The Washington Times-Herald

Community

May 13, 2014

Salad in a jar a quick lunch

First, a bit of housekeeping. Last week’s column included a recipe for a dry spice rub that I have worked on and tweaked over time. It was brought to my attention that there was a typo regarding the amount of brown sugar used in the rub.

My apologies. I forgot to have Liz proofread last week’s column. The amount is 1/3 cup, same as the amount of paprika. In most rubs the paprika and brown sugar are equal. It’s the base of the rub.

Ok, on to today’s topic. Sometimes, ideas come to you (or your wife finds them on Pinterest) that literally impact your day to day way of life. The subject of today’s column is one of those impactful ideas that I will definitely use the rest of my life.

Let me set this up for you. I hit “the big five - oh” last year. Liz and I had a few conversations (she told me) about how well (not so well) I had been taking care of my health. I made a decision (she threatened me) to try and limit how often I ate out, and to substantially limit processed foods and refined carbs. Basically, try to eat natural stuff.

The challenge is that we get up early, and it’s a hassle to fix a lunch every morning. I mean, I do have a job and clients I take care of, and it drives me crazy at times to get out the door late because I am putting a healthy lunch together. And making a big salad to pull from each day doesn’t really work, because towards the end of the week, the salad just doesn’t have that fresh feeling. But, if I don’t bring something, I end up (at times) snarfing down a brat from the gas station near my office. While tasty, Liz has told me more than once that it doesn’t fit into to the “eating natural” plan.

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