Track 17: Edible Cereal Engineering

So I had a bowl of Frosted Flakes for lunch today (because the dining hall was packed and none of the food looked good).

Now, I have a huge bone to pick with Frosted Flakes. I'll give you some background info. I barely ever eat Frosted Flakes with milk. Generally, I eat them out of the box by hand or something. Today, though, I decided that I'd be a little different. I put milk in my frosted flakes.

This was the worst decision of my day. Apparently, milk just ruins Frosted Flakes. I take my first bite of the cereal totally expecting it to be more than delicious. Again, I was wrong.

Apparently, sugar doesn't stay on the Frosted Flakes. It just dissolves in the milk. This was not what I was looking for in my meal. When I'm eating, I don't want soggy flakes and sugary milk. This is not appetizing. It's like getting a flat soda. It's like finding mold on the piece of bread you were eating. It's like making a mess in the microwave. It's just not enjoyable.

I need a new cereal to really like. It's imperative that someone develop a cereal that doesn't get soggy. I'm not even sure if that's possible, but I know people need to start looking into. To further this aim, I propose that engineering colleges across the country create a new major: Edible Cereal Engineering. This major would include classes such as Food Presentation, Cereal Structural Integrity, and Taste 101. It probably won't ever catch on, but it's just a proposal. Final verdict: Until Frosted Flakes are fixed, I'm not having any.