Chapter Meals

[DTD Alum]

We had a six flavor soda machine when I was active, 2005-2009. I think two powerades and four sodas. It was in our industrial kitchen but we had access to it.

We had pretty good food. We went through a couple chefs, but our last chef was excellent. Typical dinner was a meat, side or two, veggies, and a salad. Mondays were the most formal because that was when we had our chapter dinner...steak, baked potatoes, asparagus was a common one (always with dinner rolls and a desert, like pineapple upside down cake). Tuesdays-Thursdays were far more casual, Mexican (burritos or fajitas were common), stews, burgers, chicken, etc.

The best was brunch. We had brunch on Friday mornings with bacon, turkey bacon, made to order omelettes, from scratch biscuits, eggs, orange juice, milk, fruit, the works. Always had from scratch BBQ sauce to go along with it. So good.

Lunch was really casual. A very nice spread of lunch meats, cheeses, and breads (maybe 3-4 meats, 2-3 cheeses, and 3-4 breads). Then maybe an additional entree, and always a salad.

[AnchorAlumna]

This was 40 years ago, but we had the best cook on campus.
We tended to pledge a few "Yankee" girls from the NE every year. The week after pledging, we'd have a typical Southern meal - fried chicken, mashed potatoes with gravy, turnip greens, and biscuits. It was always hilarious to see what our Yankees thought of those turnip greens! Nobody was forced to eat them, of course, but the rest of us put on a big show of how we loved them with a little vinegar.

Most of our meals were like that - just plain Southern food you might get at home in Alabama. Back then, many of us had never eaten in a Mexican or Chinese restaurant - they were not common. Our housemom was from Michigan, but she was a wonderful cook herself and her late husband was a Southener, so she knew how to do it. She made sure she hired a really good cook.

[Cheerio]

Originally Posted by DTD Alum

We had pretty good food. We went through a couple chefs, but our last chef was excellent. Mondays were the most formal because that was when we had our chapter dinner...steak, baked potatoes, asparagus was a common one (always with dinner rolls and a desert, like pineapple upside down cake).

Yes! I had forgotten Monday Dinners always included pledges, and were right before Chapter Meetings.

Uncle Ben's Long Grain And Wild Rice was a special staple of our House Cook, and has remained a favorite of mine. When our house closed, our long-time Cook served her delicious meals to one other lucky sorority for many happy years until she retired.