Book, Look and Cook

This week’s TGIF Book, Look and Cook feature, comin’ right up. But first — Congratulations to

Kathie Borunda, cashier in Student Business Services, who won last week’s photo challenge. It was a detail shot taken of the iron sculpture Ancestors 1, located near Hashinger Science Center. Borunda walks to work and

passes by it every morning
.

Book

This week  “What are you reading this summer?” is answered by Erin McGinnis Pullin
,
program coordinator, Diversity & Equity Initiatives for the Department of Student & Campus Life.

Colonize This! Young Women of Color on Today’s Feminism,
Edited by
Daisy Hernandez
and
Ed.S. Bushra Rehman
(Editor), with a forward by
Cherrie Moraga

“It’s a great collection of gripping stories from young women of color, some autobiographical, some about the women in their lives, some about women who’ve inspired them and who have helped them to conceptualize feminism in a youthful, and meaningful way that is very accessible. It’s well-written, authentic and keeps you coming back.”

Look

You all know the drill by now. First person to email
pr@chapman.edu
with the answer to what and where this is wins a Chapman pennant.

Cook

Stacy Russo, Chair of Public Services and instruction librarian at Leatherby Libraries, is switch-hitting this week, sending us bananas instead of books. Here’s a super easy recipe for Basic Vegan Banana Muffins she found at
http://vegetarian.about.com
and tested out with a couple of modifications.

Basic Vegan Banana Muffins

Ingredients for 12 muffins:

• 3 very ripe bananas, organic preferred
• 1/4 cup Earth Balance vegan butter, softened
• 1 cup raw sugar
• 2 cups unbleached flour
• 1 tsp salt
• 1 tsp baking soda
• Optional topping: cinnamon and raw sugar (a dash of each for each muffin)

Procedure:

Pre-heat oven to 360 degrees.

In a large bowl, mash the bananas with a fork until soft. Add the vegan butter and sugar and cream together.

In a separate bowl, combine the dry ingredients. Combine with the banana mixture, stirring gently just to combine.

Grease or line a muffin tin, and fill each muffin about two-thirds full with batter. Optional:  Sprinkle a dash of cinnamon and raw sugar on the top of each muffin before baking.

Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.