The Best Homemade Kids' Lunches on the Planet

A Lunchbox Digest for Healthier Eating

Hello everyone!!

On July 2014, Laura Fuentes, owner of  Momables released her first cookbook entitled, The Best Homemade Kids' Lunches on the Planet - Make Lunches Your Kids Will Love with Over 200 Deliciously Nutritious Lunchbox Ideas - Real Simple, Real Ingredients, Real Quick!

Beautiful, isn't it?

The book cover isn't fancy at all, but the content is overflowing with lots of genuine information that every family must know. It surpassed my expectations. An absolute keeper.  I even bought a Kindle Edition to access the recipes whenever and wherever I want.

It is best for school lunches, picnic snacks, beach outings, amusement park trips, or even finger foods party that is geared towards healthier eating. Mostly are homemade,with lots of tips on how to maximize ingredients, pack hot lunches, and more.

The Best Homemade Kids' Lunches on the Planet is more than just a cookbook for me.  It is packed with so much information on interesting lunch packing tips, tricks, strategies, and inspirations to get started.  The first part of the cookbook has excellent guide on stocking your fridge efficiently, and even lunchbox gears to invest on, at least for people who are new to lunch-packing, which I know in some point of our lives, we've been there too.

The table of contents are very organized.  You don't have to rummage through the book just to find what you are looking for.  They are categorically placed under meal types, such as: breakfast, sandwiches, hot lunches, treats and desserts.

Its fully-colored vibrant pictures next to the recipes made it even more inviting to try them out. You have a visual idea on its finish product. What's even wonderful is her presentation on lunchboxes.  It gives you a creative idea to serve foods more appealing to kids, better portion control, and type of side dish that goes well for a particular entree.  I believe that presentation is the key to lunch packing success for any types of eater, picky or not, big or small. Don't you agree?

We are not sandwich-packers. We love varieties in our lunchboxes, which I must admit, is tough for any moms, working or SAHM.  This is why The Best Homemade Kids' Lunches on the Planet is a great tool for someone like me.  This cookbook is my best friend.  It accompanies me in the kitchen all the time.  Not only there, but also on doctors' appointments, airports, and even in the car while waiting for kids' dismissal.   I just can't get enough.  And that is not in any way exaggerating.

If you are new to Momables, you will find this cookbook handy.  It is allergy-friendly, homemade, and makes use of ingredients that are easy to substitute for the purposes of dietary restrictions. It makes use of simple ingredients.  Not a lot.  Just enough to make each entree delectable.  It even teaches you how to maximize the use of your ingredients.  Economical in every way.  If  you can't get enough of it, Momables actually have a monthly plan you can purchase that will plan your weekly menus.  No sweat! I have actually tried that too.  You can see my review here.

 

 

The Best Homemade Kids' Lunches on the Planet is nothing "too good to be true".  It is very transparent. No hidden steps or tricks. She tells you all.  It has a full chapter filled with different sandwich recipes, which I thought was useless for us.  I am so ready to close the book and shelf it until I flipped through all the pages towards the end, where I found the chapter for hot lunches. Voila!! A chapter filled with so much delectable recipes that my kids actually eat when we're out.  All I need to do is get the ingredients and start making them.  In fact, I learned how to make grilled sandwich better with her technique, which does the trick to pack sandwiches for my pickiest eater. Something that push my kids to try sandwiches on some days.

My favorite chapter

I highly  recommend The Best Homemade Kids' Lunches on the Planet to people who are seeking to serve healthy homemade foods.  It's a page-turner.  Everything in it is filled with inspiration.  Thank you, Laura for a marvelous book that is truly helpful and useful.  Something that I can pass on for generations to come.

I have included an amazon link below in the event you want a copy for yourself, or for someone else. It's the best & healthiest gift you can share to your special someone.  Rest assured, it will be appreciated and treasured.

Thank you for dropping by.  I miss blogging and YOU.

Disclaimer:  A copy of The Best Homemade Kids' Lunches on the Planet was provided by the publishing company to try it out.  An honest review was voluntarily written without any form of additional compensation.  I love what I saw and it exceeded my expectations.

If you love Healthy Eating Starts at Home, you may subscribe via email to get all my posts straight to your inbox. No spam mails, just healthy food ideas for your lunchboxes.

All bento accessories are available through Bento USA,

the cheapest and most complete online bento products in the USA.

Other bento gears are also available thru My Amazon Affiliate Link.
Thank you for your support!

If you need weekly meals straight to your inbox, try MOMables.

It's our one-stop shop when we're on a lunch rut.

Pizzadilla!

Food for your Lunchboxes!

My schedules had been crazy busy for the past weeks. How have you been?  I honestly miss blogging a lot, as I have tons of lunch pictures on my camera. And I'm trying my best-est to upload them on my computer to start blogging the kids' lunches once again.  Bare with me. This busy momma has so much on her plate right now. We will soon catch up and get back on track.

The kids are requesting for PIZZA lunch. I don't have the needed ingredients for the crust, so I have to think of a way to deliver it in the best possible alternative.  Then I thought of PIZZADILLA.  Why not? I have all the ingredients to stuff it.  Back in November, I featured Pizzadilla for the very first time on my blog before it became famous.  I was even undecided whether to call it Pizzadilla or Pizzawich. If you missed that post, check it out here!

This lunch is very easy and quick to prepare.  I have an electric griller that does the trick for me each time. It's all about warming both sides of the flour tortilla before even spreading the marinara sauce over, then add cheese, pepperoni, olives, mushrooms, etc.  You can eat it like we normally eat a pizza, or top it with another warmed flour tortilla.  Flip. Wait till cheese has melted, and tortilla is slightly toasted and crisped. Then serve/pack.

Prep ahead of time!

• Wash and pre-cut fruits and vegetables the night before.
• Decide which lunchbox to use and have all the silicone cups, picks, utensils, napkins, and other gears ready on the kitchen countertop by night.
• Refill water bottles and refrigerate them.  If you're using non-thermal bottles, you might want to consider to freeze them overnight to double as icepack for lunches, and be thawed in time for recess and lunch, and still cold.  Consider that for warmer weathers though.

We need lunch ideas as well. We are open for suggestions.  If you have any lunch that you would want to be featured on my blog, please send me an email along with your name, the lunch picture and description.  I will gladly feature your creation!  All lunch credits belong to you. 

If you love Healthy Eating Starts at Home, you may subscribe via email to get all my posts straight to your inbox. No spam mails, just healthy food ideas for your lunchboxes.

All bento accessories are available through Bento USA,

the cheapest and most complete online bento products in the USA.

Other bento gears are also available thru My Amazon Affiliate Link.
Thank you for your support!

If you need weekly meals straight to your inbox, try MOMables.

It's our one-stop shop when we're on a lunch rut.

Bento Weekly - Round 8

This week I am introducing another veggie to my son.  As you may notice, I have done it every other day and in small increments.  Gradually increasing the serving size, so as not to make him sick of eating it.  If you remember, a few weeks ago, I introduced Edamame to him.  If I wasn't mistaken it lasted for almost 3 weeks until he learned to eat it all by itself.  This time it would be zucchini.  So far he's been responsive whenever we try new food item in his school bentos.  He usually would suggest how he wants it in his lunch and how much.  And I give in to that request, as long he comes back with an empty lunchbox and a filled tummy.

12/6 (Monday): Hotdog Crescents, Hash brown,
 a few Zucchinis on a pool of corn kernels, and grapes.

12/7 (Tuesday): Chicken and Vegetable Spring rolls with ketchup on smidget,
broccoli and corn.

12/8 (Wednesday): My green bento! 
Steamed Gyoza with a few broccoli on several zucchinis,
and kiwi slices.

12/9 (Thursday): Chicken Nuggets & BBQ sauce on smidget,
corn kernel and red grapes.

12/10 (Friday) Another home-made pizza bagel with mandarin orange
and carrot slices with ranch.

Bento Weekly - Round 7

Monday (11/28): Jumbo Sushi rolls, corn kernels on a stick,
and Asian Pears.

Tuesday (11/29): Spaghetti, baked cheese crackers and red grapes.

Wednesday (11/30): Breaded Chicken cutlets with BBQ on smidgets,
steamed shrimp with mayo on smidgets, carrots slices and red grapes.

Thursday (12/1): Turkey Crescents, corn kernels and kiwi slices.
For this I tried Pillsbury's refrigerated crescent rolls & turkey deli.  No cheese but you can add one.  They'll taste heavenly.  But my boy is not in the mood for cheeses this week.  Separate the doughs into 8 triangular dough, place the deli on the dough, roll and bake at 350 degrees F for 15-19 minutes.  Personally, I love this!  You can add any other fillings to this.  A great alternative to the traditional sandwiches and tortilla wraps.  They bake into a bakery quality crescents.

Friday (12/2):  This a teriyaki beef sushi rolls.  A good way to eat rice and beef with the  use of your fingers.  Easy and no mess lunch for kids who are always in a hurry to play.  Buttered green beans, carrot chips and red grapes on the side.

Introducing: Bento Weekly

What is Bento Weekly?

This is a packed school-meal for my family.  I prepare them daily but I post it on a weekly basis.  I created it to encourage me (and you) to pack healthy meals for us, our spouses and our children.

This will be a good opportunity for me (and you) to continue on what I started, and keep my family eating healthy even if they're away from home.

First of all, help  me figure out the right bento container.  My qualifications are:

• 3-sectioned container good enough to hold 2 sides, 1 entree.
• Leak-proof & Air tight to keep foods fresh longer.
• Dishwasher-safe, Freezer-safe & Microwave-safe
• Lids that are easy to open and close.
• A size of a medium plate so you wouldn't be cramped when eating.
• BPA-free and Phthalates-free

And this is what I came up with:

This Sterilite bento container had met my qualifications and had even exceeded my expectations.  My son calls it his school plate :) It's light on the budget and it's readily available anytime you need to replace it.

Then I have to get small containers that will hold the dips and sauces.  Sterilite doesn't the right size that I was looking for.  So I went on ebay and found the Tupperware Smidgets instead.  I have to stock on these though since Tupperware don't make them anymore.  It is available in many different colors.

Then I have to choose the right water bottle for my son that will meet my son's needs.  And this is what we found:

Thermos Hydration Bottle, which is:

• Made from BPA-free, impact-resistant and dishwasher-durable Eastman Tritan™ copolyester
• Easy-to-use flip-up straw
• Leak-proof lid with integrated carry loop
• Ergonomic design is comfortable to grip

Now I think we're ready to roll!

See you on our next blog of bento meals :)

Disclosure:  All the products mentioned herein were results of my researches.  They were purchased by us with our own resources.  There were no free samples sent to us for reviews.

Brown-Bag Challenge: The Final Week (Days 17-21)

Monday: Left-overs Seafood Vegetable LoMein, Roasted Chicken & Fruit Delights

We had a splendid gathering last night with friends at home.  We did a lot of catching up.  And we found ourselves almost eating the entire time we were together.  Non-stop I shall confess.  But we have prepared healthy comfort foods so there's nothing much to worry about extra time at the gym the following day.  The kids did their part of getting to know each other.  Bonding while playing nicely.  But the mess after was a great thing to deal with.  We started late lunch and ended up past bedtime.  So there wasn't enough time to clean-up well & prepare for the next day's brown-bag.  We woke up late and just packed leftovers of LoMein and Roasted Chicken from lunch and dinner yesterday.  A repeat but a comforting meal indeed.

Seafood LoMein

Roasted Chicken

Fortunately, my son had an early release today at 12:30 pm.  So I needed not to worry about him much.  I sent him to school with fruit delights.  A mixture of grapes, strawberries, blueberries, and orange slices that will stuff him till lunch at home.  At home, he ate the LoMein as well and was happy and content.

Have a hearty meal everyone! ^-^

Fruit Delights

Tuesday: Pinwheels and Strawberries:

Ham & Cheese Pinewheels
and Strawberries

Fall weather is officially in.  I can feel the cool morning breeze here in SoCal.  And it's getting harder to rise up early in early to prepare the brown-bag.  Nonetheless, I habe to force myself to prepare for my loved-ones breakfast and lunch tummy fillers.

Today, the brown-bag had sweet Ham and Cheese with Lettuce Pinwheels.  It's one of my son's favorites that I have long forgotten.  It took Healthy Eats' Nutritionist Toby Amiador to remind me that it still exists.  So for a change, I packed that with halved strawberries on the side.  While we ate the leftovers for breakfast.  I have to make one with cheese and one without, since my daughter doesn't eat cheese.  Oh for goodness-sake! Even when we dine out, she'll eat anything as long as there are no cheeses...please :-)  It's not that she's allergic to it, she just didn't like the taste of cheesy dishes.

Hubby packed Chili and Chopseuy Vegetables with steamed rice.  I will be volunteering for my son's school after lunch today so I would have to eat from home before I go.  My choice of anything yummy to eat from home.  Might as well heat up a bowl of chili over steamed rice.  Comforting and fulfilling for a cold day.

If anyone needs a recipe for anything I have prepared, just let me now by leaving a comment.  I'll be happy to provide them for you.

Have a wonderful meal, everyone!

Wednesday: Home-made Cheese Bagel Pizzas

I am a bit excited today to create my home-made pizza bagels, as inspired by the frozen pizzas bought in supermarkets.  My children are pizza fanatics.  And since I pledged on preparing my brownbags as healthy and home-made as possible, I decided to make my own pizza bagels for my kiddos.

It's very easy.  

I just needed 3 ingredients for this. 

A store bought mini-bagels, 

bottled veggie-spag sauce, 

and shredded cheese.  

Pizza Bagels, Plums & Muffin

Procedure:  

Preheat oven at 425 degrees.

Lay-out the bagels on cookie sheet

Spread sauce, sprinkle with cheese, and bake for 10-12 minutes.

Results are healthier, cheesier and yummier pizza bagels.  The kids were excited because they sprinkled the cheese for me.  Next time, I'll just have them do it by themselves, then I'll take it to the oven for baking.  I gave him plums and cupcakes to neutralize the cheezy-ness of his lunch.

Honestly, I'm proud of myself for all the lunches I've made since the start of the challenge.  I never knew I could do wonders when challenged.  I'm happy I made my kids eat a healthier meal each time.  Best of all, my hubby's happy as well.  I guess I will continue this challenge forever.  And I will keep blogging coz it's what makes it exciting as well.

Happy brown-bagging!

Thursday: Pesto Chicken Farfalle

Just to let you know that this is a Broccoli Challenge as well by Kelly. I am doing 2 challenges simultaneously because it inspires me to prepare healthier meals, and encourages my kids to eat healthier as well.  So it's like hitting 2 birds with one stone.  Well.... this one is hitting 2 challenges with one blog and preparation.

Today's brown-bag was Pesto Chicken Farfalle with Broccoli and Nectarines on the side. This lunch is very simple to prepare. I have made the pesto sauce in advance and have stored it in my fridge.  It's made of basil leaves, olive oil, garlic and cheese.  All blended in my blender since I don't have a food processor.  But at times when I'm out, and just crave for it, I make use of any store-bought traditional Pesto Sauce jar.  It works just fine. We have a left-over chicken rotisserie from last night, so I cut it into small pieces to mix with my farfalle noodles.  I separated broccoli from my pesto farfalle because it was by special request.  My 3rd grader is like Kelly, a broccoli fanatic.  He wants to munch his broccoli by itself to satisfy his palate.  But for grown-ups, I tossed it along the pesto chicken farfalle to make it look more appetizing, and not bland.  I topped it off with shredded mozarella cheese.  And of course my fruit dessert would be the famous nectarine wedges.  Blueberry would look better with this but he just gobbled it all up last night before going to bed.  So this is what's left, and we have to make it last.

Pesto Farfalle, Broccoli,
Nectarines

My husband didn't pack his brown-bag today because of a lunch meeting this afternoon.  Lunches will be provided in their office.  So I guess, we'll consider that as his brown-bag for the day.  I'm crossing my fingers that he'll make healthier choices though.

Have a wonderful brown-bag everyone!

Friday: Fancy Garlic Rice & the Works:

Hurray! It's the last day of Healthy Eats' brown-bag challenge.  I must say I did fairly well and made everyone happy.  I have fulfilled my goal and my kids are eating healthier.  But it will never be the last day for my brown-bag chore.  It actually just began.  And I have pledged to myself that I will continue to pack and create healthy lunches for my family, and share ideas as well with other moms in need.

Garlic Rice, Strawberries

and Choco-fudge Muffin

Today's brown-bag is garlic rice with hotdogs, corn and sweet peas.  For healthier option, try QUINOA as a substitute to rice.  Strawberries and a choco-fudge muffin for dessert.

I stir-fried my hotdogs bits with garlic and oil.  I made sure that the hotdogs are slightly browned before I add in the rest of my ingredients (cooked rice, corn kernels, and sweetpeas) over medium to high heat.  You can actually add in carrots as well, edamame or broccoli, depending on what you have in stock.  Then let it cool before packing so as not to create dew inside the container.  I was told that dew is responsible for spoiled rice if you packed it still hot.  Or you might want to throw in ice pack in the lunchboxes to be safe.  I do all the time since he likes to eat his food cold anyways.

Recipes to follow.  Please check back later.

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

I'd like to link this up with Family Fresh Cooking's Project Lunch Box - Week 2.  Feel free to click on the badge to be linked back to Family Fresh Cooking's post.

Day 20: Pesto Chicken Farfalle with Broccoli and Nectarine

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Just to let you know that this is a Broccoli Challenge as well by Kelly. I am doing 2 challenges simultaneously because it inspires me to prepare healthier meals, and encourages my kids to eat healthier as well.  So it's like hitting 2 birds with one stone.  Well.... this one is hitting 2 challenges with one blog and preparation.

Today's brown-bag was Pesto Chicken Farfalle with Broccoli and Nectarines on the side. This lunch is very simple to prepare. I have made the pesto sauce in advance and have stored it in my fridge.  It's made of basil leaves, olive oil, garlic and cheese.  All blended in my blender since I don't have a food processor.  But at times when I'm out, and just crave for it, I make use of any store-bought traditional Pesto Sauce jar.  It works just fine. We have a left-over chicken rotisserie from last night, so I cut it into small pieces to mix with my farfalle noodles.  I separated broccoli from my pesto farfalle because it was by special request.  My 3rd grader is like Kelly, a broccoli fanatic.  He wants to munch his broccoli by itself to satisfy his palate.  But for grown-ups, I tossed it along the pesto chicken farfalle to make it look more appetizing, and not bland.  I topped it off with shredded mozarella cheese.  And of course my fruit dessert would be the famous nectarine wedges.  Blueberry would look better with this but he just gobbled it all up last night before going to bed.  So this is what's left, and we have to make it last.

My husband didn't pack his brown-bag today because of a lunch meeting this afternoon.  Lunches will be provided in their office.  So I guess, we'll consider that as his brown-bag for the day.  I'm crossing my fingers that he'll make healthier choices though.

Have a wonderful brown-bag everyone!

Day 19: Cheese Pizza Bagels

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

I am a bit excited today to create my home-made pizza bagels, as inspired by the frozen pizzas bought in supermarkets.  My children are pizza fanatics.  And since I pledged on preparing my brownbags as healthy and home-made as possible, I decided to make my own pizza bagels for my kiddos.

It's very easy.  

I just needed 3 ingredients for this. 

A store bought mini-bagels, 

bottled veggie-spag sauce, 

and shredded cheese.  

Procedure:  

Preheat oven at 425 degrees.

Lay-out the bagels on cookie sheet

Spread sauce, sprinkle with cheese, and bake for 10-12 minutes.

Results are healthier, cheesier and yummier pizza bagels.  The kids were excited because they sprinkled the cheese for me.  Next time, I'll just have them do it by themselves, then I'll take it to the oven for baking.  I gave him plums and cupcakes to neutralize the cheezy-ness of his lunch.

Honestly, I'm proud of myself for all the lunches I've made since the start of the challenge.  I never knew I could do wonders when challenged.  I'm happy I made my kids eat a healthier meal each time.  Best of all, my hubby's happy as well.  I guess I will continue this challenge forever.  And I will keep blogging coz it's what makes it exciting as well.

Happy brown-bagging!

Day 18: Pinwheels & Strawberries

Fall weather is officially in.  Now I can feel the morning cool breeze.  And it's harder to rise up early to brown-bag.  Nonetheless, I have to force myself up and prepare for my loved-ones' breakfast and lunch tummy fillers.

Today, I brown-bagged sweet Ham and Cheese with Lettuce Pinwheels.  It's one of my son's favorites that I have long forgotten.  It took Healthy Eats' Nutritionist Toby Amiador to remind me that it still exists.  So for a change, I packed that with halved strawberries on the side.  While we ate the leftovers for breakfast.  I have to make one with cheese and one without, since my daughter doesn't eat cheese.  Oh for goodness-sake! Even when we dine out, she'll eat anything as long as there are no cheeses...please :-)  It's not that she's allergic to it, she just didn't like the taste of cheesy dishes.

Hubby packed Chili and Chopseuy Vegetables with steamed rice.  I will be volunteering for my son's school after lunch today so I would have to eat from home before I go.  My choice of anything yummy to eat from home.  Might as well heat up a bowl of chili over steamed rice.  Comforting and fulfilling for a cold day.

If anyone needs a recipe for anything I have prepared, just let me now by leaving a comment.  I'll be happy to provide them for you.

Have a wonderful meal, everyone!

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Day 16: Linguine with Shrimp and Lemon Oil

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Last night I was feeling a bit adventurous and tried Giada De Laurentiis' Linguine Recipe for today's brown-bag.  We've never had pasta that is not either tomato-based, cream-based or pesto.  So when I stumbled upon this recipe online, I was excited to try it out. My family loves lemon-dishes and most of all, shrimp!  It's a perfect combination.

I included the recipe as well for easy reference.

Linguine with Shrimp and Lemon Oil

Recipe courtesy Giada De Laurentiis

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 to 6 servings

Linguine with Shrimp
& Lemon Oil

Ingredients

For the lemon oil:

• 1/2 cup extra-virgin olive oil
• 1 lemon, zested

For the pasta:

• 1 pound linguine pasta
• 2 tablespoons olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces arugula (about 3 packed cups)
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

* Shellfish

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

Hash Corned beef
with toast & grapes

And of course, my 3rd grader wanted his own brown-bag menu.  And this is what he brought to school today, which he enjoyed munching it as early as breakfast time.  Hash Corned beef, Toast and Grapes.  This should be my next project.  Learn to make my own corned beef so it would be a healthier option for kids to eat.  No need to worry about preservatives, plus it's always fresh.



I wish everyone a hearty meal.


Have a great weekend ahead of you!  
See you next week, which is our final week of the challenge.