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Theory Kitchen: A Dining Experience Unlike Any Other

Published on February 29, 2016October 31, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

On a recommendation from my blockmate, I decided to escape the Harvard bubble and attend a pop-up dinner at an apartment in Central Square, hosted by Theory Kitchen.

After a cursory Google search of Theory Kitchen, I learned that the founder, Theo Friedman, is a recent Tufts grad with a passion for experimental cooking. While he was a student at Tufts, Friedman hosted several pop-up dinners and taco nights with the help of fellow students. In fact, for his senior thesis, he made a 20-course meal to highlight how the industrial food system disconnects diners and the people who make their food. After graduating, Theo took to operating Theory Kitchen full time, hosting pop-up dinners all over New England. No two dinners are the same; the menu and location change every time.

I knew this was going to be good. Anyone who finds time to cook anything, let alone a full gourmet meal, while in college must have a true passion for it! And Theo’s passion certainly translated into skill.

Although Google told me that Friedman was only 22-years-old, upon walking into the apartment, I was surprised to see someone so close to my age prepping an eleven-course meal. His workspace, complete with serving equipment as well as Tupperware containers filled with the elements of each course, was impeccably organized—even more impressive considering the kitchen in which he was working was totally new to him.

And then the dinner began. Before each course, Theo explained the story behind the food before us. The salmon dish, he told us, was inspired by bagel and lox. The last course, a kumquat and rhubarb fruit roll-up, was inspired by his childhood love for fruit roll-ups. In addition to deconstructing the story behind each meal, we were also able to watch them be prepared. This interactive environment with the chef himself created a level of intimacy in this dining experience that I do not think is possible at a restaurant.

Bagel and lox: salmon coated with everything bagel seasoning, a savory bulgur mixture, salmon eggs and roe (photo courtesy of Theo Friedman)

Gourmet fruit roll-ups (photo courtesy of Theo Friedman)

Not only did each course have a unique story, but each also boasted unique flavors and textures. The first course was a warm sunchoke soup with cold scallops, both of which were savory, paired with sweet pomegranate seeds. Another course, a favorite among all of us dinner-goers, was a soy-flavored, poached egg, with yolk oozing over kale and crispy shiitake mushrooms.

Sunchoke and scallops (photo courtesy of Theo Friedman)

Of note, in my opinion, were the desserts. This may be because I have an insatiable sweet tooth, but I found Theo’s three desserts to be especially creative. First came his grapefruit, fernet, and dill dessert. Never had I expected to eat dill for dessert, and in a meringue no less! Then came rice crispy treats, another childhood-inspired dish, which combined crispy pork skin and creamy dulce du leche. Finally was my favorite dessert: a chocolate and peppercorn cake with preserved strawberries.

Rice Crispy.JPG — Rice Crispy Treat (photo courtesy of Theo Friedman)

Preserved strawberries, cream, and chocolate peppercorn cake

The other event attendees, many of them also undergraduates, were just as in awe as I was of Theo’s creative cooking skills. Each course brought an exciting new combination of flavors and textures that we could not believe he had put together in such a deliciously harmonious way. Although we had all been complete strangers before the dinner, by the end, we had all shared a novel culinary experience together, and bonded over our admiration for Theo and his cooking.

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Barbecued Bliss at Sweet Cheeks Q

Published on February 28, 2016February 29, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ‘17

Compared to my hometown of Cincinnati, Ohio, Boston has a lot more to offer. In terms of culture, things to do, and most importantly, things to eat, the difference is like night and day. In fact, I think Harvard Square alone has more diversity in fare than my homogeneous suburb of Cincinnati. However, the one category in which I’ve found the greater Boston area—and New England in general— has fallen short, is barbecue.

Until I found Sweet Cheeks Q.

Finally, a place where I could stuff my face with smoked meat and biscuits the size of my face – and wash it all down with a towering glass of sweet tea! At first, I will say, I was skeptical. Given the scarcity of barbecue in New England, I did not have high hopes for Sweet Cheeks. Located in Fenway, the restaurant itself seemed a bit too polished with to serve truly authentic barbecue compared to the dive-like barbecue establishments I’m used to.

I was quickly proven wrong. When a large bucket, overflowing with warm, fluffy, buttery biscuits was placed right in front of me, with a side of honey butter, I could barely control myself. After a 5-minute-but-felt-like-5-years walk in the 15-degree weather from the T to the restaurant, let me tell you that there are few things better than coming in from the cold and being given a bucket of biscuits to slather in melted honey butter deliciousness.

Approximately two minutes elapsed until my table had demolished all ten of the massive buttery biscuits. Our next victim? The drinks. I should have known from the bar vibe that Sweet Cheeks gives off—think bar stools and massive TV—but they have some damn good drinks. The legal members of my fellow diners decided to go for the John Daly Scorpion Ball. For those of you who are unfamiliar, a John Daly is the alcoholic twist of an Arnold Palmer: lemonade, sweet tea, and sweet tea vodka. When the drink finally arrived, we were in shock; the Mason jar, filled to the brim with the sweet, yet tart elixir, was literally bigger than our faces. For the under-21 crew, the non-alcoholic version of this beverage was just as tasty, and also served in an absurdly massive mason jar.

Now, for the star of the show: the barbecue. By this point in the meal, I was already overflowing with biscuits and sweet tea, but I soldiered on so as to make room for what I really came for. A friend and I decided to split the Fat Cheeks Tray, which allowed us to pick three kinds of meat, a cold side, and a hot side. We decided on pulled pork, pulled chicken, and brisket, with sides of mac n’ cheese and potato salad.

While the pulled chicken was nothing impressive, the pulled pork and brisket were everything smoked meat should be: tender, flavorful, and well, smoky. Their tangy, savory barbecue sauce went perfectly with their meat. The potato salad was crisp and fresh. Honestly, though, I think the best part of the Fat Cheeks Tray—even better than the barbecue itself— was the mac n’ cheese. Not too thick, creamy, or cheesy, and covered in toasted breadcrumbs, this mac n’ cheese was probably the best I’ve ever had.

Frankly, because I am not truly from the South (although Cincinnati does share an airport with Kentucky…), I am not entirely qualified to make informed decisions and recommendations about barbecue. I am, however, a mac n cheese expert. Rest assured, one of my friends who accompanied me to Sweet Cheeks Q hails from San Antonio, and she, too, was impressed with not only the mac n cheese, but also the barbecue. And if a Texan likes it, you know it must be good.

Sweet Cheeks Q

Location: 1381 Boylston Street, Boston, MA 02215

Reservation: TableUp or call at (617)-266-1300

Stand-out dishes: Brisket, Mac n’ Cheese

Overall Rating: 4/5

Food: 4/5

Service: 3.5/5

Ambience: 3.5/5

Editor’s note: Tiffani Faison, the head chef and owner of Sweet Cheeks Q, recently opened an Asian-inspired restaurant, Tiger Mama. Check both of them out!

Three New Gluten Free Snacks at Broadway Market

Published on February 28, 2016February 29, 2016 by danielleleavittLeave a comment

by Danielle Leavitt ’17

On a recent visit to my favorite local grocery store, Broadway Market, I came upon three new additions to the already plentiful gluten free snack options. The first, Annie’s gluten free Snicker Doodle Cinnamon Sugar Bunny Cookies, taste just like their non-gluten free counterpart. The perfect amount of cinnamon compliments the crunchier cookie-like taste. Annie’s has been a great source of gluten free cookies in the past, and this new addition is no exception.

Second are the Pamela’s Gluten free and Non-dairy Chocolate Chip Cookie Simple Bites. Perfect to grab and go, this bite-size version of their larger cookies are the perfect size for packing for lunch or a mid day snack. Pamela’s has been in the gluten free market for many years with excellent standout products such as their shortbread cookies and their pancake mix.

Last, but certainly not least, is a new product taking the snack food industry by storm. Anything coconut! The Dang company has certainly made their coconut presence known with a snack line of coconut chips. Boasting several different flavors, the Caramel Sea Salt are my favorite. The chips come in an easy resealable bag and can be easily carried in a backpack.

Gluten free snacking has become even easier with these three new delicious items sold conveniently at Broadway Market. Gluten free has come a long way, and it’s great to know so many great foods are making their debuts at markets here in Cambridge.

Cheesy Sweet Potato Fries

Published on February 28, 2016February 29, 2016 by The Crimson CraveLeave a comment

by Dana Ferrante ’17

It’s Wednesday at 12:10pm. You’re in the servery. Well, it’s not just you, but about 30 other people who decided to eat at 12:10 just like you did. (How inconsiderate of them! #butactually.) First the trays run out, then the forks, and finally, your patience is gone.

Then, from the end of the line, you see a mouthwatering mountain of sweet potato fries…Heaven. It’s finally your turn in line, and everything is right with the world.

This d-hall hack is for the days when you want sweet potato fries, and sweet potato fries only. This fry/nacho hybrid is quite simple, low-commitment, and only involves 2 seconds of your precious, between-class time.

You’ll need…

A nice big plate of sweet potato fries
Cheese: feta from the salad bar, cheddar from the chili station, American/Swiss cheese from the sandwich
Scallions from the chili station
If you like it hot… Try some chill powder, hot pepper flakes, anything you can find.

How it’s done:

Get some sweet potato fries. Pile on any cheese you’d like, some scallions, and anything you can think of that tastes good with cheese and potatoes.
Throw it in the microwave. 45 seconds will do it.
YUM!

Dipping Sauce Ideas:

Sour cream mixed with dill (you know, those spices you always think about using but never do?)
Sriracha
Your classic fries and ketchup
Who knows, maybe even mustard

Peanut Butter Cookies

Published on February 28, 2016February 29, 2016 by mchiang123Leave a comment

by Michelle Chiang ’19

I’ve always loved peanut butter – so much so, in fact, that for my 11th birthday I asked for peanut butter as a present. I also really like cookies. Put the two together, and you achieve perfection: peanut butter cookies are heavenly. Unfortunately, they’re also nowhere to be found in the dining halls. To date, I only remember HUDS serving peanut butter cookies twice, and they were a far cry from the melt-in-your-mouth masterpieces found at places like Insomnia Cookies. It’s culinary discrimination. Chocolate chip and oatmeal raisin get their fair representation, but when that peanut-butter-cookie craving strikes, where can a desperate student turn?

They say that desperation is the mother of invention, and this article is about to prove that saying true.

I think inspiration struck one night in Dunster dining hall. Brain break featured a tray of Ranger cookies, a sugary offering to the bleary-eyed students running on three hours of sleep. While Ranger cookies do have strong points, such as their satisfying crunch and slight hint of coconut, they obviously lack peanut butter. I picked up a cookie. My gaze landed on the ever-present container of peanut butter at brain breaks. I smeared a plump dollop of peanut butter onto the cookie, hesitantly took a bite, and…

Sweet, sweet success.

The creamy peanut butter provides perfect contrast to the crunch of the Ranger cookie. It also makes overbaked and dry cookies seem softer, more soothing on the tongue. Both organic peanut butter and normal peanut butter work; since the cookie contains more sugar than is probably necessary, the organic peanut butter will also taste sweet.

In short, it’s a win for everyone.

IMAG1019 — Divinely transformed Ranger cookies.

When The Food Feels Too Far Away, Order In

Published on February 22, 2016February 29, 2016 by richachatLeave a comment

by Audrey Thorne ’19

There are lots of reasons to order in. Sometimes the winter cold is just too much to venture into. Sometimes the walk is daunting. Sometimes the restaurant in question delivers in under an hour and the trek there and back would take the same time, so it just seems easier to order in. And often, the ordering method that allows me to give the maximum detail for what I want so that I know I will get what I want and the minimal time spent sounding awkward on the phone wins out.

The first day I attended Harvard summer school in 2014, my parents took me out to a thai lunch in the square. That late afternoon I dined in Annenberg with my roommates. That night I made an account with Seamless. I was still craving the delectable fried rice I had eaten earlier that day. Not really wanting to spend money on food with a free meal plan, it took two weeks for me to break down and order again.

Seamless has a multi layered filtration system for finding new food places, with star rankings that I have learned to trust. I did not use that the first night, though, because the night I first ordered from Seamless I just wanted my Spice fried rice. Living in union dorms for the summer, I was able to enter a real address, ask the deliverer to call me upon their arrival. After an hour, an unknown number popped up on my food. I hurried excitedly downstairs. The delivery man told me he had been waiting for almost ten minutes. Apparently the instructions to call up were not well translated. I did get my food, still hot, in the estimated delivery time, I just felt bad because the poor guy had waited for me downstairs in the time it would have taken for me to walk to the restaurant. I ordered three more times during the summer, and each time the message to call was poorly translated. Otherwise, the delivery service was just as advertised.

Coming from New York and not having tried to get food delivered from anywhere except the thai place that I did not know no longer delivers, I assumed most places would deliver. After being in Cambridge for a few months, I found that the usual call and deliver method is rather unpopular. Many of my favourite places do not have their own delivery service via a phone line and often they do not even deliver through an online service like Seamless.

At the end of last semester, however, I was made aware of DoorDash. I downloaded DoorDash for the sole purpose of having places that did not normally deliver, deliver. Offering ASAP or a specific time delivery while the restaurant is open, and pre-orders for the next day once the restaraunts in question is within an hour of closing time, DoorDash boasts selections such as Liquiteria, Au Bon Pan, JP Licks, Dumpling House, and Felipe’s. On the easy-to-use app, DoorDash advertises times between thirty minutes and two hours for delivery. Skeptical of if the $5.99 fee, excluding tip, would be worth getting Felipe’s in 50 minutes, I waited for DoorDash’s time to come.

Reading period, after watching the hours blend together as I got not as much work done as I had hoped in Lamont, I decided it was time. I would not have to take a break from working and I would get to eat one of my favorite foods, so it was a win-win. I watched the delivery process unfold on my phone through the order tracking portion of the app. 23 minutes after placing my order, my phone started buzzing. On the other end was a man telling me he was downstairs. I grabbed my ID card, speed walked out of Lamont, and ran to Greenough. As I approached the entrance I heard a man in a long coat holding a brown bag ask “Are you Andy?”

“DoorDash?”

“Yes.”

“I am so sorry for taking so long. I was in the library.”

“Next time just put in that address and I could take it to you.”

“Really?”

Despite having several times been told that the perk of living in Greenough is that it’s outside-of-the-yard address makes food deliveries possible, DoorDash actually delivers to Harvard buildings. One can put the name of a dorm into the app and it will come to wherever one is on campus in less than the predicted time. My burrito arrived as warm as the welcome of my DoorDasher, and the food was what I had ordered online to a T.

Still, I wondered if I was on the best food delivering website. GrubHub I have found to have almost the same options as Seamless, just three fewer options at 20 restaurants. Offering solely restaurants I had never tried before, GrubHub pushed me to try new foods and delivered in the expected amount of time. With fees varying by restaurant, from free to $3, GrubHub is worth considering.

Overall DoorDash has my favorite options and I found Seamless and GrubHub hardly distinguishable. If all three have the food one needs, Seamless and GrubHub have the lower fee and still get the delivered in the estimated time. However, if I am craving a late night burger from Tasty, or a tasty smoothie while Lamonstering, DoorDash is the only option, and it is a great one.

South Indian Cooking

Published on February 22, 2016February 29, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18 and Caroline Gentile ‘17

It’s always fun to venture to the other side of the table are cook rather than consume. For Caroline and me, the Food Literacy Project’s South Indian Cooking Class was definitely a voyage into the unknown. South Indian cuisine always reminds me of color, flavor, and, above all, danger. The dishes were classic: chapatti, raita, all of the makings of a good South Indian meal. Our only mistake? Forgetting to always watch your back in the kitchen – constant vigilance.

The cooking class was divided into teams, each one tasked with making coconut chutney and sambar. The coconut chutney was made with no complications. My main task was to cut up green chilies, which is something I have seen people in my family do since I was a little kid. I carefully replicated the proper technique: cut the top off, use the back of the knife to slide the seeds out, and then cut into smaller pieces. Caroline helped with the chutney itself, slowly stirring it over a low simmer until the coconut smell filled the room.

Up next was the sambar, a classic South Indian lentil dish that’s infused with spices and vegetables. Now experts at our crafts, Caroline and I cut up the onions, bell peppers, and chilies that were cooked in an oil with spices, which really enhances the flavor of the dish. I took a break to brag to my parents about my killer chef skills and, a split second later, heard an unusual shriek – Caroline had gotten green chili in her eye, which is literally so painful.

PSA: do not handle green chilis (pictured) and subsequently touch your eyes…

After a quick Google search, we had Caroline pouring milk in her eye (it actually works, something about neutralizing the chemicals in the chili – check out this sick Life Hack if you don’t believe me) and she recovered gracefully. Now having really earned our meals, we returned to the class to finish what we started.

A heaping plate of sambar and coconut chutney

The food turned out great, mostly due to our friends that really carried the team during our little crisis. We made plates of rice, sambar, chapattis, raita, and fried chickpea snacks. People always say that it’s more satisfying to cook a meal than to just eat one. In this case, I would have to agree. We fought with sweat, milk, and tears for our food. And it really was worth it.

Crazy Cake in a Mug

Published on February 22, 2016February 29, 2016 by danielleleavittLeave a comment

by Danielle Leavitt ’17

Hot chocolate is always my “go-to” drink in winter when I want to warm up. Just tasting that warm, soothing liquid somehow makes the snow outside disappear. Recently, I was introduced to another cup of winter wonderland: a moist and chocolaty rich cake that is made entirely in a cup. Taking only minutes to prepare, this easy recipe is cooked in your microwave and will have you satisfied and wanting more! Best of all, it can be made gluten-free!

Dry Ingredients:

5 tbsp flour (gluten free)
4 ½ tbsp sugar
2 tsp cocoa (unsweetened, most brands are gluten free except Ghirdeli)
¼ tsp baking soda
pinch of salt

Wet Ingredients:

½ tsp white vinegar
¼ tsp pure vanilla extract
2 tsp vegetable oil
4 1/2 tbsp water

Spray the inside of a microwave safe mug with non-stick cooking spray
Mix the first 5 dry ingredients
After mixing, make 3 depressions in the dry ingredients.
Pour vinegar in one depression, vanilla in the other and the vegetable oil in the third
Pour the water on top
Mix well until smooth
Microwave for 2 minutes

To make your Crazy Mug Cake taste even better you can add mini marshmallows, chocolate chips (Enjoy Life brand are gluten free), M&Ms, sprinkles, shredded coconut, etc. This easy mug cake will not only taste great on a wintery day, but you could even have a cup of hot chocolate along with it!

Recipe from:

https://sites.google.com/site/sweetlittebluebird/crazy-cake-in-a-mug-single-serving-microwave-recipe

Oishii Boston: Sushi Like You’ve Never Tasted Before

Published on February 22, 2016October 10, 2016 by br126Leave a comment

by Bovey Rao ‘19

Sushi is simple. A thin slice of fish gently draped over a molded portion of rice. The minimal offers of rich soy sauce, spicy grated wasabi, and refreshing pickled ginger serve as accents to the beauty and purity of sushi. In the modern era, one of the cornerstones of Japanese cuisine is being desecrated. The art of sushi-making has been refined for hundreds of years, and we seem to disregard those traditions as we partake in our California rolls, green dyed horseradish, and pink ginger. I cringe as I watch yet another sushi “enthusiast” take the massive glob of “wasabi” and dump it into their dish of soy sauce. The suffering only intensifies as each meticulously formed nigiri or maki is dunked nonchalantly and left to soak in the soy sauce. These practices not only destroy the essence of sushi but are considered to be disrespectful to the work of the chef.

Oishii Boston is an offshoot of the original Oishii store in Chestnut Hill, and thank god, they chose to expand. After a particularly stressful week, all I wanted to do was to get off campus and rehabilitate my mind. For me, this often involves a long conversation with a friend over a truly magnificent meal, and Oishii Boston went above and beyond my expectations (in price as well, so be prepared financially).

My friend and I ambled through the sunny South End, as we perfectly timed our route for our reservation time. After promptly being seated, we marveled at the lengthy sushi bar and cracked open the menu. Oishii serves an eclectic mix of Japanese cuisine. Japanese techniques like sushi, robata, and tempura are combined with an incredible collection of fresh ingredients, both traditional and nouveau. Similarly, conventional Japanese ingredients like Hamachi kama, enoki mushrooms, and yuzu are given new life through the techniques of haute cuisine. Oishii incorporates the best of both worlds in every imaginable way. After ordering a diverse set of dishes and sushi, we waited for our courses to arrive.

We did not wait long as a bamboo steamer was quickly brought over. My favorite dish to order at modern Asian restaurants is the pork belly bun. The pork belly bun has played an essential role in the rapid dissemination of Asian food throughout the country. It may seem to be a lazy dish of a steamed bun, a slice of pork belly, and some assortment of pickles, but the execution of the simple things characterizes a restaurant. This pork bun was truly transcendental. Pork belly is an incredibly difficult protein to manipulate as the high levels of fat can lead to unappealing textures and oily aftertastes. The first bite blew my mind, and I was left pining as the entire bun vanished quickly into my mouth. The soft sweet bun caressed the tender pork belly as miso provided the necessary salt and umami. With such an indulgent and soft dish, the acidity and crispness from the brined cucumbers left me refreshed, without the cloying oiliness that I have sometimes experienced.

The okonomiyaki that followed also did not disappoint. Okonomiyaki is a traditional Japanese style pancake with cabbage and miscellaneous seafood. Oishii’s version came with a generous portion of bonito flakes, or katsuobushi, with the thin flakes magically flowing with the subtle air currents. The savory pancake filled with fresh seafood was flavorful and melded wonderfully with the lattice of sweet mayonnaise.

For the last of the hot dishes was a uni cream pasta, which was the most indulgent dish I have ever eaten. With shavings of black truffles over a perfectly poached egg, the al dente pasta absorbed the voluptuous yolk as we made a small incision. While I am normally not a fan of these almost hedonistic ingredients, I was pleasantly surprised as the flavors were not overwhelming. However, it is a dish that makes an incredible impact on the palette that I am unsure if I would order it again.

For once it felt like appetizers truly stimulated the appetite, and we prepared ourselves for our sushi order. At Oishii, they import the freshest seafood from Tsukiji, the famous Japanese fish market, and from various other seafood markets in the US. Thus, they can guarantee the best possible product. One day, I will return for a sushi omakase to truly subject myself to the whims of the chef. However, on this day, I wanted to indulge in my own desires for sushi.

Oishii chooses to not serve minimalist sushi, where it is simply fish and rice. Rather, they choose to include nuanced accessories to each piece of sushi to elevate the flavor even further. Whether it was the thin slice of lime on the botan ebi or strawberry on the Hamachi toro, the already sophisticated taste of sushi was balanced with complex but necessary garnishes. It would be tedious to describe each individual piece, so I will keep it brief and only discuss the highlights. My personal favorite was the chutoro topped with pickled shallots. Chutoro is tuna with moderate fat, so it has the butteriness that is so sought after, while still retaining the natural savory flavor of tuna. Additionally, the tamago or egg sushi was exceptional. The light, fluffy egg was given a deep sweetness that was greatly reminiscent of a cake.

Octopus, Wagyu, Egg, Scallop, Snapper

Torched Toro, Torched Hamachi

For dessert, we selected the coconut sphere with coffee mousse and yuzu sorbet. A truly interactive dessert, it might have been a hassle to consume, but I enjoyed the process of steadily chipping away at the frozen sphere of sweetened coconut milk to reveal the subtly flavored coffee mousse.

Over the course of the three hour meal, I was delighted with every bite of food that I consumed. While this process may be more time intensive for me than the average person, I can truly attest to the quality and dedication that Oishii puts into their food. It is a pricey experience, and many may scoff at the ephemeral nature of food. But for me, Oishii delivered exactly what I needed. When I wish to receive another monumental sushi experience, I will return to Oishii.

Oishii Boston

Location: 1166 Washington St, Boston, MA 02118

Reservation: OpenTable or Call (617)-482-8868

Stand out dishes: Pork Belly Bun, Chutoro, Tamago, Coconut Sphere

Overall Rating: 5/5

Food: 5/5

Service: 5/5

Ambience: 4/5

Oatmeal Peanut Butter Veritaffle

Published on February 22, 2016February 29, 2016 by mchiang123Leave a comment

by Allison Yan ’19

Veritaffles are a staple of the Harvard student diet – there’s nothing like a warm, carbohydrate – infused start to another long day of problem sets, and club meetings, and all of the other delightful things an overbooked undergraduate has to look forward to.

But sometimes, you need to spice up your Veritaffle. A plain waffle is just not enough. That’s where the amazing oatmeal peanut butter Veritaffle comes in. It’s a quick and easy d-hall hack to make your breakfast and brunches heartier than ever.

Ingredients:

1 medium size bowl of the waffle mix
2-3 scoops of oatmeal
2-3 spoonfuls of peanut butter

FullSizeRender — Oatmeal, cranberries optional

Instructions:

These are very straightforward: all you need to do is throw in a couple extra ingredients into the pre-made waffle batter!

1. Obtain the bowl of waffle batter. (If anyone who looks at you strangely while you’re pouring the waffle mix into a bowl, just tell them that you eat your waffles nice and raw.)

FullSizeRender (1) — Just the right amount of peanut butter!

2. Add the oatmeal, and mix thoroughly so there are no clumps of batter or oatmeal.

3. Add the peanut butter, and mix thoroughly once more so the peanut butter is evenly mixed into the batter.

4. Pour into waffle maker, wait those anxious 2.5 minutes, and enjoy!

FullSizeRender (2) — Slice a banana on top for good measure.

Optional Waffle Toppings:

Sliced banana and honey
Cinnamon
The tried-and-true whipped cream and syrup combination