While Mr. Wu and I visited Sunday night, I told him that I was concerned as to how I would be able to eat Wu Food for lunch on Monday. For the first time since the Wu Food Project began, I would not have access to a microwave and thus would be unable to re-heat my box of Wu Food.
I asked Mr. Wu, “What do you take with you for lunch when you go fishing?”
“Oh, ” he answered, “Sometimes I take a sandwich, and sometime I take some cold noodles, like a salad.”
About this time the Singapore Noodles were brought from the kitchen. Opening up the box of colorful shrimp and vegetables laced with curry, it was obvious that this confetti collection with the ubiquitous brown rice would make a wonderful cold salad on Monday.
And so it did. As my colleagues munched on toasted pimento sandwiches, and big scoops of potato salad, it clearly would have put a serious ding in my resolve and the auspicious beginnings of the Wu Food Project had I not brought along a tasty lunch prepared by Mr. Wu.
The fact that on that particularly evening Mr. Wu had chosen to serve me his Singapore Noodle dish was a serendipitous surprise.
Another pleasing thing was that it took me longer to eat my noodles and brown rice than it did for my colleagues to eat their hearty lunch. No doubt the length of time one spends in the process of enjoying a meal relates to to how soon one becomes satiated. Apparently is takes a certain length of time for the stomach to tell the brain that it has had enough.
To this end, my quest tomorrow will include instruction in the art of chop sticking, something that will allow me to slow down my chow down while adding some play time to my meal time–courtesy of Mr. Wu.