JOINED: Great Cooks Blogroll Or I Haz Friends?

Who knew! I've joined the Great Cooks Blogroll, and I must say, am feeling pretty connected to my fellows bloggers. Check them out, you'll see what I mean when I say I get a warm fuzzy feeling all over. Wait, no. It's just in my stomach...because all those blogs have pictures of food. Mmm. Did you know I like food? Huh. How about that! Whow! Wow! Surprises every here here at collegekibble... I mean hey, that's what pulls my 1-3 readers every few days... hell, every now and then I even get a comment!

Chow, Lucia

COOKED: Roasted Beet Soup Or If You Don't Like Chewing, Try Swigging!

Because really, I didn't feel I could endure literally eating a beet. Or wait, no. I had three. Yeah, I wasn't up for "eat a beet times three". So I souped them up. I roasted the beets with onions, carrots and garlic, then later put them in my surrogate blender. I feel like there was something I put in this soup... maybe it'll come to me. Anyway, the soup was really nice at room temperature, but I'm not really into the chilled soup... thing. Maybe that's because it's still relatively really cold out. Maybe it's because I don't really like cold food. I also don't like hot food. I know! Ha! Totally thinking what you are! "Poor soul, how does she do it?" Well, it's hard, let me tell you. Whew. Thanks for not judging. It hurts, it hurts real bad. The life of the tepid temperature advocate is a difficult one, sigh.Chow, Lucia

COOKED: Fried Eggs Galore Or "Close To You"

You know that song by the Carpenters, Close to you? Yeah, it makes me think of fried eggs. Vice versa, too. I think it has to do with the dopey, sappy smile I get on my face whilst chowing down on a perfectly fried egg. I just discovered this joy! A few years ago I had this cool method for making omelettes which would result in a twirly pattern on one side of the eggs. They looked downright snazzy. But I got sick of them, sick enough that I have held off any major egg eatings for quite some time. Until now! I admit that while the feeling has been dwindling (I DROPPED MY PASSION AND I JUST CAN'T. SEEM. TO. FIND. IT. Get my glasses!), I have been rather egg obsessed for the past week and a half. I've eaten more than a dozen eggs, to be sure. I think that's an ok thing to do. Right? Right. It's said that cravings (real ones, I suppose) should be fed, because one craves something for a reason, like the lack of a specific nutrient. So, I've been abiding by that rule. Guess my stomach has been craving noshing on undeveloped fetuses.

What. Too far? Nah.

Chow, Lucia

COOKED: Spring/Summer Roll Or The Warmer Half Of The Year Roll

Apparently there's debate on the appropriate names for these rolls. From what I've learned, the real Vietnamese name, gỏi cuốn, translates to "mixed salad" roll, so. Take that with a grain of salt. But don't, just pulling your damn leg! Who would mix salt and tamari sauce?? Only idiots! Fools! Hooligans! As per the typical American way, I've probably ruined the traditional 6 month span rolls by sauteeing the insides. It was way good, though. Also, it was a fast, healthy lunch option. Kind of small, though. I had to make a few (OH GOD, WORK?). Voracious appetites + exhaustion don't mesh very well. Because I could never be lazy, oh no no no.

Chow, Lucia

COOKED: Broccoli Over Cellophane Noodles Or Damn You Broccoli

I feel like you're taking over my blog. I didn't even throw away the old head of broccoli I had in the fridge last week. No, I cut off the bad parts, cooked it, and proceeded to freeze it for later use. That's how much I enjoy and relish my brocs. So that's the little back story on why I eat so much of it and why it's always showing up here. Oh. don't leave the blog yet! I'm just getting to the interesting bit, the part that reels the reader back it, the interesting shenanigans that are inherent to All Things Lucia. So, as I was going to say, this time I cooked it I put lime and cilantro on it, so.... you know... it tasted different... and stuff. Because those noodle-y things have a good texture, but that's it. No taste, flavorless.Ha ha! Made you read the rest of the post! Sucker!

Chow, Lucia

COOKED: Yogurt And Oatmeal Or Why I Should Stick To Bulk Oatmeal

I eat so much oatmeal. I've just recently run out, and for the first time I haven't immediately restocked. I know, I know, why write this post if I don't actually have any oatmeal? Because my friend(s), this lack of oatmeal has made me appreciate it so much more. Right now I've got this great image of me, twirling in yellow, sunny fields, caressing a big, beautiful bowl of oatmeal. Raw oatmeal, that is. For as much as I enjoy the daily bowl of hot, steamy oats, I enjoy raw oatmeal piled on top of yogurt more. Cinnamon and flavors both optional. Also, I'd like to clarify that I'm not putting a respectable sprinkling over my little bowl of yogurt. No. I go for oatmeal nirvana and load up my yogurt with as much oatmeal as it can stand. Think of a paste-y consistency, and my oatmeal concoction rides the fine line between that and stupidity. Maybe I just tolerate oatmeal well, but this usually means I end up eating at least a full cup of raw oatmeal in one of these snacks. Maybe "snacks" is a better way to put it. Later I'll get a crazy look in my eyes (I have extensive mirrors here) and go back for a second cup. Then the midnight munchies come along...

Chow, Lucia

COOKED: Potato Pancakes Or Another Good Way To Love Yourself

Because you know, there more of you there is, there more of you there is to love. Fluffy clouds of whipped, once-mashed potatoes reformed into pillows. Of food. Foody goodness right here, folks. Really, truely, deeply. Hey guess what, I discovered the joys of italicization, and it feels so right, so spot-on. I also may or may not be high on Nutella. Not like that's anything new. ...Sugar is my friend.

Chow, Lucia

COOKED: Broccoli, Tomatoes and Chickpeas Over Rice Or BROCCO-WHEEEE!

Because I really enjoy my vegetables. And beans. Hell, and rice! My god!Chow, Lucia

COOKED: Brie, Red Pepper and Cilantro Quesadilla Or Bet You Wish Your Quesadilla Was Hot Like Me

This qualifies a "Zomg", no matter how hard you wish I wouldn't say that. I bet you also don't like it when I say "mang" or "wtf" or any other type of internet lingo that I've picked up. Well, I have an assignment for you, then. Please find out what "w00t" means. But don't comment on my blog about it. I don't enjoy being all muddied up with comments. Who needs them! What, what you say! Sarcasm? No! Never! Shush! Truth be told, I love comments, but its not essential to the well-being of my sou--this blog. But from now on and forever more, this quesadilla is essential to my well-being. This was so good. So good. I drooled a bit just writing that. Brie in anything is good, really. I had been put off by this particular purchase of mine though. I'd open my fridge to get eggs or something harmless out, get them out, close the door, and then smell it. You know, that smell oh-so unique to brie. Well, that and feet. So I was intimidated, especially ever since I cooked a seemingly innocent piece of fish awhile back only to be completely assaulted by its smell for two full weeks after. (Need to relive the moment with me? Click here, please.) So, I've been wary mixing my apartment with strong smells. Well, I think its safe to say that I can now cook brie without hesitation (smell-wise)! Maybe 300lb Lucia will regret that I said that...

...Nah.

Chow, Lucia

PREACHED: A Disclaimer Of Sorts Or Hey, Working Hard Or Hardly Working?

Ok. So, I don't have a job. I've gotten some questions (obviously not comment posts, my 0-3 readers seem a bit on the shy side) about how expensive it must be to eat all these meals I've been cooking for myself. Fresh vegetables? Fruits? It's got to add up. I'm here to say that, really, it isn't more expensive than buying myself a bunch of packaged goods where I'm paying loads just for the cardboard and plastic wrappings. I don't know about you guys, but paying for that convenience isn't very appetizing when you feel like crap after eating whatever you just bought. I'm being a bit severe, but you understand what I'm getting at. I understand very well how blessed I am to even have the time, let alone the ingredients, to cook good meals for myself. Also, I could always improve. Eat locally, stop buying imported olive oil, fruit, don't accept that piece of (gasp, I know!) pizza from Domino's. Or two. Pig, and don't even think about a late-night run across the street for some McDonald's fries! But, I guess the question that's been racing around my head for a while has been, where is the line for a college student, the line between "you're doing ok" and "oh god, you're one of the consumerist Amerikillers"? Where should the guilt stop to let that pat on the back feeling start? There's a lot of stuff I don't do, things I don't buy. What, do I get a point for that? Things like this drive me crazy. Uh oh! What happened to the food? Sorry, it'll have to come later.Chow, Lucia