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Arts & Life Sleeping Around

Sleeping Around: Winning the Breakup

By Stacey Lace

Columnist

“In every breakup, there are winners and losers.” –Marshall Eriksen, “How I Met Your Mother”

While this seems awful, we should all realize that Marshall isn’t so far off.  On television and in real life, winning the breakup is never something to joke about.  It’s a serious competition, and only the strong survive.

According to UrbanDictionary.com, winning the breakup means “meeting your ex after some time has passed and comparing details about your current lives–-there is always a winner and a loser in a breakup.  If your life is going significantly better than your ex’s, then you win the breakup.”

From this definition, you can realize how paramount it is to be the winner rather than the loser.  While you know you’re the hotter commodity, you need to prove it.

Let’s examine some battle tactics used in these breakup wars:

– Facebook relationship statuses:  It’s great being able to creep all over your ex’s page, but maybe obsessing about the fact that he or she still hasn’t removed the “in a relationship” isn’t worth your time.

– Facebook photos:  You and I both know that constantly going through old photos of the two of you isn’t healthy.  It’s also probably not healthy to see a picture of your ex with someone new (untagged), and then spend hours with your friends trying to identify said untagged person.

– Costumes:  Whether it be Halloween or a themed register, it’s very important in the breakup battle that anytime you dress up, you take a high number of photos of you looking great and having a great time.

– Campus sightings:  To win a breakup, you have to be on your A-game all the time, including when you eat or even check your mail.  You have to make sure that if spotted, you’re the one who couldn’t possibly tear yourself away from your friends because you’re all laughing too hard from your witty comments.  This is the only face time you have to unequivocally prove that you are better off.

My question is whether this competition is even worth it.  Once you’ve won a few battles and maybe even the war, do you feel better?  I don’t think it helps us to move on, but rather creates an unhealthy obsession with the past.  It seems that the effort we put into the contest is really just a distraction from moving on with the rest of our lives.

Have ideas for Sleeping Around topics?  We invite you to send in things you want to read about as well as personal anecdotes.  Email BucknellianSleepingAround@gmail.com. All submissions are for the columnist’s eyes only.

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Arts & Life Sleeping Around

Sleeping Around: Pre-dating

Introducing Sleeping Around: a commentary on sex, love and relationships in college.  That’s right, The Bucknellian is getting ballsy and printing the things you want to read.  Each week, we will print a provocative column commenting on, making fun of and sometimes even embarrassing students and their sex lives.  Can you handle it?

Students on this campus are some of the horniest people around.  Lilly Pulitzer day planners should just be manufactured with stickers labeled “Become intoxicated and copulate with a stranger” so we can schedule our drunken sexual encounters around midterm week.

This hookup culture promotes a lack of definition for what happens when your one-night stands dwindle down to a single repeat offender.

Now that we’re supposed to be independent, strong-willed women, why are we still allowing men to dictate when we’re going to date and when we’re going to fornicate?

It seems we female college students allow the males to force us into a culture that promotes the following relationship buildup:

1.  Meet at party.

2.  Dance.  Make out.  Exchange phone numbers (sometimes only BBMs, since numbers could allow more than text communication and we’re uncomfortable with any serious sober contact).

3.  One week or so later, drunk text and meet up at some party with a theme titled “Refugees and Rescuees.”  (Total bullshit. In reality, the theme is slutty nurses with bros ogling their goodies.)

4.  Play a few rounds of beer pong, chandelier or flip cup and abruptly leave for what is known as the “house,” aka all things “frat”.

5.  Repeat for two to four months.

6.  Have “the talk” and change your Facebook relationship status so your mother can think you’re not just an easy whore, but trying to form a “real connection” with the guy you feel pressured into taking to your formals at the end of the semester.  (Let’s be honest though—you need to be plastered to make it through that shit.)

Once we’ve hit this point (where we’re taking a hookup to formals but still refusing to acknowledge his existence outside the hours of 10 p.m. to 4 a.m. on Wednesday, Friday and Saturday nights), I propose we as women take control of our lives and begin using the term “pre-dating.”

Pre-dating (n.): the relationship state prior to that of being in a relationship but after that of casually hooking up. 

“So what’s going on with you and Mike? I know you two have been sleeping together for a while.”

“Oh, we’re pre-dating, you know, more than hooking up, but it’s not like he’ll be meeting the parents anytime soon.”

Now that we are independent, strong-willed women, it’s our turn to dictate the dating vs. having sex relationship.  It’s time for us to define where our relationships are headed and let our partners know we won’t take their bullshit lying down.

Have ideas for Sleeping Around topics?  Email BucknellianSleepingAround@gmail.com. All submissions are for the columnist’s eyes only.

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Arts & Life Columns Cooking Corner

Cooking Corner: Ice Cream Dessert

By Emily Fry

Staff Writer

 

Ice Cream Dessert

Now that spring has finally arrived in Lewisburg, you’re probably craving a cool treat. This is an easy dessert that has a lot of simple variations since you can mix and match the pudding and the ice cream flavors. My personal favorite is banana cream pudding and vanilla ice cream, but be creative. Happy baking!

 

Ingredients:

2 stacks Ritz crackers, crushed

1 stick margarine, melted

1/2 gallon ice cream

1/2 cup milk

2 boxes instant pudding

 

1. Mix Ritz and margarine, and reserve 1/4 cup for topping.

2. Press into 9 X 13 pan.

3. Mix together milk, pudding and ice cream beating for five minutes at medium speed.

4. Pour over crust.

5. Sprinkle with reserved crumbs.

6. Freeze.

7. Thaw 30 minutes before serving.

 

 

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Arts & Life Columns Cooking Corner

Cooking Corner: Blueberry Cobbler

By Emily Fry

Staff Writer

Blueberry Cobbler

Now that spring has finally arrived, there are so many opportunities to find fresh fruit. Why not enjoy the spring season with a delicious blueberry cobbler? Happy baking!

Ingredients:

3 cups fresh blueberries

3 Tbsp white sugar

1/3 cup orange juice

2/3 cup all-purpose flour

1/4 tsp baking powder

1 pinch salt

1/2 cup butter, softened

1/2 cup white sugar

1 egg

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 375 F (190 C).

2. In an 8-inch square baking dish, mix blueberries, 3 tablespoons sugar and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder and salt. Set aside.

3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.

4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Source: AllRecipes

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Arts & Life Columns Cooking Corner

Cooking Corner: Biscuits

By Emily Fry

Staff Writer

Biscuits

Biscuits are a great recipe to have in your repertoire because they are so versatile. You can make them to go along with dinner, or you can add one tablespoon of sugar to the recipe and serve it with strawberries and whipped cream for a delicious strawberry shortcake. You can add other flavorings to your biscuit batter such as cheddar cheese or craisins and orange zest. Either way, you’re bound to have a delicious treat. Happy Baking!

 

Ingredients:

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup cold unsalted butter, cut into small pieces

3/4 cup milk

1 egg, lightly beaten

For topping, 1 egg beaten with 1 Tbsp milk

 

Directions:

1. Sift together flour, baking powder, salt and, if you choose, the sugar.

2. Cut the butter into the flour mixture using a pastry blender ( if you don’t have one, your fingers will work fine) until the mixture resembles coarse crumbs. Add the milk and egg, and beat until just combined. The batter should still be sticky and lumpy.

3. Place mixture on a lightly floured surface and knead until it comes together and is a smooth dough. Be careful not to over-knead, that can overwork the gluten, leading to tough biscuits.

4. Roll out the dough until it is about 1/2 inch in thickness. Cut out the biscuits using a round cookie cutter (if you don’t have one, the top of a glass works as well).

5. Place biscuits on a baking sheet lined with parchment paper. Brush the tops of the biscuits with the egg mixture.

6. Bake in a 400 F oven for about 10-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

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Arts & Life Columns Cooking Corner

Cooking Corner : Chocolate Cookies with White Chocolate Chips

By Emily Fry

Staff Writer

Chocolate cookies with white chocolate chips

I don’t know about you, but one of my favorite things to do on a rainy day is bake a batch of homemade cookies. Since it appears that rain is in our forecast for a while, you’ll have plenty of time to try out some new recipes. These chocolate cookies are just the thing to make a rainy day better. Happy baking!

Ingredients:

1 cup unsalted butter

1 cup white sugar

3/4 cup brown sugar

2 eggs

1 1/4 cup unsweetened cocoa

1 3/4 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1 cup white chocolate chips

1 cup butterscotch chips

 

Directions:

1. Preheat oven to 350 F and grease cookie sheets.

2. In a large bowl, cream the butter, brown sugar and white sugar. Add the eggs one at a time, beating well with each addition.

3. Sift together the cocoa, flour, baking soda and baking powder in a separate bowl. Gradually add the flour mixture to the butter mixture.

4. Fold in the chocolate and butterscotch chips.

5. Drop by rounded spoonfuls on the prepared sheets.

6. Bake for eight to 10 minutes, until puffy but still soft. Allow cookies to cool on baking sheet for five minutes before transferring the cookies to a wire rack to cool completely.

Source: AllRecipes

 

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Arts & Life Columns Cooking Corner

Cooking Corner : Pooh Bear French Toast

By Emily Fry

Staff Writer

Pooh Bear French Toast

This is a great twist on classic French toast. The peanut butter melts while cooking and complements the honey nicely. Try sprinkling a little bit of powdered sugar on top for a decadent breakfast treat. Happy baking!

Ingredients:

Bread slices

Honey

Peanut Butter

1 egg

Splash of milk

Dash of cinnamon

 

Directions:

1. Spread peanut butter and honey on a slice of bread and top with the other slice.

2. Mix together the egg, a splash of milk and a dash of cinnamon.

3. Dip the sandwich in the egg mixture, being sure to coat both sides.

4. Cook in a skillet over medium heat, flipping once.

 

Source: Helen Kennelly

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Arts & Life Columns Cooking Corner

Cooking Corner: Chex Muddy Buddies

By Emily Fry

Staff Writer

Chex Muddy Buddies

Since it’s House Party Weekend, you’re probably going to want something to snack on throughout the weekend. Most of you probably remember the chocolatey, sweet goodness that is “muddy buddies” from when you were younger, and it’s so easy to make. You can make it quickly Friday in the afternoon and enjoy your snack all weekend long, or however long it lasts. Happy baking!

 

Ingredients:

9 cups rice Chex or corn Chex (or a combination)

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups powdered sugar

 

Directions:

1. Measure cereal into large bowl; set aside.

2. In a one-quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on high for one minute; stir. Microwave the mixture about 30 seconds longer or until the mixture can be stirred smooth. Stir in the vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in an airtight container in your refrigerator.

 

Source: chex.com

 

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Arts & Life Columns Cooking Corner

Cooking Corner : The Freez

By Emily Fry

Staff Writer

The Freez

As many of you may already know, the Freez re-opened on Thursday. I figured that rather than share another recipe, this week I would honor the Freez. As loyal fans of the Freez already know, there is already a plethora of mix-ins listed as options for your “freez,” but did you know you can ask for any kind of ice cream flavor you want? The possibilities are endless. To pay tribute to the Freez, I thought I would share some of the best my friends and I have tried. You’re welcome.

-Strawberry ice cream and chocolate covered pretzels.

-Coffee ice cream with brownie pieces.

-Caramel ice cream with chocolate covered pretzels.

-Cheesecake ice cream and strawberries.

-Peanut butter ice cream and brownie pieces.

-Be creative; the possibilities are endless.

 

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Arts & Life Columns Cooking Corner

Cooking Corner: Chicken Cutlets and Herb Sauce

By Emily Fry

Staff Writer

Chicken Cutlets with Herb Sauce

This recipe comes from “Real Simple: Meals Made Easy,” and it actually is very easy to make. You need very little culinary ability, even when it comes to making the sauce. The sauce is a simple wine sauce made from white wine, butter and herbs. There are even four different herbs you can choose from to make the sauce, so you can make whatever you’re in the mood for. Happy cooking!

Ingredients:

1 Tbsp olive oil

1 1/2 pounds yukon gold potatoes, chopped

1 1/2 pounds chicken cutlets

1/4 cup dry white wine

2 tsp chilled, unsalted butter

2 Tbsp chopped fresh herbs (rosemary, chives, parsley or tarragon)

Kosher salt

Black pepper

Directions:

1. Heat oil over medium-high heat and add potatoes. Cook for about 15 minutes. Transfer to a baking dish and season with 1/2 teaspoon kosher salt. Bake for 10 minutes at 475 degrees F.

2. Rinse cutlets and pat dry. Season on both sides with olive oil, salt and pepper. Cook in a skillet on medium-high heat until browned, about 3-4 minutes per side. Transfer chicken to a plate.

3. Add wine to the skillet, reduce heat, and simmer for 2 minutes. Add 1 tablespoon of the butter and whisk until completely combined. Add additional tablespoon of butter and whisk until combined. Remove from heat and add herbs, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

4. Add potatoes to the plate and spoon sauce over top.

 

Source: “Real Simple: Meals Made Easy”