Crisp sourdough bread, kale, and roasted mushrooms flavored with black garlic vinegar and pickled mustard seed. Soft–shelled cavatelli pasta baked in parsley cream cheese and skillet–seared eggplant. These dishes sound like they belong in a restaurant with four dollar signs on Yelp, but they were actually made in a Harrison kitchen. At Supper Club, Penn students can experience extravagant, experimental, multi–course dining in the comfort of a college dorm or off–campus house, starting at $20–$30 per person.

I continue to grapple with my loss of appetite. I’m sticking to the routine I’ve laid out and I’m trying not to skip meals just because I don’t feel OK. My friends are also greatly patient in accompanying me to various Asian restaurants across the city (although none I’ve been to can yet fill my void of home–cooked food). I’m sure I’ll get out of this rut I’m in, whether it be through a miraculous, newfound love for pasta that I’m hoping will develop overnight, or a kitchen next year, because I really do love food. I’ve just forgotten about it for a bit, is all.