a lifecompared to lasagna Asa junior,I made thebestmeatless lasagna you've ~ver had. Sure,itwasalso theyearIfellinlovefor thefirst time, tthatmeatless lasagnawas the perfect analogyofmy ior year. It was my masterpiece. My meatless lasagna started with tomato sauce f€ad ina chaotic fashion over the bottom ofmy glass . Similarly, my third year of college began with ximum entropy as my liie contained unknowns Out girlfriend, work for the campus newspaper and credits witha'research paper for each class. When I uld start a meatless lasagna, like starting college, I ~ver knew what to expect. As I placed the noodle sheets in the bottom of my ss pan, itbegan tobeclearwhatIwas doing. Trouble s, the nocx:ile sheets were too wide to lie two side'by e in the bottom of my glass pan and I had to start ipping off the sides to make them fit as required, ingseveral tastycentirnetersofmymeatlesslasagna. ain, this mirrored the compromises that the responsibility of my junior year demanded. I lost tlme with friends and girlfriend in order to meet deadlines and due dates. Much more so than my sophomore year, which, in retrospect, was easy-cheese. Speaking of cheese, ricotta was the next ingredient to be added to my meatless lasagna. As everyone that has attempted a lasagna knows, spreading the ricotta is the most difficult part. Relationships were similar to ricotta in the fact that they both started with the letter "R"Spreading the ricotta too thickmeant nmningout of the vitaJ ingredient before my meatless lasagna was finished. On the other hand, spreading too thinmeant not covering the area deep enough for the cheese to make any real contribution to the dish. Hence, I think the ricotta was also analogous to time duringmyjunior year - difficult to manage and not enough to spare. The next layer of my creation was more tomato sauce. Thislhad tons of,like thatthird yearmaosagain. The final layer, before lbegan to repeat the layering, was the pre-grated mozzarella. Unlike the ricotta, this Junior Jordan Tanksley dishes lasagna onto her plate in the cafeteria Jan. 22. Senior Jeremy Beauchamp said the junior year compared to lasagna. (Photo by Melissa Wilson) was easy and fun to spread. This layer went the fastest, of course, just like the weekends and breaks of my junioryear.Themozzarella layers seemed too far apart and tooshorf~but they were a welcome change. Every– one needed more mozzarella in their lives. Finally, I finished my meatless lasagna and my junior year. It looked good and one could tell it had required a lot of hard work. -JeremyD. Beauchamp Ann MurraY~Woodbury, Minn. Eric Myers-croflon, Ky. John Phillip NaberS~Memphis, Tenn. Coy Nance~Hector, Ark.. Stephanie Nance~Nashville, Tenn. Timothy NanCe~Signal Mountain, Tenn. Colin Neller-Searcy, Ark. Jeff Nelson-Alvin, Texas Brian Newberry-Hendersonville, N.C. Kelly Nickell-Smyrna, Texas Rachel NickS- Frank.lin, Tenn. Charlie NiX-Gainesville, Ga. Ryan NiX-Searcy, Ark. Neika NOble-Searcy, Ark. David OCkaY-Lexington, S.C. Tessa Owen-Eckert, Colo. Monik OwenS-Cary, N.C. Nathan OWenS-Helena. Ala. Audrey Palmer-Green Bay, Wis. Cortney Pangle-Bentonville, Ark.. Sara Parker-Murfreesboro, Tenn. Rachael ParSOnS- San Marcos, Calif. Christopher Peak-oakland, Tenn. Lisa PeebleS-Lubbock, Texas Amy PendleY-Selma, Ala. Sherri PennY-Trenton, Tenn. Joseph Perero-Channelview, Texas Claudia PereZ- Naranjos Veracruz, Mexico Kyle PerkinS-Amarillo, Texas Sam PeterS-little Rock, Ark.. luniors 85 ~III .
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