This past weekend I was trying to decide what kind of sandwich to bring to a historical picnic. It had to be easy to eat– nice, neat bites and no dribbly sauces or chunks that might fall out and stain my outfit– and not require too much refrigeration. It couldn’t get soggy over time, or squish too easily in my picnic basket, and of course it had to be both tasty and somewhat refreshing in the hot weather.
I settled on radishes as a must-have ingredient, basically because I like them and they’re crunchy, and after a little googling I found a recipe for a radish sandwich paired with a green pea and avocado spread. While I was a little concerned that the avocado would brown unattractively, the combination sounded interesting, so I gave it a try.
I actually really like these– they’re nice and peppery, both from the radish and the dash of hot sauce, and the avocado adds richness while the peas add sweetness. You can make the spread the night before and cover it tightly to avoid browning, and even the radishes can be pre-sliced as long as you store them in a bowl of cold water in the refrigerator to keep them nice and crisp. Just be sure to dry them thoroughly before assembling your sandwich!
If you like, you could make these on tiny triangle toasts and serve them open-faced as well!
When my daughter became obsessed with The Little Mermaid (which was one of my very favorite movies as a little girl), I was thrilled to have the chance to have a mermaid-themed birthday party for her. Though since we’re trying to avoid being stuck in the Disney rut for everything, I went more generic and less YAY ARIEL AND SEBASTIAN AND FLOUNDER AND ALL THE OTHER COPYRIGHTED CHARACTERS YAY!!!
Another break from sewing…
As I’ve said before, I love making cute lunches for my little girl, and when it comes to ideas and supplies it doesn’t get any better than Japanese bento websites. When I saw these egg molds for hard-cooked eggs, I knew I had to get one. (You can also get them on Amazon)
I admit, I like using the bunny mold much better than the bear mold– it always seems to come out better and bunnies are cuter anyway.
The basic steps are simple: cook the egg, peel it, place it in the mold while warm, dunk in ice water to set. However, my experience with these has helped me develop some tips that will help you get the perfect (and convenient) molded egg.
Cute food is its own excuse, right? But I admit that having a kid to pack lunches for makes a nice reason to spend a little more time making things adorable. My daughter, despite our best efforts to introduce her to new and interesting foods, stubbornly adheres to a diet consisting of chicken nuggets and other processed meats (i.e., hot dogs and ham), along with carbs of all kinds. When we went to dim sum last weekend and she carefully ate only the outside of a steamed barbecue pork bun (the filling was not deemed acceptable), I knew that I could make a variation she’d devour. Continue reading