As a “permanently remote” worker, one would think that lunch wouldn’t be such a chore… yet here I am shoving cold noodles from last nights Chinese takeout into my mouth. I wonder if I should start making lunch a bit more fun. Plus I have long been fascinated by bento… thanks for the book recommendation.
Mushroom fanatic and fellow empty-nester here. Small joys of this moment: lunches I pack these days are my own, and my son calls from the grocery store to brainstorm what to make for dinner. I love that our relationships with food have become more independent yet stay connected. We both enjoy the freedom of it.
I like Smitten KItchen's Mushrooms Bourguignon and a recipe for Mushrooms on Toast that appeared in the New York Times nearly 10 years ago. Sauté half a sliced medium onion or a sliced large shallot in butter or olive oil. Add 1 pound sliced mixed mushrooms and cook until the mushrooms have released their liquid and the pan is dry. Add 1 cup white wine or stock and cook until the liquid is reduced by half. Season to taste with salt and pepper. Add 1 cup heavy cream. Serve over toasted country bread or sliced toasted baguette. May garnish with flat leaf parsley or cheese. It's delicious!
This morning I was thinking about how to feed my teenage athletes and wishing you would write about how you kept your girls fed. It feels like it takes lunch packing and multiplies it between needing food between morning practice and school, at lunch, after school before practice, to take on the bus when they go compete, or after late night practice when dinner feels long since gone. It’s enough to make one crazy!
If you have any tips I’d love to benefit from your wisdom.
Thanks for the book recommendation! I’m excited to check it out.
As a “permanently remote” worker, one would think that lunch wouldn’t be such a chore… yet here I am shoving cold noodles from last nights Chinese takeout into my mouth. I wonder if I should start making lunch a bit more fun. Plus I have long been fascinated by bento… thanks for the book recommendation.
Tinkers is such a great book, it is on my 'to read again' list.
Off to order new lunchbox for my 6th grader. Trying to not dread the return of packing lunches...
So quiet and calming. I loved it.
I might need the Lunchbox book for 45 year old ME!
Mushroom fanatic and fellow empty-nester here. Small joys of this moment: lunches I pack these days are my own, and my son calls from the grocery store to brainstorm what to make for dinner. I love that our relationships with food have become more independent yet stay connected. We both enjoy the freedom of it.
Just ordered it. I need this book! And thank you for being so honest about lunch packing not being fun for you.
I like Smitten KItchen's Mushrooms Bourguignon and a recipe for Mushrooms on Toast that appeared in the New York Times nearly 10 years ago. Sauté half a sliced medium onion or a sliced large shallot in butter or olive oil. Add 1 pound sliced mixed mushrooms and cook until the mushrooms have released their liquid and the pan is dry. Add 1 cup white wine or stock and cook until the liquid is reduced by half. Season to taste with salt and pepper. Add 1 cup heavy cream. Serve over toasted country bread or sliced toasted baguette. May garnish with flat leaf parsley or cheese. It's delicious!
This morning I was thinking about how to feed my teenage athletes and wishing you would write about how you kept your girls fed. It feels like it takes lunch packing and multiplies it between needing food between morning practice and school, at lunch, after school before practice, to take on the bus when they go compete, or after late night practice when dinner feels long since gone. It’s enough to make one crazy!
If you have any tips I’d love to benefit from your wisdom.
Thanks for the book recommendation! I’m excited to check it out.
I just got the book she recommended on kindle and I think if you increase the portions these lunchbox ideas would work great for teens