My little guy is attending preschool two days a week for the very first time (just for a few weeks this summer). He was a little nervous, but had an outstanding time his first day. His favorite part was visiting the Nature School bus (I know, can you believe it? An onsite school bus!) My favorite part? Packing his lunch!
I’ve had a few people ask me for lunch-packing ideas, or to-go snack ideas, so I thought I’d publish each of his lunches. No photos though — the light in my kitchen at the late hour I’m usually packing lunch is yucky. Plus I’m tired and want to go to bed.
My first step in packing a good lunch? A good lunch box and packing tins. We got this lunchbox, and a few items from here to get us started. Also an insulated bottle for cold water or milk. I’m also thinking of getting a little food thermos to keep things hot or cold.
My second step is to chat my kiddo up about lunch–we discuss thing he might like to take in his lunchbox, and before we leave for school he gets a little preview.
Lunchbox #1
milk
sliced, pitted cherries
blueberries
carrot sticks
cheese cubes
peanut butter roll-up sandwich (roll a slice of bread flat with a rolling pin, then spread with fixins and roll up)
Fruitabu fruit roll-up
Result: a quarter of the sandwich and two carrot sticks came back. Not bad!
I was recently contacted to review Guy Fieri’s newest book, Guy Fieri Food: Cookin’ it, Livin’it, Lovin’it.
Now the only thing I know about Guy Fieri is that he has crazy blond spiky hair and I’ve seen him on commercials for TGIFriday’s and for a gameshow on network TV. Knowing only these things, I was a little reluctant to review the cookbook, HOWEVER, I was excited to be asked and would love to review more, so I didn’t want to come off as a snoot.
Fair readers, if you don’t know anymore about Guy Fieri than I did, let me save you the trip to Wikipedia: he has opened two restaurants in California (Johnny Garlic’s and Tex Wasabi’s),he won Food Network’s The Next Network’s Star in 2006, and since then has had several shows on that network, and a few books published about diners and dives. This is his first cookbook.
As I perused the book, I started wondering about you, Reader. I really don’t know that much about you, and you know a fair amount about me. Now some of you are my family and friends, but I’m talking about the rest of you. In my mind, I imagine some of you to be a bit like me: a mom with young kids, doing her best to pull together some yummy and nourishing eats everyday despite the fact that by 8 am your dog has rolled in fox urine and someone has dumped your entire bottle of oregano onto the floor. I might imagine you’d rather win a copy of Heidi Swanson’s Super Natural Every Day than Guy Fieri’s book. But truth be told, I have no idea which book you’d prefer. Who am I to project my cookbook snobbery on you? (Plus, no one offered me a copy of Heidi’s book.) Continue Reading »
It’s hot, you have lots to do. Preheating the oven should not be part of your dinner prep. This salad is an easy summer supper or a great potluck dish.
During my first pregnancy, I craved meat. I wasn’t a big meat eater, so maybe I needed the protein? Who knows why these things happen. I frequented a local organic butcher (who sadly, is now closed), and in addition to great meat, they had amazing sandwiches, side dishes, and brownies. Their Cuban was to die for, and by the time I was nine months pregnant, they automatically added a brownie to my tab before I could reach for one (they kept them next to the register).
We stopped on our way out of town for a camping trip to pick up some sausages to roast over the campfire, and I noticed an antipasto salad in their deli case. It had big olives, chunks of salami and cheese, flecks of fresh herbs, and slices of pale green pepperoncini. I wanted to eat a lot of it, right then. For some reason, the fact that I thought my husband might think it was odd road trip food stopped me from getting it. Since I was pregnant, and had carte blanche to eat anything weird that I wanted, I’m not sure why I resisted. Continue Reading »
Do me a favor. Go open your fridge. How many bottles of salad dressing do you have? Can you actually remember when they were purchased? If not, that’s a problem. “But they’re still good!” you say. Well, that’s kind of a problem too.
Making your own salad dressing sounds a little Martha, I know. But trust me, it’s not a big commitment, it keeps for several days, and you’ll NEVER go back. Guar gum just doesn’t taste that good.
This creamy, pale green dressing is spiked with garlic and lemon juice, with a whole avocado mixed in for extra flavor and nutrition. It is great on salads, but also makes an excellent veggie dip. I used it to top what may be my go-to lunch this summer: greens tucked in a pita, along with black beans and carrots, drizzled with this green goddess goodness. Continue Reading »
This is my first post in May. Sigh. My asparagus bed has foot tall stalks and weeds from lack of attention and harvesting. Double-sigh. I planted spinach and lettuce seeds over a month ago, and many didn’t come up, and those that did are not even an inch tall yet. Exasperated sigh. My recent goals to get to bed before 10pm and work out for at least 4 hours a week have been epic failures. Groan.
I’m feeling a little blue and uninspired. For those of you who have stuck with me despite my lack of attention, thank you. It’s not because I don’t love you, it’s just you’re not as loud or demanding as my children or my other part-time job.
If you’re so inclined, and I hope you are, leave a comment. Tell me what you like about Tallgrass Kitchen, and what you’d like to see in the future. I’m hoping that a little comment love, and some fresh new produce from the farmer’s market will get me going again.
Despite my lack of ambition, I did scrape together a pretty and tasty breakfast this morning for the kidlets. Feel free to adapt to suit your tastes (and available time). Continue Reading »
