Reader Shehla sent us some photos and a recipe for her Crunchy Chicken Wrap. We'd definitely try one of these. It'd probably be good for us. Here's the step-by-step from Shehla:
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Issue 009
Nick sent us this contribution for Project 009: Brown Bag It. We've always wanted to know how to make horseradish:
"Every Wednesday, I make brown bag lunches for $5 for my coworkers at the Guggenheim Museum. It's called 'Nick's Lunchbox Service,' even though it comes in a paper bag. The lunch includes a sandwich, fruit and tortilla chips, and it's always vegetarian. I make about 12 lunches per week.The lunch box service started out as a means of relaying awesome food from the farmers' market to those I work with on the Upper East Side of New York City. So the food is as local and organic as possible. Now that we're in late winter, the locally-made food is limited to the bread, which is usually from Amy's Bread, and carrots, horseradish and apples from the Union Square Farmer Market. The rest is from Manhattan Fruit Exchange in Chelsea Market and Integral Yoga, a holistic health-foods store in the Village.A rubber stamp for the bag says 'Nick's Lunchbox Service,' which has to be the best part of the whole lunch."
Ann Karash's lunch in jars for Project 009 proved to be unusually photogenic. She put more pictures of the meal on Flickr. She writes:
"I ended up packing my lunch mostly in jars, as we have them around thanks to salsa, peanut butter, and other jarred items, and I find they are great to use in a pinch as glasses or storage...The panforte is a new obsession, a perfect sweet to have with a meal and as a snack. And, thanks to the beauty of the jars, fits easily into a paper bag and can be eaten out of, if no bowl available!"
