Mar 27, 2013

Creative Easter Egg Hunts

By: Amberly Asay

Sure we are in college, and we are older, but it is still good to have fun and celebrate Easter right?  If you are tired of the traditional Easter Egg Hunt, simply buy some plastic eggs and fill each one with one glow stick.

 Of course you can use the rest of the space to fill with candy.  Then go on an Easter Egg Hunt with your friends at night.  It will be a fun and unique tradition to begin.

Mar 25, 2013

The Easter Bunny is Coming to Town

By: Amberly Asay

Easter is approaching, and it is time to get out our eggs and dye them!  Do you remember when you were little and used those pastel colored dyes?  This year, dye your eggs with some natural rich colors.

Step inside your pantry, open your refrigerator, survey your garden, or go to the store to pick up dye bath materials.  Fruits, vegetables, herbs and spices, partnered up with a bit of vinegar, provide all of your raw materials. The dye bath agents you select will be based on both what color you’d like to achieve, and how deeply you want the color to appear. The rule of thumb is to use more dye bath material and infuse longer to achieve the deepest colors.

Here are some good foods to use:

Spinach=Pale Green 

Orange marigold leaves=Pale Yellow

Cranberries=Pale Purple



Pomegranates=Light Red (juice or seeds)

Beets=Pale Pink

Red Cabbage=Dark Pink/Dark Blue (a longer infusing time will create a deeper colored egg)

Coffee Grounds=Dark Brown

Onion Skins=Copper

1) After you’ve selected your ingredients, place it in a large pot. Add a quart of cold water and 2 tablespoons white vinegar; bring to a boil (you’ll need separate pots for each color, so you might have to do your dyeing in shifts if you want more than four colors).  Reduce heat and simmer for 25 minutes

2) Add however many raw eggs you’d like to dye to each dye bath. Boil for 30 minutes.

3) During this time, use a wooden spoon or spatula to periodically turn the eggs over so as to help the dye adhere to all sides of the egg.

4) Using a slotted spoon, carefully move the eggs to glass jars, using one jar for each color. Strain off the dye bath solids and pour the infused liquid into each jar. Cover with lids and allow to infuse at room temperature overnight.

5) Remove the eggs from the dye bath. Blot gently with a paper towel or cloth. If you’d like them shiny, buff them up with a little bit of olive or vegetable oil.

Mar 14, 2013


Hearth Baked Pizza
Small - $6.50
Large (available after 4 pm) -$11.99

Toppings include: Pepperoni, ham, Italian sausage, ground beef, Canadian bacon, olives, white onion, red onion, bell peppers, jalapeño, pineapple, cooked or uncooked tomato and spinach.

Extra proteins: Sm $1.00 each, Lg $1.50 each

NOTE: Prices are subject to change 

Mar 12, 2013

Legends BBQ Combo

By: Amberly Asay

What is the best kept Legendary secret?  The Legends BBQ Combo of course! Each Legends BBQ entrée includes choice of two sides and cornbread muffin.  This delicious meal will fill you up for not just one, but two meals!

Meat Choices include:
Beef Brisket
Pulled Pork
Smoked Sausage
Smoked Chicken
Baby Back Ribs (add $.79)
BBQ Meatballs

One Meat: $7.49
Two Meat: $10.49
Three Meats: $12.99
NOTE: Prices are subject to change

Mar 7, 2013

Carrot Cake-MOA

By: Amberly Asay

Carrots have been used in desserts since the medieval period.  The popularity of the carrot cake was most likely revived in Britain during the Second World War because of rationing.

Carrot Cake first became popular in the US during the 1960s.  This delicious dessert consists of a sweet, moist, crumbly cake, covered with a cheesecake frosting.  For many, the BYU Carrot Cake is a favorite dessert, and it is now being served in the MOA Cafe.  This delicious dessert will satisfy your cravings and make you happy for only $3.99

NOTE: Prices are subject to change

Mar 1, 2013

Very Berry Salad-MOA

By: Amberly Asay

Tucked away in the top of the Museum of Art, there is a restaurant which serves some of the most delicious food on campus.  The Very Berry Salad ($6.99) is one of the most popular salads served at the MOA.  Fresh raspberries, blueberries, blackberries, strawberries, candied almonds and turkey adds dashes of color and flavor to the fresh salad.  Poppyseed dressing drapes the salad and adds a subtle accent to this fruity delight.

Make it a combo for:
Sandwich & Half Salad - $7.99
Sandwich & Soup - $7.99
Soup & Salad - $7.99

NOTE: Prices are subject to change