Lunch on Monday was a colorful extravaganza with purple carrots, persimmon slices and little tangerines. I had some leftover beef tri tip from dinner, which I chopped up and put in the small compartment. The kid-approved little cheese sandwich is Dubliner Irish cheddar on King’s Hawaiian sweet bread.
I made a little caprese-esque salad—tomatoes, cucumbers, fresh mozzarella, and salami with a generous sprinkle of salt and pepper—for today’s lunch. I also make another little cheese sandwich, this time using fresh-baked whole wheat challah, which I made while working at home yesterday (mmm, bread).