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Sun, 23 Aug 1998 20:42:44 -0600 |
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Kathy,
I find that left-over, cooked meat can make it to lunch without
refrigeration, as long as you are inside and in an air-conditioned
building. I spend a good part of my Sundays cooking for the rest of the
week, and I save leftovers during the week. E.g.:
*I generally cook up three pounds of bacon on Sunday and store it in an
air-tight container in my fridge. (It would have to be uncured to be
pure paleo.) This allows me to add three or four strips of bacon to
whatever else I take for lunch.
*Although I love t-bones ($5.99 a pound in these parts), sirloin ($2.99
a pound) fits my budget better. My appetite has decreased on a
semi-paleo diet, and I seldom if ever eat the entire sirloin. I cube
the leftovers and put them in a ziplock bag to take to work. I used to
add cubes of cheddar cheese (decidedly non-paleo), but have but cutting
those out.
*I agree that a dehydrator is an excellent investment. Mine cost about
$30 and has five trays. I use tenderized cube steak, because it is
cheap and absorbs my seasoning/marinade well (liquid smoke, salt, garlic
salt and pepper). I fill up the dehydrator when I'm frying the bacon on
Sunday afternoon, and by Sunday night I have enough jerky to last the
week.
*You could also try canned tuna and salmon.
Robert
Kathy Partridge wrote:
>
> I'm hoping someone will have some ideas for easy, portable Paleo
> lunches/snacks that don't require refrigeration.
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