Wednesday Chatter: 10-30-13

Editor’s note: This article was initially published in The Daily Gazette, Swarthmore’s online, daily newspaper founded in Fall 1996. As of Fall 2018, the DG has merged with The Phoenix. See the about page to read more about the DG.

Some Clouds
How do you make
High of 61 degrees
An egg roll?
Low of 48 degrees
You push it!


Breakfast – 7:30am – 9:30am
Eggs Cooked to Order, Homefries, Pancakes, French Toast, Phoenix Sandwiches, Bagels, Assorted Cereals, Fresh Fruit

Lunch – 10:30am – 1:30pm
Main: Grandmas Turkey Sandwich with Stuffing and Cranberry Sauce, Sweet Potato Fries, Baby Carrots, Roasted Butternut Squash
Vegetarian: Wild Rice with Cranberries & Pecans (vegan), Double Daal with Yellow & Red Lentils
Specialty: Asian Bar with Fried Rice, Lo Mein, Spring Rolls and Potstickers
Soup: Italian Wedding, Black Bean
Dessert: Oatmeal Cookie Bars

Dinner – 4:00pm – 8:00pm
Main: Soy and Citrus Marinated Salmon, Roasted Red Bliss Potatoes, Spinach, Asparagus
Vegetarian: Harvest Quinoa (vegan), Chefs Pasta Toss
Specialty: Pasta Bar with Choice of Sauce & Garlic Bread
Dessert: Strawberry Shortcake


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