3 Timeless Recipes

Some things never get old. The Beatles, ChapStick, blue jeans, dogs, and political sex scandals might go out of style, however these three recipes will be relevant till the end of time. You may eat these snacks everyday, but have you ever thought about how they’re made?

“You are the butter to my bread, and the breath to my life.” — Julia Child.

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1. Bowl of Cereal

  1. Pick a kind of cereal (Lucky Charms are my go-to).
  2. Pour desired amount of cereal into bowl.
    Pro tip: Make sure the bag and box are all the way open for a steadier pour.
  3. If you like your cereal dry, congrats, you are done—enjoy a dry bowl of cereal. But if you only like the taste of fiber because of milk, keep reading. I prefer a 40:60 milk to cereal ratio and 2% milk tastes best with cereal but 1% and skim milk also work. Whatever you do, just don’t use strawberry milk.
  4. Find a clean spoon—or wash a dirty one. Enjoy!

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 2. A Banana

  1. Find a good banana to eat. Don’t accidentally pick out a Plantain, the two look very similar.
  2. Peel the banana: this is the hardest part, but most rewarding. It took me almost 18 years to learn how to peel a banana so ask your mom or roommate to help if you can’t get it at first. Sometimes peeling the banana from the bottom instead of the steam makes for an easier peel.
  3. Remove the gross brown tip at the end of the banana and enjoy! Also add peanut butter if you so desire.
  4. Use the peel to trip you enemies.

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3. Buttered Toast

  1. Choose a kind of bread—I prefer pumpernickel but not everyone does.
  2. Insert bread into toaster, as one does.
  3. Choose a toaster setting. This can be a difficult decision. Toasters offer a plethora of options ranging from crispy to burnt. If you are weird and like your toast dark, leave the bread in the toaster for a longer period of time.
  4. Butter the toast. This is my favorite part but can sometimes be the most frustrating. Cold butter is really hard to spread. Pop it in the microwave for a few seconds to soften it.
  5. Put on a plate and enjoy.

Next week, I’ll text you how to make PB&J.


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