^^This is the generalized sentiment of about 90% of Leo's patrons tonight, in the first night of meal plans at Georgetown. Do not fear, yet, though. I have heard that the "Pasta Palate" will return, but supplies are not yet ready for its debut. If it is not back soon, don't worry, we'll definitely get on it.
Of greater concern is the fact that food is now served to us by Leo's staff members. Though this does allow us to interact better and probably reduces mess, it doesn't work for hungry and rushed college students. Hopefully something can be worked out with this aspect as well.
Oh and if you haven't seen the new touch-screen drink machine by the ice cream, it's a must.
All that being said, I do like the new look of O'Donovan's, it's definitely more gourmet. Check back in a bit for more updates on the transition for the new year.
But for now: a recipe, our first of the year!
Make-your-own Chicken Parmesan
I have always found that the Chicken Parmesan is one of Leo's premiere dishes, so today I decided to make it myself. It's especially nice because there's always chicken available somewhere, and always at least one kind of pasta. Sorry I don't have a picture.
Ingredients:
Plain Pasta (preferably spaghetti)
Chicken- either grilled, or if you're lucky, Chicken Finger Thursday
Mozzarella cheese (either near the pasta, or from MYOP)
Parmesan cheese (from the Bistro pizza section)
Marinara sauce
Start by getting some pasta in a bowl or plate, and place your chicken on top, preferably a bit off to the side. Cover the chicken generously with the two cheeses, then head to the microwave. Microwave it just enough to melt the cheese, but not enough to make anything mushy (like the pasta or chicken's coating), perhaps 30-45 seconds. Head back upstairs and top it off with the marinara sauce.
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