LUNCH :: Double Header

In Michael Pollan’s book Food Rules: An Eaters Manual, “Eat until you’re 80% full,” is one rule that I must pay attention to, especially in Reno. Serving portions are most often outsized, to the point where they make a dinner, a take-home lunch and a half-lunch — the subject of the day.

Even cooking at home for two, things are not often easily divisible and savable; an ear of corn, a tomato, a potato, a quart of home made tomato sauce, a can of almost anything. The point is, we’ll probably cook more than we can — or want to — eat.

So I developed the half-lunch. I use glass storage containers and my favorites — from Crate and Barrel — are a 2-cup bowl and an almost-cup bowl. The former is probably a lunch, the latter a half-lunch.

the two-cup and almost-cup containers

Today, I dined on two half-lunches:

TOMATO SAUCE with SAUSAGE and NOODLES

Pedigree:

  1. A quart of Cherokee Purple Georgiana Brennan Roasted tomato sauce made and canned in September 2011. Used to make a dinner of spaghetti with sausage.
  2. Sort of hot Italian sausage. We skinned and mixed 3 links of hot sausage with 1 link of mild sausage. (Also the reverse for Carol’s taste.) This was used with the sauce for the spaghetti dinner.
  3. Some of each of the sauce and sausage constituted the leftover parts of the full lunch.
  4. A ball of dried Kamfen Hong Kong Style Egg Noodles. Cooked and added to the sauce and sausage.
  5. Since a ball of dried noodles is a finite thing, I added compatible portions of sauce and sausage.

Viola! I had a half-lunch left over.

the noodles

BEANS and TOMATO and KNOCKWURST and CELERY

Pedigree:

  1. One tomato. The first fresh tomato of the season from the California Ave. Farmers Market. Peeled and chunked.
  2. Some Prim Manteca beans cooked in the previous days to use in many ways. (I love beans.)
  3. Some celery sliced off an almost used up head… the lovely solid whitish part near the root end.
  4. A splash of chicken broth to keep everything wet.
  5. One Hebrew National knockwurst, cooked in the midst of that stuff.

That was my full lunch. By the time I was 80% full, I had a half-lunch left over. (I ate all the knockwurst.)

When I made my half lunch, I added some grilled green beans that accompanied grilled fish a day or so ago.

And there you have a lunch double-header. I’ll do it again sometime.

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