Working at Home: A Simple Lunch Shared

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“What did you do for lunch today?”

When you work at home it’s the one question you never get asked after a long day. When deadlines loom or the kids are fussy, who has the time, the energy or the patience for a meal? So unless we have a meeting at an actual restaurant, we improvise.

One high-powered executive friend of mine friend slams back cans of black-eyed peas between conference calls—it is unclear if they’re heated or not. A stay-at-home Mom friend tried to cut calories by only eating what her children left on their plates (didn’t work).

We also run into the problem of routines. For as long as I can remember, my 93-year-old mother makes her lunch after her daily exercise class then sits to eat in her recliner while watching The Young and The Restless. My own dirty little lunch secret involves watching The Pioneer Woman cook in her fabulous Oklahoma lodge kitchen while I eat mismatched leftovers and check emails during commercials.

But things can change!

I recently got a call from my friend, Cecelia, inviting me to join her for a last minute lunch at her home. Instead of one of the big fabulous luncheons for which she is well-known, it was a simple lunch shared. Cecelia, who also works from home, prepared  grilled sandwiches and heated some store-bought butternut squash soup. We enjoyed a good warm meal, a great conversation and, after pledging to make it a regular lunch date, we were both back at our desks in far less than an hour.

That evening we were both able to offer “I had a wonderful lunch today…”

My Favorite Grilled Sandwich With Arugula, Goat Cheese, Caramelized Onions and Fig Preserves

*Two slices Pepperidge Farm Bread (whatever flavor you like)
*Plain goat cheese crumbled
*Fig Preserves or Trader Joe’s Fig Butter (or whatever fruit preserves you have on hand)
*Handful of arugula or other leafy greens
*Caramelized onions (you should always have some caramelized onions hidden somewhere in your fridge! The next time you need an onion for a recipe, just throw some extra sliced onions into a skillet with butter on low heat stirring occasionally until they turn golden —at least 10 minutes.)

Spread fig preserves on both sides of bread, and stack the rest of the ingredients.Grill in an iron skillet with butter until goat cheese is melted and bread is toasty.

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