Friday, October 24, 2014

Laptop Lunches #189

Baby carrots and cucumber slices with ricotta dip, cherry tomatoes tossed with chunks of fresh mozzarella, apple slices, and banana chips and chocolate-caramel-hazelnut spread.

The ricotta dip is in one of the Tupperware Smidgets I bought from Amazon recently. I do not buy Tupperware from Tupperware Reps, but Amazon seems safe enough. They work super well! The lids are a little challenging to get on and off, but otherwise I can't complain about it.

Although I had nothing to dress the tomatoes and mozzarella with whatsoever, it still worked out well. (This is a lesson from the world of scrounging--my mind wasn't on my shopping because of my dissertation and I bought weird things.)

This post is shared on:

Eats Amazing Fun Food Friday

Thursday, October 23, 2014

Laptop Lunches #188

Mini bell pepper strips, baby carrots, cucumber slices, and ranch dressing; ham and dilly bean bundles; chunks of kiwi and clementine; and tortilla and pumpkin cream cheese pinwheels.

We must ask ourselves:

1. Why are clementines only sold in huge bags, so that single people must choose either A) no clementines or B) too many?

2. Why do we suddenly start putting pumpkin in everything in October and don't stop until January?

Meanwhile: I still love dilly beans. I need to find a new way to use them, though. Preferably without pumpkin!

I passed and all the paperwork is done! (They give you a Ph.D. for Ability to Do Vast Quantities of Paperwork, not for Ability to Write a Dissertation and Talk about It Intelligently. It's a little known secret.) But this will still be Food for Dissertating, because I'm too worn out to think of a new name!

Tuesday, October 21, 2014

Big News!

I am defending my dissertation today! So this will soon be a tale of lunch and life with a Ph.D., rather than a tale of lunch and graduate school...assuming I pass. Dissertation defenses do not come with packed lunches, of course. Stay tuned.

Tomorrow I am taking the day off to run a few errands and settle things in my mind, so there will be no packed lunch then, either. But I return to work in a normal schedule on Thursday, so things will go back to the usual pattern.

Monday, October 20, 2014

Laptop Lunches #187

Half a mini apple, a mini square of milk chocolate with almonds, two clementines, some mini multigrain crackers, carrot sticks, crunchy green beans, yellow cherry tomatoes, and cottage cheese.

Cottage cheese is good and simple and 70s, I guess. It goes well with tomatoes and crackers.

Ghirardelli is doing these mini squares of chocolate now. I wish they came in some different flavors. Somewhere along the line I found myself preferring dark chocolate, but I have to have stuff in my chocolate. For some reason I can't deal with plain chocolate, dark, milk or otherwise. Milk chocolate does go well with toffee chips, though. Are you listening, Ghirardelli?

This post is shared on:

Bento Lunch

Saturday, October 18, 2014

Pack-a-Snack #10

I didn't clean my cutting board before I took this photo because I was in a hurry; my apologies. But there's not any particular reason to be horrified by a few stray scallion slices, is there?
(I'm defending my dissertation on Tuesday, and therefore my brain no longer holds useful information like, "it is a good idea to clean the cutting board before taking a picture," because it is forced to hold too many other things.)

Anyway.

This is just a simple shrimp cocktail with yesterday's remoulade (recipe in the post), with a little extra sliced scallion for garnish, in my leftover pasta sauce container, with the metal condiment container (with lid, not shown). I don't like the red cocktail sauce at all, so I use other kinds when I do eat shrimp cocktail, which is almost never. But as portable food goes, shrimp cocktail is a pretty good choice.

I'm still pretty sure I'll never get through all this shrimp before it goes bad, though.

Friday, October 17, 2014

Laptop Lunches #186

Avocado-shrimp wrap (recipe below), baby carrots, ricotta dip, chocolate-pecan yogurt, and mini apple halves.

(An aside: today, in my Shrimp Eating Quest post-freezer-door-open-all-night incident, I learned that toast with mashed avocado, salt, pepper, and shrimp on top is actually not a bad breakfast.)

The wrap was improvised from a few recipes I saw online. This is the "what was in my apartment" version. You have to start by making a remoulade.

Remoulade
Servings: About 4

1/4 cup light mayo
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce (or to taste)
1/2 scallion, thinly sliced
1/4 celery rib, minced
1/2 teaspoon lemon juice

Mix all ingredients well.


Then you can make the wrap.




Avocado-Shrimp Wrap
Serves: 1

1 fajita-sized flour tortilla
3 slices avocado
About 6 cooked shrimp
Remoulade (above)

Mix shrimp and remoulade, enough to coat (maybe a few tablespoons). Coat tortilla with a thin coating of remoulade as well (to serve as glue). Arrange coated shrimp in a line down the center of the tortilla. Arrange avocado slices on top. Roll carefully and somewhat tightly, but not too tightly or everything will squirt out the sides. Cut in half.

Thursday, October 16, 2014

Laptop Lunches #185

Celery sticks, orange bell pepper strips, cucumber slices, baby carrots, cherry tomatoes, ricotta dip, creamy carrot-spinach polenta topped with shrimp, and star fruit slices.

I did cook the shrimp last night. That much shrimp is daunting to me; for me a serving is about what you see here. Even if I eat shrimp with every meal, I can't quite see getting through it all, but I'll do my best.

This post is shared on:

Eats Amazing Fun Food Friday