Story time: today at the deli I work at, someone ordered a side of green beans, which are right next to the mashed potatoes on the hot bar. Because I was tired and momentarily got the two confused, I asked, “Do you want gravy with that?” The customer just said, “No thank you,” like it wasn’t a weird thing to ask if someone wanted gravy with their green beans.

So, because I get very bored at work, I decided to make it a game. Every time I gave a customer food, no matter what it was, I would ask, “Do you want gravy with that?” and I wouldn’t stop until someone questioned why I would ask that.

Took about two hours. Here is a list of things I sold while asking “Do you want gravy with that?” and the customer not batting an eye.

  • Fried chicken
  • Corn
  • Cornbread
  • Tuna salad
  • Coleslaw
  • Honey-smoked turkey
  • Broccoli and raisin salad
  • Barbecue chicken
  • Salami
  • Cheddar cheese
  • Swiss cheese
  • Pepperoni pizza
  • Chicken soup
  • A dill pickle
  • Peach cobbler

It finally ended when a customer asked, “Why would I want gravy on a sugar cookie?”

instagram

https://www.instagram.com/p/BJX3w2vBVn6/

@gradblrchallenge - day 24 of 31 

I’m sorry for yet another food picture - I guess my gradblrchallenge has become a sweet treats and coffee challenge? In any case, I went to this coffee place after the workshop to read and comment on the stuff for tomorrow. I had planned to only grab a cup of iced coffee, but how could I resist a slice of apple strudel?

I already have a list of things I would change in my project, not to mention the list of things I know people are going to point out, so at the very least I am ready for the criticism to come. But I do hate it that I’m the last one.

I also just want to have the syllabi for my seminars and for the teaching assignment to be either confirmed or dropped so I can start planning my fall semester as one should at this point in the summer.

well the bad news is i made less than $20 tonight

the good news is i bribed myself with logging out of work before 2am to force myself to roast a whole mess of veggies so now i have a buttload of carrots, brussels sprouts, and potatoes in the oven with more rosemary than you can shake a stick at and i feel quite good about it

it’s all food pantry food too.  i’m gonna eat a big pile of it with some eggs over easy in about half an hour and then i’m going to sleep, fuck yeah

me: hey can I get one ticket for Dunkirk please :)

movie theater: sorry… it’s sold out

me: huh? but I’m first in line???

Louis from behind 5 buckets of popcorn as he walks by: second

*~Low Spoons Lunch Prep~*

As someone who deals with low spoons, works full time, and is also in graduate schools, I have taken to prepping meals every Sunday. I love to do make ahead salads/pasta salads, but I was craving something warm this week and came up with this after visiting the farmer’s market. I love using Rubbermaid’s Lunchblox for everything I take to work because they’re compact, easy to stack and store together, microwave safe, and dishwasher safe. Below are the three recipes I combined for this week’s make ahead meal:

Honey Garlic Slow Cooker Chicken Thighs

I love this recipe from AllRecipes because it’s so. freaking. easy! Here’s what you need:

  • 4-5 skinless chicken thighs (recipe calls for boneless but it really doesn’t make a difference)
  • ½ cup soy sauce
  • ½ cup ketchup
  • 1/3 cup honey
  • 3 garlic cloves (I used pre-minced from the jar)
  • 1 teaspoon dried basil

Directions:

  1. Place the chicken thighs in the bottom of your slow cooker.
  2. Whisk together all other ingredients and then pour over your chicken.
  3. Allow chicken to cook on low for 5-6 hours. The original recipe calls for 6, but I found the chicken to be slightly overcooked when I waited that long. Just use your best judgement.

That’s it! So easy! The next recipe is one I made up based on ingredients I had at home after purchasing some cauliflower at the farmer’s market.

White Cheddar Cauliflower Mash

  • 1 head cauliflower
  • 3 tablespoons cottage cheese
  • 3 tablespoons greek yogurt
  • 1 tablespoon butter
  • 3 tablespoons grated white cheddar cheese (or any other kind of cheese that melts well, or more cheese if you want because, well, cheese)
  • Salt to taste

You’ll need something to blend the cauliflower with. I would recommend an immersion blender - it’s super easy to use and super easy to clean. But you can also use a blender (more clean up) or even a potato masher (more work). How you make it:

  1. Get a pot of water heating. While you wait for it to boil, clean your cauliflower and then chop into large chunks. 
  2. Once the water is boiling, toss in your cauliflower and boil it for 15 minutes. Drain the cauliflower and place back into the pot (or into the blender if that’s what you’re using). 
  3. Add cottage cheese, yogurt, butter, and cheese. Blend everything together. Salt to taste.

This turned out seriously so, so good. I know cottage cheese and yogurt sounds weird, but it makes everything really creamy and the tang of the yogurt with the sharp cheddar is so yummy! The last component is the easiest to prepare of all.

Simple Sautéed Greens

  • Greens of your choice (I used mustard greens and spinach, but collard greens would work great as well)
  • Olive Oil
  • Salt to taste
  • Pepper to taste

Here’s how you make it:

  1. Wash your greens thoroughly. Place greens on a paper towel and pat dry. 
  2. Pour 1 tablespoon olive oil into a pan. Heat to medium high and toss in greens. 
  3. Cook for 1-2 minutes. Don’t let the leaves wilt completely!
  4. Salt and pepper to taste.

The reason not to let the leaves wilt completely is that, when you reheat everything together, the leaves will cook a little more since they’re os delicate. This will keep them from cooking too much and becoming complete mush.

And that’s it! You’ll have a filling lunch for every day of the week that won’t make you sleepy and is packed full of nutrients. Enjoy, and make sure to submit your make ahead meals to No More Ramen!