If you’re anything like me — someone who begins each workday with grand ambitious to be startlingly productive, but finds themselves at 4 p.m. most days aimlessly clicking random links shared on social media, trying not to nod off onto their keyboard and wondering if there’s maybe any chocolate anywhere? — you may have found yourself a few weeks ago on that day’s viral food content du jour, an enticing recipe for tater tot waffles.
Given my druthers, a word I’ve been looking for an excuse to type in a sentence for at least eight years, I would never choose a salad with lettuce in it over one that’s mostly shaved or shredded raw vegetables. I mean, lettuce — the dewy, freshly-plucked-from-the-earth stuff that spends a couple months a year gracing local farmer’s markets — can be absolutely delicious, but nine times out of ten, the same word is used to refer to that packaged stuff that doesn’t taste like a whole lot. And can we talk for just a second about that prematurely rotten red leaf that no bag of mesclun is ever without? Clearly I have spent an unnatural amount of time thinking about this. But in a world filled with avocado cup salads, broccoli slaw, butternut squash, carrot salads with harissa, feta and mint or tahini and crisped chickpeas, chopped salads with lime, sunflower seeds and radishes, crushed peas with sesame dressing and fennel with blood oranges* I’ve found little reason to worship solely at the salad altar of baby field greens.
I had a friend in town this week and just when we were at the point in the conversation when we’d usually pick a place to meet for lunch, something terrible happened. Caught up in a moment where I forgot that I am me and not, say, Ina Garten, I suggested he come over and I’d make lunch for us instead. I realized I’d lost my ever-loving mind. Sure, I’d like to be the kind of person who makes “just lunch, nothing fancy!” for friends on a whim but I am not. I don’t really do “whim” cooking, as a website with nearly 918 intricately detailed recipes in its archives might evidence. Plus, I had so many recipes I was overdue to test out — a lemonade, a salad, a tart and I’d been promising my son I’d make chocolate pudding for weeks, not to mention the daily grind of breakfast, lunchbox and dinner — that I felt like I had no time to cook anything extra.
Like most people with at least a passing interest in foods made from recognizable ingredients, I’ve heard a lot about almond milk in the last decade. But my love of all things milk, cream, crème fraîche, sour cream, double-cream, triple-creme, dulce de leche, sweetened condensed milk and milk fudge (you know, just to get started) was such that I had little interest in making it a regular part of my life.
I have a lot of feelings about lunch boxes, none of them especially genial. But as this teeny tiny person that I only just recently brought home from the hospital, barely able to utter a “beh” and now able to fill a 2-hour car ride back from a beach house with all the words every uttered (hm, wonder where he gets it) begins kindergarten this week, and will do so with a lunchbox in hand, I’ve realized that the only way to move forward with my grouchy feelings about lunch boxes is to air them here, in this town’s square, and then move on.