Product Review: Staving Off the Lunchbox Wars with PackIt #sponsor

School began for us this week. And every year, I ponder the same thing. I ask: "How do I get my kids to pack their own lunches?" Don't get me wrong; I'm not talking about making the food, or even wrapping the food. I'm talking about taking the pile of food that's on the dining room table at their spot and putting it into a bag. That's it.

I was dreading the onset of the Lunchbox Wars v.2015. But PackIt provided me the perfect solution to my problem: Get a cool lunch bag!

Earlier this summer, PackIt sent the boys the bags of their choosing, for the purpose of reviewing the products. The boys checked out the website, grabbed their rulers, considered the options, and made their selections. We received the bags in time for the boys to try them out during a few day-camps and, as I mentioned, we started school this week. So, we've used them for a couple week's worth of lunches. The novelty might wane eventually, but for now, I'm relishing the success of using these bags.

What is it?
PackIt bags are lunchbags, more like soft-sided coolers, with gel-lined walls that you fold flat and freeze overnight. They are PVC-, BPA-, phthalate- and lead-free.

What they love...
It's like a popsicle. They love putting it in the freezer the night before while it's soft, then pulling it out in the morning - chilled and hard - for them to pack.

What they didn't love...
They wished there were more "boy" colors. R loves the color yellow, but was reluctant to get the bag that had yellow in the pattern for fear of what the other boys in his class would say. I don't think chevron patterns are particularly girly, but there was no arguing with him. They both opted for black and plan to personalize them with buttons on the straps or something.

What I love...

The inside wipes clean and you can put them in the freezer flat. I didn't realize that the first day and moved some things around in there. But now that I know they can freeze flat, it's much more convenient. And what I love the most: they pack their own lunch bags. Happily.

You can find PackIt on the web , on instagram, on facebook, on twitter, and on pinterest.

*Disclosure: we received complimentary PackIt bags for the purpose of review. Comments are 100% accurate and 100% our own. We have received no additional compensation for this post. *

Thanks, PackIt, we love our new lunchbags!

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

Search This Blog