What a great Sunday it has been. Superbowl Sunday is always a great day, mostly because it feels like a holiday.
I got up around 7 because I was planning to get some work done this morning, but I turned on the TV and realized the Today Show doesn’t even come on until 8! Back to sleep for me…
I had early lunch plans (more on that later) so I decided to have another light breakfast: tea and toast!
They finally got to town around 10:45, and picked up Allen and I from my residence hall. Then we headed to lunch.
My mom wanted to try a Columbia favorite: Café Berlin. I had never been, but I knew it was popular and was a bit wary of the wait on a Sunday morning. Boy, was I right about THAT.
The restaurant was tiny and definitely a local favorite. We waited in the packed restaurant for 30 minutes for a table. Once seated, I ordered a pretty tasty hot chocolate:
The first few drinks were heavenly: mostly whipped cream. Although after a while, the chocolate and milk separated a bit and I could taste a lower-quality chocolate (syrup?) was used. Not my favorite flavor.
For brunch, I ordered the Walt waffle.
All in all, I wouldn’t say this was a place I’d go back to. The menu is diverse and pretty tasty, but the wait was WAY too long and I wouldn’t want to pay their prices for this food on my own.
After brunch we headed back to campus and my parents and Allen set up shop near the campus Starbucks. I headed over for our concert warm-up at 1 p.m.
We had our first ever MU Flute Ensemble recital today, and it was really fun! I really enjoyed the pieces we played and I think the concert was the perfect length. After a two-hour rehearsal and a 45-minute concert, however, my feet were TIRED.
My parents dropped Allen and I off at my room and then we headed over to his apartment for Superbowl festivities!
CHILI CHEESE DIP!
Vegetarian Chili Cheese Dip
- 8 ounces of unmentionable cheese-like product
- 1 can chili beans in sauce
- 1 can tomatos with green chilis
In a microwave-safe bowl, mix together the cheese, 1/4 cup of the tomatos with chilis and 3/4 can of beans. I used about 1/4 cup of the beans with the sauce and then drained the rest and added another 1/2 cup of beans.
Microwave on high in 1-minute increments, stirring between each minute. Continue to cook until all of the cheese is melted, 3-5 minutes.