Editor's note: this is a part of FN Dish's Back to School Communal Table. Follow #pullupachair on Twitter and see other contributions below.
Sometimes, late in the night, the craving comes to me. I fight it, as I must, for the sake of decency and taste and everything I have strived for as a grown-up human being. I cannot...I will not...I must not...pour bottled Zesty Italian salad dressing over a heap of drained ramen noodles and slurp down the whole hot, harsh mess hunched over the kitchen counter in my bare feet. Even though (as I recall) it would be freaking delicious.
A few of my other college favorites:
- Boxed spaghetti with margarine (seriously - who could afford butter?), black pepper, curry powder and as much shake-on Parmesan cheese as I could spirit out of the pizza place in a napkin
- Boxed macaroni & cheese made with either the margarine or the milk (buying both at once wasn't in the cards most weeks) and as many mustard packets as I could get my paint-stained paws on
- Salad bar vegetables stir fried with peanut butter, duck sauce packets, white rice and an egg in my electric wok
- Baked potatoes with globs of cheap hot sauce or barbecue sauce mashed in with a fork
I'm ostensibly a grown-up lady now, one with actual metal silverware that didn't come as a supermarket giveaway, wedding china, cups not acquired at ballgames and fast food restaurants, and I swear I haven't hoarded condiment packets for at least a decade. But I can't say I'm not physically restraining myself from running down to the dollar store, nabbing the cheapest brick and bottle I can find, and shame-eating the whole concoction with the blinds down.
Let me know I'm not alone - post your favorite college food concoction in the comments below and we'll share them in an upcoming post.
I...have an errand to run...
P.S. Yes - ramen can be extremely fantastic, artistic and artisanal. I just didn't know that in college. Here are a few ways our iReporters like to get their ramen on.
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