Skip to content

Book, Look and Cook

June 18, 2010

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.


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.”


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

Mystery challenge


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 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)


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.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: