short and sweet

I'm sitting in the cube, working on some documentation, and eating glazed carrots from the cafeteria. The carrots have a little too much crunch and are a mite lacking in flavoring. The pieces are cut unevenly, so that some are tiny and soft, whereas others are huge and chewy.

Nevertheless, I am grateful for the carrots. I missed my midmorning snack, and my stomach began making loud embarrassing gurgling noises. I went to the cafeteria to see if I could find something to shut it up; besides, I needed a vegetable side for my lunch. (Rice and neonnova's awesome chili does not a complete meal make.) Sure, I could have had a granola bar, but why eat dry, oversweet granola when carrots can be had?

The tragedy is that there are actually carrots in the refrigerator at home, and I already know how to make the best glazed carrots in the whole universe. I just haven't had the time. It's sad because these cafeteria carrots pale in comparison. Eating them makes me long for the Carrots that Should Have Been.

If there's time after I get home from rehearsal tonight, I fully intend to make a stock of glazed carrots. They reheat easily and well. I don't intend to be caught carrotless again.