Oh, I know what you're thinking. Ramen? Dried ramen!?! That's not cooking! That's 30¢, broke-as-a-joke, college dorm food that insults dedicated ramen chefs making it fresh in Kyoto every day.
Hey! Stick with me here. I wanna go to Hokkaido for the fresh ramen as much as the next gal but even dried American ramen is better than no ramen.
Would you believe that I'd never had ramen until my husband, Michael Thompson, introduced me to it last year!? Yes, at the ripe old age of thirty-eight, I fell madly in love with Maruchan Ramen. It became my default, never-let-me-down comfort food for a quick breakfast, lunch, supper or a midnight snack.
But...something was missing. Even with the Oriental flavor packet, it hinted at greater things and I was determined that our ramen would be not just a quick, easy and cheap meal, but delicious, nutritious and satisfying as well.
We don't pick our passions. They pick us. Mine is kitchen hacks.
Maybe it's because I really don't like being 1) on my feet in the kitchen for hours, 2) struggling with manual dexterity and 3) fighting with the damn physical world (which is definitely out to get me). Kitchen hacks help me work smarter, not harder and the food is better for it.
But, as we all know, the cooking's not done 'til the dishes are done. As I'm fond of telling my step-daughters: "Screw diamonds! It's Lysol wipes and dishwands that are a girl's best friends."
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