Laptop Lunches #92

Something from "nothing"--what happens when I put off going to the grocery store for a very long time. Baby carrots, bell pepper strips, cherry tomatoes, and halved snow peas with yogurt ranch dressing; stuffed eggs with black olive garnish (recipe from Fannie Farmer), orange slices, a mixture of dried fruit (pineapple, mango, and papaya), and a tiny silicone cup of pistachios.

Fannie Farmer has a recipe for stuffing a single egg, something I normally improvise on my own, so I gave that a try. It's a little more liquid-y than I would like, but all right. Although I used the ham variation (as I am still in the throes of ham) I did tag this lunch vegetarian as well as gluten-free since it could very easily be made that way.

One thought I had about the olive garnish is that if one were the kind who liked to make school lunches for children, with funny faces, one could do that pretty easily with egg eyes, should one make a face out of something else (like a melon-slice smile). I prefer not to eat things that seem to be looking at me, but to each their own.

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Gluten-Free Wednesdays


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