1 (12- to 14-lb.) turkeyM
• 1 1/4 tsps. salt
• ½ tsp. black pepper
• 2 oranges, each cut into 8 wedges (look at the cranberry recipe and use one of these oranges for the zest)
• 3 small red onions, each cut into 8 wedges
• 5 bay leaves
• ¾ stick (6 tbsps.) unsalted butter, melted

Ingredients for the gravy

• All the juice that leaked out of the turkey
• About 4 cups turkey (or chicken) stock
• 1/3 cup all-purpose flour

What to do:

1. Position the oven rack in the middle and preheat the oven to 425ºF. Place roasting rack in pan and set aside.
2. Warning! This step could get icky! Feel free to wear a rubber glove. Stick your hand in the cavity of the bird and pull out the liver, heart, giblets and anything you happen to find. Then, rinse the bird inside and out, and pat dry. Sprinkle the outside and the cavity with salt. Fold extra neck skin away from the cavity, and use the skewer to pin it down. You did it, the gross part is over!
3. In the large cavity, stuff in 1 onion, oranges and the bay leaves. Now tie the drumsticks together with the kitchen twine and place your well-dressed turkey, breast side up, on the roasting rack to roast for 30 minutes.
4. Meanwhile, toss the remaining 2 onions in a pan with 2 tbsps. melted butter and set aside.
5. After 30 minutes of roasting, reduce the temperature to 350ºF and brush the turkey with ¼ cup melted butter. Roast for 30 more minutes. Then, scatter buttered onions in the pan and baste turkey with the juices in the pan.
6. For the next 1 ½ to 2 hours, baste (using the squeezy tube and the pan juices) the turkey every 30 minutes (adding water to the pan if the onions get too dark) until an instant read thermometer registers 170ºF. Transfer turkey to a platter and let stand for 25 minutes while you concoct the special sauce….

Time to make the gravy.

1. Transfer pan juices to a big container, skim off all but ¼ cup of fat. Add enough turkey stock to make 4 ½ cups of liquid.
2. Set the roasting pan across two stove burners and place 1 cup of juice mixture into the pan. Boil vigorously while scraping the bottom with the back of a wooden spoon for 2 minutes. This is called “deglazing.” Add the remainder of the mixture and bring to a simmer. Pour gravy through a mesh sieve and discard onions and hard pieces.
3. Whisk the reserved fat and flour in a saucepan and cook the thick mixture (called roux) over low heat, whisking constantly for 3 minutes. Then, add the gravy in a fast stream and whisk like crazy. Keep the liquid moving until thickened, when about 10 minutes have passed.

Country Bread Stuffing with Sage and Sausage

Photo by Brian Teutsch on Flickr, licensed under Creative Commons.

Like students need teachers, like Kathy Lee needs Regis, that’s the way turkey needs… stuffing.

Ingredients

• 1 loaf crusty style country white bread (or whatever is available and sturdy, no Wonderbread)
• ¼ cup olive oil
• 1 lb. Italian Sausage meat
• 2 cups chopped onions
• 1 cup chopped celery
• 1 tbsp. chopped fresh thyme or 1 tsp dried
• 1 tsp. chopped fresh sage, or ½ tsp. dried
• 1 tsp. chopped fresh rosemary or ½ tsp dried
• 1 cup fresh parsley
• 1 apple (your favorite kind)
• ½ cup dried currants, raisins or tart cherries
• 1 ½ cups turkey or chicken stock, heated

What to do:

1. Preheat the oven to 375ºF. Slice the bread into 1-inch cubes and bake until dry, about 15 minutes. Set aside.
2. Butter a baking dish (the bigger the better: this is a lot of stuffing).
3. Heat 1 tbsp. olive oil in a large saucepan over medium heat and sauté the sausage meat for 5 minutes, breaking it up with a fork as it browns.
4. Transfer the meat to the bread cubes bowl and add 1 tbsp. oil to the hot pan. Now, add onions, celery, apple and herbs and sauté until tender, about 10 minutes. Transfer this mixture to the bowl as well.
5. Stir in the currents, parsley, salt and pepper until mixed thoroughly. Dump mixture into prepared baking dish. Pour the hot stock over the bread and cover in foil.
6. Bake for 40 minutes, then uncover (sprinkling with Parmesan cheese if desired) and bake until brown, about 20 minutes more.

Perfect Potatoes

Photo by jugglerpm on Flickr, licensed under Creative Commons.

Easily the next most important food: the potatoes. These are best when simple and straightforward.

Ingredients

• 2 ½ lbs. Yukon Gold or russet potatoes (unpeeled)
• 2/3 cup whole milk
• 1/3 cup (½ stick) butter

What to do:

1. Place the potatoes in a large saucepan and cover with water. Bring to a rolling boil, reduce heat and simmer until tender when poked with a fork, about 20 minutes. Times will vary based on the size of the potatoes. Keep an eye on these.
2. Drain well, and let sit for 5 minutes until cool enough to peel and toss back into the pot to mash. Turn on the heat to dry out the potatoes for 2 minutes.
3. Meanwhile, warm up the milk in the microwave. Stir butter into potatoes then add warm milk, stirring until combined. Feel free to add more of either to taste. Season liberally with salt.

Sweet Potato Fries with Bacon and Maple

Time to get some colored veggies on the plate. This year, upgrade sweet potato casserole with bacon, maple and tinny canned green beans with lemon and pine nuts.

Ingredients

• 6 sweet potatoes
• ½ lb. sliced bacon in ½ inch strips
• ¾ tsp. salt
• ½ tsp. black pepper
• ¼ cup olive oil
• 2 tbsp. vinegar (champagne, white wine, apple or white balsamic, not regular balsamic)
• 1 tbsp. maple syrup
• 1 tbsp. water

What to do:

1. Preheat oven to 450ºF.
2. Peel sweet potatoes and cut into six or more spears — you decide the size. Arrange in a single layer in a large baking pan.
3. Meanwhile, cook bacon in a heavy skillet until brown and crisp, about 12 minutes. Transfer bacon to a paper towel and then pour bacon fat through a mesh sieve directly over fries. Sprinkle with ½ tsp. salt and ¼ tsp. pepper. Place into the oven and cook until browned, about 45 minutes.
4. Put bacon back in the skillet with olive oil and heat until hot, but not smoking. Then stir in vinegar, maple syrup, water and remaining salt and pepper. Pour dressing over spears and enjoy.

Green Beans with Lemon and Pine Nuts

Photo by t i n a | r a v a l on Flickr, licensed under Creative Commons.

Ingredients

• ½ lb. green beans, cut diagonally into ½ pieces
• ¼ toasted pine nuts
• 2 tbsp. finely chopped flat leaf parsley
• 1 ½ tsp. lemon zest
• 4 tsp. olive oil

What to do:

1. Toast nuts in shallow baking pan for 5 minutes in a 350ºF oven.
2. Cook beans in large saucepan of boiling water plus 1 tbsp. salt for 3-4 minutes or just until they turn bright green, then drain.
3. Toss beans in large bowl with parsley, zest and oil. Season with salt and pepper to taste.

Laced Cranberry Relish

Photo by muffet on Flickr, licensed under Creative Commons.

Homemade cranberry sauce adds a bright streak of flavor across your palate. This is the best, yet some how the jellied stuff ends up on my table every year and is, well, weird. Makes 2 ½-ish cups.

Ingredients

• 1 12-oz. bag fresh cranberries, divided
• ¾ cup sugar or a little more, if you like it sweeter
• ½ cup orange juice
• 1 tbsp. fresh ginger (optional)
• 1 tsp. orange peel

What to do:

1. Bring half the bag of cranberries, sugar, orange juice and ginger (if using) to a boil in medium sauce pan until all sugar is dissolved. Cook a bit longer until it starts getting thicker and bubbles pop in viscous victory, about 10 minutes.
2. Chop remaining cranberries and orange peel with a big knife or a food processor using on-off turns until they are small, but not a paste. Mix this concoction into the pot to finish the sauce.

Pumpkin Pie Crème-Brulée-Style

Photo by pbody on Flickr, licensed under Creative Commons.

Pie is essential at Thanksgiving. In my opinion, pie is essential at all holidays. This puts an easy and impressive twist on the iconic Thanksgiving treat.

Shortcuts: First, because you are already doing so much go ahead and buy a pre-baked crust. It’s not as good, but you have other things to worry about. Second, you can substitute 3 tsp. pumpkin pie spices for the other spices — again, this is a choice.

Ingredients for filling

• 1 15-oz. can pure pumpkin
• ¾ cup plus 4 tbsps. sugar
• 3 large eggs
• 1 ¼ cups whipping cream
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• ¼ tsp. ground nutmeg
• Pinch of ground cloves
• ¼ tsp. salt

What to do:

1. Place rack in the middle of the oven and preheat the oven to 350ºF.
2. Mix pumpkin and ¾ cup of sugar in a large bowl. Then, whisk in eggs one by one, then cream, spices and salt. Pour the filling into the crust (lick the bowl!).
3. Bake for about 50 minutes. The edges of the filling should be puffy and the center steady.
4. Cool to room temperature, then chill in the fridge for at least 2 hours, or until after eating.
5. After dinner, preheat the broiler (your oven dial should have a setting called “broil”).
6. Sprinkle pie filling evenly with 2 tbsp. sugar and broil until sugar starts to melt and caramelize, turning the pie until all the sugar is brown, about 1 minute. Add remaining 2 tbsp. of sugar and repeat process.
7. Put creation in the fridge for 30 minute to harden the sugar. Serve with whipped cream.

Congratulations! In one day, you have made Thanksgiving dinner and officially became an adult. Not bad for a Thursday. Next up, how to handle yourself at a Christmas dinner with the family and an open bar. A far more tricky procedure.

Thanksgiving is just around the corner, the ground is covered in snow and I had to fork over some Euros for a pair of gloves. The official transition into winter marks the end of fall, and the end of fall concert tours. Somehow quite a few of my favorite bands were playing Munich in the last two weeks, and I finally got some European concert-going experience to add to my boat load of other European firsts.

For some reason I thought before coming to Germany that I would be going a long time without an opportunity to see smaller U.S. bands, assuming that the only bands that played Europe were huge acts (Madonna, Britney, etc.) and indie bands that originated in Europe. A few weeks ago, though, I found myself in front of one of the many pamphlet display walls, and I picked up a booklet from the Munich equivalent of Ticket Master. As I scoured the pages for familiar band names, I was blown away by just how many small American acts were going to turn up in Europe. I headed to the ticket box (conveniently located in the cultural center where I have my French class) and bought tickets to see two bands that week.

Buying tickets in advance was a new step in the concert-going process for me. In Chicago you can always count on a variety of people to be selling tickets outside of even the most popular shows. I rely on these people to sell me tickets at face value so that I don’t have to pay the outrageously jacked up Ticket Master prices, and so that I don’t have to commit to the show four weeks in advance. It was a good move, this time, to purchase them beforehand, though, because when I walked along the outside of the venue of my first show, it was completely barren of scalpers of any kind.

Concerts function largely the same way in Europe as they do in the States, so I won’t bore you with the details of ticket-taking and crowd-standing. What was the most interesting about both of the concerts I saw, though, was the way that language influenced the shows. Both bands were English speaking, one from Ireland and one from Seattle, so I knew I was bound to run into some English speakers there. What I didn’t anticipate was just how many Germans, who didn’t speak a word of English, would be at both shows, or how distinctly the Americans would stand out.

The first show was the smaller of the two, and considerably less crowded. I stood comfortably next to a group of German girls from Stuttgart, who, although they spoke no English, had seen this particular band four to five times already. It was nice to be able to purchase a beer, and talk comfortably with my German neighbors before and after the concert, comparing life stories. I noticed some guys speaking English with an Irish accent when I was at the bar, but overall most people were speaking in German. It was a great show and when the opener dedicated a song to the new American president, Obama, I couldn’t help but cheer with all the Germans around me.

The second concert, on Friday of that same week, was when I really noticed the English speakers. This band was considerably bigger, so I headed to the venue a little earlier, and ended up waiting at the front end of a fairly long line. I was bordered by a group of six guys and three girls speaking loudly in English, and a German couple standing behind me. For the first time since I have been in Europe, I actually identified more with the Germans standing behind me than the Americans in front of me. I started chatting with the couple in German and never did talk to those Americans. It wasn’t because I was ashamed or embarrassed that they were American, or being loud (that tends to happen in big groups anyway), I just finally felt more of a connection with the people who share my new home city, and that was very refreshing.

Once inside, I went to the bar to get a beer, and was surprised to find all of the bar tenders speaking in English, even to those that spoke German to them. I’m not sure if that is a trend at English speaking shows, but they definitely kept it up the whole night. While standing in the small crowd gathered at the front of the concert hall, I ended up standing next to another, smaller group of guys speaking English. One turned to me and asked if I spoke English, and when I responded, “Of course,” he laughed and started talking to me.

It turned out he and his group of friends were American soldiers, who just got back from Iraq and had a long weekend off from the base, located a few hours north of here. I felt sort of silly asking him questions, but I had never really gotten the chance to talk to someone who had served in Iraq and I was curious about what daily life was like. He told me that while they are there, he and his fellow soldiers function essentially as police, talk to the citizens and try to find “the bad guys.” He recalled one day, when they were coming back from a mission in the desert, blasting Santana in their jeep, when one of the vehicles behind them got hit by a missile, and “just like out of a movie, man” they dismounted, pulled out the others and cared for them until the medic helicopter arrived. As he told the end of that story, one of his friends standing in front of him turned around and said, “Man, don’t tell that story, it’s bad memories, I ended up in the hospital because of that,” to which my new friend responded, “Yeah, but you saved a ton of people that day too, so it’s not so bad.”

We ended up changing the topic anyway, and ended the conversation with my asking if he would re-deploy. He told me that a few of them would probably get stop-loss, and he might re-deploy because it is good money. Once the band started playing, I got separated from the group, but I won’t soon forget that story. I never expected to run into American soldiers at a concert in Munich, but I am glad that I did.

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You know all the usual tips. Carbs are bad. It’s all about portion control. The more vegetables the better. What’s more, come holiday season, you fully intend to put all this nutritionally minded knowledge to use! But then you arrive at Aunt Ellyn and Uncle Mike’s cozy home in Connecticut and it hits you – hard. The intoxicating aroma of a perfectly baked turkey; the steam rising from the sweet potatoes as Grandma places them gingerly on the table; and of course, the pumpkin pie you know is waiting for you at the end of this spectacular feast. “What the hell,” you say to yourself, “BRING ON THE TURKEY!”

But do not abandon all your dieting principles! Do not drain your sorrows in another enormous serving of savory stuffing! Regardless of which holidays you are celebrating, there is a way to make it through every feast and party without adding on the pounds. This way, come New Year’s, you will not have to make another one of those resolutions and grudgingly trek to SPAC pledging to “Look Fine in ‘09!”

1. Go into the holiday season with reasonable goals.

Grand schemes of dieting and losing weight are a no-go from November 1st to January 1st; you are setting yourself up for a particularly miserable (and hungry) holiday season. “Holidays are not a time to focus on nutritional eating,” said Karen R. Koenig, an educator, writer, motivational speaker, and author of The Rules of ‘Normal Eating’. “This approach is likely to backfire because everyone else is eating for enjoyment, not health.” Rather than set lofty goals, aim to eat healthy and avoid the holiday weight gain. (Which, by the way, does not average five pounds, as is commonly asserted. Studies show the average American gains only about a pound). Save your health and fitness goals for Winter Quarter.

2. Aim to be pleasantly full, not overstuffed.

Although everything might smell delicious and look incredibly tempting, don’t go crazy when first filling up your plate. “Get a sense of everything that will be served and then think about what you want,” recommends Koenig. “Save room for dessert if you want it, but plan ahead by eating less of the meal.” Your goal is to be happy with how much you ate and how much you enjoyed your dining experience – not inconspicuously reaching for the top button of your pants to undo it because you overstuffed yourself. “When I eat too much I find that I enjoy the meal less than when I eat the right amount,” said Weinberg freshman Elisse Kavensky. Just remember to “eat slowly and pay attention to appetite signals,” Koenig says.

3. Remember to eat a little before the “Big Meal.”

The U.S. Department of Health and Human Services’ website on holiday eating recommends eating “a snack or light meal before a holiday event.” UCLA’s Student Nutrition Awareness Campaign (S.N.A.C) recommends, “a bowl of cereal, vegetable sticks, fresh fruit, a salad, a handful of nuts, or small sandwich before you arrive.” Either way, not eating in anticipation of the decadent meal to come is an easy way to end up overstuffing yourself.

4. Offer to bring a healthier dish to a get-together or party.

Making a delicious meal on a grand scale is difficult work that can involve weeks of planning and days in the kitchen – just ask your mom. Therefore, by offering to bring a healthy dish, you are not only making it easier for yourself to find something tasty AND healthy to fill your plate with, but also being a helpful and generous guest! After all, this is the season of giving! You can visit the campus nutritionist for some recipes, or search online at AllRecipes.com or Eating Well.com.

5. Don’t force yourself to try everything or eat anything you don’t like.

Your momma always said to eat your vegetables. But come on now! Do you still do everything your momma says? You are in college now! Even though mom might be present at some or all of your holiday meals, she does not need to tell you what to eat anymore. “People need to reflect on what’s satisfying for them,”said Koenig, and “not live by external eating rules.” Pick and choose the dishes you know you will take pleasure in. By forcing yourself to eat those suspicious-looking, marshmallow-topped brussel sprouts, you are leaving less room for dishes you actually enjoy!

6. Watch what you drink.

First of all, family gatherings are hardly the time or place to be in a drunken stupor. So lay low on the alcohol for the time being – The Keg will be here waiting for you when you get back. But seriously, beware of the hidden calories that lie in a single glass. That eggnog you just threw down your throat - one serving can range anywhere from 155 to 343 calories depending on the brand. Don’t deprive yourself of the holiday treat, but make sure you have a glass of water handy as well – it’s always helpful to have more than one drink option immediately available to you once you become thirsty. The U.S. Department of Health and Human Services recommends hot cider, diet sodas, and flavored water as healthy, but still festive, alternatives.

7. Don’t look at food as the enemy, enjoy what you are eating!

“People need to think not about saying no to food and depriving themselves but making conscious, wise choices,” said Koenig. If, like McCormick sophomore Lizzy DuBay, you absolutely “can’t imagine the holidays without creamy mashed potatoes,” then put a good-sized portion of them on your plate! The holidays are a time to enjoy spending time with your loved ones, eating delicious food, laughing over celebrations past. The real solution? Stop worrying over your holiday eating plan and enjoy your relaxation time!

As much as I enjoyed Harry Potter and the Prisoner of Azkaban in the fourth grade (and maybe one or two times after that), something about it has always nagged me. It wasn’t the usual creepiness of Snape. It wasn’t the continual suggestions that Harry was going to die. It wasn’t even that freaky trance Trelawney has towards the end of the book. No. It was butterbeer. Yes, that delicious beverage the kids consume in Hogsmeade. Why was I so bothered by this scrumptiously described drink? Because I believed I would never get to taste it. However, I am happy to tell you that I was wrong. We Muggles may too enjoy the benefits of a tall mug of butterbeer. Here, I will describe to you how to make not only butterbeer, but all of the fictional beverages you’ve been dreaming about drinking for years.

Butterbeer

I’m sure most of you are familiar with the beverage of my nine-year-old dreams. There’s even a wizard rock band called The Butterbeer Experience. But for those of you who aren’t huge Harry Potter dorks like myself, butterbeer is a drink that Harry and the gang consume in Hogsmeade that gives them a warm, fuzzy feeling inside. Here’s the recipe for butterbeer, just like Madame Rosmerta makes it.

You’ll need:

What to do: Mix the schnapps into the cream soda. Stir lightly so as not to let the soda go flat. Serve in beer mugs. Defeat He-Who-Must-Not-Be-Named.

Ent-draught
Those of you who prefer Middle Earth to Hogwarts know that Ent-draught is a drink that has the taste of a woodland breeze as well as other special qualities. When the hobbits drink it in The Fellowship of the Ring, it makes their hair grow and it makes them grow taller. This recipe for Ent-draught might not make you gain any inches, but it will probably get you pretty drunk.

“Where’s my Ambrosia?!”
Photo by Greekgeek on Flickr, licensed under the Creative Commons.

You’ll need:

What to do: Mix all ingredients in a punch bowl. Drink. Sorry if it doesn’t help your midterm-induced premature hair loss.

Ambrosia
In Ancient Greece, ambrosia was the drink of the gods. It was supposed to have had a sublime scent and taste and to have bestowed immortality on whmoever drank it. For me, ambrosia is diet coke. There is, however, also a mixed drink called ambrosia that is both sweeter than diet coke and less likely to cause cancer. Here’s how to mix your own divine drink.

You’ll need:

What to do: Combine all ingredients except champagne in a cocktail shaker and shake. Pour over ice. Add champagne and stir gently. Drink. Pack up your things and move to Mount Olympus.

The Flaming Moe (originally the Flaming Homer)
This drink comes from a classic episode from the The Simpsons’ heyday. When Moe’s Tavern runs out of beer one night, Homer tells Moe about a drink he unintentionally invented. After running out of beer one evening, he poured whatever was left of several booze bottles into a glass, accidentally including a bottle of Krusty’s Non-Narkotik Kough Syrup. Marge’s sister Patty dropped cigarette ashes in the drink and set it ablaze, making it much tastier. Moe stole Homer’s drink idea, renamed it and it became the appletini of Springfield. Now you can taste the drink that briefly turned Moe’s Tavern into a trendy bar.

You’ll need:

What to do: Combine all ingredients in a glass and stir. Light beverage on fire and put it out. Try not to burn down the dorm. Imbibe.

“The Freshmen Freeze”
Okay, this beverage hasn’t been featured in any novels, myths or television shows, but it is something I dream about. Plus, if your dorm has a C-Store in it, you probably won’t even have to leave the building for ingredients.
You’ll need:

What to do: Pour vodka into slushy. Allow it to soak all the way through the ice. Get your drink on.

Want to mix up fictional drinks of your own?
Angela Roman of The Signature Lounge in downtown Chicago has some tips for fledgling mixologists:

Now go confidently in the direction of the drinks of your dreams.

It was only a few months ago that we were standing wide-eyed in the middle of Allison baffled by the array of choices and stations. The dining halls were our oysters with each station beckoning us to try something different and delectable. Omelets! Paninis! A salad bar! Now, half-way through the quarter, you once again swipe your WildCARD to try and use up those pesky 13 meals a week, only to realize those chicken wraps you thought were so nifty the first week have come to taste exactly like everything else in the dining hall - bland. After meandering by every option, you realize that not one thing in your vast array of dining options appeals to you in the least.

At this point, many bolt campus to try and tingle their taste buds with the fare of downtown Evanston. Others stop at Norris between classes and use some of their measly 36 points on sushi or a crepe to awaken them from their dining-hall induced coma.

This, my friends, is the easy way out, and eventually you will have to eat at the dining halls again, either because you are a poor college student or because you will freeze to death before making it back to Panera. But with a little bit of resourcefulness and creativity, you too can break the endless cycles of stir-fry after stir-fry by whipping up your own dining hall creations.

Traditional entrées

Chicken Pesto Pasta

With all the selection of a barren wasteland, the ever-present pasta/pizza station has quickly lost any appeal. The alternative: a creation by Weinberg sophomore Carol Shen, its name is worthy to grace a fancy restaurant menu.

• Take noodles from the pasta bar and add pesto sauce, which is located on the salad bar or at a sandwich station.
• Add olives and mushrooms and any other veggies from the salad bar.
• Get a grilled chicken breast from the grill station and chop it into pieces to add to your pasta.
• Voilà! Now you have a custom dish that you didn’t even have to stand in a ridiculously long line for!

Chicken Parmesan

If you are a marinara loyalist, or have a bizarre phobia of vegetables, fear not! “You can make a 5-star meal out of crap,” claims Weinberg freshman Jonathan Schwartz. Simply by following these steps to make Schwartz’s version of Chicken Parmesan:

• Start with your basic chicken patty, and then top with marinara from the pasta station.
  Place a slice or two of cheese from the salad bar on top.
• Get whoever is working the grill to throw your creation on just long enough to melt the cheese on top.
• Eat alone or place atop some noodles to complete the classic dish.
• Don’t be shy to ask the dining hall chefs to do something out of the ordinary like grill your chicken parmesan or a pb&j because they’ve just about seen it all.

Satisfying your sweet tooth

The best way to end (or begin) your meal also lends itself to your creative inclinations. But even ice cream gets boring. The ultimate way to give your meal some kick is to go all out with a crowd favorite and late night staple.

The Waffle Sundae

• First make your basic waffle. “Add toppings from the sundae station like chocolate chips, pecans, or sprinkles straight into the batter,” recommends Weinberg sophomore Cindy Wu, to make this creation your own.
• Once you’ve successfully pried your waffle off the iron, it’s time for the fun to start. Anything goes, and caloric content should be the last thing on your mind. To top your soon-to-be mountain o’ sugar, use any and all of the following toppings: chocolate chips, sprinkles, nuts, a sliced banana, chocolate syrup, peanut butter, jelly, cereal, granola, marshmallows, cookie crumbles, whipped cream, ice cream, syrup or whatever else your heart desires.
• You can mix and match these toppings to make them as light or as artery-clogging as you want, which is the beauty of the waffle sundae.

Feeling especially brave? Add some saltiness to your sundae with some French fries or follow the example of some of the football players who dine at Foster-Walker. Stir-fry chef Tiffany Wallace works on the East side and has served up a few stir-fries straight onto a waffle — a sweet alternative to rice or noodles, if I do say so myself.

Beverages

Although the dining halls are equipped with many a spicket of soft drinks, juice, and milk, a “mixed” drink can add a little pizzazz to your meal. Pizza is boring, but not when it’s combined with this odd combination from Weinberg freshman Brit Hvide that “sounds disgusting, but is actually delicious!”

• Combine ¼ each of milk, Sprite, Coca-Cola, and orange juice and enjoy!

This maybe a little extreme (or vomit inducing) for the novice drink-mixer, but there are many other original drink options, including one that can help you skip the lines at Norbucks.

Iced coffee

• Fill your classic Styrofoam coffee cup about ¾ full.
• Fill the rest with vanilla soft serve and stir, making the coffee frothy and delicious.
• For a little flavor shot, add a couple hazelnut or vanilla creamers, which can be found next to the coffee.
• At this point, your coffee drink is tasty, but not so cold. Add a quick burst of Coke, Pepsi, or Dr. Pepper to make your drink even cooler and more original.

If worse comes to worst, or you’re too lazy to put thought into creating a concoction, just do what everyone does at their boredom breaking point: mix everything on your plate together (salad, main dish, sides, bread), pile it high, take a fork, and dig in. Mildly unappetizing but possibly your new favorite combination, if this doesn’t break up the monotony, I don’t know what will.

If you’re desperate for meal-time excitement, experimenting is the best way to go. You’ve got nothing to lose and everything to gain. If your concoction turns out to be nauseating, you can always go back and try again or grab a trusty bowl of cereal. But why stick with cereal when there’s a new dining hall creation just waiting to be discovered?

Stuffed Caramel Apples

Caramel apples are a perfect excuse to indulge in a delicious dessert while getting your daily dose of vitamins. The crunch of the apple and the sticky gooyness of the caramel make this easy treat a Halloween favorite. But let’s face it, those Affy Tapples at Norris just aren’t cutting it. Before you start begging your parents to send you a care package of fresh caramel apples, try this easy recipe. These caramel apples are extra sweet because they’re stuffed with even more sugary goodness.

For the coating you’ll need:

• 1 package of caramels
• 2 tablespoons water or milk (about 1 shot)
• Toppings for the apple — anything goes (sprinkles, peanuts, mini-chocolate chips, or even crushed cookies)

For the apple you’ll need:

• 5 apples, washed and dried (I suggest a tart, crisp apple like Granny Smith)
• 5 wooden craft sticks or chopsticks
• Stuffing for the apple (I recommend chocolate ganache, peanut butter or melted chocolate truffles)

1. Wash apples and dry them completely.
2. Starting at the bottom, core the apple and save a portion of the bottom to use as a “plug.”
3. Stuff the apple with the stuffing of your choice, and insert the “apple plug” to seal the apple. I recommend using a small spoon for this because fruit knives can be tricky, not to mention kind of dangerous.
4. Push the wooden sticks into the top of the apple.
5. Heat caramels and water/milk in the microwave until completely melted. Stir occasionally to prevent overheating.
6. Dip apples into the caramel. When you are done coating, lift each apple straight up and let the excess caramel drip back.
7. Roll the dipped apple in your toppings and place the finished apple on a plate.
8. Refrigerate the apples until set, at least 10 minutes, and enjoy!

Microwave Popcorn Pumpkins

Don’t make the unfortunate mistake of keeping a carved pumpkin in your dorm room (and forgetting about it until mid-November, when it’s sprouted at least seven varieties of mold). Instead, get into the Halloween spirit with this much more practical recipe. These microwave pumpkins will keep for at least a week, so they are a delicious way to decorate your room while enjoying a tasty snack. But be careful when you microwave those marshmallows — they may explode if you microwave them for too long.

You’ll need:

• 1/4 stick butter
• 1/2 bag of mini marshmallows
• 1/2 pkg. orange jello powder
• 1 bag of popped microwave popcorn
• Optional mix-ins (chocolate chips, peanuts or toasted pumpkin seeds are great)

1. Heat butter and marshmallows in a microwave on high for about 1.5 minutes until melted. When the marshmallows puff-up, the mixture is done.
2. Add the Jello powder and mix well.
3. Stir in the popcorn and mix-ins until evenly coated.
4. Shape into balls with greased hands.
5. Let the popcorn pumpkins cool before eating.

Toasted Pumpkin Seeds

Unlike the disease-ridden nuts at sketchy bars, these toasted pumpkin seeds are neither shady nor disgusting. In fact, they are actually quite wholesome and delicious. The key to this recipe is using fresh pumpkin seeds. You can buy large pumpkins from Whole Foods or at the farmer’s market for $6.00, scoop out the seeds and then use the rest for pumpkin pie. Even though the recipe works best with an oven, it is also possible to make these in a toaster oven.

You’ll need:

• Fresh, raw pumpkin seeds — cleaned, rinsed and dried.
• Olive oil or melted butter
• Salt and pepper
• Spices of your choice (garlic powder, cumin, five-spice powder all work great)

1. Preheat the oven to 350 degrees.
2. Grease a baking sheet with cooking spray.
3. Toss and combine the pumpkin seeds, salt, pepper and other spices.
4. Distribute the seeds evenly over the baking sheet and drizzle melted butter or olive oil over the seeds.
5. Bake for 15 minutes or until the seeds are a light golden brown.
6. Cool before serving.

Chocolate Covered Eyeballs

Eating eyeballs has a reputation of being slightly cannibalistic, but this tasty snack may change the way you think about food forever. Covered in chocolate, these peanut butter eyeballs are neither scary nor primitive, and they are sure to impress your probably skeptical roommate. Although this recipe may take a little more time, it is well worth the effort. Share this recipe with your hall or suite mates, and you’ll quickly become the most popular person on your floor.

You’ll need:

• 1 cup peanut butter at room temperature
• 1 cup powdered sugar
• A splash of liquor (I recommend chocolate liquor or vanilla flavored vodka)
• 3 cups chocolate chips (separated)

1. Stir peanut butter, powdered sugar and liquor together. I recommend microwaving the peanut butter for 10 seconds if it does not stir well.
2. Put 2 cups of chocolate chips in a glass or heat-resistance bowl, and melt the chocolate for 1-2 minutes, stirring every 30 seconds. Make sure the bowl is completely dry or the chocolate will seize, and you’ll end up with chunky melted goo.
3. Dip half of the peanut butter ball into the chocolate.
4. Put each dipped peanut butter ball onto a plate and push a chocolate chip onto the top.
5. Freeze or refrigerate the balls for an hour or until the chocolate has hardened.

One Pot One Pan

Too many dorm dwellers know the dangers of drunk frosh + grease: repeated 4 a.m. fire alarm evacuations. Accordingly, if you’re too plastered to walk in a straight line, don’t operate a stove. This is not only for your own safety, but also the happiness of your neighbors. If you’re sober enough to cook without burning anything down, enjoy these recipes:

Monkey Sandwiches

Photo by mollypop on Flickr.com, licensed under Creative Commons.

Hot, sticky, and sweet — everything you’re craving! And, when the time is right for these tasty treats, the name will be hilarious.

Ingredients:

• 2 slices of bread
• Peanut butter
• 1 banana
• Crunchy cereal of some sort– Rice Krispies, Cheerios, and granola all work fabulously

Toast the bread in a frying pan. Once adequately toasted, slather a good amount of peanut butter on each slice of bread, and as many banana slices as you desire. Now, sprinkle on some crunchy cereal and put the two pieces of bread together. Lastly, say “oh hot damn, this is my jam” (again, this will be much more funny in the moment) and enjoy this amazingly goopy and delicious sandwich.

Bar Grilled Cheese

Photo by ninjapoodles on Flickr.com, licensed under Creative Commons.

Good even when sober.

• 2 slices of bread
• Butter
• 4 sliced pickles
• 2 slices of cheddar cheese
• Grainy mustard

Heat your skillet to medium heat. It is easiest to assemble the sandwich before grilling it, so spread a little mustard on both sides of the bread. Put one slice of cheese on each piece of bread. Put the pickles in the middle. Put the two sides together and put butter on the outside of the sandwich (this can be messy, but, hey, you get to lick butter off of yourself… if you are into that sort of thing). Place the sandwich in the pan and watch it — pay attention so you don’t end up burning down your place of residence. After about five minutes, or when one side is golden brown, flip the sandwich. After another five minutes or so, you are ready to enjoy. Don’t forget to turn off the stove.

Microwave Magic

So you want fried food…or really any food fast? If you are a frequent indulger I would suggest a microwave bacon plate (sold at Target), because who doesn’t like bacon (or Tofu bacon) when they are tipsy? Let us also remember that microwave burritos are a good staple for anybody, at any time. But if you’re feeling productively drunk, here are two recipes to be made in the nearest microwave.

Easy Cheesy Dip

Photo by -fumtu on Flickr.com, licensed under Creative Commons.

Warm, cheesy, and versatile.

• 1 can of Rotel (I like the super hot kind with jalapenos, but wimps may want mild)
• 1 sizeable chunk of Velveeta, around 6 ounces
• Tabasco sauce (omit if you just can’t take the heat)
• Chips, crackers, fingers…really whatever you want to dip (hell, I guess you could even dip bacon)

Seriously, no matter how gone you are, there is no way you can mess this up. Cut, tear, or shred the Velveeta in any manner and put in microwave safe bowl. Pour Rotel over the “cheese” and heat three minutes, stirring well. Continue microwaving until it’s smooth. Carefully pull the bowl out of the microwave, and serve with whatever you have chosen as your dipping instrument (your date?).

This is more than one serving, so that means that you can share. Your shwasted floormates will not only adore you, but they will owe you their own drunken munchies tomorrow night.

Eggs Off the Heazy

Photo by stu_spivack on Flickr.com, licensed under Creative Commons.

• 2 or 3 eggs (eggs are super cheap at CVS or any convenience store)
• 2 tablespoons of milk, or creamer if you’re really desperate
• 1 packet of butter (easily “procured” from a dining hall)
• Salt and pepper
• Onions (again…you have a meal plan, Allison has a salad bar, put the two together)
• Green peppers (see above)
• Shredded cheddar cheese
• 1 tortilla

I would suggest taking some onions and pepper, putting them in a coffee to-go cup, and keeping them in your fridge so they are ready to go when you need them. Now, crack the eggs and add whatever moo-juice you have chosen. Whisk with a fork and add butter packet, salt, pepper, and conveniently pre-prepared vegetables. Microwave for 1 minute and stir. Microwave another minute and stir. Add cheese and microwave one more minute. Finally, pour the contents into the tortilla and make a little burrito. The best part? It’s guaranteed to be better than anything that comes out of a Burger King bag.

Don’t forget to wash down your munchies with lots of glasses of water to avoid the otherwise-inevitable day of lying in bed, dry heaving while your roommate laughs at you.

Massacres, trap doors and Chicago jazz. It’s the way Al Capone and his Chicago Outfit experienced Chicago in the 1920s. The rich, bloody mark that Chicago’s mob bosses left on the streets is still — sometimes begrudgingly — remembered by many. Recently, we took a trip to Chicago to discover where the old speakeasies used to be and where the St. Valentines Day Massacre occurred, grabbing a pizza along the way.

Room 21

Don’t be fooled by the ornate designs, this restaurant has a dirty history. At the peak of Capone’s business, this was his largest speakeasy and brewery in all of Chicago.

At first glance, Room 21 is simply an upscale American restaurant with a large bar and a wide-open patio. In one corner, however, lies one of Capone’s best-kept secrets. “There was the original foundation here,” Manager John Nowowiejski said, motioning to the corner at the end of the bar. “But when we were doing some work putting the plumbing in for the cappuccino maker, we found something. So Jerry Kleiner, the owner said ‘tear it all down’ and we found this passageway.”

The passageway, now lit with an incandescent red glow, narrowly follows the edge of the building. You can see the original brick on either side, claustrophobically coercing you up the stairs. And under the newly added stairs, the top corner of a door peeks out. Leading to the street, the door was probably one of Capone’s exits.

Another door existed at the top of the stairs. “At the end of the passageway, we found a door with the number 21 hanging on it,” Nowowiejski said. “And that’s how we got the name of the restaurant.”

“We actually don’t know much of what happened here,” Nowowiejski said, opening the door at the end of the hall. The inside has been radically changed to a room with classical artwork and a table overlooking the kitchen. “The unknown about it adds to the mystique.”

Not only did Room 21 house Capone’s largest brewery, it was one of his largest busts. Eliot Ness of the Untouchables, the Chicago police group designed to deal with the mafia, led his team into the speakeasy with a 10-ton truck and seized two hundred thousand gallons of alcohol.

Getting there: Take the red line to Cermak/Chinatown and turn left until you get to South Wabash. 2110 S. Wabash St.

Green Mill Cocktail Lounge

To see one of Al Capone’s favorite clubs, head over to the Green Mill Cocktail Lounge. His booth is the first one you see walking past the old jazz posters and decorative walls. And don’t expect a menu; everything served here comes in a glass, not on a plate.

“Al Capone was also a regular here,” owner Dave Jemilo said. “He would sit in a booth by the wall so he could see both doors. That’s what you do. There was a way people could come from behind and get him, but he had guards to check his back.”

And if Capone ever needed a quick escape route, he had his own way out. “There was a trap door for him behind the bar where he could escape if need be,” Jemilo said. “There was a series of tunnels and passageways that would lead outside. I’m the only one with the key, and I wouldn’t let you down there anyway.”

Jack “Machine Gun” McGurn, one of the men responsible for the St. Valentine’s Day Massacre, was a part owner of the club at one point. And when the headlining singer left for a rival club, McGurn took action himself.

“His favorite singer at the club was Joe E. Lewis, but Lewis was offered a better deal at Rendezvous Club,” Jemilo said. “McGurn told Lewis that he signed a deal for life at Green Mill, but Lewis quit anyways. So a week later, McGurn went to Lewis’s hotel and cut off his tongue and slit his vocal cords so he could never sing again. He almost died, but he eventually came back as a comedian and became a famous comic.”

Frank Sinatra later immortalized Joe E. Lewis in The Joker Is Wild, a movie detailing the whole fiasco.

Getting there: Located off the Lawrence stop on the Red Line in Uptown, the Green Mill Cocktail Lounge is the perfect place for a drink before or after a show at the Aragon. 4802 N. Broadway Ave.

Chicago Pizza and Oven Grinder Co.

The St. Valentine’s Day Massacre of 1929 was the turning point for the infamous Chicago Outfit. While Capone was enjoying a vacation in Florida, part of his south-side gang, two dressed up as police officers, allegedly lined up four of Bugs Moran’s north-side gang inside a garage. With Moran’s gang against the wall, Capone’s henchmen opened fire. Jack “Machine Gun” McGurn, part owner of the Green Mill Cocktail Lounge, was the purported leader of the shooting.

Across the street on the second floor of what was a boarding house, two other members of Capone’s gang kept watch. And today, on the first floor, is Chicago Pizza and Oven Grinder Co., a unique and original restaurant located in the middle of Lincoln Park.

You can still see where the massacre took place, but there is no garage left. “Mayor Daley tore down the garage and now it’s an empty lot,” Manager Cathy Gallanis said. “No plaque or anything about it. He didn’t want a reminder of what happened.”

As for the pizza here, it isn’t what you would normally expect, Gallanis said. It’s called pizza pot pie. “We take a ceramic bowl layered with our homemade dough and then add a layer of cheese. Then we ladle in our homemade sauce, with or without sausage, and throw in whole, fresh mushrooms. We put some white or wheat dough on top and cook it. Then at the table, we flip it over and that’s it.”

Recently featured on Rachael Ray, Chicago Pizza and Oven Grinder Co. will continue to serve its unusual cooking. “In a world of franchises, we try to be unique and original,” Gallanis said. “We’ve had the same menu since we opened in 1978.”

Getting there: Get off at the Armitage stop on the brown line and head east on Armitage Street then north on Clark Street to pay homage to one of the most violent events of the 1920s, and one of the most forgotten places too. 2121 N. Clark St.

Tommy Gun’s Garage

To literally relive the Prohibition era (the drinking side of it, not the dry), head south to Tommy Gun’s Garage. Owners Kris Adams and Sandy Mangen emulate the original speakeasies to a tee, not leaving out any details.

“We’re running an illegal speakeasy here,” Adams said. “There are no signs out front, and we have a doorman to check everyone who comes in. He wears gloves so he won’t leave any fingerprints and he will only let you in if you say the password.”

The servers are not just servers, but gangsters with holsters or flappers with dresses. After dinner, the entertainment begins. “The show is basically a musical comedy review, “ Adams said. “We have the sing and dance numbers in the beginning and after that we have vaudeville skits with an Abbott and Costello type act. The show has a lot of audience involvement. At one point, the cops show up and bust everybody there.”

Getting there: Get off the El at Cermak/Chinatown on the Red line and turn left. Reservations are required, so call (312) 225-0273, and don’t forget the password. 2114 S. Wabash Rd.

For its tame Midwestern reputation, Chicago has a rich and violent history riddled with secrets and hidden tunnels. Next time you go downtown, add interest to your usual destinations by making a night of a mafia hangout. Your historical knowledge will impress your friends, your date, or your parents alike — and chilling where Capone chilled? Badass.

Now I’m sure Midwesterners can make a mean muskrat — or whatever they eat here — but they seem to struggle recreating our East Coast and Southern favorites. But do not despair. While there’s no guarantee that anything in the Midwest will be comparable to your hometown favorites, here are the best alternative for those depressed, homesick students looking for their comfort food.

Bagels:

Evanston might have two Einstein’s, but these bready donut shaped imposters do not compare to what New York offers. Weinberg freshman Melissa Souto, from Westfield, New Jersey, is experiencing the same bagel-withdrawal as I am. “The bagels here are nothing like New York bagels,” she complained.

Try these:

The Bagel – Old Orchard Center, 50 Old Orchard Center, Skokie

The Bagel features New York-Style bagels from The New York Bagel and Bialy Company. They also offer traditional Jewish food, and we all know that the Jews know their bagels.

Pizza:

What’s the deal with Chicago-style deep-dish pizza anyway? Not only does it take a ridiculous half hour or more to prepare at every restaurant, but it is impossible to eat. They may be delicious in their own way, but they just don’t deserve the title “pizza”. Perhaps “lasagna” or “pie” would be more appropriate, but not “pizza”. Traditional New York-style pizza is foldable, wide, and thin — the complete opposite of Chicago-style pizza.

Try these:

Philly’s Best — 815 Emerson St., Evanston

Philly’s Best is located conveniently close to campus and offers super thin, extra greasy, very foldable pizza, their own attempt at a New York Style. Plus, according to the New York Pizza Blog, they also offer two specialties also hard to find in the Midwest: “real stromboli” and “Tastycakes”.

Gigio’s — 1001 Davis Street, Evanston

Gigio’s is another Evanston eatery that advertises New York-Style Pizza. This place is the closest you are going to get in Evanston. If you feel like venturing somewhere else in IL you can check out this website. This way you will never be too far from New York pizza!

Fried Chicken, Barbeque, and Sweet Tea:

East Coasters aren’t the only ones hurting here in Evanston. All y’all southerners out there have been complaining too. Emily Liftman, a Medill freshman from Sugar Land, expressed her deepest sorrows about the lack of Southern food around these parts. “I have yet to see sweet tea (regular iced-tea with lots and lots and lots of sugar) or fried chicken in Evanston, and I sure miss my BBQ. I normally get my sweet tea at Chick-Fil-A and my fried chicken at Church’s or Popeye’s.” Evanston might be quite unlike the deep South, but here are the closest alternatives.

Try these:

Chicken Shack –1925 N. Ridge Avenue

Chicken Shack seems to be Evanston’s very own chicken expert. It has all sorts of fried chicken specials throughout the day. There are also many scattered Popeye’s Chicken and Biscuits around Chicago if thats more your style. The nearest Chick-Fil-A is in Wisconsin. Road trip anyone?

Smoque — 3800 N Pulaski, Chicago

Smoque is an awesome BBQ place with a large variety of food options. Most importantly, they make traditional sweet tea! Arizona Tea also sells Southern Style Sweet Tea in tall cans that are available at CVS and 7-11.

Oddly enough, it’s easier to find an Ethiopian restaurant here than it is to find a New York bagel, but being in a place where soda is called “pop,” I don’t expect much to make sense. At least there are some options– even if it’s not quite the same as your hometown favorite, it’s better than nothing, and maybe one day you will learn to love the specialties of the Midwest.

Drinks

A tasty mango daiquiri can add some sugar to your fake summer. Photo by rian0306 on Flickr, licensed under the Creative Commons.

Ignore the chilly weather, turn up the heater in your apartment and keep chugging your favorite summer drinks. Light, summery drinks aren’t limited to June, July and August: instead of Irish Coffees and Peppermint Schnapps, mix a mojito or daiquiri. The flashback to warmer days will help you forget the misery that awaits outside.

Blue Bombshell
Lemonade-flavored drinks go out of style once the summer days disappear. For a refreshing taste combined with enough Red Bull to keep you awake through your boring Presidential Debate Drinking Game pre-game, make this tasty blueberry-flavored drink.

2 parts Red Bull
1 part blueberry-flavored vodka
1 part lemonade

Mango Daiquiri
It may be chilly outside, but daiquiris are a time-honored favorite. Mask the flavor of rum with tasty mango chunks, which will bring back the sweet smell of summers past.

.5 part orange liqueur
2 parts dark rum
6 parts mango chunks
3 parts sweet and sour mix
Combine ingredients in blender.

Kokomojito
Kevin Ethridge, the bartender and manager at Bar Louie, recommends this summery mojito with pineapple juice.

Muddle mint leaves, fresh limes and pineapple slices
Add ice and pineapple juice
Combine with pineapple-flavored rum (Ethridge recommends Cruzan)
Shake ingredients and add soda water

Sex

True but unfortunate fact: People are less likely to have sex in winter. When the oppressive shadow of Seasonal Affective Disorder shines down upon you, chances are solid you’ll eat more, go out less, and yes, have sex less. Good news! Sex makes you happy. Or more specifically: semen makes you happy. So sure, you could wait out the season cramped in your dorm room, staring out the window at the grey clouds and hoping Mr. (or Mrs.) Right comes strolling into the room. But you could also step outside your comfort zone and hunt down Mr. Right For Now. Don’t let the dreary weather get you down: recall the carefree, breezy summer attitude and worry about having fun, not the future. In the end, making the effort will make you happier.

Your attitude shouldn’t be the only thing bringing back memories of summer flings past. Skip the stereotypical fall dates (ice-skating, pumpkin painting, movies, watching television shows in your dorm) and make an effort to bring the sun inside. Make a picnic and spread a blanket on your living room floor. Throw on your swimsuit (underneath a heavy coat, of course) and make your way to SPAC for open swimming hours.

Already in a relationship? The drudgery of the colder months can quickly cause a good relationship to ice over – which explains why January is National Break-Up Month. It’s natural to fall into a routine, but make an effort to keep the relationship fresh.

Health

Fall brings a multitude of nasty diseases. Without the proper protection, you may find yourself awash in a sea of acute viral nasopharyngitis and influenza. With chilly air meaning less impetus to hike all the way to SPAC, your immune system is already running on empty. Megan Campbell, university dietitian, says that even moderate daily activity boosts your immune system by increasing the number of disease-fighting cells. Exercise fights fall fat, boosts your mood and fights disease–so if you can’t make the hike to a gym three times a week as recommended, at least walk to the frat quad instead of taking the shuttle.

Every student should take a daily multivitamin, which “acts as insurance, making sure that you get the vitamins and minerals that you cannot get from food,” particularly if their diet is imbalanced, Campbell said. If you have special dietary requirements, such as lactose intolerance or vegetarianism, you may need more of certain vitamins. To find out exactly which vitamins you should be taking, Campbell recommends visiting a dietitian or doctor.

Food

Host a tailgate party in your room. Even if you don’t attend the actual game—not everyone appreciates football—fire up the grill, open the Tostitos and stock your fridge with beer for a party that would make George Foreman proud. Speaking of Mr. Foreman—his grills are (ahem) banned in university housing, but apartment-dwellers can toast up fall with a cheap portable grill, available for as little as $20 on Craigslist, or an indoor grill.

Invite a few friends over, deck yourselves in purple and cheer on the Wildcats. Football not your sport? Northwestern participates in several fall sports whose games are under-attended, including squash, water polo, fencing and men’s soccer.

Unfortunately, popular fruits such as strawberries, melons and peaches are no longer in season. Fruits are a generous source of vitamins in the summer, but don’t allow your intake of nutrient-rich foods to drop. Campbell recommends increasing your intake of pumpkin, squash, kale, pomegranate juice and apples, which all provide a variety of nutrients that can keep your immune system stable. Feel free to take this as an excuse to load up on pumpkin pie.

Fashion

Layer your summer clothes to survive the winter. Photo by Helga Lobster Stew on Flickr, licensed under the Creative Commons.

Your closet may be a colorful menagerie of colors, designs and sounds at the beginning of the year, but as the fall quarter begins the desire to dress up and accessorize—particularly for class—diminishes. But there’s evidence out there that taking the time to look nice can offset a bad mood. According to the London College of Fashion, taking some time to throw on some makeup can lift your spirits.

When the days are darker, harsher and colder, Seasonal Affective Disorder can seem an oppressive force. Your first line of defense should not be succumbing to slum; wear jeans and a nice top to class instead of pajamas and Uggs. If taking the time to do your makeup can amplify your mood, don’t hesitate to set aside an extra fifteen minutes to match your shirt and shoes.

Color matters. Colors can drastically affect your mood. Psychologists have discovered that certain colors can affects mood, which is a study you can definitely apply to your daily life. Yellow is generally considered a cheerful color; red a passionate one. Dressing in bright colors can cheer you up, and potentially even affect the mood of those around you.

To keep feeling summery year-round, don’t toss out your sleeveless dresses and shorts as soon as the temperature hits 60. Matched with a dark pair of tights or a cool cardigan, your summer wardrobe can be worn year-round. Add these stunning staples to your closet to achieve year-round chic: boots, slick jackets, long-sleeved tees, thin coats, cardigans and lots of pairs of tights.