Skip to main content

Lunchbox Wars with My Closet Foodies

What!? Summer's almost over!!!? Say it isn't so.

School is back in session in a couple of weeks which means a few things for us: (1) less time during the week for tabletop travel, though I do promise at least two or three meals from our Cooking Around the World Adventure; and (2) the advent of the Lunchbox Wars, year seven.

My boys are not picky eaters. They eat escargot for goodness sake. They pluck lettuce from the ground and shove it in their mouths. They love kale. But, for some bizarre reason, they don't want to eat like that at school. They are closet-foodies.

And each and every year we fight about what goes into their lunchboxes. My all-time favorite comment, from Riley, was during 1st grade: "Mom, can you please pack the pad thai and take it to Nonna's so I can eat it after school? I really want to eat it. But I want a peanut butter and jelly sandwich at school...just like the other kids." Really?!? What's wrong with pad thai?

So sandwiches were on the kid-approved list. I am not a sandwich kinda gal. No matter how exciting the filling is, I would just rather eat anything but.

Two years ago some kid's comment about Dylan's curried egg salad sandwich brought tears to his eyes; Riley wailed about someone making fun of his tuna sandwich...even though he "told them it was dolphin-safe!"  So, now sandwiches are not high on the list.

But wraps...last year they tried wraps - tortilla wraps, lettuce wraps...wraps are still kid-approved. Any other healthy suggestions? I'm all ears.

Comments

  1. Hey, I don't blame them for not eating at school. I had to start taking my own too or I would not be able to fit in my school clothes all year! :)

    ReplyDelete
    Replies
    1. No, I pack their lunches, but they still have a list of things they don't want to bring...because of social pressure. It's maddening to me.

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa