How do you prepare food in the morning to take to lunch? Many items I prepare, such as cucumber and honeydew, turns to mush before lunch. But I see these items on salad bars all the time. What can you do to ensure that when you slice up a cucumber, you still have almost the same amount five hours later, at lunch?
I am a teacher, so I cannot take a knife to work with me to slice it at lunchtime. I'm pretty sure that would count as a weapon.
The apple thing was pretty easy...just sprinkle some lemon juice on it and it will stay fresh for a long time (and it doesn't taste lemony).
Thanks for the reply. To answer your question, I have a mini fridge in my classroom. So while its not in a cooler on the way to school, it probably is only out of the fridge about 45 min. That is something to think about though