I made this elephant shaped macaroni and cheese with my 16 year old niece at my parent’s Lake House. My Mom made her macaroni and cheese with less liquid and baked it in a 9 x 13 inch pan. When it slightly cooled, we used a cookie cutter to cut the shape and a spatula to carefully put it on the plate. My niece styled this with a broccoli ear and broccoli spray.
I made this lion shaped bread for myself. I was going to try to re-do it before posting since it is sort of ugly. But I decided that it is ugly in a cute way. Plus the jam filled mane was delicious!
Container: EasyLunchBoxes
Left Side: Lion – 30 minute cheese bread (without the cheese), eyes – dried cherry, mane – strip of bread dough that I filled with jam then folded over and cut with a sharp knife
Top Right: Trader Joe’s Seed and Bean Medley
Bottom Right: Lion – cantaloupe (cut with a cookie cutter), honeydew melon
I made this lunch for myself with leftovers. I added a cheese goat to make it fun. It made me smile when I ate this at work. The goat cookie cutter is a new one from my Mom. She bought it on a trip to Norway.
Container: EasyLunchBoxes
Top Left: Grapes
Bottom Left: Cashews
Right Side: Goat – cheddar cheese (cut with a cookie cutter), food marker details, cheese tortellini with Italian dressing, cucumber, cherry tomatoes, black olive, yellow bell pepper
I made this lunch for a a co-worker who has the same first name as me. When I asked what she wanted, she said to surprise her with the theme and food. She loved it!
Container: EasyLunchBoxes
Left Side: Roses – I made an easier version from this video. I cut the radish with my mandoline slicer and made a simple cucumber cup to hold the roses. They are on top of a bed of Black Bean and Corn Quinoa (I did not use celery or cilantro), sugar snap peas
Top Right: Macadamia nuts
Bottom Right: Flowers – watermelon (cut with a cookie cutter), dried blueberries held on with spaghetti (the spaghetti softens by lunch time)
A few weeks ago, I met my parents in Utica, NY to celebrate my birthday. It was a wonderful day! We toured the Parker F. Scripture Botanical Gardens, went to the Utica Zoo, and had an amazing dinner at The Willows of Utica. I made these salad terrarium lunches in mason jars for the three of us.
Fox Terrarium Salad: Fox – carrot (cut with a cookie cutter), cashews, fresh spinach, lentils, red bell pepper, chopped celery and carrots, Vinaigrette – fresh squeezed lemon juice, a splash of olive oil, freshly ground black pepper in Mini Dippers
Black Sheep Terrarium Salad: Sheep – purple carrot (cut with a cookie cutter), walnuts alpha sprouts, fresh spinach, mini fresh mozzarella balls, lentils, chopped celery and carrots, Vinaigrette – fresh squeezed lemon juice, a splash of olive oil, freshly ground black pepper in Mini Dippers
Butterfly Terrarium Salad: Butterflies – thinly sliced carrot cut with a paper punch, mini fresh mozzarella balls, fresh spinach, garbanzo beans, chopped celery and carrots, Vinaigrette – fresh squeezed lemon juice, a splash of olive oil, freshly ground black pepper in Mini Dippers
Fruit: Watermelon, Feta, Pistachio nuts
I loved planning and making these and we all enjoyed eating them. I expect that there will be more terrarium salad lunches in the future. In the past, I made this terrarium meal.
I made this Minecraft themed lunch for my 16 year old niece at my parent’s lake house. She picked the theme and food and asked if I have a mouse cookie cutter. Of course I do!
Container: EasyLunchBoxes
Top: Cat – drawn with melted chocolate on the backside of 30 minute cheese bread (without cheese)
Bottom Left: Mouse – watermelon (cut with cookie cutter), blueberries
Bottom Right: Broccoli
I had my friend Carol over for dinner and since she will actually eat beets, I was excited to make a new beet recipe I found. It was easy, attractive, delicious, and filling. A definite keeper!
Beet Tower Salad – I used toasted walnuts instead of hazelnuts since I had them in my pantry.
Cauliflower Cakes – I did not have cashew butter so I used peanut butter.
Strawberries & Grapes with a splash of Fragola (Wild Miniature Strawberry Liqueur),
My critique of the meal: The beet stacks were amazing on so many levels. I would make them again. It was my second time to make the cauliflower patties but the previous time I made them with cashew butter and liked them better.
I made this lunch for myself. It was simple but satisfying.
Container: Cloud box from Japan (set of 3)
Large Box: Airplane – cheddar cheese (cut with a cookie cutter), cheddar mashed potatoes over lentils, broccoli, zucchini, and carrots cooked in vegetable broth
Medium Box: Pineapple and melon
I made this simple meal for myself. I was not sure about it so I took a photo and texted it to my friends. Only one person knew what this was supposed to be! I guess the floating Mt. Fuji was the problem out of context but I did have the Flag of Japan at the bottom.
Container: Book Bento Box
Contents: Mt Fuji – purple mashed potatoes (cut with a cookie cutter), cream cheese, peas, Greek yogurt, apple (cut with cookie cutter)
I made this for my supervisor at work. I asked her for a theme suggestion and she said, “Field Hockey”. She played it when she was a kid. I am impressed that the cheese art traveled well and did not move. She loved her lunch!
Container: EasyLunchBoxes
Left Side: Field Hockey Player – cheddar cheese, Field – Quinoa Broccoli Slaw with Honey Mustard Dressing – I reduced the honey and quinoa a little bit because I did not want it very sweet and I wanted the field to mostly be green. I also cooked the broccoli a little because I was not sure if she would want raw broccoli.
Top Right: Raspberries
Bottom Right: Chickpeas with lemon, Parmesan, and parsley – I did not use the olive oil, garlic, or basil
I made this lunch for myself. I don’t always take the effort to make my own lunch cute, but I appreciate it when I do.
Container: EasyLunchBoxes
Left Side: Dinosaurs – cheddar cheese (cut with a cookie cutter), romaine, green and red bell pepper, corn, black beans
Top Right: Strawberries
Bottom Right: Dinosaur tortilla chips – cut flour tortillas with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray shapes with cooking spray, sprinkle with salt and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp.
Not in Photo: Salsa in Mini Dippers
I made this lunch for my 19 year old niece. She likes salsa rice and I like seeing how many different themes I can do with salsa rice.
Container: Book Bento Box
Contents: Watermelon – cooked Nishiki rice mixed with some salsa and shaped in a traditional rice mold, Watermelon Seeds – black sesame seeds, Rind – spinach leaves wilted a few seconds in a microwave, sauteed zucchini in some vegetable broth, raspberries, sliced almonds
One night when my 19 year old niece was here, I made a simple dinner of Ricotta Strawberry Toast with Cauliflower Crumble. I prepped the roasted cauliflower the night before. The night of the dinner I made the crumble, baked it and made the strawberry toast.
Ricotta Strawberry Toast – Toast french bread, spread ricotta sprinkled with a little bit of cinnamon and a drizzle of honey, add sliced strawberries
Cauliflower Crumble – I mostly used the crumb topping and directions from this recipe. The night before I roasted cauliflower florets with a little bit of olive oil, salt, and pepper at 425 degrees until tender (about 20 minutes). Before dinner, I heated the cauliflower in the microwave, put it in individual dishes, added the crumb topping (without parsley), and baked it about 15 minutes at 375 until golden.
I made this meal for myself. It was an plain meal that became cute with a little frog cookie cutter.
Container: Book Bento Box
Contents: Frogs – Dill Havarti cheese, pasta with sauteed onion, spinach, and zucchini with a cheese sauce, Frogs – cucumber, tomatoes
I made this lunch for myself. It is a simple meal of sauteed zucchini and carrots with couscous cooked in vegetable broth. The cheese shifted a little during travel but it was still cute and made me smile.
Container: EasyLunchBoxes
Left Side: Fish – slice of cheddar cheese, I drew it freehand with a toothpick, food coloring marker details, plain couscous cooked in vegetable broth, sauteed zucchini and carrot (underneath)
Top Right: Macadamia nuts
Bottom Right: Blueberries
My 19 year old niece had the concept for this lunch with food and theme. We made this for her to take for lunch.
Container: EasyLunchBoxes
Left Side: Boats – baked jalapeno poppers made with cream cheese and shredded cheddar cheese, Sails – tortilla and toothpicks, Water – mashed purple potato
Top Right: Goldfish crackers
Bottom Right: Melon and pineapple fish (cut with a cookie cutter), kiwi
Today is National Lighthouse Day! I enjoyed eating this meal at work.
Container: EasyLunchBoxes
Left Side: Lighthouse – cheddar cheese, Black Bean and Corn Quinoa
Top Right: Macadamia nuts
Bottom Right: Blueberries
I will start by saying that although this lunch was delicious, I do not consider it successful since the tart is strange looking. In concept it was beautiful, but what is in my mind or on paper does not always translate into cute food. Anyway, I made this for my coworker Angie and she enjoyed it. I pretty much ate the same for lunch that day and it was delicious but a LOT of food.
Container: U Konserve
Contents: Beach – homemade pie crust, ricotta cheese, Boursin herbed cheese, garlic powder, extra sharp cheddar and a lot of freshly ground cracked pepper, Shells – carrot and zucchini (cut with mini cutters), Ocean – shredded purple carrot, Mermaid – zucchini (cut with a cookie cutter). I baked it in a rectangular tart pan. The beach tart was inspired by this.
Container: U Konserve
Contents: Shells – Godiva Milk Chocolate Hazelnut Oyster, Crab – red bell pepper (cut with a cookie cutter), sugar snap peas, Star Fish – cantaloupe (cut with a cookie cutter), honeydew melon, Mermaid – carrot (cut with a cookie cutter), broccoli
I made this lunch for my friend Carol on a day that we met at her house and then went out shopping. I enjoy coming up with new ideas for my Vegetable Potato Salad series.
Container: EasyLunchBoxes
Left Side: Cheddar cheese, red bell pepper, purple potato (cut with flower cookie cutters), over a homemade pesto with lemon juice
Top Right: Toasted walnuts
Bottom Right: Melon and pineapple flowers (cut with a cookie cutter), dried blueberry centers held on with dried spaghetti (it gets soft from the moisture in the fruit)
When my 19 year old niece stayed with me, she brought her Cricut machine with her. She designed and cut the vinyl for each of us to have our own name “K” mug.
I made this lunch for my 19 year old niece. I think that it turned out cute.
Container: EasyLunchBoxes
Left Side: Turtle – 30 minute cheese bread. I made the bread without the cheese and shaped it to look like a turtle. I piped melted chocolate using a ziplock bag with the corner snipped off.
Top Right: Turtle – cinnamon sugar (used a cookie cutter for the outline), Greek yogurt
Bottom Right: Turtle – Honeydew melon (cut with a cookie cutter), pineapple
Awhile ago, I had some leftover puffed pastry in my freezer. My friend Dennis and I enjoyed them for breakfast. No recipe, I just threw things together. I cut a sheet of puffed pastry into 4 pieces and fit them into a lightly sprayed muffin tin. I mixed ricotta with a little vanilla. I cut apples into star shapes with a cookie cutter and dipped them in cinnamon sugar. Then, I baked them at 375 until brown. (I don’t remember how long – maybe 15 minutes.)
My critique of the meal: I would use less ricotta next time and drizzle honey on top if a person wants it sweeter.
I made this lunch for my 19 year old niece. I did not like how the rice snails turned out but I think the melon snail is cute. I was inspired to put chocolate on melon since it turned out great with my Fresh Melon Cake. My niece enjoyed this meal.
Container: EasyLunchBoxes
Left Side: Snails – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, broiled cheddar, paprika, sauteed zucchini
Top Right: Macadamia nuts
Bottom Right: Snail – honeydew melon (cut with a cookie cutter), pipe melted chocolate in a spiral shape, grapes
My 19 year old niece made and photographed this on a night that I had a speaking engagement. We both had similar lunches.
Container: EasyLunchBoxes
Left Side: Roasted Broccoli with Lemon and Almonds
Top Right: Blueberries
Bottom Right: Brown Butter-Lemon Popcorn
I made this mashed potato fairy lunch for my 19 year old niece. I am not sure if it looks like a fairy. Also I think you have to look closely at the photo to realize that one of her wings is flying.
Container: EasyLunchBoxes
Top Left: Kiwi and raspberry
Bottom Left: Toadstools – radish
Right Side: Fairy – cheddar mashed potatoes cooled then shaped with a fairy cookie cutter, Wing – daikon radish (cut with the same fairy cookie cutter), Eye – black sesame seed, sauteed zucchini and corn
Happy Moon Day! To celebrate I have this simple English Muffin garlic cheese toast moon and a bento lunch.
I made this lunch for my friend Dennis to take to work.
Container: EasyLunchBoxes
Top Left: Blackberries
Bottom Left: Cashews
Right Side: Moon – polenta and cheese shaped by hand, sauteed spinach, Stars – chickpeas
I made this bee bread lunch for myself. It is fun to make different themed lunches for myself – it breaks up the day at work and gives me something special to look forward to.
Container: EasyLunchBoxes
Left Side: Bee – 30 minute cheese bread I made it with shredded cheddar cheese and hot paprika (dark markings), Wings – dried pineapple slices, Antenna – spaghetti
Top Right: Pineapple, apple (round cookie cutter) dipped in water with lemon juice and covered with cinnamon
Bottom Right: Cheddar cheese (round cookie cutter), black olives
Today is my 7 year blogiversary. I decided not to do a giveaway this year. Instead I will write a reflection of the past 7 years. The collage above has my favorites from each year.
2012 – Alligator Bread
2013 – May Day Bread Basket
2014 – Babar the Elephant
2015 – Ice Skates Sandwich
2016 – Cardinal Salsa Rice
2017 – Toki Mashed Potato Lunch
2018 – USA Potato Vegetable Salad Lunch
I started Eclectic Lamb as part of a graduate school class requirement for Social Media. I was reluctant and had no idea that it would impact my life and become a cute food blog. Ever since I learned how to cook at age 10, I enjoyed making cute food but having a place to share encouraged me to create more. Since 2011, it is always on my mind that I need to create for my blog.
I consider Eclectic Lamb to be a scrapbook of my life for these past 7 years and hopefully more to come. Most of the time I add one photo and say something basic such as, “Here is lunch, it was fun to make, it was delicious.” Sometimes my posts are more elaborate.
How to Train Your Dragon Dinner
I like to be creative and to make things with my hands. I am a giver and enjoy taking care of people. I show my love for the special people in my life by preparing cute food. I am very happy when a person gives me a food and theme request. I am less happy when I only have myself to take care of but I have pleased myself with cute food.
Edible for Birds Corn husk Angel Flower Show Entry
I never posted some elaborate parties and food made and experienced during the last 7 years. For example, a jungle themed baby shower and a dessert crawl across Manhattan with my then 16 year old nephew. Maybe it is not too late since I still have the photos.
My posts often subtly show how my life has changed during the time of Eclectic Lamb. I had shoulder surgery and refer to others who helped me make and photograph the cute food. Niece and nephews have grown up, people come and go, some die, I got divorced… I dated a guy this past year and called him my companion. Now I hope to call him my friend. Life changes but I continue to make and share cute food.
I planned these waterlily themed lunches for the weekend my Irish cousins visited at my parents lake house in the Adirondacks. Since I was not sure of their food preferences, I planned several options and was prepared to modify them.
I thought it would be a lot of work to make these for 5 (cousin Peg, cousin Mary, my Mom, my Dad, and me). But I enjoy this type of work and 5 is manageable. I did not know that I would end up making these for 10 since it became my grandma’s funeral weekend. It was manageable since my brother worked along with me and made the radish and tomato waterlilies and took food preference orders. I did not have enough EasyLunchBoxes so I made some on plates. Everyone ate their lunch out on the front deck with a view of the lake (with waterlilies in bloom).
Container: EasyLunchBoxes
Left Side: Lily-pad – homemade pizza dough cut in a lily-pad shape (I used a floured paper template), baked with shredded broccoli and cheddar cheese with a little bit of garlic powder, Waterlily – radish
Top Right: Fish in lake – carrot and cucumber (cut with a cookie cutter), blueberries
Bottom Right: Frog – honeydew melon (cut with a cookie cutter), blueberries
This is another option that I offered my guests.
Container: EasyLunchBoxes
Left Side: Lily-pad – homemade pizza dough cut in a lily-pad shape (I used a floured paper template), baked with homemade basil pesto, Waterlily – tomato
Top Right: Fish in lake – carrot and cucumber (cut with a cookie cutter), blueberries
Bottom Right: Frog – honeydew melon (cut with a cookie cutter), blueberries
Since I did not have enough EasyLunchBoxes, I served some of the meals on plates. To make it special I put a carrot inside the cucumber slice.
Here is an image that shows 7 of the 10 lunches we made. Andy had fun experimenting with different types of waterlilies. I don’t like putting things that can melt on top of a stove but I was running out of counter space. The stove was not hot and I warned anyone nearby. But they had no reason to turn on the stove with so many cute lunches on top.
My critique of the meal: I know that the waterlilies are not to scale but I did not want to make the lily-pads smaller. Normally I don’t like making so many lunches in duplicate. I prefer to make different themes to provide more material for my blog. In this case, it was the best way to go and without the talented help from my brother, I would not have had time to make such beautiful flowers. I had considered just giving some people grilled cheese but that is not really my way. Plus my mom vetoed that idea.
I made this for my friend Dennis. He suggested that I make a porcupine themed lunch and I was very happy to oblige. When thinking about a themed side, I remembered when my grandparents dog, “Blondie” got some porcupine quills in her mouth. It was at their summer home in the Adirondacks. I must have been young when it happened since I only remember the quills in her mouth, not anyone taking them out.
Container: EasyLunchBoxes
Top Left: Kiwi and grapes
Bottom Right: Dog with porcupine quills – cucumber (cut with cookie cutter), spaghetti, carrots
Right Side: Porcupine – cheddar mashed potatoes, cooled then shaped by hand, purple carrot, dried cherries, peas with a little butter
I made this for myself on the same day that I made this lunch for my niece. It might be dull looking but it was delicious.
Container: EasyLunchBoxes
Left Side: Flowers – roasted Cauliflower, red pepper and cheddar cheese hand pie with a butter pie crust
Top Right: Pistachios
Bottom Right: Blackberries
I made this packed lunch for my 19 year old niece. See below for the scrap lunch I took for myself that day. I made it the night before and was a little concerned about the fresh spinach leaves underneath all of the fresh juicy fruit. My niece said that it would be like a vinaigrette and it was!
Container: EasyLunchBoxes
Left Side: Watermelon, honeydew, cantaloupe, apple, strawberry, pineapple (cut with cookie cutters), served on fresh spinach leaves
Top Right: Chocolate Greek yogurt dip – I would prefer this without the cinnamon next time. You could also just buy Chocolate Greek yogurt.
Bottom Right: Mini pretzels
I made this lunch for myself with the scraps from my niece’s lunch.
Container: EasyLunchBoxes
Left Side: Watermelon, honeydew, cantaloupe, apple, strawberry, pineapple (cut with cookie cutters), served on fresh spinach leaves
Top Right: Chocolate Greek yogurt dip – I would prefer this without the cinnamon next time. You could also just buy Chocolate Greek yogurt.
Bottom Right: Mini pretzels
I made this fun packed lunch for my 19 year old niece. She enjoyed it! My inspiration for this lunch was the bear chocolate strawberry.
Container: EasyLunchBoxes
Left Side: Bear – 30 minute cheese bread I made the bread with shredded cheddar cheese and used dried cherry for the eyes and nose.
Top Right: Bear – chocolate dipped strawberry – I mostly following these directions but I used dark chocolate chips. It resulted in the bear’s nose being the same color as the bear.
Bottom Right: Paw – Japanese daikon radish, carrot (paw cookie cutter with cut outs)
My grandmother died at nearly 95 years old. Of course, I made a special themed dinner for 8 people (including 2 cousins from Ireland) at my parents lake house the night before the funeral. Elements of the theme were a dove, cross, Celtic knot, and shamrock – to represent death and her Irish heritage. I asked my brother to carve a cross out of a pineapple for the centerpiece. He did a fantastic job!
Menu
I want to get better at garnish and plating. I used carrot doves cut with a small cookie cutter for the Potato Leek Soup. To garnish the mushroom soup I mixed sour cream with milk and piped out of a small ziplock bag with the corner snipped off. I struggled with the sour cream garnish since it was my first time. My first try was too thin, second too thick, and third was just right. I garnished the strawberry soup with strawberry doves cut with a small cookie cutter. I forgot to use mint leaves.
Double Mushroom Soup (This is a family favorite from Sunset’s “Menus & Recipes for Vegetarian Cooking”)
Makes 4 – 1 cup servings.
1/2 cup dried mushrooms
1 cup warm water
3 cups vegetable stock
2 Tbs butter
1 small onion, chopped
1 clove garlic, minced
1/2 pound fresh mushrooms
3 Tbs flour
1/2 tsp paprika
1/2 tsp thyme
Cover dried mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discarding any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid; reserve.
In a 3-quart pan over medium high heat, melt butter. Add onion, garlic, fresh mushrooms; cook, stirring occasionally, until vegetables are gold and pan juices have evaporated. Stir in flour, paprika, and thyme. Add reserved stock mixture and dried mushrooms. Cook, stirring until soup thickens slightly. Reduce heat; cover and simmer for 30 minutes.
My mom set up a memorial table of photos for the night before the funeral and morning of the funeral.
I planned the funeral mass with the priest. Above was the photo I put on the cover of the program for the Funeral Liturgy. The large photo is from a few years ago on a cruise with my parents (she was in her 90’s). The small photo is from when she was 12 and newly arrived in America.
I decided to do an eulogy for my grandmother. In a Catholic mass sometimes an eulogy is allowed and sometimes it is not. It depends on the priest. The priest at the small country church allowed one speaker. I kept it short because it is advised to be between 1-3 minutes. Also my grandmother was not an easy woman (often verbally abusive) and I thought it was better to keep it brief. My friends asked what I was going to say because they all knew that she was often not very nice. I think that some of my relatives wondered what I would say. During my preparation I Googled, “eulogy for abusive parent”. I found this and it was very helpful. I even took at least one of her lines and in general it was inspirational. I received a lot of positive comments afterwards and relatives were glad that I did it the way that I did. I really do think that my grandmother loved us; she was just not able to do it in a way that did not hurt and alienate her relatives. 3 of her 4 children, 3 of her 9 grandchildren, and 4 of her 10 great-grandchildren attended her funeral.
Eulogy for Joan Fox
For anyone who does not know me, Joan Fox was my grandmother.
Joan leaves behind 4 children, 9 grandchildren, and 10 great grandchildren. We are grateful for those who can be with us today.
9 days from today would have been her 95th birthday.
Born in Ireland to an unwed mother – who then left her and emigrated to New York – Joan was raised by her grandparents in Ireland until the age of 12 when her mother married in America and decided to reunite with her.
Joan met a kind man, had a life of nice houses, international trips, and cruises. She was married for 64 years until his death in 2007.
She was an avid reader mostly romances and family stories. She loved to watch sensational TV. She could knit. She tried to teach me how to knit at 10 (a family tradition) – I never really got the knack for it but Terri my sister did.
She was tough on people, had strong opinions and expectations and was not afraid to share them. In her older age, these traits made strangers think that she was funny and cute.
She liked sweet things. If something was sour, her whole face puckered. Her favorite color was yellow.
I am sure we all have unique stories about her. Some of my favorites are her sayings: if I asked what was for dinner – she would say air balls and wind pudding. If a knife fell on the ground she would say a man was coming, fork a woman, and spoon a baby.
She was a devout Catholic. She spent a lot of Sunday’s in this church. Always praying to the patron saints – St. Jude for hopeless causes, St. Anthony for lost things, St Joseph she buried upside down to sell a house.
She was rarely at peace on earth. My prayer is that she finds peace.
I made this rice lunch for myself to take to work. It was simple but satisfying. It will not make any list of best or most attractive lunches but it provided nourishment and some visual interest.
Container: EasyLunchBoxes
Left Side: Tea Pot – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, cheddar cheese details, peas
Top Right: Cashews
Bottom Right: Tea cup – apple cut with a cookie cutter and dipped in water with a splash of lemon, blackberries
These crescent rolls waffle pizzas were a dinner one night during the 6 weeks that my 19 year old niece stayed with me. The last time we made these was in 2012! They are very easy and delicious so I don’t want to wait 6 years before making them again. Basically you take Pillsbury Crescent Roll dough, put a layer on your waffle iron, put on some cheese, then put on another layer of dough and cook. Last time I had a rectangular waffle iron but that died so I used my round one this time. It is easier to make with a rectangular waffle iron but it still worked out. See how to make them here.
I made this potato and vegetable themed potato salad for myself to celebrate 4th of July on this blog. Yes, my flag stripes are a little bit wonky but I am guessing that this meal will end up being one of my favorites for 2018. The whole thing makes me smile and it was delicious!
Container: EasyLunchBoxes
Left Side: White Stars – cheddar cheese, Blue Stars – blue potato (cut with cookie cutter and cook until tender but not falling apart), Red Stars – red bell pepper, on top of a light layer of Dijon vinaigrette – Dijon mustard, olive oil, white wine vinegar, salt and pepper
Top Right: Pistachios – USA drawn with food safe markers
Bottom Right: American Flag – blueberries, strawberry jam put in a plastic Ziploc bag, cut off small part of corner and pipe on stripes, plain Greek yogurt
My 19 year old niece and I made this gorgeous fresh honeydew melon cake. I knew I wanted to try another melon cake since this one was so much fun and delicious. For our honeydew melon cake I was inspired by this. My niece found this kiwi lotus flower and carved one for our cake. I removed the rind from the honeydew and cut off the top and bottom, removed the seeds from the center, filled it with extra honeydew pieces and topped it with a round of honeydew. We made fresh whipped cream and frosted the cake a little to hide the honeydew round that covers the hole. We decorated the cake with green grapes, melted chocolate chips (put in a ziplock plastic bag, cut off a small corner and pipe the melted chocolate onto the melon), and strawberries.
I was so pleased with our results! It took some time, but it was a rewarding activity. If you make your own melon cake, I would love to see it.
As my long time blog readers know, I love using EasyLunchboxes! Awhile ago when I was contacted to receive and try their new Snack Box Containers, I was very excited. I love these snack boxes and see many uses for them besides packing snacks. It has 4 – 1/2 cup sections and as you can see in these photos it can also be a satisfying meal.
My 19 year old niece made and photographed this space themed snack box. It was a night that I had a speaking engagement after work and was not home until late. It was awesome to have the help with preparing lunch for the next day!
Container: ELB Snack Boxes
Contents: Trader Joe’s Cheddar Rocket Crackers, mini pretzels, apple stars (dip in water with a splash of lemon juice to prevent browning), cucumber and carrot stars
Container: ELB Snack Boxes
Contents: Pretzels, ricotta cheese with some powdered ranch dip mix, strawberries, cucumber cut with a crinkle cutter knife
Container: ELB Snack Boxes
Contents: Dried cherries, raspberry Greek yogurt, cashews, Special K Protein Cereal – Cinnamon Brown Sugar Crunch
Disclosure: EasyLunchboxes sent me the product shown here for review. I was not financially compensated. All opinions stated here are 100% my own.
I made this packed turtle lunch for my 19 year old niece. I made a similar lunch for myself the same day but it was just a round pizza with broccoli and the same fruit but not in a turtle shape. I rarely put broccoli on pizza but I enjoyed it in this lunch.
Top Left: Kiwi and grape turtle (these are everywhere online so I don’t know the original source) with chocolate sprinkle eyes – make the holes with a toothpick, blackberries
Bottom Left: Sunflower seeds
Right Side: Turtles – store bought pizza dough cut with a cookie cutter, cooked broccoli cut into small pieces, mozzeralla cheese, a little bit of garlic powder – bake at 425 until brown on the bottom (about 10 minutes)
I made this meal for myself on a day that I made salsa rice for my companion Dennis.
Container: LunchBots Trio
Top Left: Tulip – cooked Nishiki rice mixed with some salsa and shaped in a tulip rice mold, spinach leaves
Top Right: Macadamia nuts
Bottom: Tulips – cheese filled grape tomatoes. I mostly followed this but made it quick since I only used Boursin for the filling and did not add stems, asparagus is underneath
My 19 year old niece and I made this beautiful and delicious dinner. My family likes to say that I don’t make the same thing twice, but I am guessing that I will make this meal again. Of course it took a long time to cut and roll the roses but that is part of the fun. My niece placed the vegetable roses on the tarts.
Zucchini Rainbow Carrots Rose Tart – I followed the advice in the comments on this post and made some corrections / additions.
Crust – I used homemade pie crust instead of the puff pastry.
Filling – I did not use eggs or mozzarella and added Boursin herbed cheese, garlic powder, extra sharp cheddar and a lot of freshly ground cracked pepper to the ricotta. (I would add even more flavor to the filling next time).
Vegetable Roses – I found the rainbow carrots at Trader Joe’s. I used a mandolin slicer and cooked the slices in the microwave for one minute before rolling as the directions say. But after rolling the roses, I cooked them an additional minute in the microwave before placing on the tarts. After putting on the olive oil, I also put freshly ground salt and pepper on top of the roses.
Apple Cream Cheese Rose Tarts – these were very easy, impressive looking, and tasty! In my rush to get them in the oven, I did make a mistake and did not fold up the bottom of the puffed pastry before rolling. So they were a little too tall for the muffin tin.
The leftovers made a delicious lunch the next day.
Container: EasyLunchBoxes
Left Side: Zucchini Rainbow Carrots Rose Tart – see my modifications above
Top Right: Macadamia nuts
Bottom Right: Strawberries
Happy Onion Ring Day! I love my Dad’s onion rings. I call them my Dad’s but I think that my Mom often makes the batter. We had them as part of a meal at their Lake House.
I love my little deer cookie cutter I bought in Japan. I decided to use it again with polenta. I made it myself with cornmeal but you can use a cookie cutter with store bought polenta. I am not sure why I did not give the fawn eyes.
Container: LunchBots Trio
Top Left: Polenta fawn (cookie cutter), feta cheese spots, shredded lettuce
Top Right: Red grapes
Bottom: Tomato, feta, little bit of pasta
My 19 year old niece and I made this taco salad. She loves lime and I think it is gorgeous on this! The sombrero is from this lunch 2 years ago. It makes me nostalgic. But I am glad that I captured all of those memories here. Next month will be my blog’s 7 year anniversary!
Container: EasyLunchBoxes
Left Side: Lettuce, red bell pepper, corn, black beans, cucumber, lime
Top Right: Cactus tortilla chips – cut flour tortillas with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray shapes with cooking spray, sprinkle with salt and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp.
Bottom Right: Blackberries, strawberry
Not pictured: Salsa and ranch dressing
I made this packed lunch for my 19 year old niece.
Container: U Konserve
Contents: Mini pancakes, raspberries, blueberries
Mini Dippers – Granola
Greek Yogurt
My niece and I made and enjoyed a crepe dinner. She also took photos while I made the crepes with my electric crepe maker – see below. I was excited to make and eat mini individual crepe cakes for dessert. This was our second time eating the Asparagus and Cheddar Crepes – I designed the simple recipe myself a few months ago.
Asparagus and Cheddar Crepes – My crepe batter is similar to this. Boil asparagus in water for a few minutes, then drain. Put shredded cheddar and asparagus in a crepe and fold. Place crepes in a baking pan coated with cooking spray. Add shredded cheese on top of crepes. Bake at 375 for about 20 minutes or until brown.
Mini Individual Crepe Cakes – We mostly following this method but used my own crepe batter and added a layer of freshly whipped cream in alternating layers.
My critique of the meal: I really don’t think that I would do anything different. But depending on who I was serving, maybe I would serve a salad along with this meal. It is a labor intensive meal so I would recommend not making this for a large dinner party unless you have plenty of time and help.
I made this for my companion Dennis to take as a packed meal for work. I asked him if wanted a face on the starfish and he said, “yes”. He prepared the starfish apples for this meal.
Container: EasyLunchBoxes
Top Left: Starfish – apples dipped in water with lemon juice and then dipped in cinnamon sugar
Bottom Left: Goldfish crackers with some pumpkin seeds
Right Side: Starfish – cooked Nishiki rice mixed with some salsa and pressed in a cookie cutter with plastic wrap, face – spinach cut with a straw and a mini cookie cutter, peas
I made this lunch for my friend Renae to eat at work today on her 40th birthday.
Container: EasyLunchBoxes
Left Side: Cheddar mashed potatoes over lentils, broccoli, zucchini, and carrots cooked in vegetable broth, carrot lettering
Top Right: Lindt Caramel Milk Chocolate Truffles with white chocolate “40”
Bottom Right: Honeydew and cantaloupe
I made this lunch for my 19 year old niece. I like using these cloud boxes and thought it would be fun to make flavored popcorn and put it in one of the boxes. I found a list of 50 Flavored Popcorn Recipes and asked my niece to pick a few. It is possible that other flavors will end up here sometime.
Container: Cloud box from Japan (set of 3)
Large Box: Salad with mixed lettuce, blueberries, and sliced almonds
Medium Box: Yogurt Granola Popcorn with Greek Yogurt Craisins
Small Box: Mandarin oranges and blueberries
Not pictured: Vinaigrette
Eclectic Lamb 
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