Today I made sandwiches for our daughter, to bring to the school trip to the zoo.
Unfortunately, the field trip has been postponed due to the forecasted rain… Well, I’ll just have to replicate something similar next week.
The problem is that I’ll have to wake up earlier than usual, maybe by 20 minutes, again next week. I’m not a morning person, so that 20 minutes is a huge difference… And of course it didn’t rain today. They could’ve gone to the zoo!
Anyway… hope our little big girl enjoyed her bento today.
I hardly pack sandwiches for my daughter’s lunch. I have a reason for it; I’m afraid of overfeeding bread for our girl. Having a Dutchman in our household, we have bread for breakfast, almost everyday. We eat thin slices of bread and/or buns, with accompaniments such as cheese (preferably Gouda), ham, jam, unsweetened peanut butter, and this heavenly chocolate sprinkles called “Hagelslag” that the most of Dutch people love. If I have time I’d serve fruits and yogurt, but my husband is happy as long as there is bread on our breakfast table.
Anyway, as a very rare occasion I ended up buying sandwich slices at a bakery nearby yesterday, since all the other bread was sold out (anyone from Central Tokyo, you may want to check out this tiny but beautiful bakery called Panetteria Kawamura). And this made me think of making sandwiches for lunch for a change. I thought it would be easy and quick, and I could even save some time in the morning.
The part of making sandwiches was easy, how can it not be, but the real problem was with packing. I cut the sandwiches into quarters so that it would be small enough for my little girl to hold it with one hand and is also visually appealing. But the sandwiches kept falling apart when I tried to pack them while attempting to hold them up vertically. I’ve seen it many times in various bakeries where they are packed nicely and standing straight in a plastic sandwich box. I didn’t realise how hard it was to pack bread in a neat manner. There must be a trick for it, but I couldn’t figure it out today.
As a result, instead of saving time, I totally ran behind schedule and had to rush like a headless chicken to get ready to walk my daughter to school.
Menu: Sandwiches (fillings: Ham, Cheese & Appelstroop, Scrambled egg & Cucumber, and Strawberry jam), Mashed pumpkin with chicken soboro, Sausage, Steamed broccoli, Cherry tomato
Japanese Nashi pear for dessert
Menu: Fusilli bolognese with grated Parimiggiano Reggiano on top, Steamed sweet potato, Cucumber sticks, Cherry tomato
Kiwi for dessert
The grated cheese on top of the pasta. By the request of my daughter’s class teacher, the graceful Miss N.
To be honest I prefer putting the cheese separately so that the amount of cheese can be adjusted as I eat. Like mother, like daughter, our four year old also likes to have a control over this kind of thing. At home she loves scooping the fine powdery cheese with a small spoon and sprinkle it as she shakes her entire body. And naturally, once for our daughter’s bento, I put the grated cheese in a plastic wrap, twisted the top and placed it on the side of the pasta, expecting her to enjoy sprinkling the cheese by herself as she ate. But according to Miss N, a disaster apparently happened that day. Our girl’s clumsy fingers bursted the plastic wrap open, spreading the whole grated parmiggiano around her neighborhood… Miss N told me that day as a matter of factly that the school, focusing highly on building up children’s self-confidence, believes that the cheese should be pre-sprinkled on top of the pasta going forward. As diligent as I am… voila! The cheese, is now on top of the pasta.