I sometimes crack and egg or two and drop into it after about 1/2 the water
has been drained off.  Then stir and finish cooking the egg.  Makes a nice
soup.  I also drain off all the water and add butter to the noodles along
with the spices and maybe some of my own garlic powder.  Adds to the
variety.

Trent Litchfield
Murray State University


>From: Elisabeth Engel <[log in to unmask]>
>Reply-To: Museum discussion list <[log in to unmask]>
>To: [log in to unmask]
>Subject: Re: Thoughts on Hiring and the Catch-22
>Date: Fri, 13 Sep 2002 08:22:11 -0500
>
>There is of course the urban myth that a student wanted to save money their
>senior year so they ate nothing but ramen and died of malnutrition a few
>days before graduation.  I'm thinking that it was probably high blood
>pressure, given the salt content in those seasoning packages.  :  )
>
>I liked the chicken favored ones with some frozen corn thrown in while
>cooking.  Very filling and cheap.
>
>Elisabeth Engel
>Curator of Artifacts
>Circus World Museum
>
>
>-----Original Message-----
>From: Museum discussion list [mailto:[log in to unmask]]On
>Behalf Of Julie Moore
>Sent: Thursday, September 12, 2002 6:21 PM
>To: [log in to unmask]
>Subject: Re: Thoughts on Hiring and the Catch-22
>
>
>Ramen is a kind of quick-cooking noodle of Japanese origin, sold in blocks
>very inexpensively (like 4 for a dollar) that some of us survived on while
>in graduate school, along with bran muffins and yogurt and the occasional
>banana.
>
>Julia Muney Moore
>Director of Exhibitions and Artist Services
>Indianapolis Art Center
>820 E. 67th St.
>Indianapolis, IN  46220
>(317) 255-2464 x233
>FAX (317) 254-0486
>email <[log in to unmask]>
>website <http://www.indplsartcenter.org>
>
>
>-----Original Message-----
>From: Martin Firestein [mailto:[log in to unmask]]
>Sent: Thursday, September 12, 2002 6:01 PM
>To: [log in to unmask]
>Subject: Re: Thoughts on Hiring and the Catch-22
>
>
>Dear Greg:
>
>Whew!  Thank God I'm not the only person who doesn't know what ramen is.
>
>-Martin Firestein
>
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