Lunch

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

Never eat lunch at the desk.
Never, ever eat it driving the car.
Never, ever, ever eat it while talking on the telephone.
Lunch should be taken with a sense of achievement from the morning, and anticipation for the rest of the day.
It doesn’t make sense to deny yourself lunch.
Without it, there is no progress, no vision, and no poetry.
Those who continue to work through lunch will be the slaves of the twenty-first century.
But a lunch during the week is different from lunch at the weekend.
Office lunches should be fresh and interesting, different every day.
They need to be planned and prepared, as for any important meeting.
A work-day lunch can be as simple as a ripe avocado crushed on toast, drenched in lemon juice and black pepper.
On the weekend, you might like to go to a bit more trouble, like putting it on a plate.
Weekend lunches have a sense of holiday freshness and taking it easy.
They should just happen. If they get too planned, they’ll start getting as difficult as dinner.
A weekend lunch can be a slice of prosciutto on grilled bread, a poached egg on wilted spinach, or roasted mushrooms drizzled with garlicky olive oil.

When in doubt, grill a fish.

And always remember that your favourite breakfast makes a great lunch.
Scrambled eggs on toast. Sausages and baked beans.
(Raid the breakfast chapter for lunch, and the lunch chapter for dinner. You’ll be out of sync with the rest of the world, but who cares?)
A freshly made sandwich makes the perfect lunch, even when entertaining.
Every lunch should come with time to enjoy it, and time to digest it.
At its most ideal, the final course is a short nap, in order to get your strength up for dinner.

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