Because There's More To College Than Pizza

MOVED: College Kibble!

noreply@blogger.com (Lucia) — Sat, 28 Jun 2008 01:51:00 +0000

Hello all! College Kibble has moved to a new address! Please update all links (AHHAAAHA), as CK is now located at http://www.luciahawley.com/collegekibble .

See you over there!

COOKED: Chickpea Salad Or The Valetudinarian Just Threw Her Kleenex Into Her Glass Of Water. Damn.

noreply@blogger.com (Lucia) — Tue, 24 Jun 2008 17:48:00 +0000

Hey dudes and dudettes, the lack of posting has been due my complete preoccupation in June 2008: The Awesome Summer of Sickness. Super-fun so far! It's that kind of cold where one finally feels better, plans and executes an actual social activity, only to wake up the next day completely broken and battered. And then the process repeats a few times. And then I actually got sick sick this past weekend, with bodily functions that really shouldn't ever happen to nice, unsuspecting people. So, there's my excuse for a lack of cooking. As it is, I can't part with much energy. On the bright side, piano playing is one activity that my crapulous body still enjoys. Zone-out to the max, a nice and brooklyn way to chill. Regardless, I still have to feed myself something. One dish I cooked was a Chickpea salad. Recipe time? Right-o.

1. Saute sliced mushrooms and finely sliced onions in preheated oil (which has a good fistful of hot pepper flakes).
2. Once those have cooked, add the chickpeas to the pan of vegs until they are warmed.
3. Transfer to bowl. Add cilantro, lemon or lime juice and salt.
4. Feta, goat, or some sort of creamy cheese is optional, but, as always, delicious.
5. For the complete Lucia-experience, enjoy while watching Ghostbusters. Thanks, VH1. I felt a particular kinship to Slimer. Bless his boogeriness.

There. There's your recipe. I hope it's satiating. If I had leftovers, I would have ground them up and made pseudo-falafels by adding around a tablespoon of flour and frying the mix.

Chow, Lucia

COOKED: Fried Egg And Bell Pepper Salsa Or Leggo My Eggo

noreply@blogger.com (Lucia) — Fri, 06 Jun 2008 16:16:00 +0000

I've become protective over mine eggs. I eat so damn many that I'm sure my bodily ratios have tipped towards the freaky side of healthy egg consumption. At least my head hasn't changed shape towards some sort of oval formation. Nope. It's still the same flat-topped shape as usual. Phew. As in my prior post, I shall attempt to give a recipe:

1. Fry an egg.
2. Make salsa out of diced tomatoes, bell peppers, cilantro, lime juice, red pepper flakes and onion. Take charge and gauge the amount of each ingredient as you see fit. I have faith you won't fail.
3. Put salsa on fried egg.
4. Crumble feta cheese over your sordid contraption.
5. Ignore stares from family members who suggest eating meal with a bread-like substance.
6. Do not eat the bread-like substance.
7. You'll only regret it.
8. No, really. Totally not worth it. The salsa's flavor alone is enough to make people weep. Grown men people.
9. Focus on the damn egg. It's tasty. Right? Isn't it?

YES. YES IT IS. YOU'RE SO HEALTHY NOW! CONGRATS!

(seriously, this combo is really delicious)

Chow, Lucia

COOKED: Eggplant Parmesan Or This Blog's Overarching Theme

noreply@blogger.com (Lucia) — Wed, 28 May 2008 18:47:00 +0000

Is that homework is a very useful, powerful procrastination tool. One must obviously be wise in summoning the power that is all things food. This time it was the eggplant parmesan gods who shone down on me. It all started, per usual, as I lounged around near the TV, guiltily avoiding my homework. I flipped to a reliable channel (can you guess?) the Food Network. There, I stumbled upon Throwdown! with Bobby Flay, who is lovingly nicknamed in this household as "Mr. Nips". This pet name comes from Bobby's complete inability to wear shirts that don't flaunt his precocious chest and all it has to offer. Which boils down to a lot of nip' action. Either that or he's always turned on by his food... I DON'T KNOW I JUST WATCH THE SHOWS I TRY NOT TO THINK ABOUT IT... TOO HARD. Anyway, this day was a day which had previously been set aside to write a final paper. Which had to be in Spanish. Any idea why B. Flay's down throwing suddenly looked so good? Yeah, procrasti-nation. Additionally, the New Yorkian Italian man he was trying to throw down (and completely failed to) was a master eggplant parmesan maker. Inspir(procrastin)ation went into overdrive. I Needed To Make This Dish. Now. So all thoughts paper-related went out the window into the blustery Saturday in May air as I started to cook. This process included thinly slicing the eggplant lengthwise (removing the skin as well), skipping the flour dredging step and dunking the eggplant boards straight into their egg bath. Then, to the hot oil they went. Luckily for me, there was already homemade tomato sauce in the fridge, so compiling the fried eggplants in the sauce was easy (don't think I forgot the cheeses. They were there. Pounds.) It's a pity that my pictures didn't turn out better. I think it's because I was too excited to stand still. But, with good reason, for what a day it had been! A cooking, day-walking ginger with pectoral pointiness on the tube. A hot, steaming dish of eggplant parmesan in real life. A forgotten paper.

Chow, Lucia

COOKED: Blueberry Honey Parfait Or Would The Naked Chef Be An Accurate Name?

noreply@blogger.com (Lucia) — Thu, 22 May 2008 15:11:00 +0000

Whoa! It's been a while, but never fear. I'm back... finally! Now I have the whole summer to do (mostly) whatever I'd like. Regardless of what I will be doing in the future, I cooked this dessert (which just happened to replace my dinner). I don't know what inspired me. I think I wanted to prove that if I plopped myself down in the kitchen--a good way to avoid writing important papers--I could cook something sweet and dessert-like, sans the refined white sugar and flour of most desserts. (Like the fool I am, I'm still "eating well", which, for me, is basically not eating processed foods or foods that are wheat/gluten based.) Mission accomplished. WAY easy.

I'm starting to wonder if I should include recipes on this blog, some sort of addition to my blather. I'd suggest taking a vote, but as I enjoy doing what I want, STICKING IT TO THE MAN, I don't think that process will hold any merit. So we'll see what happens. But I will say it is hard for me to write recipes, because most of what I cook isn't from recipes, so I...have to think. Usually recipes aren't needed in my meals (hence the title of the post, I'm recipe-less), as nothing I cook is very fancy, and I rarely bake, which would (logically) need recipes with correct amounts of ingredients, to allow rising or whatever the thing I'm so totally not baking needs to do to... not taste like a burned puddle. YEAH!

Here's my parfait! It's all eggy. I first cooked a quasi-custard--no recipe, just eye-balled ratios/fractions/mathematical portions--beat the egg whites separately, then folded my concoction together. The blueberry sauce included frozen blueberries, honey, orange zest and rosewater (saw it in the cupboard. Eyes turned shiny. Used it.). I toasted oats and sprinkled them on top. Aaaand there's my recipe for the day!

Chow, Lucia

COOKED: Strawberry Salad Or Served With A Side Of Hot, Steamy Erratic

noreply@blogger.com (Lucia) — Sat, 03 May 2008 02:52:00 +0000

I'm the strange girl (just to really drill it into your head) who brings salad to school now. First it was scrambled eggs. Even that was a little too awkward for me. "Oh no, hi! What, what is this? Just um, scrambled eggs. Those? Ah, those are peas. Does it taste good? Well, I think so. WANNA TRY SOME YUM JUST STICK OUT YOUR TONGUE NO WORRIES I DON'T HAVE HERPES OR ANYTHING JUST TRY THE EGGS THEY'RE GOOD, EVERYTHING IS GOOD, THERE'S NO NEED TO BE SCARED, HEY, HEY, WAIT A SECOND, GUESS WHAT I HAVE FOR DESSERT!**" I say, I do say, as the friendly passerby wishes they could retract their previous question and run in horror. But they don't. They just kind of walk away stiffly, taking with them their furrowed brow and whatever sort of outgoing nature they still have left. Then I switched to fried egg sandwiches. I thought it was quasi-healthy. I mean, I think eggs are really healthy, and bread isn't very healthy, and cheese just tastes damn fine. That worked better. Apparently eating sandwiches is more socially acceptable than muddling about with a gladware full of scrambled eggs. Who knew! But even a carb-loving girl like me needs a break. And because this break just happened to coincide with spring, I figured why not go all out and eat well? Huh? Crazy thought, right? You know what's even stranger? I'm still doing it. And it feels great! I eat crazy salads like this, and hell, I don't miss the cake, the special noodles someone around here likes to cook all the time, the muffin failures. They're all fond memories stored away, and no worries. They'll be back, just in time for winter. For I am a creature that hibernates.

Chow, Lucia

**prunes!!!!

COOKED: Sauteed Zucchini With Poached Egg Or No Worries, That Crunching Sound You Hear, It's Only Coming From That There Pile Of Books

noreply@blogger.com (Lucia) — Thu, 24 Apr 2008 02:37:00 +0000

Sometimes I think so much about myself that I forget that other people like to eat. Or, more specifically, other things like to eat. As in my homework. As in me... alive. My homework likes to eat me alive, chewing the fatty pieces extra hard, just for the fun of it. I knew there was a reason why this semester has been so hard. It's because the damned homework fights back, it rebels just as much as I do. And it's no case of "opposites attract". And, well, so far the only thing feverish about this spring is the damn cold that's been circulating since the fall... so even that's nothing new. Here's something new. And spicy. And So Damn Fine You May Blow... Up. Or A Haystack, If That's How You Swing. Want to know what I ingested yesterday? Start with super hot oil in a skillet, toss in either the a) pinch, b) thumbful, c) fistful of hot pepper flakes that ye old tongue desires. I chose option "c" and while my pain receptors regretted it MY TASTE-BUDS REJOICED IN THE MERRY LAND THAT IS HEAT. They were decked out in bikinis (at first, I've been sworn to secrecy about the later whereabouts of my... taste-buds'... clothing... Oh, intrigue!) But, I digress. So, let the hot oil work its magic on said peppers flakes, and have ready to toss in whatever vegetables you want. I only wanted zucchini (and scallions...and ginger). Let them do their thang, getting some color on one side, shaking them to the other, do it again, do it again! Meanwhile, you've got a lovely egg poaching away on a companion burner. I must admit, I've never been a fan of poached eggs until recently. I'm not quite sure what changed, but thank god it did, because a poached egg, no matter how funny its boiling water may get, is just good. Wholesome. She bang, she bang, I go crazy! wholesome, the good for the family type. Hey, so you've got this whole dish put together, yeah? Don't forget a squeeze of lime juice. I mean, if you don't do it... your sad, sad tears that will begin a'dripping will not suffice as a condiment. I speak from experience.

Chow, Lucia

REVIEWED: Little Taj Mahal Or Chewing To The Beat Of Some Rad Head Bobbing

noreply@blogger.com (Lucia) — Thu, 17 Apr 2008 16:35:00 +0000

Really. I wish I had a picture or something. Maybe I'll get an artistic, beautiful shot of the receipt, because um... no one in their right mind would want to see where the food is right now (I could... try... if you, uh, wanted me to...). Hey, you know what? I must be a recluse, or something. I'm in a library, writing this entry right now, and I feel so vulnerable. Like a turtle flipped on its back, my soft underbelly and all its toughts for the whole world to see. Wha! My posts don't even make sense! Poor reader. Maybe I'll write more about Little Taj Mahal now. So anyway for the low, low price of 5.99, one can get an all you can eat styled buffet. Typical dishes include curried chickpeas, chicken marsala, palak paneer (spinich with cheese), naan, and...well, I don't know their name, but deep-fried potatoes. Someone died a heavenly death in the Dinkydome when...she... bit into one of those poofy, child-of-god potato slices. You know, that girl, in the corner, with the goofy smile on her face? Yeah, she died from over-indulgence of the soulful power that is the potato. I think this post is basically a plug for the chaps at Little Taj Mahal. They need all the lovin' they can get. In fact, go love them double time if you're a Minneapolinite, because they'll be opening a restaurant soon (NO I WON'T GIVE YOU DIRECTIONS, DON'T PRESSURE ME). They'll give you poofy potato slices. That's really the only thing my cheese-like brain can throw at you today. Here's a picture of the real thing, to inspire you:Chow, Lucia

COOKED: Carrot Soup Or The Gift That Keeps On Giving

noreply@blogger.com (Lucia) — Sat, 12 Apr 2008 16:48:00 +0000

(Perhaps that title would be better suited for my "Beans Beans, the Magical Fruit" post) What is it with taking pictures of soup? Why does the suckage always seem to happen? I could have this fantastic, warm and filling soup and the photos would do it no justice. Either the top collects the soup's oil (which is a very, very scrumptious predicament indeed), the color doesn't translate to the digital symphony that is created by my superior point and shoot taking skills (Dear Photoshop: I Am Your Slave), or the fact that it's this body of liquid messes with my ability to "capture its texture". WOE IS ME. TO A POINT. Because I just made soup, you know? It's one of the best things to drown my sorrows in. But don't take that literally. Not yet, at least. Just you wait! No, don't! Turn around! Made you look! Touch your finger to your nose! I don't have one! Where's the ballerina? Quick, to the islands! I'm afraid this will be a recurring theme. My insanity uncovers its slimey self once the semester begins to come to an end. And you're stuck reading about it! In order to aid me in my quest for non-insanity, I ask you to answer the following question:

Chow, Lucia

PS IF THIS POST DIDN'T MAKE SENSE, YOU WON THE QUESTION.

COOKED: Gluten-Free Bread Or Sweet, Sweet Clenchy Fists Is All Angry

noreply@blogger.com (Lucia) — Fri, 04 Apr 2008 02:54:00 +0000

How many times have I bought a special, gluten free product hoping it'll taste good? I don't know, but I obviously don't get sick of it because I keep doing it. I think, in total, maybe four slices of this bread were digested. The rest was thrown away. Bad, bad Lucia. From what I can tell, it's the garbanzo bean flour, which, no matter how intensely it's baked, just doesn't seem to lose its raw, bitter bite. And bread, I address thee; thou shalt not carry thy acrid...twang... without expecting little girl tears, sad wasted energy and money. Le sigh. I didn't really cry. But the sentiment was there. Broken hearts, they heal, right? They must, because I found myself weeping salty tears of happiness over some other form of carb-y goodness later. Oh, food. T'is'alight.

PS The title had nothing to do with this post.

Chow, Lucia

COOKED: Banana Muffins Or Just Because They Look Healthy

noreply@blogger.com (Lucia) — Sat, 29 Mar 2008 18:48:00 +0000

Doesn't mean that you have to spit them out. No, really! The muff' recipe came from the old Joy of Cooking, which is... you know... old. Back when buttery, moist and delicious muffins were not the norm. So, sigh. I pushed one into the palm of an unsuspecting victim, assuring him that these weren't like those healthy bran muffins (close cousins of cardboard) I had made last week. These were for everyone!, not just chewers of amalgamated cellulitic fibers (me, me and me). I had hoped these would be a treat for everyone, I imagined the smiles that would melt the edge off the hard, long day with every bite. Not the case. The bromidic bite of muffin was quickly spat out by the victim into not the civilized trash, but the sink. It was too hideous of a food to spare a moment to find the trash can. Thinking the victim was merely overreacting, I found another hungry fellow and offered him the rest of the muffin. He spat too! Imagine my sadness. So, I finally tried a bite. Poor, unloved muffin. It really wasn't bad, it was just so not fun. It had nothing going for it except for the sugar sprinkled on top ("Oh, how fun they'll find this!" I thought to myself as my brain directed my zealous hand to sprinkle extra, extra sugar! What a treat! What a treat!) Maybe it's a good thing that the muffin didn't turn out to be as exciting as I'd hoped. After a few more suckers walked by the batch and tried a few bites, it was settled. They weren't blackholes of doom. They were just... not fun. But I got through them, don't fret. Maybe now it makes sense as to why my favorite animal is the goat. Scrap metal, anyone?

Chow, Lucia

COOKED: Coleslaw Or Cue The Wah Pedal, Unnngh!

noreply@blogger.com (Lucia) — Fri, 28 Mar 2008 15:30:00 +0000

The few times I used gopher grocery were nice. Order the basics online, pick a time to have the food delivered, wait for food, get rung by the awkward gopher grocery guy with groceries in tow, let said guy in, make enough small talk until we reach apartment door, avoid thinking troublesome thoughts about how this could easily be sleezy porno (c'mon, all the elements are there. Dude in uniform, food props...me...) sign the receipt, bid the G.G guy adieu, snarf food. So one chilly Monday I recieved enough ingredients to, somewhat a la Jamie Oliver, whose show Jamie at Home involves growing and cooking his own meals, make coleslaw. Fun stuff. I took out the "growing my own food" part and only cooked it. Wait. I didn't even cook the coleslaw. That'd be limp and a wholly unpleasant experience. Yum!!Chow, Lucia

COOKED: Applesauce Or The Creepy Girl Is Back, And Why Is She Waving Like That?

noreply@blogger.com (Lucia) — Fri, 28 Mar 2008 15:14:00 +0000

Food! Fooood! Dear Diary, I'm back. Can you tell? Vim and vigor in place, dirty dishes in the sink. Fun on the bun. I don't even drink coffee and I've got the jumps. The good food jumps. So, here I am to tell you about my applesauce. No need to explain how I made it (that'd waste the precious time you and I have, I swear), just trust me when I tell you it makes bad apples better. Good, even! Plus, when it's cooking in your little one-roomed abode, it makes the place down right cozy. Cozy enough to forget about that smelly poop that somehow got placed in front of your neighbor's door down the hall. The fetid gift itself isn't really the problem, it just sits there, but smells aren't picky. They go wherever the hell they want! Oh no. I've done it again. I've made a nice entry weird... But don't lie... you missed me, didn't you! Fweet!Chow, Lucia

UPDATE: Hi Or Hey Sexy Stud Muffin

noreply@blogger.com (Lucia) — Wed, 19 Mar 2008 23:50:00 +0000

Do I have an excuse for not updating? Well, sort of. My camera hasn't been handy as of late, and who likes to read my drivel without something to look at? There's that. Plus school, as much as I don't like saying this, has been getting me down, which leads dear ol' Lucia to the pantry, sans the motivation to cook anything. There are other reasons. But fear not! Easter is right around the corner, and, you know, birds of feather flock together, so one rebirth's gotta lead to another... PUSH, PUSH, PUUUUSH! Just think of this as my Spring Break. From everything.

Chow, Lucia

COOKED: Roasted Squash Seeds Or Little Things Once Covered In Goo Have Never Been So Loved

noreply@blogger.com (Lucia) — Thu, 06 Mar 2008 04:03:00 +0000

By you, reader(s)! I always enjoy the gooey, the sticky, the gross. Not like this is new for you, I hope. If it is, then just take a minute, breath, and drop everything you're doing to... learn that. There will be a quiz at the end of this blog (as a whole, not just the post, goody two-shoes) and you are expected to pass. Pass, damn you! The prize for successfully completing the imminent exam? More things covered in goo! But not seeds! It'll be a surprise, for you and me!
Chow, Lucia

COOKED: Spaghetti Squash Stir-Fry Or Lucia Felt Oddly Healthy

noreply@blogger.com (Lucia) — Tue, 04 Mar 2008 04:44:00 +0000

But I mean, I had to, right? I had the ba--guts... to buy the squash, so that meant I had to keep it together long enough to eat all of it. Which isn't really much of a problem, but I've got to add some sort of intrigue to this damn post, so here we go. Fried! Stirred! Eaten in bed! If this post is getting too hot for you, I suggest immediate scampering, tail between the legs optional. I'll just be here, popping a pea between my teeth while thinking thoughts about... about... hmm. My internet just died. I can't think without that. What to do, what to do! My sentence structure will surely collapse, my words will jumble, all will implode upon itself in an unflattering manner. I... without the internet... this wonderful world of wireless is throwing me for a loop. The ability to think straight has vanished, so here, have a picture or two!

Chow, Lucia

PS, mine internet had return. I speek frily!

COOKED: Spaghetti Squash Or Oh, The Things You Can Do With A Tuesday Afternoon

noreply@blogger.com (Lucia) — Tue, 04 Mar 2008 04:40:00 +0000

I cooked it. I had the time. I cut it. I waited. I forked the strands out of it. I separated out the bad goo. I used the verb "fork" in an appropriate manner. I came. I saw. I conquered my mountain of spaghetti squash.Chow, Lucia

JOINED: Great Cooks Blogroll Or I Haz Friends?

noreply@blogger.com (Lucia) — Fri, 29 Feb 2008 02:14:00 +0000

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!

noreply@blogger.com (Lucia) — Thu, 28 Feb 2008 00:16:00 +0000

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"

noreply@blogger.com (Lucia) — Thu, 28 Feb 2008 00:01:00 +0000

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

noreply@blogger.com (Lucia) — Sun, 24 Feb 2008 06:29:00 +0000

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

noreply@blogger.com (Lucia) — Sun, 24 Feb 2008 06:20:00 +0000

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

noreply@blogger.com (Lucia) — Thu, 21 Feb 2008 05:36:00 +0000

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

noreply@blogger.com (Lucia) — Thu, 21 Feb 2008 05:28:00 +0000

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!

noreply@blogger.com (Lucia) — Sun, 10 Feb 2008 18:47:00 +0000

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