Wednesday, September 24, 2008
Anyway, back to our regularly scheduled programming. Today is leftovers from dinner (meatballs), freezer stock (onigiri), and other stuff (fruits, veggies and a carrot stir fry). Enjoy - they did!
Monday, September 15, 2008
Today, both got pepperoni and mozzarella skewers, corn muffins, veggies and some fruit, although there was some variation in the fruits and veggies, according to individual tastes. She got a sidecar of vanilla yogurt, but I packed quite a bit less for her, since she hasn't been finishing her lunch. This looks skimpy to me, but it looks like it was about the right amount.
Wednesday, September 10, 2008
Anyway, here are today's offerings: both got chunks of grilled chicken (leftover from dinner), corn muffins (from the freezer), gold kiwi, and veggies, with cat cookies for dessert and bbq sauce in the small sauce container (for the chicken). He also got a tangerine and a string cheese in his bag. Again, she loves the cuteness, he lives in dread of me sending something that will diminish his 10 year old boy-in-the-burb cred.
Tuesday, September 09, 2008
This is his lunch: carrots and red bell pepper, orange chicken, mini onigiri, lemon grass chicken stix (from Trader Joe's), peanut butter filled pretzels and some chocolate cat cookies. He is still anti-cute, so no picks or little forks, but I just realized I forgot to pack a regular fork. Hmmpph. Well, he has no problem eating with his hands, lucky for him. That's what he gets for not appreciating adorable little accessories!
And her lunch is pretty much the same as his (except no carrots), but doesn't it just look better in a bento box, with accessories? She also has a little case of peanut butter, for the red bell pepper. That's by her request, believe it or not; I wouldn't have inflicted that on her otherwise.
Monday, September 08, 2008
This may have been obvious to everyone, but I'm easily impressed with myself!
Friday, September 05, 2008
1) pack nutritious lunches (that the kids will actually eat) more often, and keep doing so all year long.
2) document those lunches on this blog.
After the first two weeks of school, how am I doing? So far, so good. I'm doing pretty darn good at goal number one, but could do better at goal number two. I'm just not great at taking the pictures, since I start to get a bit crazy about getting out of the door. And even when I take the pictures, I'm not putting them all up here. So here's my catch-up post, a gallery of some of the lunches I've packed.
Here is a lunch for my son, with cheese and crackers with pepperoni, fruit salad, celery and cucumbers. (Notice that all signs of cuteness have been removed.) When it comes to packing for him, the hardest part for me seems to be trying to figure out how much food to send. This seemed to be enough for him, although he needed a hearty snack after school.
Here's another for my son, again no cutesy stuff. This is leftovers from dinner, a delicious recipe for roasted vegetable pasta primavera on AllRecipes. I reheated it a little to improve the texture, then let cool to room temperature before packing with an ice pack. Some fruits and veggies on the side, along with some sliced french bread. I spread some butter (actually, Brummel and Brown yogurt spread) on the bread and then sprinkled with some parmesan cheese. The cheese kept the buttered sides from sticking to each other. I also got some chocolate cat cookies from Trader Joe's, so I'd have something sweet to tuck into lunches.
Yes, I've been making lunch for my daughter as well - but lucky for me, she likes the cutesy stuff! Much more fun. This is her kind of lunch, lots of variety, but it turned out to be a little too much for her, so I need to remember to scale back. This is hummus, pretzel thins, baby bel cheese and some chocolate cat cookies on the bottom tier, with a ham and cheddar corn muffin, cucumber slices, grapes and a tangerine on the top tier. She got some chocolate cat cookies in the lid, as well. She didn't eat much of the hummus, and only half the cheese. She did manage to eat all the cookies, however!
And here's today's for her, more teriyaki meatballs, cucumber, carrots and edamame in the top tier, mini onigiri, grape tomatoes, chocolate cat cookies and a cheese wedge in the bottom. The mini onigiri we made with a mold from Ichibankan. This was only the second time we've tried to make it, and this is a much better size for her to eat. We also used a different flavor of furikake (no bonito flakes!) and she liked this one much better. She had so much fun making little faces - I'd love to get a punch now!
So there are some of the bentos I've packed this week and last. I still need to streamline the process - I'm taking too much time in the morning - but the kids are really excited about their lunches now, and that makes it worth the extra effort. Plus I feel like they're getting a better, healthier lunch, and they're more willing to be adventurous eaters - onigiri is new for all of us. Yay for bento!
Sunday, August 31, 2008
Then July happened. July wasn't a good month; we were really busy. And there was family illness. And I didn't have some of the required equipment. And frankly, I wasn't feeling very daring. In part, because I was still feeling rather proud of myself for the Danish (did I mention that it was from scratch?) and I didn't want to kill that buzz by screwing up. So feeling guilty, I passed. But I knew that I wouldn't be able to pass August. It was a good month, compared to July. I could do it - I'd have to.
And so here it is: chocolate eclairs. Once again, my initial reaction was: Do people really make this at home? Daring Bakers: it's not for wimps.
But, believe it or not, I've made choux dough before, inspired by Alton Brown. (He's on my list. You know what list I'm talking about.) I can't even remember what I made, but I know it wasn't eclairs. I do remember being amazed by the dough, and the almost magic way it came together, and then puffed up in the oven.
So I printed out all of the pages of the recipe, and gathered my ingredients, and charted out my time. I've never made pastry cream before, and that was fun. And oh my God, it is good. And I made the dough, and I made a glaze but not the one called for in the recipe. But that was allowed, according to the rules. (You think we don't have rules? Hah!) And to spare you the blow-by-blow, here are the results.
And the verdict? I'd make this again, even without the fear of public shaming, it was that good.