I’m calling today’s lunch: apples three ways, because, well, it’s got an apple theme going on. The sandwich is sunflower seed butter with sliced apples and honey apple butter on skinny wheat bread. Doesn’t that sound yummy? The little round container is filled with applesauce sprinkled with cinnamon. Also in this lunch: grapes, carrots, and sliced swiss cheese. The treat is half of a little dark chocolate with sprinkles—a seasonal Trader Joe’s product found in the mountain of tempting sweets they always display right when you walk into the store.
Two night’s ago, when I was making the hummus and cucumber sandwiches for lunch, my cutie pie daughter informed me: “you know, mommy, we got that dolphin heart sandwich maker for tuna fish sandwiches.” Full disclosure: the dolphin/heart sandwich cutter is a total pain in the butt, but I can take a hint. Thus, today’s lunch: dolphin and heart tuna salad sandwiches, heavy on the dill pickles. I also included an orange course: carrots and persimmons (they are almost exactly the same color!). Walking through the aisles of Target last week, I was suckered into getting a bag of Holiday Goldfish®; I just can’t resist red and green food around the holidays. The colors aren’t super bright on account of the “natural” coloring agents, such a beet juice. I’m okay with that.
Lately, I feel like Thanksgiving, family visits, and celebratory over-consumption in general have set us down a path of eating way too much meat, as well as, other items that should be consumed only in moderation. The holidays are dangerous. Things would be a little easier if we celebrated Thanksgiving in October like our sensible neighbors to the north. Oh well. Instead of moving to Canada, we’ll have to strive for a little self-control. Today’s antidote to heavy food is a hummus and cucumber sandwich on whole wheat skinny bread. I should definitely eat more skinny bread, as opposed to fat bread. Just sayin’. I sprinkled a little salt and pepper on the cucumber, because that’s how I like it. With the sandwich, I included some corn Chex, pretzels, strawberries, raspberries, and bunny grahams. What a lovely vegetarian lunch. It may even be vegan, but I’d have to check the labels of the bread, pretzels, cereal and bunny grahams. Umm, I won’t make any false claims until I do some pantry research.
On Sunday, I started my annual Thanksgiving cooking extravaganza. By the end of the day, I had a lovely batch of cranberry chutney and 34 veggie cakes for Lily’s Thanksgiving feast at preschool, but very little energy left for lunch making. I had a few pieces of ham in the fridge that needed to be used up, so I made ham, havarti and cucumber sandwiches. For fruits and veggies: more cucumbers, carrots, persimmons and grapes. The kids and I only have two days of school this week, which should enable me to prep pies, turkey stock, stuffing, and some of the vegetable sides on Wednesday. Let the Thanksgiving games begin!
Lunch today is pretty straightforward: no fancy leftovers or melty cheese concoctions. The sandwich is ham, havarti, and dill pickles on whole wheat bread. I always buy the long sliced “slickle” style dill pickles, because they are super convenient for making sandwiches. For fruit and veggies today: carrots, grapes and persimmons. I also couldn’t handle having a little empty space next to the sandwich piece, so I threw in some roasted pumpkin seeds. I know, fear of negative space is silly, however, in a lunch box, I like everything to look pretty and full.
This lunch was thrown together quickly on Election Night. I’m always a nervous wreck on the eve of a presidential election, so I don’t really do much cooking. On last night’s menu: hoagie sandwiches, chips and salsa, and El Presidente cocktails made with blue curacao. No color symbolism there *wink*. Today’s post-election lunch is simple: ham, havarti and dill pickles on whole wheat, sliced carrots, grapes, plums and a single chocolate.