Dear Good Ol' Flik 63's,

School is fast approaching, which means we are getting closer to the start of classes, seeing our friends and eating your "food. " Although the majority of the student body calls you sh*tty 3's, you do have some stand-out menu options.

Let's start off with your breakfast. I normally enjoy your breakfast thoroughly when I actually wake up in time, which only happens about once a month. And when I do go, I pray every time that you have those French toast sticks because they are addicting. Oh, and your tater tots. I think almost everyone can agree with me when I say you're doing those especially right. The bacon is also cooked to perfection — crispy and crunchy — just the way I like it. And I love my bacon. Sometimes your fruit is soggy, but for the most part, your breakfast is edible and good.

Lunch time. I don't normally come to you for lunch, but when I do I will usually have a sandwich that I make myself. The meat is almost always fresh, and the bread is not too hard. So lunch, you're OK.

Dinner is ready. After practice, my team and I will always come to you to eat, mainly because it's buffet style and we are hangry by the time we get down to you. So really, anything tastes good to me at this time of the day. Even your rock hard garlic bread. I will say that your mashed potatoes are the bomb-dot-com.

Now one thing I especially like about you, 63's, is that you have dessert all day erry day. Your cookies are addicting when you make them right, the ice cream (when you have the good kinds and not just strawberry) are great with the toppings, and your pies are actually fantastic. I also heard that you got a soft serve ice cream machine. That was a very good decision, and I approve.

By the time I am finished with dinner and have had some kind of dessert(s), I leave with a full heart and an overly stuffed stomach. While your food is like a roller coaster, some days being a lot better than others, it's the company that makes you so special. Good friends, good sh*tty food, good times.

Yours Truly,
A Non-Certified Food Critic