Ever since my undergraduate, when I had to schedule back-to-back rehearsals through what felt like every single lunch, I’ve had terrible habits when it comes to eating at normal times. But with finals coming up, I figured it was time to try yet another attempt at reform—and it’s actually somewhat working! This time around I’ve been making homemade lunches the days that I’m gone through the afternoon, and it’s been rather fun. I thought I’d share with you my two most recent ones. 🙂
It’s too much work to put together a super fancy lunch, so both are rather simple. This one is just rice, egg, stewed beans, and grated vegetable pickles. I have a rice cooker, which I love, and I just set the timer so that my rice starts cooking in the morning and is ready when I wake up. Since everything else is made before, it means that I can put this together in 10 minutes!
And here is basically the same lunch! I’m vegetarian, and I almost never buy vegan meat substitutes, so I took advantage of having fake hotdogs around to try out one of those cute hotdog octopi. 🙂 The main filler is roasted golden and red beets in cider vinegar, and I put vinegar vegetables again on the rice. I’m slightly paranoid about food going bad at room temperature, so I try to follow good food storage practices, which includes using seasonings like vinegar. Good thing I like it a lot, I guess?
I’m working on an embroidered bag for my lunchbox, but until then I just tie it up in a napkin. These are plaid flannel ones I made for my first apartment, and they’ve held up well!
I’m really enjoying making these lunches though. It not only gives me something to look forward to during the day, but I’ve also found that I’m far more motivated to get up in the morning if I fear my rice might go to waste. 🙂