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A more colorful lunch, at work
My previously reported white and green lunch is typical fare for me at home. For days on campus, I had recently mentioned,
Partly for my own notes: today's lunch was nice and, per portion, I used ¼ cup (dry) of mixed black and red beans, two hard-boiled eggs, ½ cup (dry) of wholewheat penne, ⅛ cup cut almonds, ⅛ cup pesto, a bell pepper, some tomatoes and mushrooms, items cut up so as to be easily eaten with a spoon. One could imagine adding feta.
… perhaps there are inoffensive cold bean salads or similar that I could consider making, something that could sit in the refrigerator, then need little more than a spoon …— it turns out that there are.
Partly for my own notes: today's lunch was nice and, per portion, I used ¼ cup (dry) of mixed black and red beans, two hard-boiled eggs, ½ cup (dry) of wholewheat penne, ⅛ cup cut almonds, ⅛ cup pesto, a bell pepper, some tomatoes and mushrooms, items cut up so as to be easily eaten with a spoon. One could imagine adding feta.