I made this lunch for my friend Carol on a warm January day. We walked in my neighborhood before having prepared lunches in my home.
Container: EasyLunchBoxes
Left Side: Frogs – cheddar cheese cut with a cookie cutter, homemade pesto and fresh mozzarella pizza
Top Right: Frog – apple cut with a cookie cutter and dipped in water with lemon juice to prevent browning, blue sprinkles, blackberries
Bottom Right: Butterflies – carrot cut with a mini cutter, lettuce, pine nuts
I made this snowflake snack lunch for my friend Carol. I don’t enjoy driving in snow but snowflakes are a natural fun theme for this time of year in Rochester, NY.
Container: ELB Snack Boxes
Contents: Snowflake tortilla chips (flour tortillas cut with cookie cutters, place on cookie sheet sprayed with cooking spray, brush with olive oil and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp)
Snowflake zucchini cut with a cookie cutter, carrots
Snowflake melted chocolate (drizzle melted chocolate into a snowflake shape onto a piece of parchment. Chill until firm.), macadamia nuts
Snowflake apple cut with a cookie cutter, raspberries
I asked my companion Ken for theme suggestions and he said fire. I actually had a mini fire cookie cutter! I was excited to try a new theme. I think that Ken enjoyed this meal. The wood burning fireplace at his home is very cozy.
Container: EasyLunchBoxes
Left Side: Fire – Orange and red bell pepper, Logs – brown cherry tomato, Fireplace – Sugar Snap Peas, Roasted garlic mashed potatoes with brick cookie cutter indents, Artwork – cucumber with cherry tomato
Top Right: Logs – peanut butter ball logs without the craisins
Bottom Right: Fire – apple cut with a cookie cutter, blackberries
I made this easy meal for myself. Happy New Year!
Container: EasyLunchBoxes
Left Side: 2020 – Cheddar cheese (cut with cookie cutters), rice, kidney beans, salsa
Top Right: Macadamia nuts
Bottom Right: Mandarin Oranges
As is my tradition, here are my Top 10 Lunches from 2019!
I have enjoyed sharing my cute food for a long time. Here are my past favorites: 2018, 2017, 2016, 2015, 2014, 2013, 2012.
I made this Eagle for my Dad at my parents Lake House.
I don’t attempt the Japanese bento style very often. I made this lunch for myself and it actually made the Top 10 for 2019.
I made this polenta Hippo lunch for my friend Mark. I love all of the hippos!
My language partner’s daughter Anna enjoyed this meal of Crowns.
I made this cheese and carrot daffodil lunch for my friend Carol.
This baseball theme was for a guy that I dated for a few weeks. The relationship did not last but this lunch was a success.
My language partner’s son Ayato enjoyed this Statue of Liberty Lunch.
I made this Red Panda lunch for my niece on a day that we went to the zoo.
This Penguin bread lunch was for my new companion Ken.
I made this cute cat snack meal for my friend’s daughter Elizabeth. She enjoyed eating it.
Happy New Year! May your 2020 include delicious and attractive food.
I made this snow globe themed meal for myself. It was a delight to eat.
Container: EasyLunchBoxes
Left Side: Snow globe: Roasted garlic mashed potatoes cooled then cut with a cookie cutter, Reindeer – carrot cut with a cookie cutter, Snow – smoked paprika attached with the end of a toothpick, Base – salsa, broccoli
Top Right: Snow globe: Cheese – cut with a knife, Tree – apple cut with a mini cutter, Base – cinnamon rub, toasted hazelnuts
Bottom Right: Snow globe: Apple, Tree – cucumber cut with a mini cutter, Snowman – carrot cut with a mini cutter, blackberries
I made this for myself the same day I made the Gingerbread Polenta Man meal for my friend Mark. The harp is a vegan version of this I made many years ago.
Container: EasyLunchBoxes
Left Side: Angel – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), Mouth – radish cut with a mini bento face cutter, Eyes – spinach cut with a mini bento face cutter, Halo – peeled radish, Spanish Garbanzo Beans
Top Right: Harp – orange bell pepper with angel hair pasta, green bell pepper
Bottom Right: Angels – apples dipped in water with lemon to prevent browning, cinnamon details (sprinkle cinnamon on a plate, dip end of a round end toothpick in water then in cinnamon, dab and draw cinnamon covered toothpick on apples)
My friend Renae came over for dinner on a night that her family was out of town. Since we both like eggplant and a lot of people don’t, it seemed like the perfect choice for dinner. This meal was mostly make ahead. I made the eggplant in the morning and put it in the refrigerator. Before dinner I baked the eggplant and the garlic toasts.
Note: We each had 2 halves of a stuffed eggplant. Only 1 is in the photo.
Cheesy Vegetable-Stuffed Eggplant – I used Cheddar instead of Jack cheese and Asiago instead of Parmesan. I did not use thyme.
Garlic Toasts – with homemade french bread, olive oil and garlic powder baked at 375 degrees until browned and crispy (about 10 minutes)
I made this adorable Polenta Man meal for my friend Mark. He had an awesome smile when he opened the lid to reveal this meal.
Container: EasyLunchBoxes
Left Side: Gingerbread Man – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), Mouth – radish cut with a mini bento face cutter, Eyes and buttons – spinach cut with a mini bento face cutter, Scarf – green bell pepper, Spanish Garbanzo Beans
Top Right: Gingerbread Men – cucumber cut with a cookie cutter, carrots
Bottom Right: Gingerbread Men – apples dipped in water with lemon to prevent browning, cinnamon details (sprinkle cinnamon on a plate, dip end of a round end toothpick in water then in cinnamon, dab cinnamon covered toothpick on apple)
Over the years, I developed a love for making gingerbread creations. When people ask to see my gingerbread, I am happy to now have all of my gingerbread adventures in one place. I will update this post whenever I create new gingerbread displays.
Updated on 12/22/25.
King Arthur Cookie Cutters 2025 (for myself)
Thatched House 2025 (for George Eastman Museum)
Log Cabin 2024 (for myself)
Heart House with Attached Greenhouse 2024 (for George Eastman Museum)
Pink House 2023 (for myself)
Trader Joe’s Gingerbread Kit 2022 (for myself)
Japanese Shrine and Garden 2021 (for George Eastman Museum)
Gingerbread Castle 2020 (for George Eastman Museum)
Gingerbread Village 2019 (for George Eastman Museum)
Santa Train and Depot 2018 (for George Eastman Museum)
Little Blue Gingerbread House 2018 (for myself)
Row Houses 2017 (for George Eastman Museum)
3D Star and Tree Gingerbread 2016 (for Garden Club House Tour)
Tudor Bakery 2015 (for town contest)
A-Frame 2014 (for town contest)
ASSISTED OTHER MAKERS
I offered some assistance and facilitated the making while other people made the following gingerbread:
Chick Tractor Supply Gingerbread Kit 2025 (Niece)
Snowflake Gingerbread House Kit, Oreo Mini House Kit, Gingerbread Train Cookie Kit 2025 (Brother, Dad, Mom)
Frosted Forest House Kit 2025 (Sister-in-Law)
Gingerbread Woodland Trader Joe’s Kit 2024 (Niece)
Gingerbread White Piped 2024 (16 year old daughter of Acquaintance)
Gingerbread Greenhouse 2023 (Niece)
Gingerbread Sheep Pub 2022 (Niece)
Three Little Pigs 2018 (Co-worker and her 2.5 year old daughter)
House Along Stream with Fountain 2017 (Nephew)
Sugar and Spice 2015 (Niece)
Traditional House 2015 (Nephew)
Candy Cane House 2014 (Nephew)
This is the 3rd year in a row that I entered a gingerbread house in Sweet Creations at the Eastman Museum. I planned for this to be a miniature village and easy to transport but it got a little big. It consumed me during the month of October since I work full-time and was due just after Halloween. I enjoyed learning several new techniques – Fondant Swans, Lighting, Stained Glass Isomalt windows.
Gingerbread Recipe: I used this recipe.
Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.
Tudor 1:
Tudor 2
Church
Village Christmas Tree
Street Lights
Landscaping
Snowman
Graveyard
Bridge: Gingerbread, inner curve piece baked on foil, sanding sugar (fine – inner piece and large – outer pieces)
Pond: Large and Fine Blue Sanding Sugar
Swans: Fondant, Black Paste Food Coloring, Swan Wings Mold (smaller wings)
Food Store
Flower Shop
Lighting
My friend Angie’s man did the lighting for me. I bought a 12 V Power Adapter and Pre-Wired LED Lights in Warm White. He heat shrunk and soldered in parallel and hot glued into place. He drilled a hole in the board for the power cord. I glued small wooden cubes on the bottom of the board to raise the board a little. I covered with foil before adding my gingerbread.
I am glad that I once again made gingerbread for the Eastman Museum. It pushed me to learn new skills and it was enjoyable to visit the show many times with my family and friends.
For the 3rd year in a row, I made gingerbread for the Eastman Museum’s Sweet Creations gingerbread show. I enjoy seeing the variety. Here is a sampling of some of the creations that were memorable to me.
I made this Rose themed meal for my parents and friend Renae’s family the weekend they went to my parent’s Lake House. Renae’s daughters were very helpful with making enough cute ravioli for 7 people.
Rose Ravioli – I found these directions for beautiful rose shaped ravioli. I used this pasta recipe and filled them with a combination of ricotta, Parmesan, basil and oregano. I topped the roses with cut tomato and served with a choice of roasted sugar snap peas or asparagus.
Green Salad
My critique of the meal:
Making these with Renae’s daughters was a special experience. The ravioli looked beautiful and tasted great. This was my second time making the Apple Rose Tarts. They are easy, impressive, and delicious.
Awhile ago, I hosted a Day of the Dead themed taco meal for my friend Renae, her family, and my friend Mark. It was mostly a gluten free and vegan meal. This was actually my first time making this theme! Renae or her husband suggested it.
Table setting
Menu
Skull Tortilla Chips – Cut corn tortillas with a skull cookie cutter, cut out eyes with a tiny flower cookie cutter and nose with an upside down heart cookie cutter. Brush both sides of the skulls with olive oil, place on a cookie sheet, sprinkle with salt. Bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp.
My critique of the meal:
The Lazy Susan made this type of meal much easier for my guests. Horchata was new to all of us. We were not huge fans but it was good to try something different. I designed the Skull Tortilla Chips and they were a huge hit! Everyone enjoyed the Chipotle Lentil Taco Protein. The brownies did not turn out as cute as the original but I did use gluten free brownies. Overall, the meal was a success!
The last weekend in September, I went to Ireland for the weekend. My parents were there and it was a good opportunity to see them and my cousins. My Grandmother was born in Ireland. This was my second visit to Kerry where my Grandmother lived as a child. Many of my relatives still live there. I had a fantastic time!
It is my tradition to make food after my travels and share travel photos. This was a simple dinner with Irish Flag roasted broccoli, water chestnuts, and roasted sweet potatoes. I also ate Kerrygold Aged Cheddar with Irish Whiskey (not in the photo). The porridge photo below is from the Dublin airport. I am not exactly sure why but I was very impressed with the taste of it.
It was memorable to spend time with family–a wonderful weekend and I am glad that I took the opportunity to go!
This year was my first Friendsgiving. My friends Mark and Carol and companion Ken joined me for a 4-course Vegan autumn themed meal. It was the first time for each of them to meet each other but I think that everyone had a good time. As usual when I host a meatless Thanksgiving, I focused on autumn harvest foods and did not try to replicate a traditional Thanksgiving meal.
Table: I borrowed my Mom’s plates, place mats and napkins. My friend Carol designed the flowers. She used a special flower holder that goes around candles. We worked together with the place cards. For years I have thought about putting a flower in a water tube to add to a place card. This year seemed like the perfect time since I have a lot of water tubes from flowers my new companion.
Sweet Potato Chips with Vegan Onion Dip – I used this dip recipe and this vegan sour cream recipe.
Pumpkin Soup with Leaf Shaped Cinnamon Tortilla Chips, Maple or Spicy Pumpkin Seeds, Maple Syrup
Cut corn tortillas with a cookie cutter, brush both sides with olive oil, place on cookie sheet, sprinkle with cinnamon bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp
Quinoa Stuffed Acorn Squash with Roasted Brussels Sprouts and Date Butter – I mostly followed this recipe but I did not use the apple, mushrooms, sage, thyme, or cinnamon. I used red onion and added spinach and chopped pecans to the filling. I made a simple vinaigrette with maple syrup, apple cider vinegar and a little olive oil and added it to the quinoa filling. I roasted the acorn squash the day before and heated the squash in a 300 degree oven for about 30 minutes. Then I added the hot filling and served. I added the Brussels sprouts and date butter to the plate.
Apple Pie with Toasted Walnuts and Caramel – I used this recipe for the tart but made individual pies. I used this pie crust. After the tarts came out of the oven I added Vegan Caramel Sauce and some toasted walnuts.
My critique of the meal:
I continue to work on my plating skills and combining flavors and think that I am improving. I normally don’t like dates but I enjoyed the walnut date butter as part of my main course. I LOVED the Vegan Caramel Sauce! I think it is better than ordinary caramel and I am a huge fan. I loved the taste but the addition of almond butter adds protein and just makes it seems healthier. I enjoy making individual desserts since it seems more special. I thought that the table was beautiful and suitable to the day and food. In my eyes, the meal was a success.
I made this lunch for my companion Ken. I asked him what theme he wanted for his first themed lunch and he requested Penguin. He enjoyed it!
Container: EasyLunchBoxes
Left Side: Penguin – 30 minute cheese bread, with cocoa powder, eyes – cheese and cocoa powder, nose – carrot (cheese and carrot attached with small pieces of spaghetti)
Top Right: Blueberries
Bottom Right: Fish – carrots, cucumber, and radish cut with cookie cutters, raw spinach
I made this lunch for my friend’s daughter Natalie. She likes cats so it was a natural theme for this meal. Also, I have a LOT of cat cookie cutters.
Container: EasyLunchBoxes
Left Side: Cat – cheese cut and imprinted with a cookie cutter, focaccia bread
Top Right: Pistachio nuts
Bottom Right: Cats – carrots cut with cookie cutters, snow peas
I made this simple meal for my friend Renae for lunch at my parents Lake House.
Container: EasyLunchBoxes
Top: Beatles – Carrots cut with cookie cutters, focaccia bread
Bottom Left: Cheddar cheese, sugar snap peas
Bottom Right: Pistachios
I made this theme at the request of my friend’s daughter Elizabeth. She ate this lunch at my parents Lake House.
Container: EasyLunchBoxes
Left Side: Mickey & Minnie – cheddar cheese cut with a cookie cutter, focaccia bread
Top Right: Pistachio nuts
Bottom Right: Mickey – apple cut with a cookie cutter, dipped in water with lemon juice to prevent browning, blackberries
I made this meal for my friend Carol for dinner at my house. I have made many cat themed meals for her since she has a cat named Sasha.
Container: EasyLunchBoxes
Left Side: Cats – cheddar cheese cut with cookie cutters, roasted asparagus, rice
Top Right: Roasted zucchini with toasted walnuts
Bottom Right: Cats – apples cut with cookie cutters, sprinkled with cinnamon
I made this simple meal for my friend Mark with leftovers from this meal.
Container: Prep Natural Glass Meal Containers
Left Side: Jellyfish – rainbow carrots cut with a cookie cutter, lentils cooked in vegetable broth
Right Side: Fish – rainbow carrots cut with cookie cutters, roasted garlic mashed potatoes, smoked paprika
I made this snack lunch for my friend Renae’s daughter Elizabeth. It was a bonus cute meal since I knew she would not like the soup everyone else had for lunch that day. I was happy to make it for her.
Container: ELB Snack Boxes
Contents: Red grapes, carrots, cheddar cheese (cut with a cookie cutter), cat tortilla chips (flour tortillas cut with a cat cookie cutter, place on cookie sheet sprayed with cooking spray, brush cats with olive oil and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp)
I made this lunch for my friend’s husband Jeff during a weekend at my parent’s Lake House.
Container: EasyLunchBoxes
Left Side: C3P0 – cheddar cheese cut with a cookie cutter, focaccia bread
Top Right: Pistachio nuts
Bottom Right: Blackberries
I made this ghost lunch for myself on a day that I made other rice lunches and wanted an easy theme for myself.
Left Side: Ghost – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, Eyes – blueberry, green peas
Top Right: Walnuts
Bottom Right: Ghosts – apple (cut with a cookie cutter and dipped in water with lemon to prevent browning), blueberries
I made this photography themed meal for my friend Mark. He requested the theme and it was actually one I never did before! I represented photography of nature and people.
Container: Book Bento Box
Contents: Photographer – roasted garlic mashed potatoes cooled then cut with a cookie cutter, Photographer’s Eye – spinach, Camera – cucumber with carrot details attached with a piece of angel hair pasta, Butterflies – rainbow carrots cut with a mini cutter, lentils cooked in vegetable broth
Container: ELB Snack Boxes
Contents: Cucumber and Radish faces – details cut with Japanese decorative bento face cutters, Camera tortilla chips – corn tortillas cut into rectangles, brush both sides with olive oil, add smoked paprika details, place on cookie sheet and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp
Note: I cut a potato into a circle and small rectangle and used it as a stamp to attach the paprika to the tortilla chips before baking.
I made this meal for myself to eat at work. I don’t often make themed meals just for me but I enjoy it.
Container: EasyLunchBoxes
Left Side: Maple Leaf – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), Spanish Garbanzo Beans
Top Right: Macadamia nuts
Bottom Right: Maple Leaves – apple (cut with a cookie cutter), cinnamon
I made this meal for my Mom at her Lake House. The owl has extra indentations since it was difficult to release the cheese out of the cookie cutter but my Mom did not complain. She enjoys my themed lunches.
Container: EasyLunchBoxes
Left Side: Owl – cheddar cheese cut with a cookie cutter, focaccia bread
Top Right: H-O-O-T – cucumber with letter cut-outs and carrots put inside
Bottom Right: Owl – apple (cut with a cookie cutter), cinnamon, Greek yogurt
For as long as I can remember, my Dad sometimes makes his special filled pancakes for a weekend breakfast. Similar to his Onion Rings, my Mom does a lot of the work but gets no credit. My Dad is skilled at cooking them.
I don’t have an exact recipe for you but the photos below will provide an idea of the process. It takes practice learning the consistency of the batter (thin crepe type batter), and time to learn how to flip and roll. My Dad has practice doing this!
Important Tools:
2 spatulas (flippers or turners)
Flat frying pan
Ingredients:
Pancake Mix
Water
Cottage Cheese
Blueberries
Cinnamon
Oil (for the pan)
Serve with:
Butter
Maple Syrup
Sour Cream
My family enjoys these on special occasions when we can convince my Dad to make them. Try making them for yourself.
I made this meal for my friend Mark. I like how the elephant turned out. The polenta was not smooth which gives the elephant some texture.
Container: EasyLunchBoxes
Top: Elephant – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), cut a separate piece of polenta for the ear, Eye – spinach, Tusk – radish, Spanish Garbanzo Beans
Bottom Left: Elephants – apple (cut with a cookie cutter), cinnamon
Bottom Right: Macadamia nuts
I made this easy but fun lunch for my Mom at her Lake House. She was excited to see that it was a Swan!
Container: EasyLunchBoxes
Left Side: Swan – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, Eye – blueberry, Beak – apple peel, green peas
Top Right: Walnuts
Bottom Right: Swan – apple (cut with a cookie cutter and dipped in water with lemon to prevent browning), blueberries
I assisted my 17 year old niece with making her lunch at my parents Lake House. The concept and food were her own. I suggested the addition of the olives (I was inspired by this). We think it was cute!
Container: ECO Lunchboxes
Contents: Totoro – cooked Nishiki rice pressed into a ball using plastic wrap, sauteed mushrooms with olive oil and butter, eyes and nose – olives, Soot Sprites – black olives with rice (make a hole with a skewer, then push in cooked grains of rice), broccoli
I made this lunch for my Dad at my parents Lake House. My friend Renae recently gave me a Capitol cookie cutter and I was excited to use it.
Container: EasyLunchBoxes
Left Side: Capitol Building – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, green peas
Top Right: Walnuts
Bottom Right: Red, White and Blue Fruit – apple, raspberry, blueberries
I made this faceless black bear lunch for myself. I don’t know why I neglect to add faces during creation and then regret it later. Regardless, it was a fun and tasty meal.
Container: EasyLunchBoxes
Left Side: Black Bear – focaccia bread cut with a cookie cutter, cream cheese, cinnamon, spinach leaves
Top Right: Mixed nuts
Bottom Right: Fish – assorted melon cut with cookie cutters
Today is my birthday! I was fortunate to be able to take the day off from work and have my parents and my friend Mark over for a sheep themed meal. A co-worker thought it was strange that I was making lunch for my own birthday. I was thrilled to have the opportunity to make and share a fun meal with people who are close to me.
Sheep in a Field Layered Rice
Roasted Asparagus with Lemon Zest – roast asparagus with a little salt and olive oil at 425 for about 10 minutes or until tender. Add lemon zest after plating.
Roasted Cauliflower with Almond Aioli – Roast cauliflower with some olive oil and smoked paprika at 425 for about 20 minutes or until tender. Serve with Almond Aioli.
Baby Potato Chips – Slice baby potatoes with a mandoline slicer. Fry in vegetable oil.
My Critique of the Meal:
As usual I am more critical than my guests. I think that the sides were the most popular. I tried to recreate the cauliflower and almonds with baby potato chips that I had in Iceland at the Blue Lagoon Lava Restaurant. It was not exact but it was delicious.
Plating is something that I continue to strive to improve. My plates are not as precise as the planning sketch I drew but I like how I loaded the plates with flavor. If I put less food on the plates it would have looked prettier but then my guests would not have as much to enjoy. That said, it was a hearty lunch with the Sheep in the Field Layered Rice. I think my plates have a rustic look to them.
It was a memorable meal and I am thankful for the people who came and shared it with me.
I made this lunch for my friend Mark to take home to have another time. He selected the theme and seemed happy with it. I love it when people in my life request fun food!
Container: EasyLunchBoxes
Left Side: Race Car – hot Nishiki rice pressed into a car shaped container lined with plastic wrap, firmly press down, then carefully lift the rice out of the container. Brush some salsa on top of the rice. 42 – cut the numbers out of cucumber with a cookie cutter. (I didn’t attach them with spaghetti since I didn’t want holes in the cucumber but it is a way to help the numbers stay in place). Black beans, corn, and salsa.
Top Right: Pistachios
Bottom Right: Racing Flag – checkered apple with cinnamon
I am surprised that this is my first loon lunch! My Grandparents had and now my parents have a summer lake house so I grew up listening to and watching loons. They fascinate me. I made this meal for my Mom to take on a day trip in the Adirondacks to visit the Adirondack Experience museum at Blue Mountain Lake. When I asked my Mom for theme ideas she said, “loon”.
Container: EasyLunchBoxes
Left Side: Loon – focaccia bread cut with a cookie cutter, cream cheese, cinnamon, dried blueberry, blueberries
Top Right: Mixed nuts
Bottom Right: Fish – assorted melon cut with cookie cutters
I made this black bean rice elephant for lunch for myself. I am not thrilled with the lack of color contrast but it was a tasty and fulfilling meal.
Container: EasyLunchBoxes
Top: Elephant – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, black beans (I used my food processor to puree black beans with some lemon juice), cooked broccoli
Bottom Left: Elephant – apple cut with a cookie cutter dipped in water with lemon juice to prevent browning, mini chocolate chip, raspberries
Bottom Right: Pistachios
I made this cream cheese and cinnamon Bald Eagle for my Dad on a day that we went on a day trip in the Adirondacks. It was a weekend that I visited my parents at their Lake House. We went to the Adirondack Experience museum at Blue Mountain Lake. It was a long time since I was last there and they have updated exhibits with interactive technology. We had fun!
Container: EasyLunchBoxes
Left Side: Bald Eagle – focaccia bread, freehand cut into eagle shape, cream cheese, cinnamon, dried blueberry, cashew, sugar snap peas
Top Right: Mixed nuts
Bottom Right: Fish – assorted melon cut with cookie cutters
I made this cat face shaped bread for lunch for my friend Carol on a day that we went to the Genesee Country Village & Museum.
Container: EasyLunchBoxes
Left Side: Cat face – 30 minute cheese bread. I made the bread without the cheese and shaped it to look like a cat. The eyes and nose are cinnamon, mouth – food coloring marker. The whiskers are angel hair pasta. Sugar snap peas
Top Right: Trader Joe’s Mini Brie, a few Brazil nuts
Bottom Right: Cat – watermelon cut with cookie cutter, cantaloupe
Today is my 8 year blogiversary! My life is very different now than 8 years ago but I am happy and have a good life. I maintain this blog because it enriches my life. I love the way that it motivates me to do things that I love–cooking for loved ones and making food cute and attractive.
I will share my 8 most memorable posts.
8. Sado Island Travel and Bento Lunch: This meal is memorable because my Dad ate the radishes I bought especially to make this meal.
7. Snoopy Mashed Potatoes: At the time, I did not share what was most memorable about this meal. My husband had dinner with my nephews and myself. I guess that I made individual meals for each of us. We ate this meal on our large wrap around porch. My nephew had this one and commented that it was too cute to eat. My husband then mashed it with a fork and said that the nephew could then eat it.
6. May Day Basket for Neighbor: I made this basket for my neighbors on May Day many years ago. I fondly remember those neighbors and this bread basket I made to show my appreciation for their being wonderful neighbors.
5. Horse Themed Lunch: I made this for my supervisor at the time. She requested a horse themed lunch but there was a mishap and the horses shifted so they looked like they were having “fun”. We had a lot of laughs over this lunch!
4. 3rd Flower Show Entry: When I see this post, I am reminded that I am resilient and/or that I need to create art in times of stress to soothe myself. I made this for a craft entry at a flower show and won a blue ribbon for all artistic crafts. The amazing thing was I did this weeks before my life drastically changed. I was preparing to move out of a house that I loved and was in the middle of a divorce. Yet I took the time to create a little edible bird seed angel tree topper with a hazelnut head and corn silk hair.
3. Vegetarian Easter Dinner: My friend Mayumi’s 7 year old daughter Anna made this meal memorable. She loved helping me cook and serve and she was more skilled with making the Bunny bread than I am. It was a joy to spend time cooking with Anna.
2. Girls Day Hinamatsuri Dinner: The memory of this meal is bittersweet since I enjoyed it with my 20 year old niece shortly before she moved back home. She now does not live as close to me. These were a more successful rendition of a meal that we created and shared years ago.
1. My Grandmothers Funeral: This is my favorite blog post of all time. I am happy with my effort with the meals and eulogy at a difficult time. I am glad that I shared it here. Sometimes I look at the post and read the eulogy.
I made this hand shaped bread for lunch for myself on a day that my friend Carol and I went to the Genesee Country Village & Museum.
Container: EasyLunchBoxes
Left Side: Hands – 30 minute cheese bread. I made the bread without the cheese and shaped it to look like a hands, sugar snap peas
Top Right: Trader Joe’s Mini Brie, a few Brazil nuts
Bottom Right: Numbers – assorted melon cut with cookie cutters
I made this Red Panda themed lunch for my 20 year old niece awhile ago when we went to the Seneca Park Zoo. I was inspired by this. I think that my version looks more like a fox but it is cute and she enjoyed it.
Container: EasyLunchBoxes
Left Side: Red Panda – hot cooked Nishiki rice shaped with a rice mold, ears hot cooked Nishiki rice shaped with plastic wrap, salsa, daikon (Japanese radish) with food coloring marker and black olive details, cooked broccoli and asparagus
Top Right: Pistachio nuts
Bottom Right: Checkered apple, blueberries
My friend Mark came over for lunch on the 4th of July. This salad was part of the meal. I did not use cilantro and I added more lime zest and juice. The stars are blue potato that I cut with a small cookie cutter and boiled. I boiled the corn and then cut it off the cob. I also served homemade star corn chips and homemade coconut ice cream with fresh raspberries.
Awhile ago, I had my friend Mark over for a vegan, gluten free lunch. I mostly followed this recipe but reduced the number of green onions and did not use thyme. It was visually appealing and delicious. The only thing I would change if I made this again would be to make sure my avocado are ripe enough.
I made this lunch for a man I dated for a few weeks in June. He requested a baseball themed lunch and I love how it turned out!
Container: EasyLunchBoxes
Top Left: Baseball bat – cantaloupe (cut with a cookie cutter), honeydew melon
Bottom Right: Baseballs, pretzels
Right Side: Baseballs – cheddar cheese with food coloring marker details, focaccia bread, sugar snap peas
In May, I went alone to Iceland for a few days. It was a time of transition (leaving one job and starting a new one) so I planned a last minute adventure to a new place. It was fantastic! Iceland was beautiful and it was easy to find delicious and interesting vegetarian food. I am glad that I made the time to travel alone to a new country.
I made this lunch for myself after I returned home.
Container: EasyLunchBoxes
Left Side: Puffin – mashed potatoes cooled then shaped by hand, black olive, orange cheddar, black beans pureed in a food processor with lemon juice, sauteed zucchini
Top Right: Sheep – black olive and cauliflower, spinach leaves
Bottom Right: Whale tail – apple – dipped in water and lemon juice to prevent browning, blueberries
This was the Vegetarian Set menu from the Lava Restaurant at the Blue Lagoon. I loved the meal and setting! I want to try to recreate the cauliflower dish.
Last month, my friend Carol and I went to see the Rochester City Ballet’s Sleeping Beauty. I made a themed dinner for us to enjoy before the performance. Carol made the cute woodland themed arrangement from flowers in her garden.
Sleeping Beauty Castle Salad: Assorted greens, toasted walnuts, maple vinaigrette, sweet potato (cut with a cookie cutter), carefully boil to not overcook – I did not want the castle to fall apart.
Spinning Wheel Pasta: Mini wagon wheel pasta cooked, homemade basil pesto, green peas
Dragon Fire Tomatoes: Sauteed onion and diced tomatoes with black beans. Dragon tortilla chips (cut flour tortillas with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray dragons with cooking spray, sprinkle with dried basil, bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp)
Pastry Crowns with No Bake Cheesecake and Blueberries: I made my own pie crust and mostly used the directions from this but used a regular sized 12 cup muffin tin, I used this no-baked cheesecake recipe and served with blueberries.
I made duplicates of this lunch – one for my friend Mark to take home with him, and one for myself to take to work the next day. I put the sides in silicone cups for easy removal before heating if desired (I ate mine at room temperature).
Container: EasyLunchBoxes
Left Side: Hippo – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), Spanish Garbanzo Beans (see recipe below).
Top Right: Hippo – honeydew melon (cut with a cookie cutter), blueberries
Bottom Right: Hippos – carrots (cut with a cookie cutter), celery with almond butter
Spanish Garbanzo Beans (2 servings)
2 TBSP olive oil
1/2 cup chopped shallots
1 medium green pepper, chopped
16 ounces of tomato sauce (I use more or less depending on how thick I want it and add more during cooking if desired)
15.5 oz can garbanzo beans, rinsed
In a medium pan, heat olive oil until medium hot. Saute shallots and pepper until onions are translucent. Add tomato sauce. Cook over medium heat for 5 minutes.
Add garbanzo beans. Cook over low heat for 15 minutes, stirring occasionally.
I made this simple woodland lunch for my Mom.
Container: EasyLunchBoxes
Left Side: Mushroom – Cheddar and spinach (cut with a cookie cutter), romaine, cherry tomatoes, black olives, cucumber, feta cheese
Top Right: Pistachios
Bottom Right: Fawn – honeydew melon, Greek yogurt
Eclectic Lamb 
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