Instant Ramen | Childhood Memories

Hold back the pitchforks, stop with the name-calling and easy on the rock throwing! I know, instant Ramen is often highly criticized but there’s just something special about this high sodium, fattening bowl of deliciousness.

I picked up a pack of Chicken Flavored Instant Ramen the other day and it inspired this story, that I would like to share with you today! Memories are funny, marvelous things are they not? I often think about waking up early on Saturday mornings, my uncle would join me in my excitement for the weekly cartoons/shows.

One of my favorite memories involves a very particular morning in which I got to sit in my grandpas recliner and watch some of my favorite shows, not missing a second. While my uncle was preparing for me what I thought to be a gourmet meal (as a kid.) RAMEN! 😆 (Instant ramen to be exact 😂)

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I remember he brought me a large piping hot bowl of ramen just the way that I liked it. We settled in for our weekly viewing and dived right into the savory goodness of the ramen noodle, feverishly slurping away and watching with unwavering excitement until both every last drop was gone and every last minute of the show was played out.

Often times we were left in awe on agonizing cliffhangers and series finales with stories left untold. Which left our young minds to wander at the endless possibilities, the numerous outcomes that could be for each and every single character. Who would return? Who was never coming back? Who really knew? We had to wait a whole week, sometimes TWO to see what would happen next! And don’t get me started on 3 and 4 parter episodes!

Oh, to turn back the clock right? Back to the days of Saturday morning cartoons, colorfully branded, sugary breakfast cereals, (can’t forget the prizes inside!) magically delicious charms, special yogurt for kids and I don’t know if you remember, but we had pink and blue squeezable butter too. Was that just me? 🤣🤣🤣 Now seriously that was one of my favorites! Is that even still around? 😆

I don’t know, but if it is, for sure let me know I may have to go pick some of that up – pronto!

It’s good to reminisce sometimes, things can never be the same as they once were, and in some instances they may never even be better than they once were. But there’s always some place that is somewhere in between, a place in the middle, right in the midst of the chaos and the serenity, the silver lining. We all find that place eventually and we often find it more than once, and in more than one place. Life is complex, life is large, life is hard, life is long, life is short. But one thing life doesn’t have to be is awful. It doesn’t have to be complicated and it doesn’t have to be horrible. It’s what we make it. We can not choose the events that happen to us, but we can determine their meaning.

We all have both good and bad things that have happened to us. The good things helps us hold on to who we are, the bad things often are there to help make us stronger and better, for ourselves yes. But usually for someone else.

Because we can use those experiences to pull someone else out of the place we’ve already been, we can use those circumstances to help someone else, find their silver lining.

So enjoy your Saturday today, I most certainly am going to enjoy mine, and yes I’m going to eat that ramen and I am going to enjoy it. And as always. For those of you who have read through to the end, it’s going to get better, just keep swimming, just keep going, don’t stop believing.

Happy eating!

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How To Make | Vegan Buttermilk

This will be one of the shorter posts made here on Cooking With Melman! Today I will share with you a simple recipe on how to make Vegan Buttermilk! You may be asking yourself…

What on earth would I need with “Vegan Buttermilk”? Well as you know, regular buttermilk is used in a wide range of recipes, and our vegan friends would like in on it too! And thankfully it’s entirely possible and easy to make!

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  1. 1 Cup Of Almond Milk
  2. 1 Tablespoon of freshly squeezed lemon juice


  1. Mix the two ingredients together and let them sit for 1 minute – the milk will begin to thicken curdle then voila!

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Mmm.. Vegan buttermilk! Astonishing!

Happy Eating!

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Italian Cream Cheese Cake | Recipe

A rich and delicious Italian cream cheese cake with real cream cheese icing! It’s all made from scratch and tastes more authentic than the real thing!

This cake is great for events or family reunions as it’s rather easy to make and looks super fancy. Even Cranky Uncle Greg would put on a smile while eating some of this.

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Italian Cream Cheese Cake Recipe A rich and delicious Italian cream cheese cake with real cream cheese icing! It’s all made from scratch and tastes just like the real thing!

Cake Ingredients:

  • 1/2 Cup butter softened
  • 1/2 Cup shortening
  • 2 Cups sugar
  • 5 eggs separated
  • 1 Tsp vanilla extract
  • 2 Cups all-purpose flour
  • 1 Tsp baking soda
  • 1 Cup buttermilk
  • 1 1/2 Cups flaked coconut
  • 1 Cup pecans chopped

Frosting Ingredients

  • 11 Oz cream cheese softened
  • 3/4 Cup butter softened
  • 6 Cups confectioners sugar
  • 1 1/2 Tsp vanilla extract
  • 3/4 Cup pecans chopped

Instructions Cake Instructions

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy.
  2. Beat in egg yolks and vanilla.
  3. Combine flour and baking soda; add to creamed mixture alternately with buttermilk and beat just until combined.
  4. Stir in coconut and pecans.
  5. In a small bowl, beat egg whites until stiff peaks form.
  6. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  7. Pour into three greased and floured 9-in. round baking pans.
  8. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frosting Instructions

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Beat in confectioners’ sugar and vanilla until fluffy.
  3. Stir in pecans.
  4. Spread frosting between layers and over top and sides of cake.
  5. Store in the refrigerator.