On top of the plum tomato sauce, drop a few pieces of steamed broccoli and melt some mozzarella.
If you're against gravy or would simply rather keep your heart pumping a few extra months, dab some cheddar; or do the same to your breakfast potatoes and sprinkle some bacon bits.
Throw the cold sandwich bar meats into the microwave with a slice of provolone, and you've got a turkey or tuna melt.
Stuff a little extra parmesan into those desert-dry chicken Caesar salad wraps. Lie a layer of American along the bumps of Sunday scrambled eggs.
We should be proactive in our criticism of dining services. Let HUDS do the cooking--but let students take that extra minute to construct the picture-perfect cuisine that is just beyond the chef's reach. Did somebody say "cheese"?
--Justin D. Gest