Lunchopolis #99

 

Here we have a basic but delightful lunch: Mixed melon chunks (watermelon and orangedew) with some flaky salt in the little chicky cup, some Tofurky slices, my classic favorite pasta salad made from leftover boxed shells and vegan sauce, and mini Triscuits.

I mean. How can you argue with this?

If you've not encountered it before, orangedew is a hybrid of honeydew and cantaloupe, and it's my favorite melon. Like all melons, it improves with salt. I don't know why I bought a watermelon, really, except that it was there and screaming summer and it's so hot out that my brain no longer works well enough to remind myself that watermelons take forever to eat all the way through and also I'm not super fond of them. But it was a mini watermelon, and I also found I really enjoyed it this time. Not so much that I'd want more than one this year, but enough that I didn't really regret it. I did not have the wherewithal to do anything with the rind this time, but that's something I'm going to forgive myself for. You can't always eat your watermelon rinds.

The pasta salad is the primary reason I even buy boxed pasta and sauce in the first place. It's so easy and so good. Take your leftover pasta, add stuff and some mayo, and there you are. The "stuff" I added this time: shredded carrots, petite peas, fresh dill, a scallion, chopped dill pickle, and seasoned salt. It was a really good pasta salad and I'm so glad I had it!

Triscuits, meanwhile, are the food of the gods, really, so the only thing I can say is that I wish the mini ones could be found more often. The only thing better than a Triscuit is a mini Triscuit. I love tiny things.

The Tofurky is there mostly for protein, but it also goes really well with Triscuits.