For dinner I cook instant noodles and put a fried egg on top, like they suggest you do on the packaging. My secret is stirring some frozen peas through right before I drain the water for that extra pop of freshness.
I buy a $15 bottle of sparkling from the Korean grocer, which is about the most I spend on wine unless I’m in a nice bar, when I’d spend $17 on a glass of chardonnay, easy. It’s stupid to get sparkling because I won’t drink it all and it’ll go flat by tomorrow, but I do it anyway.
I don’t need a bag because my coat has really big pockets. Sparkling wine in one. Noodles and eggs in the other. There’s something about not carrying a bag that feels liberating, even if your pockets are heavier than they should be.
The combination of $15 sparkling wine and two-minute noodles is exactly as perfect as you’d imagine. Last week I had a meeting with a beer rep who kept trying to sell me on cheese and beer as a fine dining experience. And I just wanted to say Dude, stop trying so hard. The classics, they just work, you know?
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