I need to post more. On-campus recruiting at Penn has been in full swing, and I have a ton of pictures to unload for you all. I was actually in Boston last weekend for some final round interviews and had a ton of fun taking in the sights (and napping in the hotel room). Since I had a long day of travel, it was totally fair to room service a decadent dinner, no? I didn't want to be too sluggish, so I grabbed two appetizers, a simple spinach salad and some seriously rich FRIED MACARONI BALLS.
I kind of enjoyed the salad more (spinach, cranberries, feta, raspberry vinaigrette), because after macaroni ball #3, I was starting to feel all that butter and cream. But of course I kept eating because I can only muster so much willpower after hours of interviews. No matter- my hotel, which was in the beautiful Back Bay area, provided running maps, so I grabbed a morning run in early before my next round of interviews.
Sweaty and happy on the Charles River!
By the time I got back to Philly, I was exhausted, but was still having some serious macaroni and cheese cravings! Since the deep fried, cheese-filled stuff was not sustainable, I made a healthier version using butternut squash in place of some cheese and ate it with some grilled chicken and green beans. As someone who tends to not enjoy whatever gross low-fat mac and cheese, this stuff is the tops. Creamy, cheesy, and a bit of sweetness from the squash. And even better, only a few ingredients. Thank you Women's Health!
Get the recipe after the jump...