A snapshot of life at Cornell, except without any pictures:
Since I have a dining hall in the same building that I live in as well as an unlimited meal plan, I usually eat breakfast in the dining hall on weekdays. Pretty much every single weekday, I have a glass of milk (2%, because skim doesn’t have any taste to me) and a bowl of oatmeal. Lately, I’ve been topping my oatmeal with blueberries, dried cranberries, and sliced almonds. On Friday morning, I was going to switch the dried cranberries for raisins, just for a change.
Then I got down to the dining hall. They were out of sliced almonds.
Naturally, my response was not to eat my oatmeal with blueberries and raisins, but to decide to top my oatmeal with raisins, coconut, and cinnamon sugar. It turns out that it’s a pretty good combination. [Disclaimer: I also like eating applesauce and yogurt together, I dipped my French toast sticks in applesauce the other night, and I once ate broccoli and banana at the same time.] So thanks to a lack of sliced almonds, I have discovered a new combination of toppings for my oatmeal and you know that I have no reservations at all about mixing food groups. Cereal, peanut butter, and ice cream, anyone?