Bittersweet Salted Caramel Corn

I am not the typical college kid. I go to bed early (before midnight, *gasp*), and wake up even earlier. I get freaked out when I don’t do my homework – and make study schedules every week so that doesn’t happen.
Most peculiarly though, at least at my school, is that I use the kitchen. A lot. Once a day, if not more, I am in there. And not just for making tea or heating up easy mac or rinsing off a disposable fork that came with my takeout (<– people do that).
When I am stressed, happy, excited, or hungry my first instinct is to head to the kitchen. I want to put my feelings into food. And so, I haul my big box of food and all my pots and pans and utensils into the kitchen and get to work. People come and poke their heads in and say, “What smells so good?” “Wow, you’re baking something, that’s so impressive.” “Hey, can I have some?” Then they get their Ramen, and mosey on their way to do what “real” college kids do.

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