the wonders of work and lunchtime routines.
once upon a time lunch was mother morning made and packed into either a sturdy (ranging from metal to plastic) lunchbox with possible thermos accompaniment and toted to work or school where it was placed in a safe corner for several hours while lessons were learned or tasks were toiled.
eventually boxes of lunch gave way to cafeteria and restaurant fare enabled both by the ease associated with acquired lunches and the subsidization of food.
it seems that folks have transitioned to regard lunch as a type of pit-stop meal where the quality and enjoyment of food is not paramount as is a pivot point in the day mandated by those who create schedules.
finding a balance between those two while remaining productive remains a challenge.
shown: a desk banh mi (favorite vietnamese sandwich) interpretation created from the following:
Walton's demi baguette
Countryside pork loin
Boggy Creek greens
Full Quiver Farms kimchi
Dai Due liverwurst
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