It is 9 p.m. I have not slept in more than 24 hours. The sterile, yellow light of Huntsman Hall follows me as I walk to my dorm after a particularly brutal accounting exam that was nothing like the practice tests we were given. Each step I take is equal parts defeat and caffeine, my body still shaking from the too many cans of Peach Vibe Celsius I downed to get through the day.
At home, I pull out my leftover chicken bowl from lunch. It’s cold and congealed, the lettuce wilted, the rice hard. I grab the vodka. A few shots, a splash of olive juice, and whatever ice is left in my freezer. I give it a nice shake, making sure to get my frustration out. I sit at my desk in silence, eating my sad chicken bowl and sipping my martini, reflecting on the poor decisions that led me here. The meal feels analogous to my experience at Penn—classy with just the right amount of desperation.
We all have struggle meals. They are the culinary equivalent of survival instincts—sometimes a taste of home, other times a simple numbing ritual. Either way, they are small, salty reminders that we are still holding it all together, even in the thick of never–ending midterms, when sleep is more of a luxury than a guarantee.
We asked Street writers to bring in their struggle meals, either as inspiration for when you next crash out over whether consulting is the right path or just as a sign that you’re not alone in eating cold leftovers and calling it self–care.
— Jackson Ford, Street multimedia editor
For this bougie bovine Buldak, you’ll need Buldak carbonara, Grommons shredded cheese, thinly sliced baby bella mushrooms, even more thinly sliced green onions, as many eggs as humanly possible, and Kewpie mayo (bonus egg within). Using a roommate’s pot, boil what looks like enough water to cook your noodles, mushrooms, and eggs. In a bowl, mix the sauce package—all of it, embrace the spice—the carbonara powder, Kewpie mayo (eyeballed), and one raw egg. Whisk it (with a fork, because who owns a whisk?) until homogenous. Add some boiling noodle water from the pot to cook that raw egg a bit.
Once the seven minutes have elapsed, strain most of the water out and add the pot’s contents to a bowl. Peel the soft boiled eggs, force them into the bowl, and sprinkle cheese and green onions on top. Enjoy.
— Insia Haque, Design editor
Expensive locally roasted coffee beans (preferably ground at home and only right before brewing a cup), bummed pack of Marlboro Reds, stolen collectible edition Bic lighter: What can I say? They don’t pay writers well these days.
— Jules Lingenfelter, print managing editor
Power on the old rice cooker (1 cup rice to 1.5 cup water!) and stir in some soy sauce, enough to make the rice brown. Fry two eggs in olive oil, slide on top, and drizzle some chili oil. (A little bit goes a long way. Don’t be like my friend who put a spoonful of chili oil and paid the price for it). Mix.
— Laura Gao, staff writer
My struggle meal is açai blueberry pomegranate Vitaminwater from our lovely office vending machines; a brown sugar cinnamon pop tart from Grommons that gets me through the day; and lastly, my Eastern European special: pita bread cut into slices with smoked black peppered salami on top, almost like a pizza sandwich.
— Arina Axinia, Social Media editor
Recipe: Contains three eggs drunkenly whipped with a pair of chopsticks, salt and pepper (some), light soy sauce, dark soy sauce (evil), hoisin sauce, and takeout rice forgotten in the back of your refrigerator.
— Jason Zhao, staff writer
My struggle meal is Celsius from the Grommons fridge aisle, a Wawa pretzel, cheap(ish) cigarettes, and a lighter that most definitely isn’t mine.
— Sophia Mirabal, Music editor
