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Gillian’s new App, Lalalunchbox, is a big hit. Kids all over the world, it seems, and their parents, are using it to help them pick stuff for lunch. (And the App also sets a shopping list up for you.)
Naturally, I’m thrilled for her. And happy for all those people out there who use it and have a chance to talk with their kids about the food they bring to school. And the App is fun to use too.
It also prompted a conversation about lunch with my trainer this morning because while I’m working out, as I’ve mentioned here before, Robbie and I talk about food practically the whole time I am doing pushups, squats and running up and down the stairs.
We talked about “retro-lunch.” You know, the kind of stuff we took to school or ate at home (I walked home from school at lunchtime) when we were kids. His Mom sent things like meatball sandwich (two of them) plus an apple or other fruit, “something crunchy,” like Doritos, and something sweet, like chocolate chip cookies.
My Mom made a sandwich, like salami or cream cheese and jelly or leftover roast beef. But my favorite was her Toasted Cheese, hot if she was home, cool and waiting for me on the counter if she wasn’t. No fruit as I remember. Or anything crunchy or sweet. Snack was for when I got home at the end of the day at 3:30, always milk and cookies.
I still make Toasted Cheese the way my Mom did. Two or three slices of American cheese on each of two pieces of bread, then broiled (these days in the toaster oven of course). Eaten open-faced.
Very often she left the sandwich in the broiler a few seconds too long and burn bubbles appeared on top of the cheese. I didn’t complain about that. In fact, I thought it added to the flavor.
Still do.
Here’s how I make the Toasted Cheese, which, by the way, you can put in a kid’s lunchbox as a sandwich (I’ve done that for my grandchildren), by slapping it together like a regular sandwich.
Toasted Cheese
2 slices whole wheat or multigrain bread
1 tablespoon butter, optional
4-6 slices, approximately, American cheese (or cheddar slices)
tomato slices, optional
Slather the bread slices with butter, if desired. Place 2-3 slices American cheese on each slice of bread. Top with a slice of tomato if desired. Toast in a toaster oven until hot and bubbly, or longer if you like blackish-brownish burnt bubbles on the surface. Eat open-faced or place the centers together for a traditional closed sandwich. Makes one sandwich.

Gillian’s new App, Lalalunchbox, is a big hit. Kids all over the world, it seems, and their parents, are using it to help them pick stuff for lunch. (And the App also sets a shopping list up for you.)

Naturally, I’m thrilled for her. And happy for all those people out there who use it and have a chance to talk with their kids about the food they bring to school. And the App is fun to use too.

It also prompted a conversation about lunch with my trainer this morning because while I’m working out, as I’ve mentioned here before, Robbie and I talk about food practically the whole time I am doing pushups, squats and running up and down the stairs.

We talked about “retro-lunch.” You know, the kind of stuff we took to school or ate at home (I walked home from school at lunchtime) when we were kids. His Mom sent things like meatball sandwich (two of them) plus an apple or other fruit, “something crunchy,” like Doritos, and something sweet, like chocolate chip cookies.

My Mom made a sandwich, like salami or cream cheese and jelly or leftover roast beef. But my favorite was her Toasted Cheese, hot if she was home, cool and waiting for me on the counter if she wasn’t. No fruit as I remember. Or anything crunchy or sweet. Snack was for when I got home at the end of the day at 3:30, always milk and cookies.

I still make Toasted Cheese the way my Mom did. Two or three slices of American cheese on each of two pieces of bread, then broiled (these days in the toaster oven of course). Eaten open-faced.

Very often she left the sandwich in the broiler a few seconds too long and burn bubbles appeared on top of the cheese. I didn’t complain about that. In fact, I thought it added to the flavor.

Still do.

Here’s how I make the Toasted Cheese, which, by the way, you can put in a kid’s lunchbox as a sandwich (I’ve done that for my grandchildren), by slapping it together like a regular sandwich.

Toasted Cheese

2 slices whole wheat or multigrain bread

1 tablespoon butter, optional

4-6 slices, approximately, American cheese (or cheddar slices)

tomato slices, optional

Slather the bread slices with butter, if desired. Place 2-3 slices American cheese on each slice of bread. Top with a slice of tomato if desired. Toast in a toaster oven until hot and bubbly, or longer if you like blackish-brownish burnt bubbles on the surface. Eat open-faced or place the centers together for a traditional closed sandwich. Makes one sandwich.

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