Eating Well when time is short

I had 30 minutes this morning to fix myself some lunch and carry it in 2 Nissan soup thermoses to work. I do not like to buy food at work, preferring to cook myself a quick lunch. I hope this will inspire some of my readers to cook more and eat out less.

Back to the 30 minutes I had this morning.

00: I warmed a tablespoon of olive oil with a teaspoon of black mustard seeds in it. As this warms on low heat I chop 2 garlic cloves finely. Put on water to boil.

01: Put on rice to cook.

03: The mustard starts to pop very gently like popcorn. I add the garlic and stir.

03-07: I chop 1/4 of a globe eggplant from Full Belly Farm into cubes and saute it in the oil. In the meantime I break off the florets of 1/2 a cauliflower by hand.

07-10: I chop a farm potato into cubes and add potatoes followed by cauliflower to the sauteed eggplants. Stir.

10-12: Pour boiling water into the pot with the vegetables so that the water stands 2-3 inches high.

13: I add a teaspoon on ladoo besan (gram flour) from the Indian store and a tablespoon of Pataks Mild Curry Paste. Stir and cover.

20: Rice is done.

25: Curry is done. Scoop rice and curry into two insulated Soup Jars (Nissan as pointed out above).

25-30: Tidy up in the kitchen and pack up my lovely vegetarian meal. This will keep me going until 9:30 tonight!