Homesickness may be the culprit, but now I have a can of Campbell’s chicken noodle soup (NOT low sodium of course), Chef Boyardee’s beef stuffed ravioli, and Progresso clam chowder in my pantry.
I recall the savory flavors of those meals as a kid…much more appetizing than the repetitive HEB chicken meals I’ve been eating for the past 3 months.
Old habits are hard to break. But it’s senior year and the amount of fucks I give have diminished by the years.
No one wants to fall prey to the freshman 15, and I was no exception. I came into college already with the intentions of eating healthy. That meant making sure my intake of sodium and sugar was kept to a minimum. I avoided eating carbs and anything else I deemed “unhealthy”. I would religiously check each nutritional label on packaged foods for the amount of calories, sodium, sugar, and fats it contained, shunning those desires to let my stomach do the talking. Of course there was no happy ending in my quest to avoid the freshman 15, and it wasn’t until the beginning of this year that I was able to shed that weight. Exercise was part of my daily regiment in the summer, but the return of school was accompanied by a disappearance of any motivation to work out. However, I was able to cave into all my temptations and seemed to be able to sleep off all the food I ate. Yes I still am the same weight, but we all know muscle weighs more than fat. I’m just in denial.
My fridge is pretty bare except for a tub of half eaten Sabra hummus (which apparently was recalled for listeria), bottle of double chocolate stout beer, and 2 dozen eggs I plan to shoot with a airsoft gun. You’d think this is because I don’t have enough time to make anything elaborate, but truth be told: I hate having to clean dishes. All those people who cook and put all their ingredients in cute separate containers don’t show all the dishes they have to do after breakfast, lunch, and dinner. I’ve tried to cook, and each time the sink fills with dirty pans, dishes, cutting boards, utensils, etc… Even simply pan frying the pre-seasoned fish I’ve defrosted is a chore. That’s one more pan I have to wash. So yes, instead I opted to break out the Chef Boyardee’s ravioli and give it a go.
Use the tab to pull off the can lid.
Pour it in a bowl.
Microwave it.
If you want to try being fancy, add whatever cheese in your fridge before heating it up. For me, this was mozzarella that’s been sitting in my fridge for quite some time. I sniffed it and it seemed fine. I have to say though, you really couldn’t taste those extra calories I used to garnish my ravioli.
Gotta say, it wasn’t as satisfying as the ravioli we used to be served every Friday in middle and high school. It was merely OKAY. Nevertheless, I won’t deny that I will likely buy it again in hopes that it will taste better than it did today (which we all know it won’t).
Who knows, maybe the clam chowder will exceed my expectations for lunch tomorrow.
I ask that you pretend the soup in the image is ravioli. I already ate the ravioli before I could take a picture of it and the soup in the picture was from a can as well!
A Very Average Food Blog 