In her final bento of the week Baby Girl had sunbutter and honey spread in half a whole wheat pita and some blueberries in a silicone cup. For lunch she had a small wedge of leftover Spanish tortilla from dinner the night before. There are a million recipes for Spanish tortillas out there, I like the simple directions of Mark Bittman's recipe in How to Cook Everything. In addition to the classic potato, we put one large zucchini from the CSA into the tortilla to pack a few more veggies into our meal. With the tortilla Baby Girl enjoyed some cubes of organic cheddar cheese, a couple sugar snap peas, some sliced cucumber and a few pitted and halved bing cherries. Everything was packed in the small World Market tiffin. I picked up this box on a whim for $5 thinking it'd get a couple uses out of it, but it has turned into my favorite box. It's the perfect size for a toddler's day of food and it's dimensions are perfect for packing things tightly so they don't get mixed up in transit.
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