What I've Learned About Food

Living on my own and relying on my own wits to feed myself has been the best education possible in the area of home economics. I can be instructed time and time again, but I'll never learn until I suffer for my mistakes. So, here's a list of things that my time in Texas has taught me so far about food:

• There's a point where a banana stops getting browner, but keeps getting squishier. It is unwise to assume that when you finally make an attempt to pick it up, that it will all come in one piece.
  
• When you slave away for hours at cooking yourself a week's worth of chicken, you must be very conscientious and remember to refrigerate it before going to bed. It will be dead in the morning, no matter what it looks like. However, it's OK just to hold onto it for a few days if only to make yourself feel better about wasting it.
• Buying organic chicken is definitely not worth the extra $2. Especially if you leave it out overnight.
• Girl cannot live on beverage alone.
  
• IKEA cooking utensils are cheap for a reason. Even though they're allegedly "dishwasher safe," that specification does not necessarily apply to the screws which hold the handles on.
• It's hard to cook in a pot without a handle.
• When it's 90 degrees outside, the refrigerator is your friend. You can always feel free to refrigerate food items that are not served cold. In fact, it's a good idea.
• "Bakery" rolls mold much faster than commercial ones.
  
• Don't assume you can eat a bread product in the dark in complete safety. Mold is hard to see in the dark, and hard to taste over the flavor or BBQ sauce.
  
• Consumed mold will not hesitate to seek quick and painful revenge.
• When the girl at Taco Bell knows your order better than you do, it's time to change your habits. Change is scary, but so is that much Taco Bell.
  
• It takes a very special person to eat an entire batch of cupcakes before they start going bad. I'm not that kind of person, and that's OK.
• Aluminum foil is not insect-proof.