Most of us are forced to eat there everyday, thus creating the daunting task of making Saga food interesting and enjoyable to eat on a regular basis. Don’t fear - there are ways to add some spice to your pasta, add zest to your sandwich and delight to your desserts. Just look at what the faculty and student body have found in their daily adventures to Curtis Dining Hall.
For health as well as taste, Associate Professor of English Michael Jordan eats jalapeño peppers and hot sauce with every meal at the Curtis Dining Hall.
“The peppers or pepper sauce is an aid to digestion and keeps the sinuses clear,” Jordan said. “It also spices up the dish.”
This is one way to give Saga food some spice, but students have found more exciting ways to skin the Saga-cat.
Senior Jennifer Hawk invented a way to make Saga ham “so much better.”
“I take the ham--which is usually dry--and make my own glaze for it. I take it over to the breakfast bar and put a little butter on the ham and then add brown sugar. I then microwave it to melt and caramelize it,” Hawk said.
Hawk said she also recommends making hot sandwiches using the pizza oven. Students may make any sandwich and have it toasted in the oven upon request.
“My personal favorite is a hot bagel sandwich. On Sundays you can get a cheese omelet and make a breakfast bagel sandwich,”Hawk said.
Sophomore Jeffery Myers–another hot sandwich advocate--suggested eating bananas with peanut butter and honey.
Another way to use fruit is to dip apple slices in caramel topping, which is available by the ice cream.
Sophomores Jessica Hughes and Angela Moore have gone so far as to create dishes outside of Saga. They have made Chocolate Banana Drizzle and other concoctions by slowly smuggling supplies out of the cafeteria.
Hughes and Moore also like to make applesauce, which can be made in a dorm or in the dining hall.
“Use Saga knives to cut and peel, and the cinnamon and sugar by the bagels,” Hughes said.
Senior Rebecca Nagel always uses the cheese and tortillas to make a quesadilla whenever they have fajitas.
The “Nacho Momma’s Dog” was created by McIntyre Residence house mother Theresa Martin from her Saga experiences.
“I get a hot dog and dress it in the items from the Taco Bar.”
Martin takes a hot dog, adds taco meat and cheese and microwaves for a few seconds. Then she tops it with lettuce, tomato, onion, salsa, sour cream and black olives.
When Martin can’t find any “rare delicacy” at Saga to eat, she likes to make her Whatever-you-can-find Pasta Salad.
“I get Pasta off the pasta bar, go to the deli bar and get olives, pepperoni, onion and hot pepper slices. Then off the salad bar: tomato, cucumbers, cauliflower or broccoli, green peppers, garbanzo beans, mushrooms and some Italian Dressing.” Martin said. “You dice up all the veggies and mix with the pasta and dressing.”
With winter on the way, keep an eye out for new flavors you can create to liven up your lunch, and don’t forget about some old favorites: root beer floats, peanut butter and jelly sandwiches, milk shakes, waffles, sundaes, cinnamon-sugar toast, ice cream cookie sandwiches and Rice Krispie treats.
Alien Suckerpunch
Mountian Dew
Saga fruit punch
Ice
Fill glass with ice and Mountian dew. Add just a tiny squirt of red punch. Enjoy!
Saga Applesauce
5 apples (Golden Delicious work well)
1/2 cup of water (depends on apples - you may need more or less depending on how watery you want the applesauce)
Cinnamon and sugar to taste
Peel apples. Cut into very small pieces. Put into microwave-safe container and pour in water. Cover. Microwave for about 10 minutes (or until mushy). Stir occasionally. When mushy, mix in cinnamon and sugar.
Rice Crispie Treats
Handful of hot chocolate marshmallows (Substitute: marshmallow topping from ice cream bar)
Small spoonful of Butter
Rice Krispies
Melt together marshmallows and butter. Stir in rice krispies until evenly and adequately coated.
Variations: make with lucky charms or some other cereal, or try making it with peanut butter.
Saga Mocha
Mix coffee, hot cocoa and whole milk together to create your desired concoction.