"every Thursday for the past few years we've been taking pottery classes at college. From 10 in the morning until five in the evening we are covered in clay; our muddy fingers cannot check the phone every five minutes, and everyone at work knows not to contact us unless it's an emergency and even then, only if there's something we can actually do about it."
"This also means that, for the first time since high school, we don't have an obvious lunch solution. Our working life may lack many things, but as chefs our access to fresh, delicious food isn't one of them. At college, though, we need to think ahead if we don't want to rely on the canteen offerings (triangle-of-sadness sandwiches from the fridge or a lukewarm baked potato) and we're enjoying the weekly challenge."
"Wednesday-night dinner needs to be strategically planned so it will taste good at room temperature the next day. Pasta is a good shout, but not in a creamy or oily sauce, and nothing too fishy. All baked pasta dishes are better the next day, especially lasagne. That's where Rachel Roddy's pasta al forno with meatballs and mozzarella comes in a bouncy, comforting baked dish that holds up beautifully (and tastes even better as leftovers)."
September brings a sudden return to commuting, work, and school, including weekly all-day pottery classes every Thursday. Classes run from 10am to 5pm, leaving students covered in clay and unable to check phones frequently. Regular workplaces only contact students for true emergencies. Lack of an obvious lunch solution requires planning to avoid canteen offerings like tired sandwiches or lukewarm baked potatoes. Evening meals should be chosen to taste good at room temperature the next day. Baked pasta such as lasagne and firm frittata slabs travel well. Bold variations, like Sichuan-style lasagne, can balance flavor and portability.
Read at www.theguardian.com
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