I’m brown-baggin’ it today with a bus full of children. We’re off to a field trip and today’s lunches are packed and ready to tote. The feature . . . turkey and Provolone with baby bib lettuce on whole wheat bread, tiny ripe apricots, carrots and mini pretzels. No drink bottles allowed. We’ll be on the lookout for water at the venue.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our