Eclectic Lamb

I made this for my friend Mayumi’s mother during their stay at my home.

Container: EasyLunchBoxes

Top Left: Blueberries

Bottom Left: Cashews with green chocolate candies

Right Side: Tree and bear – spinach (cut with a cookie cutter), Tomato Tart

I made this lunch for Anna, my friend Mayumi’s 7 year old daughter during their visit from Japan.

Container: U Konserve

Contents: Crowns – cheddar and mozzarella cheese pizza (cut with a cookie cutter), blueberries, strawberries

I made this for my friend Mayumi’s mother during their stay at my home. Mayumi requested nature as the theme.

Container: EasyLunchBoxes

Left Side: Flowers – Cucumber and carrots – cut with a cookie cutter, Peanut Noodles

Top Right: Butterfly – Apple, cut with a cookie cutter and dipped in water with lemon juice, strawberry

Bottom Right: Butterflies – Carrot – cut with a mini cookie cutter, vegetable cream cheese, celery

I made this lunch for my friend Mayumi’s daughter while they were recently staying at my place. I am fond of Anna and remember her as a dancing five year old during my 2017 Japan trip. It was a time of transition and I was a waterfall of tears. The waterfall dried up after spending time with Anna. I told myself, “how can you cry when there is a five year old dancing?” Anna is seven now and still a delight to be around.

Container: EasyLunchBoxes 

Left Side: Dancing Girl – Daikon (Japanese radish) with a carrot skirt – cut with a cookie cutter, Peanut Noodles

Top Right: Dancing Shoes – Radish (I was inspired by this), spinach leaves

Bottom Right: Music Notes – Apple dipped in water with lemon juice to prevent browning, blueberries

I made this meal for my friend Mayumi during her recent stay to my home. While planning their lunches, I asked Mayumi what theme she would like and she said ballet.

Note: Plastic Ballet themed cupcake ring  is a non-edible decoration.  Add after baking and remove before eating.

Container: EasyLunchBoxes

Top Left: Cashews with pink chocolate candies

Bottom Left: Strawberries

Right Side: Tomato Tart – see below

Tomato Tarts

• Piecrust
• 1 cup shredded mozzarella cheese
• 4 plum tomatoes
• 1/3 cup Parmesan cheese
• 3 tablespoon sour cream
• 3 tablespoon mayonnaise
• 3 tablespoon snipped fresh basil
• 1/2 teaspoon garlic powder

Cut piecrust to fit the tart pan. Prick bottoms of tart shells with a fork. Bake in a 425 degree oven for 8 minutes or until golden brown. Immediately divide 1/4 cup of mozzarella cheese between the shells.

Meanwhile, cut each tomato into slices. Combine remaining mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, basil, and garlic powder in a small bowl. Arrange tomato wages in each tart. Spoon some of the cheese mixture over the tomatoes in each shell.

Bake in a 425 oven for 10 minutes or until cheese is melted and begins to brown.