La Peirce Princesa

Friends,

 

Thank you so much for your positive feedback.  I’m so glad I can share my wisdom with you all.  Hopefully this next bit will be useful to you as well.  It’s a tough skill to master, but I have found it imperative in enjoying my Peirce experience: navigating the servery.  If you focus on cunning swiftness, you’ll bypass those insane parents’ weekend lines and make one of my favorite dishes fairly quickly.

 

When I enter the servery, I immediately evaluate the line situation. Generally, the salad bar will have an opening where you can just pop in and grab a bed of spinach, and stack two bowls.  Don’t stop here and settle for an average salad, though. Grab mushrooms, maybe peas, feta cheese, and onions, and don’t dress them. Then, move to the most convenient grain station (check the vegetarian section) — be it rice, pasta, risotto — and add this to your vegetables. The heat from the grain will do an incredible thing to the veggies…almost cooking them down by proximity alone. If there’s a protein you like, and it can be anything (meat, chicken, tofu), add that too.  All the while you’re zipping around the servery and utilizing multiple stations, but not settling for a full meal from any one station. Cover your dish with the second bowl, shake, and you have a phenomenal pasta or rice and vegetable dish.  So yum.

And there’s your lesson on assembling many components, so you’re able to essentially cook in Peirce. Get creative in there.