I pack a lot of lunches. Luckily, as a college professor, my academic schedule is similar to my kids’ school year. That means I pretty much get to take the summer off from lunch packing. This could be one of the reasons that I’m pretty motivated to make good lunches; I get that much needed break in the summer. When I’m teaching, I often have very little time for lunch. Sometimes I eat during my office hours and sometimes I have a weird schedule like this quarter, in which I have a class that meets from 11:00 in the morning until 2:00pm (it’s a terrible class time). When I’m on campus, I pretty much always have to bring my lunch to work. Some days, I have no energy for making myself a fancy lunch once I’ve finished cobbling together a family dinner, cleaning the kitchen and making lunches for the kids. BUT, occasionally I can muster the will to pack myself a lovely sandwich—and, oh, how I love a lovely sandwich. I would be so excited to have a job in which all I did was come up with interesting sandwich combinations. Look at the gorgeous sandwich I made for my lunch today: it’s got cilantro microgreens that I discovered at the farmers market over the weekend, avocado sprinkled with chile limón seasoning, cheese, and thinly sliced grilled pork loin on sprouted wheat bread with mayo and brown mustard. I can’t wait to eat it today!