Tommy Andres is an associate producer at CNN. He's great at making lunch for other people.
In the rich, creamy center of the country, there is a certain category of dish that helps usher in life’s most meaningful moments. As hearty as the Midwest itself, these mixtures of all things good rival the importance of cake on birthdays, cookies on Christmas and turkeys on Thanksgiving.
They fit cozily into any occasion where meals are passed and smiles are shared. The craftings of Crock-Pots and Corningware adorn family tables on holidays, picnic tables in summers and office tables during potlucks. They can be a risk to try, a reward to savor or an endeavor to regret, but they are always served with a big spoon and good intentions.
Casseroles have the power to do magic. Don’t believe me? Have you ever heard of another food that can turn a condiment into a main ingredient? My mom makes a dish called Chicken Divan, which in her version is somewhere between 60 and 70 percent Miracle Whip. I think I just heard Jillian Michaels pass out.
You're at work and lunch time rolls around. You've been responsible enough to brown-bag it to eat healthier and possibly save money, but then, you start peeking around.
Your desk mate's lunch looks far more appetizing than what you’ve sloppily tossed together for yourself. It's a scene that plays out from childhood lunchrooms all the way to your cube at work. Co-workers Callie and Tommy decided to rekindle their love of lunch by trying a three day swap.
Callie and Tommy established a few simple rules to their lunch swap: