Top 10 Dining Hall Hacks

Ellie Wolfe '19, Managing Editor|December 14, 2016

A soda jerk throws a scoop of ice cream into a steel mixing cup while making a milkshake. Credit: The Library of Congress @ Flickr Commons

While Williston’s dining hall has tons of options for students, The Willistonian was interested to see what interesting, creative, out-of-the-ordinary concoctions people were able to make out of the everyday offerings. We sent out an email and got lots of responses. Here are our top ten favorites for you to try:

Senior Donny Battimelli showed The Willistonian how to make his signature drink: “Ice cubes, with ¾ green Powerade and ¼ blue Powerade. I call it ‘The Tropical.’”
Juniors Sophia Schaefer and Brooke Leveillee both like to put their s’mores bars in the panini press to “heat it up and make it delicious.”
Sebi Herrera ’17 makes a milkshake by putting three scoops of ice cream in a cup and then filling the cup up ¾ of the way with milk. After that he “mixes it up until there’s a thick consistency.”
Senior class President Natalie Aquadro says she puts a “glob of fluff into my hot chocolate as a substitute for marshmallows.”
Junior Noah Clack gets Saltine cracks and spreads peanut butter and sliced bananas in between to make little sandwiches.
Danny Kissane ’19 makes milkshakes by putting ice in his chocolate milk. “It doesn’t sound that great, but next time you are in the dining hall, try it.”
Sarah Andrews, a senior, makes “grilled banana bread with banana,” by putting banana bread with butter in the panini press and cutting up banana slices to put on.
Junior Elijah Hutchinson puts cookies in the toaster and ice cream in between them to make a “delicious sandwich.”
Jamie O’Malley ’20 puts her cookies in the panini press so that the chocolate melts.
And lastly, Mr. Rivers, an English teacher at Williston, says his favorite food hack is his ice cream cookie sandwich in a cup. Rivers smears peanut butter around the inside of a regular sized cup, puts a cookie in — “warm cookies are far superior for this.” Next he puts ice cream in the cup on top of the cookie. He says, “here, depending on your own sweet tooth, you can go with something a little salty to get balance.” Lastly, you add another cookie right on top. “The goal is for every spoonful to have at least two tastes and textures on it [because] food texture and consistency is big for me.”