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Gastronomics
Feb. 11th, 2004 01:14 pmThe trouble with staying at home, of course, is that I have to think about lunch. At work there are scores of eateries within spitting distance, given a good flick of the upper body and a following wind, so I step out at lunchtime each day with a pleasant sense of possibility pervading my every gesture.
Not so at home. Here, lunch has to be planned and then conjured out of the motley assortment of foodstuffs that find themselves, through no fault of their own, in our kitchen. The state of my arm at the moment means that serious choppage is out of the question, and when you add to this a mild but persistent headache and a general feeling of can't-be-arsedness, strange meals are likely to result.
Yesterday, for instance: two raw carrots, a hard-boiled egg and a brace of ageing bananas blended in about a pint of milk (childhood comfort food, that last bit - yum!). Today, I may rise to toasted cheese sandwiches.
So I'm curious now: What sort of stuff do you have for lunch when you're at home for the day?
Not so at home. Here, lunch has to be planned and then conjured out of the motley assortment of foodstuffs that find themselves, through no fault of their own, in our kitchen. The state of my arm at the moment means that serious choppage is out of the question, and when you add to this a mild but persistent headache and a general feeling of can't-be-arsedness, strange meals are likely to result.
Yesterday, for instance: two raw carrots, a hard-boiled egg and a brace of ageing bananas blended in about a pint of milk (childhood comfort food, that last bit - yum!). Today, I may rise to toasted cheese sandwiches.
So I'm curious now: What sort of stuff do you have for lunch when you're at home for the day?
