I'd like to talk about something very important. Macaroni & Cheese. Specifically, the Kraft variety.
I have no qualms with the taste; after all, it is "The Cheesiest." What is a source of befuddlement for me, however, is the opening mechanism.
It seems so alluringly simple. One would assume that "TO OPEN PUSH SIDE FLAP AND TEAR BACK" and "TO OPEN PUSH HERE" would combine for an easy entrance to cheesy yummy goodness.
But try as I might, a successful execution of this strategy eludes me. No amount of staring, pinching, or pulling seems to help.
And so, I resort to the default. The ripping, rending, and utter destruction of the boreal opening. Eventually, I am victorious and yet I feel defeated.
Perhaps, someday Kraft will fix the perforations or abandon the madness of this method altogether.
Until that day... Doh, the water for the macaroni and cheese is boiling. Next time. Next time.
~Elmer
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