As I’ve focused on recipes that make great leftovers or can be transformed into lunches this month, I’ve been reminded that I am incredibly lucky to work from home. Rather than worrying about packing up separate components of my lunches for reheating and transportation purposes, I can just walk right down the stairs and prepare my meal.
If I want to top some leftovers with a fried egg (and I almost always do want to)? I can take a few minutes to heat up the pan, crack in an egg, and hover near the stove, waiting for the perfect moment to flip the egg over.
If I want to toss some leftover chicken into a salad with an avocado ranch dressing? I can wait to assemble it until lunch time, so the avocado doesn’t brown and the dressing doesn’t get the lettuce all soggy.
Granted, this little thing is a bit selfish – like I said, I realize how lucky I am to work from home. And I know there are a ton of ways to make it easy to pack up a lunch every day. Dan does it all week long! But today, I’m feeling grateful that prepping lunch in advance is something I don’t have to think about every morning.