T Bone moved into a group house this past summer and we’ve all become lovely friends. It is one of my favorite things about the DC group house- the possibility of making a whole bunch of new friends every time a lease is up. Wine Wednesdays started this winter. T Bone’s roommate Sam would cook something delicious and everyone would drink their own bottle of wine. This strategically moved to Friday when we all assessed our Thursday hangovers and we started splitting up the cooking duties. It is our weak attempt to be classy and grown-up but always desolves into a drunken mess with a shit ton of dirty dishes in the kitchen in the morning.
Last night we had T Bone’s fried chicken (I would seriously agree to anything in exchange for her fried chicken), the best damn mac and cheese in the history of mac and cheese, and a salad that was so obviously invented in the midwest it is unreal. The recipe is as follows. Thank you, Brittney’s intern.
1 pkg chicken flavor ramen noodles (break into little pieces)
1 cup sliced or slivered almonds
3 tbsp butter or margarine
Saute the broken noodles, almonds, and ramen noodle seasoning packet in butter/margarine until they start to brown.
3-5 green onions
1 head romaine lettuce (or 2 bags of chopped romaine hearts)
1 bunch broccoli
1 pint strawberries (sprinkle with sugar-free strawberry jello to help them keep and to add flavor)
1/2 cup sugar
1/4 cup red wine vinegar
1/2 cup vegetable or canola oil
1/2 tbsp soy sauce
Heat to boiling on medium-low. Boil for 1 min to dissolve sugar.
Keep the strawberries and dressing separate from the salad until ready to serve. Toss all parts together and serve. Be sure to shake dressing before adding to the salad, and add the dressing to salad right before serving.