Working from home can be kind of weird. You’re at home and have access to all the same stuff you’ll have access to for dinner – pots, pans, ingredients, meats, oils, butter, spices – but yet actually cooking a full-on lunch seems ludicrous most days. Opening a can of something and splatting it into a bowl is pretty seriously involved on most weekdays. This dish is my answer to that. I’ve been meaning to throw together a how-to on my favorite slap-it-together lunch and today I have. Only… of course, as always happens, I was way hungry and just scrambled through it and my pictures *blow*. Oh well, I get the point across. You can deal. Here’s what we’re making: tuna and white bean salad on a bed of arugula (if it’s on a bed it’s fancy schmancy, right?)
DC is in the middle of a food cart fight. I don’t know all the details but apparently the city is trying to regulate them out of business. I say, long live the food cart! I had my lunch today at Fojol Brothers.
