As I’m typing this, I’m currently sitting on what has to be one of the longest train rides to Seattle I’ve ever sat on. I’m too cheap to buy anything to eat or drink on the train so all I can think about is how is how I regret not bringing the left over fired chicken.
Well, I’m back.
No, really this time.
This post marks the halfway point of midterms in the MBA program. Still, if you ask me, it feels more like the second year at this point. Heck, you might notice that I don’t really do much in the way of comical pre-emblems to most of these posts anymore, but I digress. This year, I’m going super cheap with my menu choices due to my very limited budget. With that in mind, I have a surprisingly affordable recipe for Alfredo Sauce.
The other day, I was thinking about my little brother and how , I instinctively assume his diet consist of cereal, pop tarts and, pizza pockets. I know that isn’t true, but hey, he’s my little brother. The only time I’ve ever seen him make a meal that didn’t involve small kitchen appliances was the time he spent a couple weeks subsidizing himself on cinnamon toast. To this day, he only eats cinnamon toast when he knows I’m going to make it. Not to mention his Mac & Cheese phase. Ugh, he’s the only person I know who actually tired to freestyle Mac & Cheese from a box because he didn’t want to read the directions. Even though that was years ago, I still assume its his ongoing cooking habit. Which is a good thing because it brings up to the point of this post: transition away from what I like to call “survival cooking.”
True story, I decided on the last minute to go to a potluck, which meant trying to think up something quick and cheap to make, thus the original to these lovely pizza croissants. This whole thing probably cost me about $15 and 35 minutes or so.
In honor me contemplating how much I love choose your own adventure books, I’m going to let you choose your own pre-emblem. Remember, no peaking!
No quirky pre-emblems today, people. I’m on vacation so I don’t have time for all that. Nevertheless, I still wanted to get this recipe out so lets get to it.