College Student Recipes, Installment 1

When Holly and I were in England, we shared food and the subsequent costs. Often, after a long day of studying in the Bodleian, we'd return to Number Eight Crick Road to find scant provisions in our kitchen cabinet. So we were often left to make do with what we had.

What we came up with was, well, utter genius.

Cheesy Tomato Rice.

Yes, yes, I know it doesn't sound particularly appetizing at first. But...when you have English organic cheese, an Spanish Organic tomatoes, and rice that was 69 pence a pound, you've got a meal made in Oxford.

So...here it goes:

Ingredients:
1 bowl of rice, a little too soggy because Erin is really bad at cooking rice
Lots of shredded white cheese, of any moderately soft and sweet variety.
1 chopped tomato (that would be "toe-MAH-toe")
Crushed black pepper, to taste.

Combine cheese and tomato in the bowl of rice, mixing thoroughly. Microwave until cheese is melted. Sprinkle freshly-ground black pepper on top, to taste.

Eat.

Another recipe that I just came up with, inspired by my experience in England and my recent trip to Trader Joe's, has no name yet. But I will let the recipe do the talking.

Ingredients:
Organic Wheat Bread
English Blue Stilton Cheese
Boysenberry preserves

Toast bread. Spread cheese. Spread Boysenberry preserves. Eat.

This last recipe combines three food groups (grain, dairy, and fruit). The wheat bread provides an earthy, rich base for the more delicate, contrasting flavors of the sour Stilton and sweet but slightly tangy boysenberry.

Stay tuned for more College Student Recipes. Next time: How not to get stuck eating pasta and ketchup during Lent.