PEANUT BUTTER BLOSSOM COOKIES

These cookies are quick and easy to

make. A great treat for the holidays!

Ingredients:

· ½ cup white granulated sugar

· ½ cup brown sugar

· ½ cup creamy peanut butter

· ½ softened butter

· 1 egg

· 1 ½ cup all-purpose flour

· ¾ teaspoon baking soda

· ½ teaspoon baking powder

· extra sugar to roll the dough in (colored sugar adds some festivity!)

· Around 36 Hershey kisses

Directions:

1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the

brown sugar, peanut butter, butter and egg with electric mixer on medium

speed, or mix with spoon, until well blended. Stir in flour, baking soda and

baking powder until dough forms. (Feel free to add more peanut butter

according to your tastes)

2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place

about 2 inches apart on cookie sheet.

3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately

press 1 milk chocolate candy in center of each cookie. Remove from cookie

sheets to cooling rack.

This recipe can found at www.bettycrocker.com

-Emma

8am-6pm

On October 25, 1949 the student un-

ion building first opened its doors. The

mural on the second floor of the stu-

dent lounge by Ernest Norling depicts

the history of the University from

1861-1925 with the upper right corner

showing the building’s construction on

the site of the Alaskan-Pacific-Yukon

Exhibition Forestry Building.

The nickname “HUB” was coined in

the early 1950s by the school newspa-

per. It was the “hub of campus life”

and became the H.U.B. (Husky Union

Building). Renovations from 1952-

1977 added multiple ballrooms, a

game room, and expanded the dining

area, just to name a few improve-

ments.

In 2010-2012 the HUB had a compre-

hensive remodel and renovation. The

HUB’s four goals are now to provide a

welcoming and accessible public

space, connect to campus organiza-

tions, and build community where

students can meet, hang out, eat, etc.

We try to promote these goals here at

the CTC for the commuter and trans-

fer student population. We hope to be

“a home away from home,” for every-

one that comes here. If you know of a

resource we can connect you with to

help you at UW, please let us know!

-Leah

HISTORY OF THE HUB “Winter is the time for comfort,

for good food and warmth

for the touch of a friendly hand and

A talk besides the fire”

-Edith Sitwell

Looking for a good place to eat dim sum?

Check out Purple Dot Café, located in the International District. It gets a stamp

of approval from this native Cantonese student!

I can personally recommend

these dishes there:

Wonton Noodle Soup

Congee

Egg tarts

Shrimp Dumplings

BBQ Pork Buns

Chicken Feet

Shaomai

-Angel

DIMSUM HUNTING

The Art Building’s Hidden Coffeehouse

As we all know, coffee is an essential part of college life. While caffeine use can range from “one cup to stay awake during finals week,” to “don’t even talk to me before I’ve had my morning caffeine,” coffee is a popular vice, espe-cially in Seattle. Of the abun-dant selection of coffee on campus, Parnassus cafe in the bottom of the art building has to be one of my top choices. Whether you want to grab espresso with a friend be-tween classes, set up a study session, or quietly brood and write angsty poetry, this is the place for you. Although the wait can be lengthy dur-ing rush period, Parnassus not only provides great coffee, but great atmosphere. This quirky hole-in-the-wall place displays student artwork on the walls among the various tables and couches. Last year, the clock on the wall was broken for about 6 months. Rather than replac-ing it, somebody created a construction paper clock that had no number and simply read “WHAT IS TIME?” In addition to the unique en-vironment, Parnassus also offers interesting events. Dur-ing off hours, it is not uncom-mon for Parnassus to host an open mic night or comedy show. So be sure to check out this cafe for your next caffeine fix!

-Sarah

COMMUTER OF THE MONTH

Meet Melinda!

Melinda first came to UW in Fall 2015,

but then took some time off later on

that quarter after a challenging transi-

tion from high school to college. She

then worked as a sushi chef and attend-

ed Highline College. While she enjoyed

the small class sizes at Highline, she

came back to UW in Winter 2017 in or-

der to explore her passions and to have

more opportunities to interact with a

more diverse range of people. Today,

Melinda hopes to pursue a major in a

field related to the environment, like Environmental Sciences or Environmental

Studies.

Melinda commutes to UW from the Sea-Tac area on the light rail. She uses the

CTC daily as a place to study. She likes to encourage other commuter and trans-

fer students to use the CTC, because for her, it is a place where she can meet

and relax with other commuter and transfer students. The CTC is proud to have

you back as a member of the UW family, and we are very fortunate to have you

here this year!

-Dustine