Lunch box
A couple friends have asked recently if I’m still packing Erik’s lunches. Yes! Since I started packing a bento box for him in January, I’ve missed only about 10 days (compared to the previous six years when I had only packed about 10 lunches total). The financial impact? We’re saving about $200 a month, since he doesn’t have to buy lunch any more. Really.
The health impact? It benefits all of us. I know he’s eating meals that are good for him, rather than fast food junk, and that taste good, rather than chow hall. I’m cooking a greater variety of food every evening, so I’ll have something different to put in each container. It is also helping me to branch out and try new recipes, so he won’t have to eat the same things over and over.
In turn, it exposes the kids to new foods, teaches them about portions, a balanced diet, food handling safety (they’re not too young to learn… ask any little kid what happens when they leave a glass of milk out over night), and home economy.
Today’s lunch is made of leftovers from last night and the night before. Fried pork chops, cut up for easy eating (and so I don’t have to pack a knife), sauteed apples, and underneath them mashed baked sweet potato (both naturally sweet, so no need to add sugar), pretty salad with healthy vinegar-based dressing, and grapes.
The bento box has a plastic lid, but unlike plastic containers we’re used to that snap on, the lid is held on with an elastic band. (A quick note: you should always let the lunch cool before you put the lid on so condensation doesn’t form inside the box. I opened this box up again after I took the picture when I noticed the chops were still steaming.) Then the whole box is tied up in a furoshiki, or Japanese wrapping cloth. We have quite a collection of furoshiki now, thanks to my mom who finds them in thrift stores in Utah, of all places. This one is Erik’s favorite.
Would you post some measurements and fabric types? I would like to use this for our dance class nights but would need to sew my own. Thanks.
Stephanie,
Use any woven fabric that can be tied in a knot. It is just a square hemmed on all edges large enough to tie around a container. Most of ours are in the range of 25-30 inches square. I have used cotton bandanas, linen dishtowels, and cloth napkins, all to the same effect. Old flat diapers would work, too!
Wish I could get my hubby to do this! He needs to eat better but won’t do the Bento style lunch when I have ingredients for it. I’ve been doing it for years when I need to take a lunch somewhere. I love salad, and if I separate everything and pack it in boxes it doesn’t get soggy or mushy. Easy to mix up and eat! I like a lot of different veggies in mine so it makes a nice meal. Will say the thought of your big Marine carrying this is a bit staggering!!
Erik would never let a little thing like “being cool in front of the guys” keep him from good food.
Where do you find the bento boxes Annie?? I would love to pack these for myself on days I substitute teach. I generally come home..but since my lunchtime is around 45 min…and the time driving to and from the school cut into that..it would be nice to take a nice lunch. I am just not the sandwich type.
I am amazed at the number of teachers who eat the yucky school lunches. My kids are generally horrified by them (well, all but on pizza day..then they are very jealous)
Jenny, I bought Erik’s bento at our local Japanese market. Call around to see if you can find a market near you that carries bento gear. I know you make it up to SLC every now and then, and I know there are a few there.
Thanks Annie..I will do that for sure..maybe even somewhere in Provo would carry something like that…I get there way more often.
Okay, really dumb question. How do you saute your apples?
Bonnie, super easy! I use a cast iron skillet, but you can use anything… I just have a love affair with my cast iron. Put a little Canola oil in your skillet, and heat it over medium or medium low. Add just a tiny bit of butter (maybe a teaspoon or so). Slice your apples into wedges, and arrange in your pan with one cut side down. Let the apples cook for a few minutes, then when the first side has colored just a little, flip them to cook the other side. We like our apples to be in that tender-crisp range. You should be able to stick your fork into them easily, but still be able to pick them out of the pan with a fork and not have them break. This is one of our favorite desserts of all time!
I LOVE this idea!! where did you get it? what a great way to serve up random leftovers and bits and pieces and yet make it look well thought out and attractive. I’m always trying to get the kids to eat up leftovers and they look weird if there is just a tiny bit of different things sitting all on a plate… hmmm you’ve got me thinking!