Two lunches, every school day of the year. Almost. Probably not.

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Anonymous asked:
Just wondering, is that a book of dinosaurs or a dinosaur mat under your bentos? Either way, you're still a cool mom :)
I answered:

That’s a popup book about dinosaurs. It’s pretty awesome! Rosario likes to choose a book to go under the lunches for photos everyday and she usually chooses that one. And thank you! :)

Anonymous asked:
i like it when you say if they finished the bento or not. :)
I answered:

These are all photos I’m finally getting around to uploading after months of them just sitting on my memory card, and I can’t remember how much they ate. I’m sorry :(

I’ll be sure to include the end of day updates on future posts!

Anonymous asked:
Are bentos meant to be warmed up? Like the pasta you packed, or does it get eaten cold?
I answered:

If you have access to a microwave, you can reheat your food. My girls don’t have a problem eating most foods cold, but anything that goes into their thermoses is still warm when they eat it at lunch time.

In the morning I prime their thermoses (fill them with boiling water, screw the lids on, and let them sit for about 10 minutes) and heat their food to a way-too-hot temperature. By lunch time, it’s about the same temperature as they’d eat it regularly. Anything that is in their actual bento boxes is eaten cold - I pack two ice packs in each lunch box every day. 

Anonymous asked:
how does the color for your rainbows cupcakes come out so bold? mine usually fade. and all your colors don't seem to blend in with the others. and do you use store bought mix?
I answered:

I blogged the recipe and instructions last year (this is the second year in a row I made rainbow cupcakes for Ari’s birthday). I’ll post it here in a few moments.

  1. Using gel - not liquid - food coloring is super important. Bold colors are nice to have, but you’ve gotta be careful not to overdo it because cake/frosting that tastes like food coloring is gross.
  2. As far as not blending, if I feel like taking the time to, I spread each layer of batter around before pouring on the next color, for each individual cupcake (I usually plan on doing that the entire time, and end up only doing it for one layer of one batch). I still haven’t managed how to get the colors not to dip in the middle, and just be flat layers, but hey - turn them upside down and they’re legit rainbows. :)
  3. And, I make everything from scratch, but people I know have used store bought mix and icing with my instructions and everything turned out just as well.

If you still have any questions after you give it the recipe post a once over, ask away! 

Anonymous asked:
What is cajun turkey and where can I get some?!
I answered:

You’re welcome to come over next time I make one! I just buy a turkey breast from the meat section at the grocery store and use Lawry’s seasoning salt and Jamie Oliver’s cajun rub:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, crushed
2 cloves garlic, peeled and minced
3 tablespoons onion flakes
2 tablespoons dried oregano

to coat it, then bake it in a shallow pan at 375 for however long is appropriate for the size of the breast I bought. :)