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(Welcome to Yesterday’s Lunch, the feature for when I’m seriously strapped for time and/or ideas. This week it’s a time strap, in more ways than one.)

I’m on a revision/rewriting kick.  For the past few days I’ve actually looked forward to opening my giant scary Word Document and diving in.

This was not an easy place to get to: starting  a rewrite, after no matter how many, is harder than starting a draft. I also enjoy it more once I’m there, but that’s tough to remember from session to session.

I want to keep up this streak until I finish, with minimal interruption. So yesterday, I needed both a quick lunch and a quick post.

I also felt a little pre-fall-congestion coming on, so I finally broke out this soup.

With scenic old-fashioned percolator in the back.

With scenic old-fashioned percolator in the back.

Here’s the  all-important side panel.

That’s 4 Points Plus, for those of you counting.

That’s 4 Points Plus, for those of you counting.

I like to think that  everything before the sugar makes up the bulk of it, and the rest was lightly sprinkled in for flavor.

When I bought this soup, I had ambitions of filling it out with lots of fresh veggies and maybe some chicken.  But as well as time, I was low on appropriate/cookable veggies this week, so I finished off the last of the broccoli.

It's on the brink of being a bit sad.

It’s on the brink of being a bit sad.

I cut it up.

The part in the upper left corner is edible, but your organs won't like it.

The part in the upper left corner is edible, but your organs won’t like it.

We read Yang the Youngest and His Terrible Ear once in elementary school. It made a lasting impression on me in that I feel all I’m expressing cultural sensitivity when I use as much of the broccoli as possible.

Incidentally, if you Google “Yang the Youngest,” the third or fourth suggested search is “Yang the Youngest Lesson Plan.” Most of its Amazon reviews are written by people who taught it  and the kids they taught.

One standout is by a now-nine-year-old who’s still discussing with his/her friends how much they hated the book when they were assigned it last year.  Maybe he/she will also grow up to not waste broccoli.

I always cook the center part of the broccoli. This time, I threw in a few of the florets, but put the rest in with some carrots to snack on at work.

We have a couple new office mates. I wouldn't  blame them for having some concerns about my excessive crunching.

We have a couple new office mates. I wouldn’t blame them for having some concerns about my excessive crunching.

Also, for my last-stretch-of-the-shift snack, I put some fresh strawberries on  part-skim ricotta.

(

I actually used more strawberries. This picture is just so you can see the ricotta.

I actually used more strawberries. This picture is just so you can see the ricotta.

See?

See?

Finally, while we’re on the tangent, this was yesterday’s dinner.

We're not looking at the ingredients here.

We’re not looking at the ingredients here.

Back to lunch: I splashed a little turkey stock in a saucepan and added the broccoli. This is how you can steam, BTW. You can use any liquid. Any liquid you want to consume, anyway. That includes alcohol.

Remember how my stove's not terribly well lit?

Remember how my stove’s not terribly well lit?

I turned the heat to medium and let the broccoli sit. I held off on heating the soup, because it wouldn’t take as long.

Later, I decided to add some pepper and lemon pepper. I’d have tossed in some lemon juice, but I’m out, and lime would’ve been pretty gross.

The broccoli steamed for about ten minutes, so it came out al dente. Normally I’d prefer it softer, but remember we’re in a time crunch here.

That was a pun. Huh.

That was a pun. Huh.

The soup was hot before long. I dished everything out.

(I

I felt I’d reached my carb quota for the day, otherwise multigrain crackers would have rounded this off nicely.

I felt I’d reached my carb quota for the day, otherwise multigrain crackers would have rounded this off nicely.

I also had some milk and an apple.

And that was yesterday’s lunch.

Happy heating,

The Wednesday Woman

 

 

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