Thursday morning No 8.

Last night and this morning bled into one, the result of my tendency to over commit and plan with a little too much ambition. After getting off work around 1 a.m., I ducked into my favorite watering hole for a little company and a shot of whiskey. I was glad to find both while I rode out the night; about a month ago I booked a 7:30 a.m. flight to Portland, Ore., on a whim, and rather than go home last night for a few hours of sleep, I opted to dance with the dark (and save myself 50 bucks in cab fare). Around 2 a.m., I boarded a Manhattan-bound F train, eventually landing at Penn Station for the first train to Newark International Airport at 4:15. By the time I settled in at my gate, I was exhausted, famished and beyond thankful for the meal I packed for my journey.

Just thinking about airport food makes me grumpy, but that's not the only reason I travel with a sack lunch. Yes, I like to know where my food comes from, and yes, I like to eat as many fresh and unprocessed foods as possible. But I also prefer to eat on my own terms -- and often -- and I've found both difficult and expensive when traveling. On a recent trip home from Southern California, after downing the bag full of snacks I'd packed before take-off, I was forced, upon arriving in Dallas for my layover, to eat at Chili's. And it was awful. Shuffling unsatisfying bites of iceberg lettuce, mealy tomatoes and pre-packaged shredded cheddar cheese between my plate and mouth with a plastic fork, I vowed next time -- and forever after -- I would pack enough for several meals. The food I packed for today easily stretched into three.

Discussing food for travel last week with a chef friend, she mentioned that she likes to use pre-packaged cartons of arugula to pack her travel meals; I love and recommend this tip. I don't often buy packaged greens, but many come in bio-degradable containers, which make them perfect for care-free travel (no need to worry about finding a recycling bin, or getting your favorite piece of Tupperware home). To build my lunch, I removed half the arugula from my container to make room for other food stuffs. I then added one cup of raw almonds, one cup of oil-cured olives, a few ounces of fresh goat cheese, some prosciutto and a whole lemon. It was like a bento -- a super-sized bento -- but still… Because I did not dress the greens, the arugula stayed crisp and delicious. I ate some wrapped in a slice of prosciutto with a dollop of chevre and a few olives. Later, I bought a bagel and made a sandwich. Along with a cup of Earl Grey tea, I was just as happy as I would've been at home. I admit I would've preferred flatware, but a plastic knife is surprisingly effective against a whole lemon. I cut the tip off mine, then pierced the flesh with my fork to release a little juice for my greens. When I was done, I used a little more lemon juice to clean my hands before attacking a bar of chocolate I brought along. Nibbling on a few squares, I found myself thinking ahead to next week and my trip home. What could I add to spice things up? What would you pack?