Now that people are going back to school, it is time to think about portable food. For centuries, people used non-disposable items to carry lunches. Pouches, saddlebags and fabric wraps were commonly used. A familiar icon of post industrial America is the hinged metal lunch box with domed top for a thermos. In my school days, in the ’60s and ’70s, kids used fun metal boxes showing TV characters for lunch boxes, but still used disposable plastic bags and napkins. Today, ecoconscious folks try to have everything reusable.
Naturally, everyone in ecoetsy has reusable food bags, right?
5 washable cloth napkins, and 2 locking plastic containers.
The lunch bags and napkins are made from remnants and she will put a custom decoration on for you if requested.
If you are a do-it-yourselfer, (and aren’t most ecoetsians?) she lists copies of “Lunch Bags”, with 25 designs to sew yourself.
Of course, with this one, you would need to add your own inner goodies. Use your own utensils. You can get a set of 3 different size bags made from rip-stop nylon from Kootsac:
My personal favorite is these purple ones. You can also get blue, yellow, red or white.
Picnicbasketcrafts has sets of 6 mini napkins you could pack.
All this talk of lunch is making me hungry. Here’s a recipe from “More Make Your Own Groceries” for homemade portable breakfast food. Make your own Poptarts.
Pop Up Tarts Makes 8
1/2 c sugar 1/2 c vegetable shortening
2 eggs 2 1/2 c flour 2 tsp baking powder
Your choice of jam, marmalade, preserves or fruit butter
Optional: 1 egg white; milk; sugar
Cream together sugar and shortening, beating until light. Beat the eggs until creamy, then stir in the flour and baking soda to make a soft dough. Divide the dough evenly into 16 balls. Roll each ball to flatten it somewhat. Place on a plate; cover and refrigerate for 2 hours.
Grease a cookie sheet. Roll 1 dough ball into a rectangular shape, abuot 1/16″ thick. Spread 1 eaping teaspoon of filling evenly over the rectangle, leaving a generous margin. Roll out another dough ball to about the same shape and lay it neatly over the first. Trim to about 3 1/2 x 5″. Crimp edges together with a fork or your fingers. Place on cookie sheet and prick with a fork. Repeat with remaining dough balls and any trimmed off dough.
Optional: Lightly beat egg white with sugar. Brush the tops with this mixture and sprinkle with sugar.
Bake at 350 degrees for about 25 min.. Prick the Poptarts again in the first 10 minutes of baking to keep them flat. Cool, then wrap and store them in your refrigerator or freezer.
To serve: thaw, if frozen, place in toaster and toast once.
Are you ready for school now?
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