So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Chinese Dinner Leftovers
A couple of staples show up year after year. Like lo mein to represent a long life. This year, I made a mushroom lo mein using fresh shiitake, chanterelle, and enoki mushrooms. Savory, earthy, and rich. A side of yu choy to balance out the lunch.
Fried rice was made upon request from Mrs. Pastry Chef. Homemade fried rice will always be better than what you can get at a restaurant. Why? Because you're not using the scraps to make it. Freshly steam Chinese sausage, sauteed shrimp, fluffy eggs, garlic, scallions, shiitake mushrooms, and spring peas. It's something great when you put the effort into it.