The $57,000 lunch box
Packing a sandwich saves serious bread
By Foxy Mrs. Nancy T.
I specialize in the economy of effort. Early in our married life, I developed the habit of cooking big meals on Saturdays and Sundays, days when I didn’t have to be either at work or in class. I’d make a large roast or casserole and use the leftovers for lunchtime sandwiches and salads, or wrap some up to reheat in the office microwave during the week.
After many weekend cooking sprees, I would slice a big baked oven stuffer chicken-- which needs minimal attention while baking—into slices for sandwiches or chunks to spice up our salads. If I could find a big ham roast with a bone, all the better. I’d make ham sandwiches then use the bone to make a giant pot of soup.
But don’t assume that packing food means lunch hours secluded in our cubicles like antisocial moles or hermits. We never deprived ourselves of the pleasure of eating with our workday friends, or any co-worker’s farewell luncheon or birthday celebration. We participated with gusto, for in our case, these were particularly special and enjoyable occasions.
During normal times, however, packed lunches gave us lots of lunch-hour freedom. We could eat while working at our desk, outside in the fresh air, in the cafeteria, with friends in another department, or while participating in the inevitable lunchtime card game.
The hardest part is the discipline required to pack a lunch each day, either in the evening or in the early morning.
