As the nukerator chimes, I want to share a tip that's been keeping me going for months now, after two years of trying to resolve a pesky food storage issue.
On Alton Brown's "Good Eats" program one day, on making miso soup, he showed a newish tofu product I had never heard of-- it does not need refrigeration till opened. No more messy, smelly cakes of tofu moldering away. I generally find it in the produce section near the regular tofu, and unnecessarily refrigerated, but in my home office mini-kitchen so far from the house's real kitchen, it sits waiting for real need. 1/3 of a box is a serving, and then I chill the rest in the tiny heat-pump-style micro-fridge where it keeps for almost a week as needed.
Today it's with some wholegrain bread, lemon juice, and herbs (from the metal anti-rodent breadbox) in a small glass pot that is small enough to fit in the small nukerator and big enough to make lunch for two. Yet it is small and cool-handled enough to serve also as the bowl to eat from. It has been brekky (with cinnamon) many times, too, for a quick healthy meal before picking up where I left off the night before on desk work.
No more excuses not to eat, while photos for the church website upload, with these on hand!
The glass pot was a real steal at Sal. Army, too-- WITH dome lid even!