Now, I know it's bad to count your chickens before they've hatched (aren't I just full of folk wisdom this week?), but it's looking like I'm going to survive finals. I took out two of them yesterday, and the other two are both take-home finals due on Saturday. In other words, I won't be worrying about them until Friday night.
     One of the survival instincts that finals seem to bring out in me is the instinct to take in tons of sugar and caffeine. For the past couple days, just the whiff of someone else's cup of coffee in a lecture hall has been sending me into mad cravings, which I mustn't indulge because I weaned myself off of caffeinated drinks last summer.
    Although eating lots of sweets might help me get through the week, in the long term it's definitely not a good plan, which is why I had roasted broccoli as my afternoon snack today. With the addition of some chopped walnuts, olive oil, and parmesan cheese, this broccoli is satisfying enough to keep the cookie cravings at bay, at least for a couple hours.

* serves 1
1/2 head of broccoli, chopped roughly into 2 inch pieces
1 tbsp coarsely chopped walnuts
2 tsp olive oil
1 tsp grated parmesan cheese

Preheat the oven to 350 degrees F. Put the broccoli and walnuts in a baking dish, and drizzle the olive oil over them. Toss the broccoli pieces to coat them in olive oil. Sprinkle parmesan cheese on top of the broccoli and walnuts, and bake for 10 minutes at 350 degrees F, until the walnuts are dark brown and the broccoli is somewhat softened. Eat immediately.