Every week, CC and John bring you some of the weirdest, funniest, saddest things he hears on his college campus. Join the Overheard revolution!Leave your own overheard convos in the comments or send ‘em over!

(Guys, walking through a grove on-campus.)

Guy: Nice day… birds, blue skies, not a cloud in sight. Yup. This rock looks pretty good to take a crap on.

(Older student, talking to high schooler on campus tour.)

Student: There’s actually a statistic, I think, something like 30 percent of the liquid of water parks is urine.

High schooler: Yeah, that sounds pretty reasonable. That’s about right.

Student: What the f***? No it’s not! That would be disgusting!

(Guy, preparing Mexican food.)

Guy: I love cilantro. It makes everything taste like it’s just been rinsed in a mountain waterfall.

(Old lady, talking to students at the thrift store.)

Lady: That foot locker can be used as both storage and a coffee table!

Student: I’m sorry, but it’s hideous. We’re not buying it.

(Crowd of girls, playing Jeopardy.)

Girl: Wait. Chinese god of war… who was also a god of literature. That must be Gandhi, right?

Girl 2: Yeah, I think so.

(A guy, losing it on the phone.)

Guy: No, no. That’s too late. I need to get tested now.

(Guy, alone on a computer.)

Guy: Hey! You can’t say “boobs” on the Internet!

(Two guys, talking in the Student Union.)

Guy 1: So how was the camping trip?

Guy 2: It was fine. The deer stole all our graham crackers.

Guy 1: The cutest little larcenists!

(Girl, furious.)

Girl: Damnit! I have to Tide-to-Go my boob.

(Middle-aged man on the phone.)

Man: Fir trees are the only type of tree known to give live birth.

(Father and children, talking to a park ranger)

Father: It was like, you know, poop – kinda mushy, but with some green bits in it. Berries, maybe seeds.  Do you think it could have been bear poop?

Child: Dad, please, just show the ranger our permit.

But cooking your own meals means healthier eating, more money in your bank account, and the gratification that comes from making something with your hands. Everyone here at CollegeCandy loves to cook, so we're going to bring you our favorite (and easy) recipes every Sunday. You've got nothing better to than cook, right? Right.]

I was buying salsa in the jar for the longest time. In fact, I was buying it (at around $3 or $4 a jar) until this past week. That is when I decided to start making my own. I mean, it is cheaper, healthier and I can make it as hot (or not) as I want!

I had a few jars cleaned out and ready to go (leftovers from my grocery store days) and set out on a mission to make my own salsa…and to make it better than what I was buying.

With all organic ingredients, I put together this salsa that my roommates already love and I think you will, too. Here’s what you need (buy all of the ingredients organic if you can):

4 tomatoes
1 can of corn
1 can of kidney beans
1 onion
1 green pepper
1 red pepper
1 jalapeno pepper
Cilantro
Salt
Black Pepper

Here’s what you do:

1. Mix one tomato, a chunk of cilantro, and 1/2 cup of kidney beans together with a blender or mash them until they’re liquid-esque. Keep this mixture on the side.

2. Chop up all of the other ingredients and mix them all together in a big bowl.

3. Add in your liquid mixture a little bit at a time until you’re happy with the taste.

4. Grab a margarita, some salty tortilla chips, dip and enjoy! Or store it in the fridge to use on chicken, omelettes, baked potatoes…the possibilities are endless.

If you would like to make an awesome curry in your own kitchen with simple ingredients that tastes just like it came from the masala lunch buffet, then look no further. Bread, main dish, AND drink are all outlined here for you—so break out your notepads and get ready!

Chapatis

There’s nothing better to eat with a curry than chapatis, those delicious little flatbreads that you can use like spoons to scoop up large amounts of what you’re eating. For a great recipe, go here. Even though it seems completely bizarre to fry something in a skillet that has no oil or butter in it, it works like a dream for these breads.

Added tip: if you stack them up nicely and wrap them in foil, chapatis can be reheated and eaten again for up to two days after you make them.

Cauliflower Curry

One of my proudest strokes of culinary genius was devising this curry. I feel like I could eat it every day and STILL love every bite. It makes a lot (4-5 medium-sized servings), so have a party when you make it.

Ingredients:

• 1-2 tablespoons oil (canola, olive, or vegetable will all work)

• 1 head of cauliflower, rinsed and broken into tiny florets

• 1 medium potato, peeled and chopped into small squares

• 1 onion, diced

• 1 teaspoon of ginger-garlic paste, or 2 cloves of chopped garlic plus a little chopped ginger (the ginger is optional but helpful)

• 1 cup of frozen peas

• ¾ cup paneer, cut into cubes (optional)

• ½ tsp turmeric

• ¼ tsp garam masala (an Indian spice you can find in almost all grocery stores)

• ½ tsp cumin

• ½ tsp coriander powder

• 1-2 tablespoons lemon juice

• fresh cilantro to garnish (optional)

Directions:

Set a big pan on the stove at medium heat. Pour in the oil. When it’s hot, add half the cumin (1/4 tsp) and the cauliflower, potato, diced onion, garlic, and ginger (or ginger-garlic paste). Stir occasionally. Let it cook for a while, until it’s visibly reduced and softened at least a little bit—about 10-15 minutes.

Add the peas, paneer, and all the spices. At this point the dish will need to cook for another 10-15 minutes. If you’re using a nonstick pan, you can cover the pan, turn the heat down to low, and check it every 5 minutes or so. Otherwise, keep it on medium heat and stir it every couple of minutes so nothing sticks to the bottom or burns.

When the cauliflower and potato pieces are tender, the curry is done. Stir in the lemon juice and cilantro and serve!

Mango Lassi

Wash your Indian meal down with this refreshing summer drink. To make two glasses of lassi, put one mango (peeled and diced), ¾ cup mango pulp, ¾ cup plain yogurt, 2 crushed ice cubes, and 1-2 tablespoons of sugar in a blender or food processor. Puree, pour into glasses, stick in a straw, and enjoy!

[Photo courtesy of the Better Health Channel]

On the bright side, he was visiting me this past weekend, and we made an amazing chicken and mushroom curry together. This time, I actually paid attention to what he was doing, so I’m doing my civic duty by sharing this recipe so that all of you can enjoy it as well.

To make enough for two, you’ll need 2-3 chicken thighs, half of a large onion, 6-7 large mushrooms, 2 teaspoons garlic-ginger paste or 2 fresh garlic cloves and 1 small piece of fresh ginger, about ¼ cup fresh cilantro, half of a small plum tomato, about ¼ teaspoon of turmeric, ½ teaspoon cumin powder, ½ teaspoon garam masala (an Indian spice, available at regular and Indian grocery stores), and 1-2 small new potatoes (optional).

To begin, chop up the ehicken thighs roughly into cubes.

Chop your onion into small squares. You can leave the mushrooms whole or halve/quarter them if you like.

In a food processor or blender, combine the garlic-ginger paste (or fresh garlic and ginger), the cilantro, the half tomato, and a little bit of water if needed. The mixture should be choppy and well integrated but not blended.

Meanwhile, brown the onions in a saucepan for 7-8 minutes.

Add the chicken pieces and the spices (turmeric, cumin, and garam masala). Cook until the chicken pieces are white.

Toss in the mushrooms and the halved new potatoes (if you’re using them). Let the mixture simmer, and stir occasionally. Turn the heat down and cover the dish. The turmeric will turn everything a yellowish color.

After 15-20 minutes of simmering, uncover the chicken and add the cilantro paste. Let everything cook for 2-3 minutes more, then serve with rice!