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Lunchtime Tips

partysugar — Tue, 04 Sep 2007 11:03:11 -0700

My little sister Trish recently began her career as a working woman. Now that she is confined to an office for eight hours a day she has realized the importance of packing a filling and healthy lunch. To help her out I've put together a bunch of lunchtime tips. These helpful hints can be applied to both those who are in the work force and those who are in school.

Maintaining variety is vital to brown bagging. Having the same lunch every day can be incredibly depressing. With creativity, a delicious lunch can totally brighten your day.
Make your food more alluring than the nearby fast food chains. Sandwiches with quality ingredients like proscuitto, mozzarella, and fresh herbs will have you looking forward to lunch in the morning.
Don't buy single serving packs of chips. Instead pack a small amount in a zip lok baggy. This discourages over eating and saves money.

For the rest of my tips, including how to stop sandwich sogginess, read more

Make lunches in separate compartments to avoid soggy lettuce or soggy bread in sandwiches. For example if you bring a salad, put greens in a large tupperware. Stick each of the ingredients (chopped tomatoes, garbanzo beans, sliced mushrooms, etc) in small plastic baggies. Wrap any cheeses in foil. Place the dressing in a small tupperware container. Add the baggies to the tupperware of greens when packing the lunch. Do the same with sandwiches.
Keep fast food packets of mustard, ketchup, mayo, salt, and pepper in your desk drawer for days when meals lack luster.
Jazz up sandwiches with interesting condiments. Olive tapenades, sun dried tomato pestos, or horseradish mayonnaise will add excitement to turkey and cheese.
Pack lunch in a cute fun container. It will make an emotional difference and is a nicer presentation than a brown bag.

If your office has a microwave or toaster oven, bring leftovers for reheating.
Invest in a thermos because they can retain both heat and cold. Before filling the thermos, pre-fill with either boiling water or ice to ensure maximum warmth or coolness.
Don't forget to wash your lunch containers!
If you are making a lunch for a family member or loved one, include a simple note or clipping inside. Sometimes, all it takes is an, "Enjoy your lunch!" to turn someone's day around.

Remember we all need to eat lots of fruits and veggies, so pack them in your lunch.
If you are friends with some folks in the office, organize a lunch pool where everyone makes lunch one day of the week. You'll only have to make lunch one day and it's easier to make five of the same lunch rather than five different lunches.
If you stick to your meals, reward yourself every once in awhile. Go out to eat with a friend or treat yourself with a cookie from a local bakery. Likewise, allow kids to get lunch from the school cafeteria every once in awhile.

What do you do to make your lunchtime more exciting? Please share your tips and ideas below!

What Time Do You Eat Lunch?

YumSugar — Fri, 06 Apr 2007 05:58:31 -0700

Here at the Sugar Network HQ, we tend to eat lunch really early. It's really fantastic in the sense that someone will come around and say, "Lunch is coming from here today, are you in?" You then decide whether you want in, place your order, hand over your money and a little while later lunch is on your desk! I'm not a morning person, and usually don't eat breakfast (at least a cup of yogurt) until around 10am. However, on days that I decide to join the lunch brigade, I eat breakfast right at 9, or skip it altogether, because lunch usually arrives before noon. If it was up to me, lunch wouldn't arrive until 1pm. So how about you, what time do you eat lunch?

Street Food Explodes Onto the Scene at the Ferry Plaza Farmers Market

YumSugar — Tue, 14 Jul 2009 03:30:45 -0700

I'm completely serious when I tell people that the Ferry Plaza farmers market is a major reason why I live in San Francisco - it would not be an overstatement to say that the first time I went there, it changed my view of eating. So I could barely contain my excitement when the market's organizer, the Center For Urban Education and Sustainable Agriculture, or CUESA, announced it would be instituting a Thursday farmers market with an emphasis on artisanal street food. I took a trip over during my lunch break to see what the hype was all about. Learn more about the street food market - only in its second week of existence! - when you read on.

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Obama & Biden Grab Cheeseburgers at Arlington Burger Joint

YumSugar — Wed, 06 May 2009 05:50:01 -0700

Maybe President Obama and Vice President Biden needed a break from white-tablecloth dining or perhaps they just felt like getting out on the town. Either way, the two took a short lunch trip yesterday to a popular local burger joint called Ray's Hell Burger.

Upon arriving at the strip plaza eatery, the duo declined offers from other patrons to cut the line. Ray's - which prides itself in serving unconventional sodas and cheesy tater puffs in lieu of fries - couldn't accept Obama's order for fries, so he went with the potato puffs and a bottle of water instead. To check out footage of the presidential lunch outing, read more.

Since it's well-documented that President Obama prefers his burger medium well, it's no surprise that he ordered a basic cheddar cheeseburger, medium well, with lettuce, tomatoes, spicy mustard, and no ketchup. The executive branch must love its burgers medium well, since Biden ordered his Swiss cheeseburger prepared the same way, but topped with ketchup and jalapeño peppers, and a good old-fashioned root beer to drink.

The best part? When the cashier taking the presidential order wanted to take care of the tab, Obama insisted otherwise: "See all those people?" he said, pointing to the press pool that came along. "They'll write about how we were freeloaders." He paid for all the burgers in cash, leaving a $5 bill in the tip jar.

Check out the footage below - I was particularly entertained by the fans taking pictures of the president in the background - and tell me your thoughts.

Source

At Lunchtime, Would You Rather Eat a Sandwich or Salad?

partysugar — Sun, 13 Apr 2008 01:28:17 -0700

Source

Taste Test: Baconnaise

YumSugar — Wed, 12 Nov 2008 16:15:55 -0800

Bacon has surpassed cupcakes as the food of the moment: In the past year, we've seen it appear in everything from chocolate to vodka to pork-flavored floss.

Its latest incarnation? Baconnaise, made by J&D's, the brand best known for its Bacon Salt. Since I love both mayo and bacon, as soon as I heard about it, I decided I needed to have it.

On its own, the spread had an incredibly creamy, smoky flavor. When used in place of mayonnaise in my lunchtime BLT, it enhanced the bacon that I couldn't get enough of. I even found myself dipping my potato chips in Baconnaise (a bit too salty, but still delicious), and wondering whether or not it would be kosher to just dip the entire corner of my sandwich into the jar. (For the record, Baconnaise itself is certified kosher.)

The best aspect of Baconnaise is the fact that even people who don't like mayonnaise might love it. Aside from its creamy texture, it really bears no resemblance to mayonnaise. And Baconnaise only includes milk and eggs, which means that for once, vegetarians can take part in bacon, if they so choose.

It's my new favorite thing. I mean, why eat regular mayonnaise ever again, when one can enjoy the savory roundedness of Baconnaise? For those of you who have tried it, did you like it as much as I did?

Quick Pickling: Spicy Pickled Vegetables

YumSugar — Wed, 20 Aug 2008 07:45:34 -0700

I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
These veggies are the perfect accessory for a Bloody Mary or lunchtime sandwich. Although this recipe makes a large amount of pickles, my supply is dwindling fast! To stock up on your own, read more.

Spicy Pickled Vegetables
From Cooking Light magazine

Ingredients

6 cups water
4 teaspoons kosher salt
1 teaspoon ground cumin
1 pound baby carrots
2 cups pearl onions, peeled (about 10 ounces)
1/3 cup sliced jalapeño peppers (about 2 large)
8 ounces haricots verts, trimmed
4 cups white vinegar

Directions

Bring first 3 ingredients to a boil in a large saucepan.
Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar.
Let stand at room temperature 1 hour.
Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Makes 20 servings of 1/3 cup vegetables each.

Print recipe with images | without images

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Going Inside Google: 7 Cafes in Two Hours

partysugar — Wed, 09 Apr 2008 07:14:58 -0700

Last Friday I grabbed my camera and headed down to the Google campus - home to more than 4000 Google employees - in Mountain View. Before chatting with chef Eric Dela Cruz, my Google girlfriend and I took a whirlwind tour of 7 of the 17 cafés during their two hour lunchtime. From whole roasted fish to Spanish tapas to fresh wheatgrass, the Google cafés have something to offer everyone. To check out what happened when I went inside Google, click on the "Start" button.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 08 Sep 2007 06:28:11 -0700

September has arrived, be sure to check out these must haves.
Just move to college? Get these great tips on dorm room cooking.
Beyond dorm life? Check out these tasty lunchtime tips instead.
This week I ate pink candy and baked an apple-pear "pie".
Meanwhile, PartySugar's birthday's coming up, and you know she's planning every last detail, including the specialty drink.
This week Mario Batali and Food Network part ways. No more Molto Mario, no more Iron Chef Batali.
Speaking of Food Network, meet Ingrid Hoffman, their newest personality. She's hardworking and wonderfully sweet.
We also found out what Gail Simmons thinks of her new life after Top Chef.
Ready for a new bartending trick? Learn how to make perfect lemon twists.

Do you know the difference between Martha Stewart and Nigella Lawson?
This week's ice cream sandwich is a delicious peanut butter cookie with chocolate ice cream. Man, I never want summer to end.
Bon Appetit magazine announces the winners of their 10th Annual Bon Appetit Awards.
SpongeBob is now hawking nectarines, carrots and more, how do you feel about it?

Yummy Links: From Creative Lunches to Wild Crabs

YumSugar — Fri, 10 Aug 2007 07:03:12 -0700

Bored of making your kids the same food each day? Check out these creative lunchtime ideas. - iVillage
I'm not really sure you want to know this, but just in case, here's a nutritional breakdown of fair food. 760 calories in a funnel cake?! - FitSugar
Do you know where the best pizza in America can be found? The field's been narrowed down to three finalists! - Serious Eats
Speaking of pizza, things just got a little bit crazier at Domino's. Now they're offering an Oreo Dessert Pizza. - Slashfood
I wish I had the space to collect cake stands. But since I don't, I'll just have to make my own for each party - Apartment Therapy: The Kitchen

How did we all miss an exhibition of artists using chocolate as their medium? - Will Work For Food
Don't let him order the Cosmo. Learn more about the 10 Drinks Men Should Never Order. - Chow
Specialty kiosks will allow you to get recipes while at the grocery store. - Baking Bites
Using a microwave will get you a lovely semolina-banana-coconut cake in under 15 minutes. Now if only I had a microwave... - Culinate
A moving tale about the noise a crab make when it dies. - Culinate