It invades our lives every autumn. As a chill enters the air and the leaves turn vibrant red and golden brown, it creeps into our grocery stores, pops up unannounced in the most obscure aisles of our local Walmarts, inserts itself insidiously into every corner of society until it can’t be escaped, no matter how hard one might try.
My best pasta combinations always start the same way: I’m in dire need of a grocery run. That’s what happened when I opened my fridge and found half a package of bacon and a parsnip. But about 20 minutes later, twirling up a forkful of noodles, I discovered the serendipitous perfection of the mildly sweet parsnip, mixed with salty, savory bacon and an almost unreasonable amount of grated parmesan.
On Saturday mornings in Oxford, patrons of the local Farmers’ Market bundle up against the crisp autumn air, make their way Uptown and explore the various stalls to sample and purchase everything from fresh produce and festive artwork to pour-over coffee and flaky pastries. As they mosey past the chef chopping onions with speed and professional precision, many are lured in by the spicy aroma emanating from his table.
Welcome to The Miami Student cocktail corner, where the over-21 members of our editorial staff bring you two cocktail recipes — one classic and one in line with the food section theme. This week, we offer up the Dark ‘n’ Stormy, a stalwart and spicy rum drink, and the Purple People Eater, a sugary (but surprisingly tasty) concoction sure to please fans of Mind Probes, Trash Cans and other brightly-colored refreshments.
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