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The students were nice, the admissions officer was entertaining, and the food (which I ate at an off-campus hot spot) was superb.
Oh, and I had steamed some cauliflower, which I ate cold with olive oil and lemon.
Speaking of which, I ate breakfast up there every day, dinner every night.
But most of the restaurants in which I ate were trying too hard, or not hard enough.
It started badly with a savoury course – a beetroot cracker with a scoop of spiced yogurt, which I ate obligingly.
I attended a university in the D.R. for several months in the mid-1980's and developed a strong taste for it, for its aged rums, its rice and beans (which I ate for lunch almost every day for six months) and the magical merengue of Juan Luis Guerra.
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On the way to my office I stop at a deli and buy some soup – either minestrone, gazpacho or courgette – which I eat at 12 and two to avoid energy lack.
Then, much later, after a family barbecue at which I eat multiple sausages and burgers, we have the rest of the brownies, with ice-cream.
In addition to the polenta "pizza," and the wheat berry-soy-scallions bowl, which I eat in one variation or another at least once a week, you might consider this coconut oat pilaf, a spicy, aromatic dish that will change the way you think about oatmeal.
Once I'm upstairs, she offers me a snack — cookies, kimbap, a bowl of hot watery rice, which I eat with tiny squares of ham or leftover bulgogi, one spoon at a time.
Choco Weetabix Winter is the only season during which I eat breakfast.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com