= While making waffles in hisHarbin Hall room, freshman Ryan Handley adds chocolate chips to his baiter. Handley said he was known to make other things in his dorm, including grilled chicken on his George Foreman grill. ·Jonathan lindsay Culinary creativity develops in dorms Microwave popcorn, pean ut buner ' and late-night fast-food all too often became the sllstaining nourishment college srudents relied all. However, some students who had the opporruniry to live in privileged housing sustained themselves with stir-fry. vegetables and casseroles. Residents of Searcy, Shores and Pryor halls, three women's residence halls, had full kitchens in each suite. The only men's residence hal! that offered kitchens in every suite was Cone Hall. Even though only four ofthe 14 residence halls provided kitchens in the suites, many students still took time to prepare their own meals. " I love w cook actually," junior Julie Long, Searcy H all resident, said. "It's one of my favorite things ro do." Some residenrs opted for food that was easyand quick ro prepare. "[ always look for stuff in the stOre that's easy because you don't always have a lot oftime co prepare ingredients on hand," senior Carrie Reese, Shores H all resident, said. "It's nOt cooking, mo re like microwavable cooking - if that counts." Some residents said they appreciated the chal– lenge of making dishes from switch. Senior KeUy ARron, Pryor Hall resident, said she typically chose [0 make homemade meals. Residemsalsosaidcookingand mea.! rimes provided more opportunity for friends and fellowship. "I cook for my suitemates a lor," Long said. "Sometimes we plan it out and try something new and interesting." Senior Katie Nell Freeman, Pryor Hall resident, said she enjoyed prepating meals for her suitemates, with one condition. "Usually, I like to cook, and rhey clean it up," Freeman s:l.id. Ocher residenrs chose to cook for people outside rhei r rooms. "Sometimes I cook stir-fry for my girlfriend," sophomore Brian Salter, Grad uate Hall resident, said. "[ don't make it a lot because it cakes a while, but I enjo), it when I do." Some residents said they cooked meals a few times a week. "I get up every morning and cook bacon, eggs and toast and make somecoffee," sophomoreTristan Grant, Cone Hall resident, said. On the ocher hand, other residems also said kitchens generally provided them with an oppor– tunity [0 fill a junk-food void. "Cookies and brownies - chat's about it," Shoemaker said. Affton said she appreciated her kitchen most for special occasions. "Ilike tobake, too," Affionsaid. "We h..1d abirthday hesra chat I made twO cakes for last week." Although many students preferred to use their own kitchens to cook, some still chose to have meal plans to fall back on. "It's actually cheaper to buy my groceries for my room [than a large meal plan]," Grant said. "Ie's noc bad with a 35-meal plan. If you're feeling lazy one morning you can just go down to the [cafeteria]." ·JillianHick, freshmen ~IIJ."
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