At my last job, whenever it was someone’s birthday, the boss would order a cake of their choosing. Well, depending on how fast a person was, it was actually a cake of the operations manager’s choosing. With the speed of a cheetah, I raced to put in an order for an Oreo Cheesecake from the Cheesecake Factory. I did this for two reasons. First, this cheesecake is expensive and thus a very rare treat. Second, I knew cheesecake wasn’t popular around the office and I would end up taking home most of it.
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.”
The last time I went home, I babysat my oldest brothers kids. I had this glorious idea that I would cook everything for them, including the desserts. Truth be told, my mouth was bigger than my stomach. Instead of this being a three day testament to my fabulous kitchen skills it ended of a frustrating adventure that culminated in the refrigerator breaking. I don’t think the two things are connected, but I can appreciate the horrible timing of it all. Sure, some of the meals where greatly enjoyed, but given the time it took to do everything, I could honestly appreciate the appeal of TV Dinners and takeout. The one thing I did manage to hit out of the ballpark was the cinnamon roll pancake.
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.
This post is about making juice, or a juice like subsistence for those of us who only have a blender. I’m going to be blunt with you, reader: juice can get ugly. I don’t know if this is the end result of me using a blender instead of an actual juicer or the by-product the lie that the juice industry has fed us, but homemade juice and juice-like substances can look like swamp water. Depending on the recipe used, I have been forced to scream out, “No, this is better than it looks!”