Taking more condiments than is reasonable.
TAKING MORE CONDIMENTS THAN IS REASONABLE.
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Admit it. We've all been there. That moment at the dining hall condiment station, perhaps after a grueling midterm or before an all-nighter, where a singular ketchup packet just felt… insufficient. Our academic pursuits, those rigorous demands and endless deadlines, often fostered a unique brand of resourcefulness, sometimes bordering on outright strategic hoarding. It wasn’t just about the main meal; it was about the supplementary arsenal.
Those tiny plastic tubs of hot sauce, the stacks of sugar packets, the entire handfuls of soy sauce and even the small shakers of salt and pepper. They weren't just for that moment's plate. Oh no. These were vital components for the "emergency snacks" that would inevitably save us from starvation during a 3 AM study session. A plain rice cake transformed with stolen jam, ramen elevated by an entire collection of Sriracha packets, or that sad, dry bagel salvaged by a generous application of pilfered butter pats.
It was a silent, shared understanding. A small, almost rebellious act of defiance against the endless stream of lectures and readings. A tiny, tangible way to feel prepared, to exert a modicum of control over our often chaotic lives. Looking back, it’s a source of fond, slightly embarrassing amusement. The lengths we went to, not for gourmet dining, but for mere sustenance, fueled by ambition and an insatiable desire to learn (and sometimes, just to pass). It wasn't stealing; it was tactical provisioning. A rite of passage, perhaps, for those who truly understood the meaning of living on the edge of academic and caloric depletion.