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There are benefits to this Oxford gig. Sure, I have to live with 31 undergraduate stude
nts, but I also get to live for free in a beautiful Victorian house,
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meet weekly with a faculty don while working on my research agenda, and eat for free at
Keble College. This blog entry is dedicated to my daily routine surrounding FOOD.
B-fast: I don't know the time...because normally I am still asleep.
Lunch: 12:30-1:45 p.m.
Dinner: 7 p.m. (prompt)
Saturday/Sundays brunch is served: 11:45-12:15
B-fast/Lunch: I work within the confines of the food schedule as much as I c
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an. I normally skip breakfast because I LOVE lazy mornings, do not particularly enjoy fried eggs and baked beans for breakfast, and normally do not eat until 10 a.m. Hence, the reason I over stack my lunch tray with the pre-packaged breakfast cereal and bananas that usually make their way into my bag, not my stomach. While lunch is an informal buffet-style meal, dinner i
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s always a big "to-do" and you must book ahead on-line for every dinner you attend.
Dinner: Everyone wears a special black gown to the dining hall that is unique to Oxford. Then, you are seated at the long tables according to how ma
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ny courses you have booked. Usually, I choose three courses (soup, entree, and dessert/fruit). Once the students are seated, the faculty dons parade to the front of the dining hall wherein they sit at the high table (it is actually on a platform). Then, the head don slams down the gavel and everyone stands for Latin grace. Again, the gavel slams down and we all sit, awkwardly working with our neighbors to scoot the long bench in closer to the table. Soup and a roll is served and always delicious...I have not had a bad soup yet! A large dish of potatoes and some sort of veggie is placed in the middle of the tables for all to enjoy. Entrees are served and everyone digs in. Dessert follows closely behind which is either the menu dessert or fruit, you choose. While the ritual of dinner is unique, it can get a little monotonous. I feel like I may be on my way to gaining a "freshmen fifteen" with the amount of food I am eating, but I am a "starving student" and free food is free food. Here is a sampling of the Sunday (formal) dinners:
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Roast supreme of chicken,
sage and onion stuffing, bacon roll and chipolata
v. Chunky lentil, onion and chestnut loaf
Roast potatoes
Assorted root vegetables
Caramelised mandarin cheesecake or fresh fruit Char grilled vegetable terrine with a
black olive and tarragon dressing
Roast pork with an apple compote
v. Stilton, apple and sage crepes with a redcurrant and juniper sauce
Roasted potatoes
Chervil glazed carrots and broccoli
Cherry pie with vanilla cream or fresh fruit