FoCo Joe: "Ants on a Raft"
This week’s dessert is, strangely enough, inspired by King Arthur Flour’s Instagram account. I have a bad habit of liking food photos more than photos with my friends in them, and this summer, I started following more food accounts than ever before. Yes, food has been on my mind, and this week’s dessert is arguably my least sweet since I began writing this column. Perhaps I am still recovering from the sweetness of my “Sangria” shake, I’m not sure. But as I was scrolling through my food-saturated Instagram newsfeed I stumbled across a photo from King Arthur Flour of a piece of rye bread with peanut butter and cinnamon — yes, cinnamon — on it. What?!
Step 1: Toast a piece of whole wheat bread — from now on we shall call it the “raft.” Make sure the raft is sufficiently toasted, since it needs to be able to stay afloat as more ingredients are added!
Step 2: Spread chunky peanut butter on one half of the raft, and spread Nutella on the other
Step 3: Sprinkle chocolate chips, which can be found by the ice cream cooler and the soft serve machine, on top of the raft. Repeat this process with sprinkles. Raisins are also a good addition — to my knowledge there are none currently in FoCo, but if you can find them, add them as well!
Step 4: Stop for a moment to think about whether the combination of chocolate chips and sprinkles should be called “insects on a raft” instead of “ants on a raft.” Agree that for now we can say that the chocolate chip “ants” are carrying their sprinkle “leaves” across the “river” into the “cave” that is your mouth!
As with any dessert, there are infinite ways to substitute spreads and breads in FoCo. Any one of the many cereals available on the cereal wall could replace chocolate chips, and an apple or a banana might serve as an effective raft. Whatever additions you choose, this dessert will be a surefire success. Unlike our midterms, it is too basic in its composition to fail!