Tuna Overload

My preferred cooking style is to have a food-prep marathon for a few hours every weekend. I make a ton of stuff that can be packaged into lunch boxes ahead of time. Leftovers from that can be nibbled on whenever I'm at home. Usually it's a meatloaf or roast chicken, but now that the weather is warmer I'm leaning towards things that don't require so much heat.

Packing lunches ahead of time saves me money and time. Mostly I lose the time wandering around the Village looking for somewhere to eat, because I have trouble making decisions when I'm hungry :-/ These days my brain tends to star shutting down on its own before I even start feeling hungry. The people at Cosi's know my first name and my usual order, so that's probably where most of my income has been going this month.


This week's lunch: Tuna salad (with mayo, celery, a little bacon, and spices), celery and carrot sticks, a suggested serving size of triscuts, 1 oz of dark chocolate.

Yikes, that was a lot of tuna. But I had a full package of celery to use up, so why not make five cans worth? I sometimes wonder how much variation factors into a person's diet. There's plenty left over in the fridge to pack more lunches, or have on toast for dinner.


The blog has finally become "What I had for lunch." I'm not sure if this is good or bad. It's a lot harder to misinterpret lunches than lifestyles.