Continuing with the party theme from last week, let's kindly take a minute to consider a Saturday night: a whirlwind of homework done in the afternoon with people furiously typing away on their laptops at Tisch to finish an assignment so that going out later seems all the more rewarding, then getting dressed up in party shirts and mini−skirts, slurping down … concoctions … in red Solo cups all in anticipation of "the big night."
Now let's take a minute to visualize a Sunday morning. You find people slumped over their bowls of Cracklin' Oat Bran at Carmichael, desperate for Advil, water and more sleep, groaning or smacking their heads at the crazy stunts they pulled last night but only just remembered that very moment.
It's "the morning after," when we curse alcohol's wrath and aside from the obvious solution of drinking water ad nauseam, there seems to be no way around that Sunday slump.
And so, behold the power of "hangover foods."
Come the morning, with heads pounding and stomachs queasy, food very well may be the last thing on a recovering person's mind, so for some, today's column might be null−and−void. I apologize; better luck next week.
Come lunchtime (or so I hope), if they do happen to be in the mood for something to eat, everybody's "hangover food," aka "miracle food," is different. I've heard people swear by dishes simple in nature like peanut butter slathered on toast, and I've heard of others craving — no matter the hour — rigatoni and marinara sauce, served with a glass of chocolate milk.
I must ask though: have you ever considered the super scramble?
In theory, eggs on a drunken stomach might be one of the worst concepts imaginable: They're gooey and, to the nauseous, plain disgusting. Coming from somebody who's perennially nauseous and quite honestly turned off by weird−looking foods, I understand your concerns. So, really? An egg recipe, Niki?
Trust me. This recipe is my favorite, especially after my birthday this past Sunday … talk about perfect timing! Note that you can certainly substitute my fixings for anything you desire. Ingredients: − 2−3 eggs − 2 tbsp. milk − 1 tsp. vegetable oil − 2 generous handfuls of fresh baby spinach (I realize this seems like a lot, but this stuff quickly reduces to a tiny amount) − ¼ of an onion, diced − ¼ cup of whole mushrooms stems and pieces − ½ cup of shredded cheddar cheese − Mild salsa − Salt and pepper to taste
Crack the eggs in a bowl, then add the milk, salt and pepper. Scramble the eggs until they are well beaten.
Meanwhile, in a frying pan — I personally like a larger−sized pan so the eggs have ample space to not only cook but become well−done — heat the oil on low−medium heat. Once the pan is hot, add the onion and sautee until golden. Add the spinach and cover the pan for a couple of minutes to let the spinach wilt. Once wilted, add the mushrooms.
If your egg mixture appears to have separated at all, re−beat; otherwise, add the eggs to the pan, pouring them right on top of the vegetables. At this point, I suggest turning up the heat a bit to get the eggs well−done without overcooking the vegetables.
Once the eggs firm up to your liking — feel free to move them around with a spatula to check — sprinkle the cheese on top and cook until melted.
Transfer to a plate and top with mild salsa — though if you're a "hot" person, feel free to turn up the spice.
Like I said, to some, this recipe might sound not too good come Sunday morning…but I'll always drink to this.
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Niki Krieg is a senior who is majoring in Italian studies and history. She can be reached at Nicole.Krieg@tufts.edu.
