I did something crazy.
I enrolled back into college at the age of thirty-four to start working toward my PhD in food science.
Why didn’t I do this earlier? Because I have a phobia. A horrible fear of big math, and to get into this program I have to face this dastardly subject.
Starting about seven years ago, I watched the university catalog come and go. I noticed when the school of food science merged with the neighboring school to expand their program. I noticed four years ago when they began offering an undergraduate degree in wine.
Then two days ago, I noticed that first class of wine students will be graduating next month.
Lastly, I noticed I let all this time pass by and allowed fear to stop me from accomplishing my dreams over a few scary math classes.
Not anymore, I’ve signed up. I’m going to finish those crazy classes and apply to the PhD program. It might take while, but in the meantime I’ll take every single food class on the list. Food processing, cheese making, wine classes, nutrition courses and on and on.
Or, I’ll fail out of math miserably but learn a lot of foodstuff. OK, I’m NOT going to think about that! I can do this!
So easy! Why don’t I make these more often?
3 to 4 hoagie rolls
1 white onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound good quality deli roast beef, chopped
2 cloves garlic, minced
Sliced provolone cheese or warmed Cheese Whiz
2 tablespoons olive oil, divided
Salt and pepper
1. Heat oil in a large cast iron or nonstick skillet over medium high heat. Add onion and bell pepper and season with salt and pepper. Cook until vegetable soften and start to brown. Remove from pan and set aside.
2. Heat another tablespoon of oil in the skillet. Add the chopped deli meat and cook until no longer pink. Add the peppers and onions back in and toss to warm through.
3. Smear mayonnaise on the hoagie rolls. Place a slice of provolone on the side if using. Spoon in the hot beef mixture. Smear with Cheese Whiz if using.
Recipe and photograph by Laura Flowers.