Bento lunches
I’m still obsessed with other people’s bento boxes. Yesterday I spent close to an hour admiring pictures of other people’s lunches and comparing them to the sad little lunches I pack Bob every day. I wonder if, when the time comes, I’ll step up or if little preschooler Sam will have variations on the same lunch every day: a sandwich on either some sort of whole grain bread, rye or pumpernickel, a baggie of reduced fat or reduced sodium potato chips, two pieces of fruit, and some dessert when available all made the night before.
Part of the challenge for me is that I’m not a morning person. I hate having to do anything in the morning to the extent that pouring a bowl of cereal and milk is often more effort than I’d like to exert. The idea of cooking something in the morning, even warming something overwhelms me. It’s a wonder I ever taught first period classes. Most of my teaching days I couldn’t even bring myself to eat breakfast or drink coffee before my first prep period.
But the bento lunches are just so appealing. Even when made with boxed macaroni and cheese and little sausage “octodogs? they’re still creative and interesting and usually have enough extras on the side for some nutritional content. Based on my reading of bento lunch blogs it seems like all I’d really need is an extra 10-20 minutes in the morning to reheat, shape and properly pack any foods that can’t stay cold or room temperature during the day. Maybe I’ll pick up a bento set for my birthday to start practicing now.
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