Tuesday, August 03, 2004

Cubicle Cooking

For the last half-year or so, I've been expanding my lunch horizons a bit. I'd like to think I've invented the art of cubicle cooking. (Don't bother doing a Google search. Somehow the one of the hits was a porn site and the another was about "cooking the books".) Since I'm making it up, I'm defining cubicle cooking as the art of preparing food in an office environment. At a minimum, you need a microwave and a source of water. Hot water and a refrigerator are helpful, but not needed.

I started cooking at work after Joy got me a Small Micro-Cooker so that I can heat up ramen noodles. She uses it to make macaroni and other types of pasta. The pour spouts and strainer lid are really handy, but just about any microwave-save container should work.

If you've got a box of macaroni and cheese, you can cook it in the microwave by following the directions. But it's a hassle to take butter to work. Instead, I substitute plain yogurt, which is easier to transport. (This idea originated with a friend who uses sour cream. Joy uses yogurt instead because it has a bit less fat.) I really like the sour taste, but I can understand if you don't.

This week I brought eggs to work. Obviously they improve ramen, but today I added an egg to my oatmeal. I'm pretty pleased with the result, except I should have used less oatmeal. Cook the oatmeal first with a bit extra water, add the egg, and poach the egg in the microwave.

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