Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
I made today's lunch as a part 2 to last week's lunch to show you how I mix and match a few components to create what seems like a totally different meal. So with the roasted salmon and spring onions, I layered them onto country bread spread with cream cheese and added a few sprigs of dill. Nothing genius, but enough to keep lunch feeling fresh.
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For a dose of nostalgia, I packed a couple of Petit Suisse Montebourgs for dessert -- when my kids were toddlers, they'd coo when I'd pull these out of the fridge.
What's in your lunch today? See some of the twins' past lunches.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.