As far as the
rest of lunch packing goes, I've been eating plenty of apples. I've been getting Empire apples from the
dining halls and I really like these apples.
They’re sweet, but slightly sour, and crisp. If you ask me, the only place mushy apples
belong is in pies or other desserts.
They don’t even turn brown after sitting in my lunchbox for a few hours
and I don’t do anything special to them, unless mauling the slices with my
paring knife counts. Plus, the Empire
was first grown by a nutritionist from Cornell.
Because Cornell is New York’s land grant college and we have lots of
apple orchards and cows.
Continuing
with the fruit, I realized that I haven’t had any kind of fresh berry since I
was home for winter break. My fruit
supplies from the dining hall consist of apples, bananas, oranges, sometimes
pears, and plums when they’re more in season.
If someone would like to magically send me some fresh raspberries, that
would be greatly appreciated.
 |
| Keeping away scurvy with oranges. Lunch and a snack for after rock climbing (not Friday's lunch; this one has peanut butter). |
One thing
about packing my own lunch is that I then have to wash my container. Since I realized that I could take out one of
the inner trays if I was going to pack both sections full of fruit anyway, it’s
been one less piece to wash, but still . . . (The reason I didn't pack peanut
butter on Friday was actually so that I could just rinse everything instead of
getting out the sponge and detergent.)
This is what happens when you’re a college student using exactly one lunch container. Also, I should really
stop letting dairy products dry on my spoon.
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