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:
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!