For the first time in 16 months at my current job, I assembled a sack lunch for the residents in mid-April. It was a welcomed change from the hot lunch that most eat each day.
Since I would assemble the lunches on Tuesday without assistance from my assigned workers, I made the salad on Monday. I then enlisted several ladies who wrapped the bread and meat-cheese packs. On Tuesday, I pulled all the ingredients from the refrigerator as soon as I arrived at work and set up an assembly line.
At 11 a.m., the residents filed past the kitchen, grabbed a sack lunch and walked out of the house. Staff escorted them to a local park for a picnic.
The menu for the sack lunch:
- Turkey and cheese or ham and cheese sandwich -- bread and meat/cheese were wrapped individually to keep the bread fresh
- Black bean and corn salad -- cupped into an 8-ounce containers
- Doritos chips
- Juice cup
- Apple or orange
- Mayonnaise and mustard packs
- Napkin and spoon