NOTE: Like many of of my essays, this is something I wrote over a year ago. I’ve been on the Keto diet for almost a year and the thought of eating Ramen noodles makes me want to vomit. But at least Ramen is smooth when it comes back up. For the record, if I’m going to have a cheat day, I’m going to have REAL pasta! And it always feels like a hangover the next day (I’m not kidding)
I learned to make Ramen noodles the way my dad made them. Dad learned to make Ramen in the Navy. Apparently. Dad always made them with just enough water to cook the noodles, then added garlic and cheddar.
It was not until I was 16 or 17 years old that I realized Ramen was supposed to be a soup. Or that other flavors besides chicken existed. Really. I’m not kidding.
“What on earth is your dad eating?” I asked then 18 year old Shawn.
“Ramen noodles! Duh!” Shawn replied.
I made all that up because I really don’t remember how this 20 year old conversation went down.
I’d never had any other flavors, nor had I ever eaten Ramen as a soup. Later, on my own as an independent adult, I tried the beef, pork, and creamy chicken style. I tried them as soups, I ate them with little water and to this very day I still prefer chicken flavor with garlic and cheddar.
It’s the perfect thing to eat when I’m sick (should everything reverse, it comes up easily) and it’s perfect on a cold Sunday when I’m too lazy and cold to actually do much of anything. After a grueling three minuets, my hot meal is retrieved from the microwave and doused with cheese and spices.
In fact, I’m so lazy on a super cold Sunday that I didn’t even take a photo of my lunch. I Googled the attached photo. You’re welcome. I might even have a can of Beeferoni later.
Smothered in garlic and cheese, of course.
Note: Canned pasta AND meat! Mmmmmm! Please read between the lines for a hint of sarcasm.