You know what I suck at? Eating lunch. Like, a proper lunch. Often the girls have rest time from 11.30 onwards, and I use that time to work. So I don’t eat until they get up (sometimes hours later) and by then I’m so hungry I’m about to punch my own self in the face. And then I don’t want anything, because everything takes too long to make and I want it NOW. I’ve talked about it before, but I seem to fail pretty consistently at eating well during the day.
I’ve decided to be a bit more proactive and intentional about the foods that are available in the luncheon period. Not only am I bringing back intentional luncheons, I’m also bringing back the word luncheon.
When the lovely Ruth came to visit, she bought me a present. A wonderful Royal Doulton cup and saucer, and this packet of green tea noodles. I immediately wanted soy and chilli and spring onion and these noodles. So for lunch the next day, I spent some time making something that wasn’t microwaved leftovers. It felt indulgent and nice (isn’t that weird?) but also took less than 10 minutes. I timed it.
I like to think that I’m going to keep up this kind of cooking in the middle of the day bizzo, but we’ll see.
I sliced one small carrot, two mushrooms, a little red capsicum, a little kale, a little cabbage, and one square of Soyco Thai tofu. I stir-fried that in a little oil while the noodles cooked in boiling water for three minutes. Drain the noodles, add to the veggies, add a splash of soy sauce and sriracha, top with sesame seeds and sliced green onion. HELLO!
So tell me – do you go to much effort for lunch? Are you a sandwich-eater? (I’m not). Is it something to just get you through the day? Tell me all your secrets! I want to bring back the hot lunch. (I love how Ruth does it).