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Foodie Tuesday: a new series
March 16th, 2011 by Nancy

I make the lunchbox.  YOU make the lunch.

This has always been my response when customers ask if the Lunchsense lunchbox they’ve just ordered will come, um, pre-loaded.

You might think I’d be all about recipes, clever tips, great photos – an endless resource for what to put in that fancy new lunchbox.   As you might know, I’m a huge fan of food, from growing it to cooking, reading about, and most of all eating it, in (most) all its wondrous form.

But how do most of MY lunch-packing adventures go?  Not so adventurous, frankly.  I usually only pack lunch for my 3rd grader and 5th grader, and their tastes are…still developing, shall we say.  If I were to even try writing about what I usually pack for these two I’d run out of words by Friday, and you’d get pretty sick of what I had to say by about Wednesday.  ‘Hardly inspiring,  I’m sorry to say.

I’m not doing you any favors, though, if I’m not sharing some of the eye-popping, jaw-dropping, mouth-watering delectables that come across my desk and browser in the course of business, so as of today I will officially start fixing that.

By the way, how do you define a foodie?  Is it someone who’s a food snob?  Someone obsessed with eating “correctly” (whatever that means)?  Let me know, I’d love to hear your thoughts about “my-lunch-can-beat-up-your-lunch” food snobbery (or would that be “my lunch can have your lunch for lunch”?)  vs. genuine, heartfelt foodie-ness.

So then, today: what’s on the (virtual) menu?

Since it’s lunch, and that conjures images of sandwiches, I’ll start with this: Raspberry Chipotle sauced Pulled Pork Leftovers topped with Candied red onions & provolone cheese, found on My Year on the Grill:

pulled pork sandwich

Didja get all that?  Here it is again: sweet and smoky raspberry and chipotles slow-cooked pulled pork recipe; bright, tangy candied red onions; velvety provolone.  Crunchy+pillowy+salty+seedy bun. Pull all this out of your lunchbox and you’ll be the envy of all your office mates.  For the surprisingly fast and easy raspberry chipotle sauce, see here .

I’ll be getting Foodie Tuesdays out every week.  I’m open to suggestions as well – if you see something just too good to hide, let me know!


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