The other day, I unsuspectingly walked into my friend’s room. Not surprisingly, she was checking Facebook. I didn’t really understand how the look on her face corresponded to the mild stalking she was doing. Then, I learned the real reason for her distress.

Since the beginning of the semester my friend has liked a boy that she has a couple classes with. They talk frequently, have decent conversations and generally enjoy each other’s company. She’s very attracted to him and she was hoping that he would reciprocate her feelings. She has never had a boyfriend before and despite the fact that she’s had many crushes this year, this boy stood out to her as a particularly promising potential boyfriend.

All too abruptly, Facebook crushed her hopes when the boy’s relationship status went from “single” to simply blank. For those not familiar with the intricate workings of Facebook statuses, any sign of ambiguity in relationship status leads to controversy. If he wasn’t single, what was he? In her eyes, the lack of a definite status clouded her own mental clarity.

As my friends and I sat in my room trying to console her, she finally (and explosively) exclaimed, “I wish I had a boyfriend! I miss not having someone!” My cynical yet brutally honest friend responded, “You can’t miss something that you never had. It’s easier to miss something [or someone] if you already had it.”

I sat there for a second contemplating her words, and then I came to the conclusion that I completely disagreed.

Sure, if you’ve already had a boyfriend or girlfriend and you’re currently single, you probably miss the physical and emotional support that significant other provided. When you enter a relationship, you start devoting more of your time exclusively to a particular person, so when you break up, you’re left with a void. You feel like you might want to get back together with your ex, but then you realize that you have to move on. If no one ever moved on, we would all marry the first significant other we had.

But what happens when, as Kate Winslet so aptly said in “The Holiday,” “you have the worst kind of love?” What if you spend a large majority of your time obsessing, contemplating, or even stalking the object of your desires, only to realize that that person doesn’t feel the same way? Unrequited love can take up as much time, energy and emotional weight as a real relationship. I think it’s equally as crushing to like a person and wish that you were dating, than to miss a relationship that has already fizzled.

You might have never even started dating the person, but you’ve probably imagined the dates in your head. You’ve probably wondered what it would be like to be alone with the other person, and you’ve probably felt crestfallen every time you realize that kind of situation will never occur. You might have never been one of the PDA couples at Ursa’s on a Saturday night, but you’ve tried to live vicariously through one of their dates.

In the end, my friend might never have had a chance with this guy-not necessarily because of compatibility issues, but because it wasn’t meant to be. However, I still think that there’s truth in her missing something that she’s never had. Of course, you can miss the way your previous boyfriend looked at you when you got all dressed up for one of your dates. You can miss the feeling of confiding your deepest thoughts and desires to someone. Sometimes the physical and emotional connection between two people is almost palpable, and you can feel the depth of their bond. This is what gives so many people, including my friend, a wish for a relationship, and a desire for something they’ve never experienced.

All around us, we see people in love. Just because we’re not feeling it, that doesn’t mean we don’t want to.

We’ve all been there before-textbook cracked open, pen in hand, and all of a sudden our stomach starts to growl. It’s time to take a break, and snacking is the perfect excuse. In fact, many students admit to snacking while studying just because it helps pass the time.

While in Olin library, students often run to Whispers to relieve hunger. Unfortunately, most students head towards the pastry display or the grab-n-go snacks in plastic bags. Scones, yogurt-covered pretzels and chocolate-covered espresso beans don’t really qualify as “healthy” snacks. So, to help you through your study session pangs, I have outlined a list of healthy snack options that you can find at the library or make at home.

If you are just in the mood to munch but already ate a meal, opt for vegetables and fruits. They are full of fiber and low in calories, so they will fill you up quickly without expanding your waistline. I recommend the pre-packaged vegetable platters and fruit salad in the library, as well as any of the whole fruit. Both Bear Mart and the Village Caf‚ also sell small packages of baby carrots, which are convenient to stuff in a backpack and are pretty tasty too. Prepackaged hummus and pita chips are also available on campus, and because of the balance of protein and carbohydrates these foods provide, they can be a great snack. To find out more about the prepackaged food items prepared by Bon App‚tit, check out the dining services website and look at the nutritional information: http://diningservices.wustl.edu.

A great way to take a piece of fruit and make it a bit more filling is to add some peanut butter. Peanut butter is great with bananas or apples, and the added bit of protein and fat can do a lot to fill you up. Cheese is also a good source of protein that complements fruit. However, be aware that the full-fat cheese in Bon App‚tit’s fruit and cheese platters is loaded with calories and fat and may not be the slimming snack you had in mind. Instead, head to Bear Mart or the Village Caf‚ to buy part-skim string cheeses. These usually have only 80 calories and 5 or fewer grams of fat. Pair that kind of string cheese with an apple, and you have yourself a healthy and filling snack.

Whole-grain cereal is also a great option when you have the munchies. Take some of your favorite cereal, put it in a Ziploc bag, and take it with you to the library. You can always buy some milk downstairs to add protein and calcium and to make your snack a bit more filling. Or try adding some almonds, dried cranberries, raisins, walnuts or other dried fruits and berries to cereal and create your own trail mix. Keep in mind that nuts and dried fruits, while healthy, are loaded with calories, but with that said, just a small amount with some fiber-packed cereal could leave you feeling very full.

For more traditional snacks that are fairly portable, granola bars, popcorn, and pretzels are all great options. However, it is important not to overindulge on these snacks, since it is easy to write them off as “healthy” and munch on them nonstop.

To avoid continuous munching, I recommend buying smaller and healthier versions of your favorite treats. When purchasing granola bars, look for bars that stay around 100 calories. When it comes to popcorn, look for the new 100-calorie pop bags with only 3.5 grams of fat in butter and kettle corn flavors. As far as pretzels are concerned, keep in mind that if you buy a bag at the library, each bag has 220 calories-which means you could have two granola bars or two bags of popcorn for just one bag of pretzels. Also, keep in mind that while these snacks are “healthier” options, they do not provide a lot of protein or vitamins and minerals. If you can, you are much better off snacking on the fruits, vegetables, nuts, cheese, and whole-grain cereal as I mentioned above.

As a general rule, avoid items from the pastry display or vending machine. Although food like muffins, scones, and Snickers bars may provide a quick “pick-me-up,” they are very low in nutrients and high in sugar and calories. The initial feeling of energy you get from eating a sugary snack will not last long, and soon you will feel more tired than if you had skipped the snack altogether. If you can’t resist your craving for a muffin, I encourage you to try the lower-fat varieties. These muffins have only 220 calories and 2.5 grams of fat-compared to the 500 calories and close to 20 grams of fat that lurk in their full-fat counterparts.

Surprisingly, the biggest downfall of most studiers isn’t always the food they snack on, but rather the drinks they consume. Because drinks take less oral processing and leave us less satisfied than normal food, we often forget how many calories they can pack. Regular sodas have about 30 grams of sugar and 160 calories in every 8 ounces, but actually coffee drinks are the biggest source of hidden calories. Flavor syrups can add an extra 60 calories, whole milk can add anywhere from 40-60 and whipped cream can add 80. These additions may make coffee tastier, but the additional calories they provide are usually “empty,” which means they are consumed without really filling you up. Opt for sugar-free syrups when you can and pick skim milk instead of regular to reduce the amount of calories in your lattes. Check out www.starbucks.com/retail/nutrition_info.asp to find out how many calories are in traditional coffee drinks.

Good luck on finals, everyone. Study hard, eat right and ace those tests!

Harvest

Rating: 4/5
1059 South Big Bend Blvd.
St. Louis, MO 63117
$20-25

After hearing so much buzz about Harvest all year, we decided to finally try it out for Eric’s birthday dinner. As the day approached, our excitement mounted. In fact, one of the most appealing things about Harvest can be appreciated before you actually get there. The restaurant’s proximity to campus means that it’s only a long walk or a cheap cab ride away. Seeing as we are two people without access to a car, this was pretty great news. Plus, the idea of fresh, local ingredients is foreign to the average diner. On paper, Harvest seemed inviting and extremely promising.

Once we arrived, the theme of the restaurant became clear: nature. The lights were dim enough to create a romantic atmosphere, but bright enough so our fellow patrons could read the menu with ease. Everything from the chairs to the structural design had an organic feel. The terracotta, dark yellow and deep blue tones all added to the cozy, warm setting. Also worth mentioning is the bar, which was bustling even on a Thursday night.

Harvest’s menu is extensive and currently specific to early spring. It includes a daily selection of fresh oysters, foie gras, scallops, and pork tenderloin. Harvest also boasts a “spa menu” in the aim to create a guilt-free way of eating out. The food on this menu is cooked without butter, oil, or cream, making it very low in fat and cholesterol. Harvest’s spa menu has several salads and spring rolls, as well as fish, chicken, and steak.

Harvest’s menu goes along with the nature motif. Offerings change with the seasons and the restaurant’s chefs strive to include fresh, local ingredients. Our waiter, who was attentive all night, listed the specials as a barramundi dish (barramunid is kind of like a more delicate swordfish) and a lamb dish. Interestingly enough, he also informed us that the lamb came from a farm close by in Missouri. But, this was no ordinary lamb chop that you buy from a butcher. The plate included five different cuts of lamb cooked five different ways. Once we decided on our appetizer and main courses, we thumbed through the long wine list and the waiter kindly advised us on what particular kind went best with the meal we had ordered.

For a place that claims on its Web site to excel at what it refers to as “slow food,” the service at Harvest leaves nothing to be desired. Shortly after we ordered, we were brought bread and two kinds of flavored butter. Though we disagreed about the quality of the spreads, it was nice to know that the spreads were natural and unprocessed. Before we knew it, our appetizer had arrived. While there was only one medium sized crab cake, the dish was excellent. Light and crispy, it is within the realm of possibility to say it was the best crab cake we have ever tasted. The chipotle aioli sauce it came with was tangy and complex: a perfect companion.

After the appetizer came our main courses of lamb (the aforementioned special) and chicken. While two of the varieties of marinated lamb were deliciously prepared in sweet orange mint sauce, the three other ways the meat was prepared were pleasantly unexpected. First, one of these cuts was breaded. While one might think this was merely fried lamb, the breading was very light and delicate. In fact, this portion of the dish was so delectable, it could have been its own entr‚e. The next cut was made into sausage. Though this sounds almost absurd, the little two-ounce sausage stood on its own as well. Finally, there was a barbequed lamb rib that sat at the top of the plate and put all beef and pork ribs to shame. The noodle side dish was fair, but nothing could compare to the attention to detail put into the entr‚e it complemented.

The chicken dish was a main course off of the highly lauded spa menu. Though it is described on the menu as skinless, this actually proved to be untrue. This mistake was quickly forgiven, however, when we tasted the chicken’s accompanying sauce. With a delicious mushroom flavor, it worked beautifully with the poultry, the asparagus, and the garlic mashed potatoes. Unfortunately, the lack of oil or butter in the cooking of the chicken might have contributed to its slightly rubbery consistency. While the rest of the dish was excellent, the consistency tainted an otherwise perfect meal.

It might be a good idea to avoid the spa menu if you are looking for a richer meal. Yet, all in all, Harvest remains a great restaurant with a natural appeal, helpful staff, and, most importantly, good food. Though it is a little pricey, the casual dining room and short distance from campus make it a place we would recommend to any student looking for a delicious meal.

Scott Bressler

Many of us will be moving into apartments this summer, be the move for a summer adventure of a post-graduation job. For better or for worse, this means introducing ourselves to that scary place called the kitchen. Maybe the most valuable culinary skills you have involve a microwave, or maybe you can only boil water. Don’t worry-there are plenty of ways to expand your repertoire.

Perhaps one of the best ways to learn how to cook is taking a class. You can actually see what you’re supposed to be doing and the instructor can help with any problems you have. My favorite cooking school has to be Kitchen Conservatory (8021 Clayton Rd., 314.862.2110). Only 10 minutes away from campus by car, this place has a wide selection of classes on various types of cuisines, all taught in on-site learning kitchens. Classes range from two to three hours and are held either mid-morning or later in the evening.

Kitchen Conservatory has a few classes that are particularly good for novice chefs. There will also be a “Knife Skills” class ($40) offered on May 3 that teaches how to choose and use knives. A cook who wants a comprehensive education, however, should start with “The Basics of Cooking” ($175). Starting in September, this four-week class teaches a student how to saut‚, roast, pan-sear, stir-fry, make sauces and more. It will be held on Wednesday nights from 6 p.m. to 8:30 p.m. The full cooking class schedule and online registration can be found at www.kitchenconservatory.com. No matter what class you decide to take, you’ll receive a 10 percent store discount afterwards for just that day.

Another great place for classes is The Viking Store (1811 S. Brentwood). Their full schedule and sign-up is online at www.vikingcookingschool.com. For a four-hour culinary immersion, try their “One Day Culinary Basics” ($125). This class covers knife skills, kitchen safety and sanitation, saut‚ing, stocks, basic sauces and baking. If you really want to know as much about cooking as possible, go for “Cook Without a Book” ($389). After this 12-week class, which teaches you everything from stocks and sauces to pastries and cakes, you’ll be ready to tackle that kitchen with gusto. A little too intense? You can go to a single class from the series for $49.

Classes aren’t for everyone-maybe you’re a traditionalist who prefers to learn from a book. The most comprehensive beginner’s cookbook I’ve found is Mark Bittman’s “How to Cook Everything: Simple Recipes for Great Food” (Wiley Publications, Inc., $35.00). As “The Minimalist” columnist for the New York Times, this guy certainly knows how to make cooking simple. His recipes are straightforward, and unfamiliar techniques like preparing corn or carving a turkey are explained in sidebars with detailed illustrations. Some ingredient buying tips are included as well.

An unfortunate drawback to Bittman’s book is its heft. At 900 pages, this book may be difficult to carry around the kitchen-or to the cashier, for that matter. And then there’s the price. If either of these are concerns, go for the smaller version, “How to Cook Everything: The Basics” ($20). Beware that this book lives up to its title and only includes very basic recipes. Still, its inclusion of the how-to illustrations and its ability to lie flat when opened make it worth your while.

Of course, not everyone wants as much information as Bittman provides. If this is you, try “Help! My Apartment Has a Kitchen Cookbook: 100+ Great Recipes with Foolproof Instructions” (Houghton Mifflin, $15.95). I’ve actually picked this up for friends who have moved into apartments, partly for the funny title as well as the recipes. Designated as Very Easy, Easy or Not-So-Easy, this cookbook’s recipes should help the absolute beginner gain some confidence in the kitchen. “Mom tips” and “Mom warnings” convey all the common sense that isn’t known by new cooks. One complaint about this book is that its ingredient lists can run a bit long because the recipes don’t rely too much on packaged foods. That’s not always a bad thing, though.

And what if you want some cooking lessons for free? No, I’m not talking about cable; I’m talking about podcasts. With the rising popularity of programs like iTunes, people have been creating and posting shows on their favorite hobbies, including food and cooking. Looking under the Food section in my iTunes, I came across a podcast called “Start Cooking.” Actually a videocast, each episode shows how to make a particular recipe, like Irish bread or lasagna. The videos are short and a little jerky, but the grocery and equipment lists at the end of each episode allow for easy identification of these items in the grocery store or kitchen.

The kitchen doesn’t have to be a scary place and picking up some new skills at a class or from a book or podcast may help make the introduction to preparing your own food a little easier. Good luck and bon app‚tit!

Let’s make like a fabric softener and Snuggle.

Can I borrow a quarter? I want to call your mother and thank her.

Was your father an alien? Because there’s nothing else like you on Earth!

You be the biscuits and I’ll be the gravy – let’s do breakfast sometime.

You’re like a dictionary. You put meaning in my life!

Hello, I’m a thief, and I’m here to steal your heart.

Excuse me, but I think I dropped something… my jaw!

Your name must be Mickey because you’re so fine.

What was that sound? It was the sound of my heart breaking.

Your eyes are blue, like the ocean. And baby, I’m lost at sea.

Do you have a map? I just keep on getting lost in your eyes.

Baby, if you were words on a page, you’d be what they call FINE PRINT!

Am I dead, Angel? Cause this must be heaven!

“Hey! Remember me? We went to different high schools together.”

My lips are skittles, wanna taste the rainbow?

Did you clean your pants with Windex?
I can practically see myself in them.

Scott Bressler

While sitting in any high traffic area on the South 40 or the Danforth Campus, it would be almost impossible to count the number of skirts, tank tops and sandals clothing students. This can only mean one thing: spring fashion is upon us. It’s officially the time of year when (St. Louis weather permitting) people start to trade their winter coats and wool hats for sunglasses and short sleeved shirts.

Yes, Wash. U., warm weather is here to stay for the next few months.

So what trends can you expect to see on your fellow students?

Romantic clothing is in this spring, and women are enjoying this seemingly classic trend. Frilly or lacy dresses and skirts are gaining popularity all over the country and that approval is being echoed here on campus.

To show this trend during the day, an embroidered tank top combined with a denim skirt will help you look good and survive the warm weather. For a more nighttime friendly outfit, try a lace shirt and jeans. Spring is the time to give up the stuffiness of menswear inspired looks and embrace the girly side of fashion.

A time-honored springtime tradition is the exchange of dark shades like black and brown for brighter pinks, blues and yellows. Students like to match the natural palette by keeping it colorful during this time of year. Bright colors are trendy this season and they can be seen everywhere from bags to shoes.

When purchasing her spring wardrobe, freshman Swati Chanani looked to the skies for inspiration.

“I bought a lot of light colors to go along with the weather,” said Chanani.

And what about men?

Men.style.com, the Web site of men’s magazines GQ and Details, identifies nature friendly clothing as a major trend for this season. This look has already been seen all over campus, and will continue to be popular during springtime.

Nature-inspired means clothes that look earthy, so the kid who lives in his Birkenstocks is a lot more fashion-savvy than you think. This style is also reflected in the casual but trendy khaki shorts that many Wash. U. men wear on a daily basis.

Freshman Peter Comerford appreciates the many benefits of this style.

“I like these shorts because they’re comfortable and still look good,” said Comerford.

To keep up with this fad, look for neutral colors such as green and tan. These shades are both nature and spring friendly.

Perhaps more important than what’s in style this season is what people hope went out of style with the winter snow. Freshman Mathew Cortner has an idea of what should be out.

“I hate it when girls wear leggings with a tee-shirt,” said Cortner. “I just don’t get it.”

Luckily for Cortner, with higher temperatures here and summer on its way, many girls have already given up on leggings and have started to wear one of spring’s hottest trends: shorts.

These bottoms have always been a warm weather staple and are now more popular than ever thanks to their availability in a variety of lengths.

Girls on Wash. U.’s campus can been seen sporting everything from short-shorts to longer, knee length pairs, also known as Bermuda shorts.

Whatever the season, one thing will always be fashionable on this campus: comfort. Most students strive to create a balance between wearing trendy clothing and being able to relax during hours of class.

“I try to look good, but not at the expense of comfort,” said freshman Andrew Bochner.

Remember, no matter what you wear this spring, being comfortable is always in style.