Fluff: It's What's for Dinner

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Here's one for all you foodies.

It's summer, a time for goofing off, hitting the pool, the beach. Drinking margaritas, mojitos, and other refreshing adult beverages brought to us frigid New England bitches* from warmer climates. Instead, I am trying really hard to graduate in May, and part of gittin' er done means two four week classes. While I'm working 20 hours a week at my work-study job, writing crazy letters to the editor, make it to the beach, and fulfill many wedding-related obligations. Oh, and the Bachelorette. I'm bummed Ames is gone, but I'm really starting to root for JP. What? She's from the County. Gotta keep it real.

Let me break it down for you. Each semester is 15 weeks. So taking one class during a four-week session is the roughly the equivalent of taking three. Taking two is like taking six, which is eighteen credits. A normal student takes between 12 and 15 credits. Over 18 is considered "an overload." That's what I'm doing now. During summer. But I guess it's technically finals week and I'm able to write this blog... so....

One time, I also found myself taking 15 credits and working a part time job. I was probably as poor then as I am now, though back then I was under 21 and still a non-drinker. At Montserrat College of Art, somehow, I didn't understand financial aid, credit hours, or the fact that I was moving away to go to college at a place that didn't have a fucking cafeteria. WTF, Montserrat? It was kind of insane, now that I think about it. Probably more work than I've ever done in my life. Drawing and painting homework has the propensity to take way, way longer than writing a paper or reading a book. Trust me. I've never stayed up until 3:00 a.m. because I felt like an essay wasn't done. Or because I wouldn't have the right light to finish the essay in the morning.

But because I'd never lived away from home and therefore had never really prepared any of my own meals, let alone gone shopping for them, my food became like, abstract art or something. Here's a recipe for something I ate all the time.

Prep time:
5 min
Ingredients:
2 slices Pepperidge Farm Cinnamon Swirl Raisin Bread
1/3 cucumber, peeled and sliced thin.
1 tbsp Marshmallow Fluff
1 slice cheddar cheese
Directions:
Carefully slather Fluff unto both slices of bread. Arrange cucumbers on one slice, cover with cheese, then the other slice. Firmly press the sandwich down with your clean hand, as Fluff and cucumbers are slippery. Enjoy!

I'm not kidding. Pepperidge Farm was like, a luxury that I didn't know I could afford myself. We bought local at my house, sort of. Country Kitchen all the way.

It's hard to say whether I could ingest this marvelous concoction today. I'll let you know if I decide to try.

*a genuine Southern gentleman said that to me once, about women here; instead of comforting him, I laughed and said it was true.