Since the start of the pandemic I have had the same lunch almost every work day. I heat up a corn tortilla on the stovetop and put a couple of spoonfuls of canned refried beans, tomatillo salsa (tomatoes a tragic no-go for me) and grated cheese on top. Heat until cheese melts.
I recently moved to New Zealand, where Mexican food is quite a bit harder to come by than in California, but I now consider my lunchtime a tostada a best practice. It's filling, it's food I really like and look forward to eating, and I know exactly how long it takes to make it, eat it and clean up after. If I have to do anything new at lunch I'll fritter all my time away and possibly not even get to eat.
Since the start of the pandemic I have had the same lunch almost every work day. I heat up a corn tortilla on the stovetop and put a couple of spoonfuls of canned refried beans, tomatillo salsa (tomatoes a tragic no-go for me) and grated cheese on top. Heat until cheese melts.
I recently moved to New Zealand, where Mexican food is quite a bit harder to come by than in California, but I now consider my lunchtime a tostada a best practice. It's filling, it's food I really like and look forward to eating, and I know exactly how long it takes to make it, eat it and clean up after. If I have to do anything new at lunch I'll fritter all my time away and possibly not even get to eat.