I love a good sandwich and today’s is a kid favorite: smoked turkey (try to find the most minimally processed kind), sharp cheddar, dill pickles, and mayo on whole wheat. The only thing to improve this sandwich would be the addition of a little mustard, but the kids are still working on mustard. They have accepted “secret sauce” (mustard and ketchup mixed together), but plain mustard is still too, well, mustardy for them. We’ll get there. I probably didn’t eat mustard until I was 30. Seriously. As a kid, I’d freak out if there was a drop of mustard on my hamburger. The only condiment I ate as a kid was ketchup. No mayo, no Miracle Whip, no relish, no salsa, no salad dressing, no nothing. My kids are much more adventurous when it comes to condiments. Anyways, back to lunch. There are some whole wheat pretzel twists on the side. Veggies today are sweet red pepper, carrots, and little cucumbers. Those gorgeous dayglow half moons are fuyu persimmon slices, which are starting to show up at the farmers market. If you’re thinking “persimmons, ick,” it’s important to know that Fuyu persimmons are non-astringent and don’t make your mouth pucker like hachiya persimmons. You learn these things when you live in California. The treat is a mix of freshly roasted pumpkin seeds and candy coated chocolate sunflower seeds.