Thanks everyone! Annie, I looked at Stanley's site and found many different sizes to choose from. Not sure about shipping outside the US though. Amazon.com won't do it and Amazon.ca only carries things that I don't care for. None of the retail/hardware stores listed on Stanley's homepage are available in Canada, but Wal-Mart. Of course, the Wal-Mart stores here in Canada are very different than the ones in the US. AM, I completely agree with you about the fact that Wal-Mart stores don't carry high quality stuff especially the ones in Canada. Anyway, after searching for an hour I finally found one local store: Home Hardware, that carries Stanley Thermal bottles. They are small, 1-L and 24 Oz are all they have. Maybe the 1-liter will work. Compare to what he eats right now (basically nothing), 1-liter of hot food will seem like a huge meal to him. Mara, I don't believe we have Chick-Fil-A in Canada, at least not in our city. Even if we did DH probably wouldn't bother to go look for Chick-Fil-A for a meal. A chocolate bar from the vending machine and a cup of coffee at the office lobby would be much easier to him. Jessica, I could never get angry with people who try to help me. I will consider the Bento box idea once the weather is less brutal. Definitely would try sushi because DH loves sushi. A salad is good too as long as the box has lot of compartment so the greens, protein, and dressing won't mix until he's ready to eat. Will off to Home Hardware next week to see if I can find the Stanley bottle. They have it listed on a national site doesn't always mean they have it in a certain store. Thanks again, everyone! I will continue to try. Al

Here is my current favorite. I love the tang of the feta with the sweetness of the roasted red pepper. Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche (1) Double Pate Brisee crust from Silver Palate for a 9x13 pan: Ingredients: 3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled (5.3 oz) 6 Tbsp Shortening, chilled 1/2 C ice water Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours. Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes. Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly. (2) Filling Drop oven temp to 375F. 1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta) Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

It will work as described. Adding an egg to your thawed potato, dry, then pre-baked. As long as you give it a good press at the joint where the pan parts connect. I use my high sided tart pan that way. The two part pan where the disk just sits into the bottom without the spring pressure and it works. I have had a short lived leak if the egg filling reaches too high and above the potato crust. My high sided pan is only about 3 inches. Short lived meaning that it quickly sealed after the leak, since the pre-baked crust and pan were hot. It was just a small blob inch leak. Only happened once. Do plan on pressing potato up the sides as well. I always, with anything that could leak, place it on a small sheet pan with foil, or something on the next rack under. Freezing? I think that depends on the ingredients. Mine are pretty dense with veggies and don't care much for how they freeze and re-heat. Shallow egg tarts and small ones do much better for some reason. Crust to filling ratio is closer. A more dense tart, higher than 2-3 inches wants to separate a bit when re-heated. Really just depends on the filling ingredients. If i wanted to do such a thing for an event for a crowd, i would have to test it first. And take good notes on timing and temp and method. Baked it covered just shy of being done, cool and freeze. Not allowing much top browning at all the first cooking. Maybe adding something fresh to the top like finely grated parm, halved cherry tomatoes and a bit of chopped parsley the second baking...

I wouldn't begin to freeze a quiche. It's an egg custard and I would be afraid it would get watery....and even if you added flour, I would be afraid the crust would be soggy. I would make the crust ahead and portion it into one pie size balls and refigerate for up to 3 days....and the night before chop the veggies and garte the cheese and fry and crumble the bacon....and morning of...just roll out the crust, mix up the eggs and milk and cream, dump in the fillings and the egg mix and bake. When I have had to have quiche ready by 7:30, I have even parbaked the crusts the night before and filled and baked the quiche in the morning. I don't think you will be very happy with freezing quiche for a party. Linda C