May. 13th, 2003 01:38 pm
Cafeteria notes
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muckefuckI have got to stop eating at the seminary cafeteria. The food there isn't bad (I don't get oogie as much as I did at the student cafeteria) and I don't go that much--maybe a couple times a month. But every time I do, I carboload as if my afternoon included a frickin' marathon, not the considerably less calorically demanding exertion of updating my LJ.
Today, for instance, I had two "chicken patties" (actually more of a schnitzel) on buns (one with ranch, one with swiss--for those watching my fat for me) and a whole mess of tater tots. And this was me being good! Other times, I've had the equivalent of that plus soup or pasta and dessert. (They make the best old-fashioned sugar cookies and the chocolate chip aren't bad either.)
On this trip, I noticed for the first time a stash of hot sauce opposite the cashier. In contrast to their other condiments, which are in those annoying little squeeze packs, these were bottled--about five different brands in eight or nine bottles. It occurred to me that this must be what the kitchen staff, who I've seen sit down to a table with their trays like everyone else, puts on the Lutheran cuisine to make it edible. If each employee had his own personal favourite salsa picante, that would explain the profusion of brands.
Today, for instance, I had two "chicken patties" (actually more of a schnitzel) on buns (one with ranch, one with swiss--for those watching my fat for me) and a whole mess of tater tots. And this was me being good! Other times, I've had the equivalent of that plus soup or pasta and dessert. (They make the best old-fashioned sugar cookies and the chocolate chip aren't bad either.)
On this trip, I noticed for the first time a stash of hot sauce opposite the cashier. In contrast to their other condiments, which are in those annoying little squeeze packs, these were bottled--about five different brands in eight or nine bottles. It occurred to me that this must be what the kitchen staff, who I've seen sit down to a table with their trays like everyone else, puts on the Lutheran cuisine to make it edible. If each employee had his own personal favourite salsa picante, that would explain the profusion of brands.