Ikea Silverware

Why I love my IKEA kids silverware for packing lunches:

  • Colorful
  • Short and fits great in my lunchbox
  • Easy to clean
  • They were cheap and there were a lot of them

I actually bought these silverware for my son, but one day I was out of plastic silverware and decided to use one of these.  They have now become my silverware of choice for packing lunches.  Even the knife when you need one works, maybe a little bit dull but it usually can get the job done.

Happy Packing!  What’s on your packing menu for the week? Egg salad is on mine.

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4 Comment

  1. Emmy
    April 12, 2011 at 11:08 am

    Cool! I like their silverware. I have the metal ones. I like it because it’s affordable so if something accidentally happens to it, it’s not a big deal.

    I don’t have too much new on the menu for this week. I made some spinach walnut pesto pizza on Sunday so that gave us lunches for yesterday and today. Will probably be making pasta alfredo, some sort of rice noodle dish (I love thai inspired rice noodle dishes), and I got a good deal on a bag of yukon gold potatoes so I’ll probably be making this north african potato dish. It’s from the cookbook Classic Vegetarian Cooking from the Middle East by Habeeb Salloum. It’s a simple but tasty dish. Potatoes, cilantro, garlic, lemon juice, etc… It’s filling and cheap to make! Yippee!

    1. Lin
      April 12, 2011 at 12:11 pm

      Thanks! Affordable is key and they are durable and reusable. Your leftoever lunches sound really good. Do you make your own dough for the pizza or do you buy pre-made? This summer I would like to try my hand at grilling a pizza. My dough making abilities aren’t too great.

      1. Emmy
        April 13, 2011 at 10:00 am

        I make my own. Here’s a link to the recipe on my blog. It’s the same dough I use for calzones/hot pockets.

        For pizza, the recipe makes 2 pizza. When making pizza, I prick the dough with a fork and brush the crust with olive oil. I have a pizza stone and use a pizza peel I got from King Arthur Flour for moving the pizza onto the stone (I sprinkle cornmeal on the peel to prevent sticking). I bake the pizza for about 17 minutes. When shaping the dough, you can do it with your hands/knuckles but you can also just roll it out with a rolling pin. I used to have a round pizza stone but I upgraded to a square one. It makes it easier for round pizzas because I know it will always fit on there 🙂 I also make rectangular pizzas too. Once you start making your own dough, you’ll never go back to anything else 🙂

        Here’s a link to pics of a finished pizza (scroll down):

        Oh, and see if the library has the “Street Food Chicago” book. It has a great Sicilian Bakery Style Pan Pizza recipe. Makes a totally different style pizza but it is yummy. That dough has to rise for a long time so I only make that one on the weekend. You make that one in a rimmed baking pan.

        Grilled pizza is also yummy. Just be sure to brush it with olive oil so it doesn’t stick 🙂

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