This weekend a lot of people from the lab headed over to Anastasia State Park near St. Augustine to enjoy some time on the beach. Thanks Miao for the photo!
Here’s a photo a good portion of the lab. It was taken at a start of the year party at Pam and Doug’s.
This happened a few months ago, but just now getting around to posting the photo. This was from the after run breakfast party.
1 cup warm water
1 packet (.25 oz) active yeast
2 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon sugar
3 cups all-purpose flour
Activate yeast in water
Mix everything until nice big ball of dough
Let rise (if you want) for 30 minutes
Roll out for calzone or pizza
Add whatever ingredients you want (cheese, sauce, salami, anchovies, etc)
Cook at 375 F for 12-15 minutes or until golden
The Botanical Society of America issued a call for botanists to proclaim “I am a botanist” and reclaim the name. Many proud botanists from our and other botany labs at UF got together yesterday for this great photo.
Congratulations to Doug who qualified for and competed in the Olympic-Distance National Championships in Milwaukee last weekend!
He was awesome, with his fastest swim and run components ever and a fast bike ride on a course with elevation (which he doesn’t get here!), to turn in his second fastest time ever: 2:42:51.61! He placed 69th in his age group, beating over 700 other finishers overall!
A couple of weeks ago we had the 2nd Annual lab fun run followed by a picnic on the back patio.
One of our Chinese visiting scientists made this as a lab treat. This is the first post of lab recipes, but we hope it won’t be the last, as we have quite a diversity of visitors to the lab, and they often tempt us with delicious treats.
Here’s one of our most recent lab photos.