Ramen w/ Lemon Herb Cream Sauce

So, there is this phenomenon that occurs, in which college students tend to be poor. Amazing, isn't it? Quite a common ailment.

In such cases as these, it behooves one ("one" being the college student, and in this particular case: me) to eat Top Ramen from time to time. As most of you who have eaten Top Ramen know, it is not a particularly delicious or healthful food.

BUT! I am here to bring you glad tidings, and tell you that, with a little creativity, and some help from yummy food staples, ramen can be quite good.


This is the first step: take out the little packet of MSG that comes with your Top Ramen.


Step two: put it where it belongs. Yes, I know there is paper in my trash can. It's art, people! 'Twill be remedied in good time.

The rest is pretty simple. Instead of water for the ramen, use milk, and use like a third cup less liquid than the ramen "recipe" always calls for. Add a little pat of butter - this helps the sauce congeal. My friends tell me I should not use that word when discussing food, but it so perfectly describes what I want my pasta sauce to do! "Coagulate" is my only acceptable alternative, and I have a feeling they wouldn't like that one, either.

In any case. I put some thyme and rosemary from my garden into the sauce, and squeezed about a third of a lemon in as well. (I really made this up as I went).

And here is the end result! The salad is spinach, and snap peas, with tomatoes from my little garden! Usually I don't condone my food touching, but for the sake of aesthetics...