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Lilly Curtis

Features Contributor — Class of 2026

Number of articles: 6

First Article: February 3, 2023

Latest Article: May 5, 2023

Dessert Persons

Smart croquembouche

My mom asked me one of her usual “explain English” questions on the phone today. “I’ve always wondered why people say ‘you’re a smart cookie’ but not ‘you’re a smart bagel’ or ‘you’re a smart donut.’” She said it in a way that made me think she was going to tell me why, but she just stopped short right after that.

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Dessert Persons

Let them eat cake

The size of wedding cakes throughout history started out small, grew really big and now lands somewhere in the middle. Wedding cakes originated in ancient Rome, where a scone or barley cake would be cracked over the bride’s head to ensure luck and fertility.

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Dessert Persons

My Howell House gingerbread home

In the history of my Moore triple’s traditional Sunday bake day, the only food we cooked but didn’t eat was our grand, seasonally in-demand, gingerbread house. We woke up at 6 a.m. two days in a row and in the freezing cold, lugged ingredients and tools from Howell to Mac House, holing up in the kitchen to design and bake a meticulous replica of Howell House, our affiliate house.

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Dessert Persons

Giving baklava

Sheets of silky phyllo dough stretched so thin they’re transparent are buttered, then layered with a filling of finely chopped pistachios, walnuts and cinnamon. Phyllo dough is unleavened so that after it has baked, it does not rise, and the layers settle into each other like the pages of a closed book.

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