Tuesday, September 11, 2012
Hellooo there! I'm finally getting back to the land of the living! I've been battling a severe chest cold, and I'm finally starting to feel better. Of course I never stopped packing lunch for Miss E, but I just didn't have the energy to document. We've also been really busy getting new furniture and moving all sorts of stuff around, getting the nursery ready for baby's arrival in a few months, so it's been rather hectic.
Today I made a hard salami and cheddar pocket sandwich with The Pampered Chef Cut-N-Seal tool.
Ella asked if she could have salami every day. I replied that I didn't think her doctor would approve of her cholesterol levels if I did. Funny story - last year at her 5 year check up she had to have the obligatory cholesterol blood test. The nurse came back and told me that her cholesterol was really high, and was rather concerned. It struck me suddenly that on the way to her appointment she had grabbed a container of sliced salami and had eaten all of it moments before arriving. I swore that it was just an anomaly and she didn't actually eat cured meats all day long! They had me bring her back in a week for a re-test, and naturally her levels were completely normal, but how embarrassing!
In the small container we have fresh green grapes and sliced orange bell pepper served with ranch dip. I'm giddy with excitement over my new EasyLunchboxes Mini Dippers that just arrived in the mail! They are the perfect size for dips and sauces, and have a leak-resistant top. Yay! They come in a package of 8, so lots of bang for your buck.
With tops affixed. It's a princess-y kind of day.
Bento #263 - Salami and cheddar sandwich on wheat, Goldfish crackers, bell pepper, grapes and ranch dip.
11 years, never forget.