Word: oven
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Dates: during 2000-2009
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...their doors in demarcation of an area into which, in apparent contrast with most Harvard spaces, a queer student could enter without risk of being attacked. One of my blockmates (all of them are heterosexual) quickly found an appropriate spot for the sticker: on the door of our oven...
It’s easy to be allies with Kirsten at home. Ever since my parents have banned me from using the oven, I have no choice but to rely on her if I want something to eat other than Dunkaroos. As I enter the second half of my junior year, I’m starting to realize that having her around school isn’t so bad either. College is an exciting time in our lives where we learn about ourselves and start figuring out our identities. I think most students who also have siblings at Harvard will...
...From coffee you added tea and baked goods and lunch items and CDs and books and DVDs; and now breakfast. Starbucks has installed an oven in its stores to warm its new egg/cheese/meat breakfast combos. And you wonder where the coffee smell has gone? I just know that somebody in HQ is going to ask the logical question, if they haven't already: What else can we run through those ovens? We're only using them in the morning. Why not cookies? Or pizza? Or pretzels? Or tacos...
...stumble home with that senior from section. And then there are people who we don’t want in our rooms—people whose presence makes life decidedly awkward, uncomfortable, or worse. Like room inspectors, who leave us with a handful of pop tarts and no toaster oven. Or arsonists, larcenists, and on unannounced Saturday morning visits, Mom. Luckily, we have a system that makes it easy to keep out unwanted visitors. First, campus-wide swipe card access ensures that only Harvard affiliates can get into student houses. And second, thanks to the vastly underappreciated invention...
...hundreds of other places in town. The most iconic are the margherita (tomato, buffalo mozzarella and basil) and marinara (tomato, garlic, oregano and olive oil). The difference is in Ernesto's wrist: dough-stretching technique is critical. Even his son Luigi, working with the same ingredients and oven, can't yet make a pie quite up to his father's standard. "The boys are still learning," says Ernesto of his international kitchen cadre, including Japanese apprentices eager to learn his secrets. Ernesto started to hone his skills when he was 12. Of course he needs help turning...