A message from Dave Goetz

While I miss going to Princeton and the personal interactions, I have been blessed with unexpected and serendipitous time with family. 

Social distancing has resulted in some comical and perplexing moments when the nurses assist my 98-year-old mother-in-law with her face-time conversations with my wife and me. 

At the other end of the age continuum, my eldest daughter and her husband and two daughters; ages 6 and 16 months, moved out of Manhattan and are sharing time between their parents’ homes.

I’ve watched my daughter seamlessly transition from facilitating her daughter’s kindergarten Zoom classes, to teaching her own graduate level courses for one of those other Ivies. Fortunately, I have slept through the second session of college lessons when it's time for the students on the other side of the world to log on.

For the first time in 30 years I witnessed a 6 year old relative loose her first tooth, learn to ride a bike, listened to a 16 month old recite the Greek alphabet, and heard a sweet rendition of all 8 verses of Dylan’s “When the Ship Comes In." I have especially enjoyed many more family dinners than I could have ever hoped for. The one constant request for dinner has been fresh, homemade bread.

-Dave Goetz, Assistant Director, Campus Dining Financial Services

 

Fresh Bread
From Dave Goetz, Assistant Director, Campus Dining Financial Services

This one is a granddaughter favorite that has the added versatility of breakfast toast and sandwich bread (especially PB&J). It is comparatively easy to make and very forgiving. Enjoy the baking and the bread, but even more, enjoy this time with your families.

Ingredients

• 2 cups boiling water
• 2 cups rolled oats
• ½ cup molasses, or brown sugar, or honey
• 2 tbsp butter (or neutral oil)
• ½ cup lukewarm water
• 2¼ tsp active yeast
• 2 tsp salt
• 4 cups all purpose flour

Directions

Pour boiling water over the oats, molasses, and butter. Set aside to cool.

Combine 1 cup of flour, lukewarm water, and active yeast in a large bowl; stir to form a sponge like mixture. Cover and let it rise for 1 hour.

Mix the remaining 3 cups of flour with the cooled oats and the yeast mixture to make the dough.

Knead the dough on an oiled board, oil your fingers if necessary.
Return the dough to the bowl, cover, and set aside to rise to double its size, 45 minutes.
Punch the dough down, divide in two, and place in oiled 1 lb. loaf pans to form 2 loaves.
Cover and let rise for 1 hour.
Bake at 350 degrees F for 40 minutes.

 

 

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A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha
[email protected]