Last night, I had a fair amount of a leftover chicken and rice dish which I’d made days earlier available in a plastic container in the fridge. I also had in my cabinets and freezer ingredients sufficient to make tuna noodle casserole, pork chops with applesauce and mashed potatoes, or New Orleans-style dirty rice. There were also several microwave dinners in the freezer. With all that, why did I decide to make a pot of cheap ramen, with additional vegetables and meat added? I don’t know for sure, but that’s what I wanted. When I was in college, I ate ramen at least once a week, and even when I got a real job with a real paycheck, I ate it relatively often.

I guess this is a half-assed version of the Stockholm Syndrome, or something. The trouble with ramen is that it’s full of saturated fat, and is somewhat difficult to scale up if you have more than a couple of people to feed.