So much for local food in this bento! I’m in a bit of a food rut, but not quite sure how to get out of it, so sandwich and salad it is. The cheddar cheese is imported from England, as is the pickle in the sandwich on sprouted grain bread. Neither is particularly special on its own (although very, very delicious!), but cheese and pickle sandwiches were a favourite of mine from my teenage years. In the same grocery store in which I found the pickle, I also found a certain brand of baked beans – you know, the ones in the teal can! They were not cheap, I can tell you, but they taste as baked beans should – perfect on hot buttered toast for a lazy weekend lunch. I wonder, if we lived in England, which Canadian foods my husband would be happy to have found while out and about shopping?
We have far too many salad ingredients in the fridge right now, so while it’s cold out, I’m trying today to make a cute salad with posh lettuce, grape tomatoes, dried cranberries, goat cheese feta, peppers, and sunflower seeds. Balsamic vinaigrette (extra virgin olive oil, balsamic vinegar, salt and pepper) are the dressing.
Snacks – morning, greek yogurt, afternoon, dried mango/cherry blend.