New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

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What's in your fridge?

Allie Connolly and Brittany Yu are two LSP sophomores rooming together at Second Street residence hall. Even though the two roommates are very different — Connolly is passionate about painting and photography while Yu loves hip-hop music and worships the New York Giants — they share a passion for cooking bizarre recipes and consuming large amounts of sugar.

Cookies

“We have two different rolls of cookie dough,” said Connolly. “Sugar cookie dough and chocolate chip.”

The two roommates bake cookies every day, but Connolly said this is done with moderation.

“We keep the dough rolled in the freezer, slice one [portion] off, put it on a pan and bake it,” she said. “And then … you have your own individual, fresh-baked cookie.”

They also keep their overstuffed mini-fridge stocked with milk to complement their cookie-a-day diet.

“If you have a cookie, you also obviously need milk,” Yu said. “But our fridge doesn’t close properly, so sometimes we have to throw out our milk.”

She and Connolly have to buy new milk every two days, which they explained is a huge waste of food and money.

“A mini-fridge is not enough for a college student who doesn’t have a meal plhow long does it take to get a divorce

an,” Yu said.

Henna Eggs

In addition to their love for sugar, Conolly and Yu like to explore unique flavors by combining unexpected ingredients. Through this process, they have come up with their own breakfast recipe. The roommates discovered that the henna leaf, usually used in a paste to decorate hands, is also a delicious and healthy egg seasoning.

“We’ve got a bottle of henna in our fridge because it’s really good in an egg scramble with some feta,” said Yu.

Mint Leaves, Tomato Paste, Cookie Butter

Because neither Connolly or Yu has a meal plan, Connolly cooks a stew in a gigantic pot at the beginning of every week.

“We eat it as the week goes on,” Connolly stated. “Last week we had chick pea stew.”

Yu chooses to add mint leaves from Trader Joe’s to her stews because it enhances the flavors.

She explained that tomato paste and cookie butter are two inexpensive ingredients used to thicken the stews.

These students know how to prepare for the long winter based on the contents of their refridgerator.

A version of this article appeared in the Tuesday, Nov. 6 print edition. Pia Brar is a staff writer. Email her at [email protected]

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